Toby Keil
Executive Chef
I know, I know, no pictures no cook but I gotta tell ya. I took the smoked chicken from last week out of the freezer and we made chicken tacos, they were killer. The smoke flavor really gave the tacos a unique taste. We chopped up cilantro, onion and tomatoes and ate em in small corn tortillas, almost like what they call out here, street tacos. I dowsed mine in Tapatio sauce, yum...yum..yum. We also had pinto beans on the side. I think on Saturday I'm going to smoke up two split chickens for dinner then save the rest of the meat so we can do it again.