When I made this recipe, I spread out the dough too thinly. The result is tasty, but crispier than I wanted. So, please pay attention to my instructions and not the pictures!
I have smoked things using the barbecue grill before, and it’s largely the same thing that I did here with an offset smoker.
I will explain the adjustments as needed for each step of the process.
Full disclosure: I decided to start my adventure in smoking a whole fish when the outside temperature was 27°F (-3°C). I certainly don’t recommend doing this, since it was impossible to maintain the temperature I needed to fully cook the fish. I finished the cook of the fish in the oven. But, in fact, what I did constituted a Cold Smoke of the fish: the internal temperature rarely got above 85ºF, but the smoke flavor imparted by the process was spectacular.
I’m so glad I didn’t decide to make this as a white chicken chili. To do that, I would have had to leave out two of my favorite things in a chili: chilies (duh) and tomatoes. Besides being ridiculously healthy, it’s also pretty and very tasty.
I ground my own chicken from breast meat, leaving in the little bit of fat that came with them. It’s really negligible…something on the order of a 97%/3% mix, but I think it helps with the sizzle.
I also decided to try a quick prep of the dried mayocoba beans. Typically, they’re soaked overnight, then boiled for a long time to soften. I found that I can achieve the same results in 30 minutes using a pressure cooker and enough stock to cover the beans, plus a few inches. The beans weren’t totally soft, which is what I wanted: the cooking process in the chili would finish the job.
Also, in my recent penchant for shortcuts, I decided not to devote much time to the tomatoes, and instead went with the canned variety.
This is not a very spicy soup…it’s intended for normal people who don’t want their faces burned off by the heat.