Smoking a Brisket for the 4th.
My Smoked Spareribs.
I smoked them @ 230 for 6hrs using just applewood charcoal in an offset smoker pit. Tenderness were just right, not fall off the bone, but not tough. And, I used Adkins bbq rub for seasoning. Delicious!
Nope, it’s not a traditional cheese enchiladas recipe but it works for me and my family. And, they are delicious!
Note: I put all my seasonings in a bowl together (except for the flour and oil which I bowl each separately or just leave in separate measuring cups), ahead of time.
Heat the 1/4 cup of vegetable oil in medium skillet over medium heat.
Then when oil is ready (should sizzle when you drop a pinch of flour in it, add the 1/4 cup of flour.
Stir to completely dissolve all the flour real well and heat until mixture is a very light brown.
Add seasonings a little at a time, and mix in until well blended.
Add the can of low sodium chicken broth and stir frequently until well blended and it starts to thicken. Should be almost the consistency of a thin gravy (maybe just a little thicker). You want it thin enough to mostly cover your enchiladas, but not be runny. Cook and stir longer to thicken. If it gets too thick, you can add a little water at a time to thin it out. Then turn off heat when it’s the consistency you like.
Wet the steam cloth and wring it out good and lay it on a flat surface. Put 3 or 4 tortillas in the center and wrap the cloth around them. Microwave for 1 minute. Repeat for however many enchiladas you are making.
Check tortillas and microwave an additional 20 to 30 seconds, if tortillas are not yet soft and pliable (should be soft but not mushy). Be careful!!! The cloth will be very hot and so will the tortillas, with hot steam.
If you don’t have a steam or cheese cloth.
Take a thin kitchen towel, get it wet and wring it out good. Then set a couple of large paper towels on top of the wet towel. Set tortillas on top and fold over the paper towels to wrap up tortillas and then fold the towel over that. Then microwave for 1 minute. Add 20 to 30 seconds to the time if needed. They should be soft but not mushy.
Add the Cheese and Roll Them Up!
Add a loose handful of cheese (and onions if you desire) to one steamed corn tortilla at a time, and roll it up a like a burrito, a little tight but not too tight, or it might split the tortilla.
And as you roll one up at a time, place in the (non stick) sheet pan with sides, or the glass baking dish, close together.
You may need to thin out the gravy with a little hot water if it has thickened up while sitting in the pan. Then pour as much of the chilly gravy from the skillet as you want, over the enchiladas. And then top with the left over cheese (not too much now or it may take too long to melt).
Cover pan with foil and bake in the oven on 350 for about 10 to 12 minutes, or until cheese is well melted and bubbly.
Serve hot with a side of refried beans, chips and salsa!
Hope you enjoy my Homemade Gringo Style Cheese Enchiladas Recipe!
Not only do I like working on computers, but I also love to cook! One of my favorite things to cook is, fried chicken. There are several ways you can make it at home, and I am definitely no expert. But yesterday I made some, deep fried.
Below is my recipe for “extra crispy style” home cooked, deep fried chicken. It’s not a quick and easy recipe to follow and a bit long of a read. But, it turned out so good that I thought I would try and write it up, so I could share it with others. And, I wanted to try to cover as many details that I could. Once you get it down though, it gets easier. Feel free to adjust it as you like!
A sharp butcher knife or boning knife, and a cutting board (if you want to cut up the chicken yourself) .
1 whole fryer size chicken, probably around 3 lbs or less, cut up into 8 or 9 pieces. A roasting chicken is too large. See the video below on how to do it yourself.
A home electric deep fryer (I use a Presto 06006 Kitchen Kettle Multi-Cooker/Steamer).
If you don’t have an electric deep fryer, you can probably use a large heavy bottom fry pot, dutch oven or cast iron pot on the stove. But you will need to monitor the heat (300 to 325°) with some kind of cooking thermometer, as you can burn the breading easily before the chicken is done. And, it needs to be large enough to cook 2 or 3 pieces of chicken at a time. Here is an article with some handy tips for deep frying, that might help.
Or you can use peanut oil. I have never tried peanut oil for fried chicken because it is more expensive, but some say it makes it taste better and the oil lasts longer.
You will need enough to cover the chicken and be able to rotate it around in the oil, as it fry’s. Most instructions for electric deep fryers say to fill oil to fill line on the fryer.
And, a Meat Thermometer.
I have fried chicken enough as a fry cook in restaurants, to be able to tell when it’s done. But, when in doubt, I use a meat thermometer. The internal temp of fried chicken, should be at 165° when done, and juices run clear with no pink. Nothing wrong with using a thermometer, to just be on the safe side!
