This turned out great! Directions, more pics and recipe are at The Wolfe Pit!

This message has been edited. Last edited by: Larry Wolfe,

I just put a bird in the oven an hour ago with the intentions of making enchiladas w/ the leftovers. Great minds...

Whole Purdue roasters are $0.89/lb at Harris Teeter right now.

This message has been edited. Last edited by: Chris Allingham,

Nice looking dish Larry.
Just want to call a typo to your attentiion in your blog. The first sentence says (smoked or cooked an oven). I know you don't mean that (or do you? )

quote:

Originally posted by Dave/G:
Nice looking dish Larry.
Just want to call a typo to your attentiion in your blog. The first sentence says (smoked or cooked an oven). I know you don't mean that (or do you? )

LOL, no, some people that read my blog may not grill or BBQ so I had to leave open the oven option!

I can understand that, so change it to read IN oven and not AN oven. If I smoke my oven, my wife will file for divorce. On second thought...............

quote:

Originally posted by Dave/G:
I can understand that, so change it to read IN oven and not AN oven. If I smoke my oven, my wife will file for divorce. On second thought...............

Dammit, I'm soooooooo blonde! Thanks Dave!

Me like!! Did you skin the roasted pepper?

great looking dish

quote:

Originally posted by r benash:
Me like!! Did you skin the roasted pepper?

Absolutely! I don't like those little charred pieces of skin.

Looks great Larry! Enchiladas with left over smoked/roasted chicken is a sure crowed pleaser...more than once I've had folks tell me that they are the best enchiladas they ever had...hard to disagree, the smokey flavor rocks!

quote:

Originally posted by Larry Wolfe:

quote:

Originally posted by r benash:
Me like!! Did you skin the roasted pepper?

Absolutely! I don't like those little charred pieces of skin.

Ya, but they're redskin, at least sometimes.