The trick is to smoke the meat and not make the meat smoke
BARBECUED TURKEY POBLANO NACHOS
Date:August 24, 2011 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Barbecued Turkey Poblano Nachos
The "simple" 14-spice Mole Rub which was used both in the brine & was rubbed on the turkey thighs when they were grilled.
The Mole brine used the Mole Rub, beer, water, ketchup & salt
The finished Mole Brine
The turkey thighs spent the next 3 hours in the brine
Once the thighs were out of the brine, it was boiled & reserved to use as a mop for the turkey.
The veggies: sliced red onion & red pepper, 2 poblano chilis & a tomato. They get sprayed with olive oil & get direct grilled while the turkey was being indirect grilled.
The poblanos & red peppers are direct grilling on the left side & the turkey is in the middle indirect grilling.
The tomoto and slices of onion are direct grilling on te right side.
The veggies are done grilling and will be diced inside. I took the picture of the finished veggies off the grill so I would lose all of the heat for the turkey thighs which were indirect grilling.
The veggies have been chopped and mixed with lime zest, lime juice & chopped cilantro.
The turkey breasts were taken to 180 degrees and are done after 90 minutes of indirect grilling with medium heat. They were mopped with the Mole Brine 4 times.
Just about time to build the nachos. The turkey thighs are resting for 5 minutes before chopping. The veggies are chopped & ready & the Manchego cheese has been shredded.
The turkey thighs have cooled & it is time to chop them. I tried them & they were extremely spicy.
Time to make the nachos. The turkey goes down first over a bed of tortilla chips
Next comes the chopped veggies
Last comes the shredded Manchego cheese.
The nachos are back on the grill to finish for 8 minutes using medium heat.
The nachos are back in & it is time to heat. The special grill try retains the heat & helps keep the nachos warm.
These nachos tasted unlike any i've tried befoe. The turkey thighs gave it a unique flavor & the lime zest & juice took the extreme heat away from the nachos. The manchego cheese was new to me as well.
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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.