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Originally Posted by robertham1
Originally Posted by Rooster7
Originally Posted by robertham1
[Linked Image from i.postimg.cc]


Ahem...

Pardon me, surr.

I was just ponderin on what in the fresh hell is this and why do I think I need this in my life?

No bother-

That’s Al Pastor. Mexican pork.

Pork shoulder sliced into thin sheets, then marinated in some stuff. There is a vertical steel rod that the sheets of pork are stacked upon. Pineapple on bottom and top. Smoked at 225.slice the outside off and take it to a skillet to crisp up. Repeat


[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]


Just havin fun! lol

That looks incredible! Thank you for sharing it.


The deer hunter does not notice the mountains

"I fear all we have done is to awaken a sleeping giant and fill him with a terrible resolve" - Isoroku Yamamoto

There sure are a lot of America haters that want to live here...



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[Linked Image from i.postimg.cc]


Pollo Asada de Yucatán with Fresh Sweet Corn-Black Bean Salad


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by rcamuglia
[Linked Image from i.postimg.cc]


Pollo Asada de Yucatán with Fresh Sweet Corn-Black Bean Salad


Damn


DON’T BE TOO PROUD OF THIS TECHNOLOGICAL TERROR YOU’VE CONSTRUCTED. THE ABILITY TO DESTROY A PLANET IS INSIGNIFICANT NEXT TO THE POWER OF THE FORCE.

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Originally Posted by robertham1
Originally Posted by Rooster7
Originally Posted by robertham1
[Linked Image from i.postimg.cc]


Ahem...

Pardon me, surr.

I was just ponderin on what in the fresh hell is this and why do I think I need this in my life?

No bother-

That’s Al Pastor. Mexican pork.

Pork shoulder sliced into thin sheets, then marinated in some stuff. There is a vertical steel rod that the sheets of pork are stacked upon. Pineapple on bottom and top. Smoked at 225.slice the outside off and take it to a skillet to crisp up. Repeat


[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

[Linked Image from i.postimg.cc]

Cool. I was thinking it was some sort of Mexican version of Middle Eastern Gyro

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Chile verde tonight. No pics. Why? Because the lighting sucks and I'm feeding 25 people, + or -

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Originally Posted by Verylargeboots
Chile verde tonight. No pics. Why? Because the lighting sucks and I'm feeding 25 people, + or -
25 people, no simple task! Hat’s off to you! Priorities obviously in order, feed the people.

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Corn, onions, maters, shishito peppers, cornbread.

[Linked Image from i.postimg.cc]

Last edited by auk1124; 07/29/23.
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Originally Posted by Farming
Originally Posted by Verylargeboots
Chile verde tonight. No pics. Why? Because the lighting sucks and I'm feeding 25 people, + or -
25 people, no simple task! Hat’s off to you! Priorities obviously in order, feed the people.

It was a hell of a night lol

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Nice damn job!


I had a Subway and played a benefit concert.


I am MAGA.
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Originally Posted by auk1124
Corn, onions, maters, shishito peppers, cornbread.

[Linked Image from i.postimg.cc]

I hope to hell they show up around these parts.


I am MAGA.
IC B3

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[Linked Image from i.postimg.cc]



Dry rub for the filet. It’s excellent and go heavy on it. Good for any steak


DRY RUB
2
tablespoons light brown sugar
1
tablespoon ancho chile powder
1
tablespoon paprika
2
teaspoons kosher salt
2
teaspoons freshly ground black pepper
1
teaspoon cayenne pepper
1
teaspoon granulated garlic
1
teaspoon English mustard powder
½
teaspoon ground coriander
½
teaspoon ground cumin


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Sometimes I’ll try to cook something upscale that challenges me. Other times I just want to cook something simple that I eat all the time like a pot of chicken & sausage jambalaya. Time to break out the Tabasco! 🌶️

[Linked Image from i.postimg.cc]

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Garlic Shrimp with angel hair pasta.

NOT pretty enough to photograph, but great eatin!


Some spelling errors can be corrected by a vowel movement.
~ MOLON LABE ~
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Leftover chile verde.


Q: Is that cheese on there?????
A: You betcha.

Q:is that rice?????
A: yeah, it is. I eat chile verde over rice, the rice is not cooked with it. Fuçk off.

Q: what's that pink thing?
A: it keeps my nuts warm, keeps them from burning from the hot stoneware.


[Linked Image from i.postimg.cc]

Last edited by Verylargeboots; 07/30/23.
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Rib steak and zucchini with sauce vierge.

[Linked Image from i.imgur.com]

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Originally Posted by Verylargeboots
Leftover chile verde.


Q: Is that cheese on there?????
A: You betcha.

Q:is that rice?????
A: yeah, it is. I eat chile verde over rice, the rice is not cooked with it. Fuçk off.

Q: what's that pink thing?
A: it keeps my nuts warm, keeps them from burning from the hot stoneware.


[Linked Image from i.postimg.cc]


Will you share the recipe?


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Also interested in the recipe as it looks more red than green

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Sure thing fellers. It's the lighting that adds the red, my pictures suuuuuuuuck typically too.

I have altered the typical recipe because of the volume I did this weekend, so I will give just ingredients, and will follow up with a standard recipe when I dig it out.


-cubed pork shoulder

-white onions

-garlic powder

-green chile powder

-garlic powder

-mexican oregano (dried vs fresh volume matters)

-celery salt

-cumin

-smoked paprika

-light pork stock cut with chicken stock ( I make my own pork stock and chicken stock so because I was cooking for around 25 folks, I was really playing with the ratio of stock)

-green enchilada sauce (I make and can my own, hence why I don't have any standalone tomatillos in this recipe)

-BEER! (In this instance, I used a sixer and a half of Shiner Bock, but again, it was for 25ish folks. Standard recipe would call for one beer)

-Hatch green chile. I strain mine for just a few minutes, no pressing, I just want the thins to run off before adding)

-Jalapenos. Dice them small for the cook, but add some fresh shortly before serving.

Serve alone, or with red potatoes or rice. Radish, cilantro, avocado, and others as a garnish. Fresh tortillas are a given. I do not use fresh garlic for this recipe.

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Originally Posted by robertham1
Also interested in the recipe as it looks more red than green

The red effect may also be a byproduct of the microwave reheat lol.

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Sounds great

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