Failed Smoked Chicken

I bought a new grill and I tried to do some smoked chicken. The good part is that there was some very tender chicken that came out of it. The bad part is that it wasn't smoked.

First I put in a brine of sea salt and molasses for about four hours. I stuck it on a grill at the very lowest setting I could pull off- it ranged from 185 degrees and 210- I watched it constantly for 5 hours before I pulled it off.

The wood chips I put in never really smoked, so that is the failure part. The grill keeps a good temp, but it's not high enough in one spot to fire up the wood. You want between about 180 and 200 and constant for hours. Doing things like brisket and pork, I'd say at least 8 hours- and some people do days. It doesn't take as long to do a chicken.

It was still good, I recommend it. I used a $6 chicken, cut it out so it would lay flat. I can show how to do that if there are requests- it was just like my El Pollo Asada days. Now I just have to do it and do re-fried beans and chili rellenos at the same time.

Chili Rellenos Casserole

This is a dish that my mother brought over. It was delicious!

Ingredients:

• 12 fresh Anaheim peppers, charred and skinned -or- 3 (7 oz) cans whole green chili peppers, drained
• 16 oz reduced fat Monterey Jack cheese, shredded
• 16 oz reduced fat sharp cheddar cheese, shredded
• 2 eggs, beaten
• 1/2 cup egg substitute
• 2 (5 oz) cans evaporated milk (or most of a 12 oz can)
• 1/2 cup all-purpose flour
• 1 thinly sliced tomato
• red or green salsa

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13 inch baking dish with cooking spray
2. Lay half of the chilies evenly in the bottom of baking dish. Sprinkle with half of the Jack and cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour. Pour over the top of the chilies.
3. Place the tomato slices on top and sprinkle remaining cheese around them
4. Bake in the preheated oven for 30-35 minutes.
5. Serve with sauces on the side.