As served to the thousands of people at the CFOX Jeff O’Neil Show Grills 2018, this taco rocks! Awesome flavour and even though it has a few steps, it’s tasty!
Grilled or Smoked Chicken
1-2 TB House of Q Peppered Bovine
1-2 TB Chili powder (or ground dried Ancho, Guajillo or Poblano peppers)
2-3 TB Vegetable oil
1-2 Cups Chicken stock (or alternately, beer)
1 Cup House of Q Rock’n Red BBQ Sauce
3/4 Cup Mayonnaise
1/4 Cup Apple cider vinegar
2 TB White sugar
1/4 Cup House of Q Slow Smoke Gold BBQ Sauce (or mustard)
1 TB House of Q Grandma’s Garden Herb Mix
10-18 Flour tortillas (depending on the size and number of people to serve)
– thinly sliced red radish
– jalapeno slices
– queso fresco or a “crumbly” cheese like feta
Prepare your grill for indirect, medium heat cooking. Meanwhile, mix together the chili powder (or ground chilies) and the Peppered Bovine. Coat the chicken with oil and then coat liberally with the seasoning.
Grill roast the chicken indirectly (on the OFF side – not heat) with the lid closed for approximately one hour or until the chicken reaches around 150 F. Transfer the chicken to a foil tray or a roasting pan and add the chicken stock or beer and cover with foil or a lid. Continue cooking indirectly for another hour or more…. or until the chicken is very done such as internal temperature of 180 F+. Remove from the grill and let cool to room temperature.
Using two forks or your hands, remove the meat off the bones and discard bones, cartilage and to your preference, the skin. You may want to eat, you might not! Either way it still tastes great!
Coat the chicken with the Rock’n Red BBQ Sauce and reheat to serving temperature.
To make a taco, warm the flour tortillas or if you have corn ones, grill them to prepare them for use. Place a good portion of the chicken across the tortilla then the coleslaw. Of course, add any remaining toppings that you have on hand and roll up the taco. Take a big bite and enjoy! Cervesa is optional but often mandatory.