@Nina: I think you do like it. You'll do it again, then decide you don't like it, then you'll do it yet again. It's an addiction, a cheesy, eggy addiction.
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
A few weeks the gf and I sampled a new cafe.  I had the standard veg breakie which was acceptable, but hers was comprised of three pea and haloumi fritters, each topped with fresh herbs, cherry tomatoes, smoked salmon, dill infused crème fraîche and a quail egg.  It was ever so la dee da.
Skerret's posting is ok to trip balls to and read just to experience the ambience but don't expect any content. "I'm jealous of sucking major dick!"~ Kernowgaz
See when I said these weren't quite Death Rain hot? I changed my mind. They're mental. I'm getting through them, though. Slowly and painfully. Makes doing my monthly spreadsheet reports slightly more exciting.
Chillangos is good, I've been to the one in Angel a couple of times.
Got mine from this place Poncho no8. It's probably about similar quality to Chillangos. Not the cheapest lunch option in the world, but good. Tend to hit them up once every week or two.
Spice rub: dark brown soft sugar, smoked paprika, fennel seed, cayenne, thyme, green/red/black pepper, garlic salt, celery salt, bbq salt, other dry stuff:
First noob mistake . Hickory woodchips are exposed on the bottom of the smoker:
Better. Foil protects all:
Smoker fully prepped. Another layer of hassel-saving foil on the driptray that sits on the chips above. Grill bars painted with veg oil to prevent sticking.
Chicken legs and wings that have been soaked in beer for a cuple hours, then dried and rubbed:
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Bed those pretties down for a smoky siesta:
Half way through somking, about 20 mins:
And done. After smoking, then in the hottest possible oven for 15 mins. The intense heat after smoke makes the flesh come away from the bones, but because overall cooking time is quite low (30 min smoke, 15 minutes in oven) it's outrageously juicy still. The wing was a dizzy pleasure high:
Served with two homemade BBQ sauces, bourbon and scotch bonnet:
Fuck a salad. Get a smoker, they're awesome. n0face has probably built one in his back yard whist I've been typing this
That looks amazing! I'm gonna eat as much as possible today whilst watching the Euro's. I need to get stuff for nachos but can't be bothered leaving the house, life is so hard.
Little bonus recipe in the backround of those photos actually - the stock bubbling away in the background. Has a bay leaf and rosemary from the garden, peppercorns, half lemon, garlic cloves, chunk of ginger, one actual clove, dried chilli, half beef stock jelly cube and a teaspoon of the chicken rub for fun. It's become a dark, meaty liquor with which to risotto it up.