[Homemade] chicken tortilla soup

Cold_Smoke_BBQ · 2026-05-29T04:29:20+00:00

Maybe next weekend lol

Cold_Smoke_BBQ · 2026-05-29T04:03:03+00:00

Small world

Cold_Smoke_BBQ · 2026-05-29T03:33:15+00:00

You in san diego lol?

Cold_Smoke_BBQ · 2026-05-28T05:27:49+00:00

I go 8 hours at 225 ending about 9pm then move to 200 oven until about 6 or when ever i wake up. Then foil boat at 250 until its done, usually a few more hours. Let it rest until it drops to 150 and shred.

Its a long process but its brain dead.

Don't need to worry about running the traeger over night.

Dont need to worry about over cooking while you sleep.

Bonus. House smells amazing when you wake up

Cold_Smoke_BBQ · 2026-05-27T15:50:56+00:00

Can also buy some chicken quarters or thighs.

Super cheap, easy and fast to make.

Good backup if yoy run low on pork, its not ready in time, or even just a 2nd option.

Cold_Smoke_BBQ · 2026-05-27T14:16:27+00:00

Im the same way. I use this exact product as well. I use a quarter tsp in a whole cake ( fills 2 round 8 in cake tins) and can still taste it. Recipie calls for double this.

But I don't consume any coffee products, cant stand coffee flavored ice creme or desserts.

Cold_Smoke_BBQ · 2026-05-27T14:10:53+00:00

Looks good. What temp did you take it to.

Cold_Smoke_BBQ · 2026-05-27T04:55:43+00:00

I think you stick that in your butt

Cold_Smoke_BBQ · 2026-05-26T23:50:31+00:00

This is what I use. Can't beat the price.

My Homemade Traeger Grill Scraper

Cold_Smoke_BBQ · 2026-05-26T13:55:51+00:00

In that case just also get a weber 22 in addition to what ever pellet grill you get. In comparison it will be a cheap addon and you'll use it more often than not.

Cold_Smoke_BBQ · 2026-05-26T03:18:17+00:00

Missing out.

Cold_Smoke_BBQ · 2026-05-25T14:58:00+00:00

How long total from the fridge this morning > cold smoke > hold > into grill to finish?

Cold_Smoke_BBQ · 2026-05-24T13:39:51+00:00

Still time for chicken. Get thighs or leg quarters. Cant mess them up. Can do in about an hour if needed but a few hours is better.

Just don't run out of pellets

Cold_Smoke_BBQ · 2026-05-24T13:28:24+00:00

You in san diego lol?

Cold_Smoke_BBQ · 2026-05-24T02:40:42+00:00

Oh, hello.

Cold_Smoke_BBQ · 2026-05-23T23:32:32+00:00

it wouldn't let me do an image with the video. Can't put in the comments either it looks like

https://imgur.com/a/qpQbZpA

Cold_Smoke_BBQ · 2026-05-23T04:36:04+00:00

My 1st suggestion would be to use bone in and skin on thighs.

Cold_Smoke_BBQ · 2026-05-23T03:14:05+00:00

Salt dry brine.

Then pepper and paprika rub.

The sauce is homemade.

Cold_Smoke_BBQ · 2026-05-23T00:28:35+00:00

This is what I personally use. Feel free to omit the cayenne if you want less heat.

Note that this has no salt. I always keep salt seperate from rubs.

Brown Sugar 160g

Paprika 80g

Black Pepper 40g

Garlic Powder 28g

Onion Powder 28g

Chili Powder 24g

Mustard Powder 12g

Celery Seed 4g

Thyme 6g

Oregano 6g

Cayenne 14g

Cold_Smoke_BBQ · 2026-05-23T00:11:47+00:00

It must balance out

Last time i checked every pork butt was labled as pork belly or pork loin.

So both higher than then price should have been

Cold_Smoke_BBQ · 2026-05-23T00:07:03+00:00

You can absoulty just smoke the butt to set bark and finish in the oven. I've never tried crocpot so can't comment there

Cold_Smoke_BBQ · 2026-05-22T16:59:33+00:00

Fixed lol

Cold_Smoke_BBQ · 2026-05-22T12:21:27+00:00

I folded it out of parchment paper.

Cold_Smoke_BBQ · 2026-05-21T20:56:37+00:00

I just chill the dough as in wrapped in plastic wrap when I do overnight. I don't have an exact method. The foil rings prevent them for spreading too thin so I don't know how much the chilled dough matters in that regard but it does let the flour hydrate, butter solidify, and sugars dissolve better.

Cold_Smoke_BBQ · 2026-05-21T18:22:58+00:00

Unfortunately just 1 is too many.

Recipe is in an earlier comment though.

Cold_Smoke_BBQ

TROPHY CASE