Marinated some boneless skinless chicken breasts in some Louisiana Gold for a few hours. On the keg with some Spiceologist Black & Bleu Rub. I really like these rubs, they seem a little pricey at first until you realize your not paying for salt. A little goes a long way, lasts forever. Quality.
We like nachos but usually at restaurants they are soggy bottom blues nachos. We like them crispy. After grilling the chicken, lined a cast iron fajita pan with chips, layered some cheese, diced the chicken, more cheese, more nachos topped with jalapenos and more cheese. On the keg oven direct at 500*. Perfect, crunchy from top to bottom, no soggy bottom blues, just crunchy black & blue served with fresh avocado & some Pain is Good salsa. Nice hot Friday evening meal.