Please be careful with the knife! I highly recommend asking your butcher or meat market clerk to do it for you, if you are not confident in cutting it up yourself. Ask for a 10 piece cut if possible, this will give you 2 legs, 2 thighs, 2 wings, 2 breasts, the keel (breast bone) and the back (you can save the back to make chicken stock for soups). Hopefully they know what they’re doing. It’s getting harder to find someone who can still do this, these days! Especially in the big box stores like Walmart!
If you want to do it yourself. Here is a video of a basic way to cut up a chicken, where part of the keel and rib bones are removed from the breast, so it fits in the fryer a little easier. Sometimes I just split the breasts, or I cut the keel out to have 3 piece’s of white meat, depending on how big my chicken is. But, I leave my wings whole, and in the video, she parts them. It takes a little patience! I made a video too, but it’s not very good!
Set your cut up chicken in the fridge until ready for to be added to the brine.
In the large mixing bowl, add the 4 TBS of salt and cup of hot water, and whisk to dissolve the salt.
Add the 2 or 3 trays of ice cubes or crushed ice to the mixing bowl and stir it around to cool off the water real good (check to make sure, all water is completely cold). Then add your chicken pieces to the bowl and add more water (about 2 cups) to cover chicken so that it’s kind of floating in the bowl, so you have a little room to stir it around once in a while.
Set the bowl in the fridge for around 4 to 6 hrs to marinate. Kind of stir the chicken pieces up once in while.
Alternatively, you can brine your chicken in a gallon size ziplock freezer bag. Mix your salt and hot water in a small bowl, cool it down with ice and then pour it over the chicken in the bag. Add more ice and cold water to cover chicken and then seal the bag. Then once in a while, shake the bag up lightly to move the pieces around in it. But be sure to set the bag in something to put in the fridge, just in case the bag leaks.
When your chicken is done marinating in the brine, you will need to drain the chicken.
Then put about 1 or 2 cups of flour in whatever container you are using to flour dust the chicken. And about 1 to 2 cups of flour in whatever container you are using to bread the chicken in. Then add all your seasoning to the container for the breading flour. With a dry whisk, mix all the seasoning and flour for breading together very well, and set aside (just to be clear, you will have one container with the plain flour and 1 container with the seasoned flour).\
Get a container big enough to fit the biggest piece of chicken you have and enough room for the egg mixture. Beat the 3 eggs in the container and then add the 2 cups of milk. Then beat the mixture together until well mixed.
Add your oil to the fryer and heat to 300 to 325°. I know most recommendations are for 350°, but it seems the breading darkens too fast at this temp in my fryer. You can check if the oil is ready, by getting a pinch of flour and sprinkling it in the fryer, and if it sizzles a lot right away, it’s ready. Some fryers have a light that will go on or off when it’s ready. Mine just stays on. So sometimes I test it with a small cut piece of the chicken and if it starts frying right away, it’s ready.
Here is a video of how I bread the chicken.
Toss a couple of pieces in the plain flour to coat it. Shake off excess flour. Then dip the pieces in your egg wash and let it drip off or shake off excess. Then put the pieces in the seasoned flour. Mix pieces in the flour to coat well. Press the pieces down into the flour and then mix around again, about 3 or 4 times. Shake off excess flour and then slowly drop pieces into the fryer. Be sure and leave room for rotating piece in the oil. Only bread and fry a few pieces at a time. The pieces that you don’t bread, store back in the fridge, until needed.
If you notice your flour getting really clumpy, sift it and add more flour. I sometimes dump it and start over with fresh flour and seasoning, using same amounts as listed.
Set a timer for about 12 – 14 minutes. Smaller pieces and white meat might take less time. Larger dark pieces may take more time. When done, pieces will float, and sizzling will be very light in sound. Remove pieces and use your meat thermometer inserted into a thick meaty piece of chicken, to check for done-ness. It should be at 165°. If unsure, cut into a thick piece and it should be white all the way through, with clear juices and no pink. Drain pieces on a plate lined with a few paper towels or on a wire rack set on a baking sheet pan. I put mine in my oven on warm or on a very low temp (150°), until it’s all done and ready to eat.
We like to serve our fried chicken with sides of mashed potatoes, green beans and cream gravy! YUM! I also made some extra buffalo style wings to go with it, because one of the kids doesn’t like fried chicken so much.
Well, that is about it. I know it’s a long recipe! Hope it works for somebody!
What does this have to do with computers or tech? Nothing! But, I also like to cook. And, you probably already know this, but here is a little tip for cutting the potato, when it starts getting to where it’s hard to hold up and slice, without possibly cutting your fingers.