Blue Smoke Vinegar Sauce
Friends gave me a bottle of Blue Smoke’s Vinegar sauce this summer, and i just tried it out. We made some chicken stock, and had pounds of boiled/shredded chicken to use up. We tossed about a pound of the chix with maybe a third of the bottle of blue some and let her sit overnight. Tasted the next morning, and its like salad dressing soaked chicken. Odd. Maybe if it was smoked meat it would be right, but totally weird this way.
Or so i thought.
We decide to make some quesadillas with it the next day. Lori makes some killer white bean/onion/oregano mixture, and i make some quesadillas with some jack cheese, cilantro, the chicken mixture, and the beans. Whole wheat tortillas. We eat that night, and they are odd, but kinda good. not amazing.
But it gets better.
I made too much, so we put a couple in the fridge, and i pull them out 2 days later. holy crap. cold. sharp. tangy. dense. almost perfection. all they needed was a sprinkling of jalepeno and we’d be at perfection. if i heat it up, i think it fails. its like that amazing piece of cold pizza. the cold vinegar-chicken quesadilla. Keep a look out for it.
Testing this
