The trick is to smoke the meat and not make the meat smoke

BARBECUED TURKEY POBLANO NACHOS

  Date: August 24, 2011
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This Mexican based recipe from Fire It Up! intrigued me on several levels. Nachos using turkey thighs was new to me, all of the veggies were grilled and I liked the looks of the spicy Mole rub. The turkey brines for 6 hours and then receives a spicy rub called a Mole rub. The brine uses some of this spicy rub too. The turkey thighs are indirect grilled and while this is happening the veggies get direct grilled. When the turkey is done, it was rested for 5 minutes and chopped up. The nachos were assembled on my grill platter and returned to the grill for another 8 minutes. The nachos had great flavor and the lime zest and lime juice in the veggie mix had tamed some of the extreme heat of the rub used on the turkey meat. these nachos were different than any I've ever tried and I am so glad I made them.
Related Blog Entries:
Recipe Source:
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Fire It Up

Fire It Up!:

Barbecued Turkey Poblano Nachos - Page 210
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • W-S Grill Tray