It's been a while since I have had poutine. Even longer since I have had poutine this good. The fries were fantastic, though I used too much oil. (Hence the oil speech there at number 5) Basically we had too much oil and would have been just as well to deep fry the potatoes. So if you're trying to at least slightly health-i-fy this recipe, yeah, watch the oil.
The husband and I were very naughty and had this as an entire meal. But it will do nicely for a spectacular side to something a little more on the light end of the food spectrum. A salad and/or fish would be a good accompaniment. Or serve this up in tiny plates for a great appetizer before the main course.
If using the marinade that was used on the chicken, bring that marinade to a rolling boil for at least 5 minutes before using as a sauce. This will kill the bacteria from the chicken and also thickens the marinade up for better sauciness.
This marinade goes great on everything! You can use it as a rib sauce (Exclusive Recipe Club Newsletter Recipe - Sign up to start receiving them too!) This makes a great topping for roasted pork or a smoked ham as well. And because of the sweetness, kids will love it too!
You can put this on a salad, you can use it as a dip, you can spice your mashed potatoes, it makes me do a flip!
This stuff is fantastic. You can even make it on a gas grill if you don't have an Apollo™ Smoker. Just use your Napoleon® Smoker Tube, fill it with soaked wood chips and place it on the sear plates. Turn one side of the grill (the one with the tube) and set your temperature for 225°F. Place the cut garlic on the "off" side of the grill and smoke away.
I have mentioned before that depending on the day’s temperature, you may have some issues keeping the smoker cool. If you’re smoking on a sunny and warm day (20°C+/68°F+) it will increase the temperature of the smoker itself. Try to work in the shade if you can. I had this very trouble. It was warm and sunny. The chocolate started melting after about 10 minutes on the smoker. I actually pulled mine off early. My bars were also a little thinner than 1-inch as well – not helpful. But I got what I was looking for. A smoky barbecue flavour embedded in the chocolate.
It’s not fantastic to just sit and eat. Kind of like placing a piece of chocolate on your tongue and then licking a grill. But when you melt it and use it IN things… look out! There is just a hint of smokiness and a whole lot of chocolate! It’s delicious! Amazing. Fantastic.
Now those are just the basic nachos. You can add pulled pork or chicken, steak, sausage, hotter peppers, pickles, tomatoes, and cilantro. You could grill the peppers and onion first, or you could use creamy salad dressings. You could top it with cole slaw, or make a bruschetta-tomato mix and top it with that. The options are endless!
What did you come up with? What is your favourite combination? Leave a reply in the comments below and let me know what you do with your Nachos! Better yet! Submit a recipe for your favourite nachos!
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