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Discussion in 'Off Topic' started by filsonhand, Jun 12, 2018.
Carnitas is looking really good
How many people did they give you to work with? Adults women kids, will have an impact on your volume. Just trying to help
Just dont do this...
This Guy Served His Friends Tacos Made from His Own Amputated Leg
MB...you sir are one sick puppy,maybe why I would want to have a beer and shots with u
Lol, I found the link in a news story and thought it was fitting in today’s taco talk
It’s pretty screwed up
Note to self, never join @Mister Bisley for dinner...
You’re missing out...I make the best leg taco
To keep it easy. Since you are smoking it. When it is done, shred it. Buy some of the taco seasoning packets. And heat it up in the frying pan like the directions on the packet. However, I would cut the amount of seasoning at least in half, maybe even down to 1/3. This adds a mild taco seasoning flavor without overpowering the flavor of the smoked meat. You can use your regular pork rub for smoking, maybe add a some cumin.
If the wedding was in NJ you could just get Taco Bell to cater it.
Carnitas are my thing. Peruse recipes. The real thing has fresh squeezed orange juice/with the rind. And Mexican Coca Cola. Of course the obligatory Mexican oregano and cumin and? I fresh grind the seed in an old coffee grinder. Buy the Mexican oregano and ground cumin in the little packets for cheap in the Mexican section at the store.
Don't trim much of the fat off the pork butt unless it's really thick. Chunk the butt up in slightly smaller than fist size pieces. If you were to cook it the day before and get a big griddle to finish it for serving day of. Use one side of the griddle to soften corn tortillas and have a bar with the chopped white onion/lime wedges/a thin sliced cabbage slaw/cilantro/jalpeno green sauce, any other toppings you see when looking at all the recipes. I
I'd stay away from dumping a bunch of some sauce, rubbing anything on the pork, or smoking it. That long, traditional cooking process gives you a really great meat and the crisping slightly on the grill really brings out the sweet porky goodness. Some of the cooking liquid is added to the shredded pork before going on the grill. The onion, cilantro and lime are all that's needed, but other stuff wouldn't hurt. Oh, something else we always use for such things is that delicious, firm, salty, stinky Mexican cheese! Cojita! Not the Queso Fresco.
I made myself hungry.
As a side some nice Mexican black beans. This recipe KILLS. The flavors are crazy good in this. The fact that you are cooking the beans all the way through the process with the original water. And all the fat, garlic and bay are so blended together you don't taste any one thing. Could easily be cooked ahead too.
Abuelo Peláez’s Frijoles Negros (Black Beans) Recipe
With this recipe I don't bother soaking over night, just cook longer.
I got excited about these beans and then when I clicked on it, they want you to sign up for NYT Cooking.....NOT
Oh! Dirt bags! Well, I guess I used up my allotted free views! I noticed on a link to NYT posted earlier to day it said something about my 4th free access or something like that. But I'll tell you, if all you've got to do is register and not pay any money. The beans are worth it.
And boiling or pressure-cooking as well.
What kind of heathen would boil ribs ?
Who is a Yank but has learned a few Southern tricks from Malcolm Reed.
He puts together easy to follow, low & slow BBQ recipes.
Tips for Perfect Pulled Pork | Smoking Whole Shoulders and Butts | BBQ Recipes | HowToBBQRight.com
The above would be a nice start and then give it the South of the Border treatment.
In reality I've spent more time in SW WA then down south now so I guess I'm a northern redneck, but those southern food preparation techniques are bone deep and how I was raised.
Nothing wrong with all y'all that use shortcuts and such, most probably wouldn't know the difference unless it was side by side against wood smoked food cooked for a lot longer.
I used to get up at 2am on the 4th of July to cook an 18lb brisket for 14-15 hours because that's the closest I can get to Texas brisket but the last few years I've just not had that in me with another 6 hours of fireworks but since I'm feeling better with the new diet I might just do that this year.
I think Treagers are cheating but I can't fault the convenience of it
Texas brisket is the epitome of low and slow. Go for it if you can Joe.
Shelby's in Washougal has some pretty good brisket.
Hire @Mikej to make em, he made me hungry with his post!
I'm guessing around 150 people.
I'm going to do around 60 lbs of pork
Their will be other meat available such as hamburger
Can I come?