Gang,
   Since I am not too tied down this week, now is the time to tell you how
to make a "Flip", as promised before the Christmas holidays.   This little
addition to your bbq cooking menu , I think, will be a great change of pace
for you and your guest, and give, I guarantee it, you something really
"different and exciting" from the ol' regular bbq dinner.  You will be a
hero.  It is a Southwest flavor that Bobby Flay would kill for.  We
invented this creation in 1975.  Here goes:
  
Standard Flip:
   1 - 10 inch flour tortilla
   4 oz. or more of thin sliced smoked brisket, pork, chicken, sausage,
etc.   
   1- small hand full of canned, frozen, or fresh roasted green chilies   
   1-small hand full of diced onion.
   Several thin slices of a sharp longhorn cheese...or the chez of your
choice
   A good medium hot salsa or bbq sauce
   Diced jalapenos (optional)

Procedure:
   Heat large heavy cast iron skillet, or other heavy pan, to medium hot.
Warm flour tortilla about 10 seconds on each side and remove from
skillet....this makes it flexible and pliable so you can fold it over.
Place slices of cheese (one layer deep) on one half of flour tortilla.  Now
place meat on top of cheese ( you can layer it).  Spread out a generous
portion of green chilies and diced onion on top of meat.  Now shoot a
medium dose of bbq sauce or salsa across the top of the concoction.  I use
a squirt bottle.  Add jalapenos if desired.      
   At this point, you have a flour tortilla that is "full" on one half of
the circle and empty on the other.  Fold empty side over to make a half
circle  ( will look like a large fried pie) .   Butter both sides of folded
over tortilla.  Place one side down in medium hot skillet, and let cook
till nice and golden brown (kinda like a pan-cake), then "flip" over and
brown the other side.  Make sure both sides are buttered before browning.
Eat and enjoy.
   
Variation:
   One can  put only the meat and cheese in the flip, and cook on both
sides till done.  At this point, you can open it (even though the cheese
will be melted and make it hard to open up...it will open), place a layer
of shredded lettuce, slices of tomatoes,  thin slices of bell peppers, and
a spread of mayo.  Close up and serve.  You don't want to put in the
lettuce, etc. till flip is done, for it will wilt and change flavor.  This
is especially good on a smoked cured ham flip, or chicken, turkey flip.
Cut in half before serving.  Good.  Once you get this down, you can do a
million variations on "Flips".  Only your imagination will control the out
come.  Have fun and enjoy.  Great with a side order of spanish rice and
re-fried beans, or just by itself.  A very hearty meal.     

Danny
www.dannysbbq.com

===
Chicken Thighs

Danny Gaulden
BBQ List
dgaulden@caverns.net

Gang, Here's a nice side dish if you are bbq'ing for a large group, or can
be the main meat dish if it's just the family. It's my variation on " Doc.
Holiday's BBQ'd Chicken Thighs" Take as many thighs as you need and skin
them. Then cut a slit along the bone, and remove it. Stuff the now made
pocket, from removing the bone, with about a 2 or 3 inch long, pencil thick
piece of Monterey Jack cheese, a few diced onions and diced jalapeno
peppers that have been seeded and ribbed. If you want it with a little more
kick, don't take the ribs out of the jalapenos. I prefer to leave the
ribs. If you have room left, add more cheese, cut anyway you need to do it
to get it into the pocket. Now take a toothpick and use it to close the
pocket. Wrap each thigh with a strip of bacon and pin the bacon to the
thigh with another toothpick. Place thighs in pan and drizzle with Italian
salad dressing until at least half covered. Let marinade for at least 2
hours. Turn thighs over in marinade every hour. Cook indirect with medium
smoke at 250-300F until done, then place thighs directly over low fire to
brown and crisp up bacon, if this isn't accomplished during the cooking
process. Or, Q thighs directly over the coals till done. Caution: If Q'ing
directly over the coals, DON'T make a big fire. A small one will work best,
and not burn the bacon and thighs. If cooking directly over the coals,
make sure you chunk in a small piece or two of green wood for smoke. I have
done these at the store a couple of times for "something extra" on fancy
orders, plus a few times at home. We really enjoy them and hope all of you
do to. Danny


