That certainly meets the guidelines. Nothing wrong with those weekend jamsQuote:
Originally Posted by Dawgfan1013
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That certainly meets the guidelines. Nothing wrong with those weekend jamsQuote:
Originally Posted by Dawgfan1013
Working on the back end of my first bottle of El Dorado 15-year rum. Still great after being open six weeks, but it's become slightly more harsh. Of course there was almost no burn before, so I guess what's there now isn't that big of a deal.
Planning on doing pork tacos tomorrow with one of the shoulders I bought today. Currently debating whether to smoke the thing for a few hours before putting it in the slow cooker with the chiles. My inclination is to do so, but I have some homemade smoked chicken stock in the freezer that I could add to the mix that may make a smoke for the shoulder unnecessary. Either way, it should make for a solid meal or three.
That's some good stuff there. Brings back memories of the Crowes at the amphitheater in '92. Still have the Crowes rolling papers they sold.Quote:
Originally Posted by Dawgfan1013
Nice. What d'you stuff the chickens with?Quote:
Originally Posted by Dawgfan1013
Also, in case you're still trying to post an image directly into your comment: if you copy the url for the image on your photobucket page and then paste it into the field that pops up after clicking the insert image button while commenting on this thread, you can embed the image.
There are 5 different kinds of peppers for the stuffing...red yellow and orange bells with jalape?os and poblano
Ya that looks awesome. How long was the cook time?Quote:
Originally Posted by Dawgfan1013
Pork tacos turned out great. Decided against a quick smoke of the shoulder due to time restraints this morning, but the smoked chicken stock did the trick. Basically made a chili paste by blending reconstituted ancho peppers, chipoltes in adobo sauce, an onion, garlic, oregano, and honey (the paste was a little like mole, sans cocoa and nuts), simmered it in oil, added the smoked stock, let it reduce a bit, and then poured it all over the pork shoulder in a slow cooker with some bay leaves and a stick of cinnamon. Cooked about five hours or so and then shredded it. Slapped it on some corn tortillas with some sauteed onions, peppers, and mushrooms. Not especially photogenic, but definitely worth my time.
It takes about 4 hours on the egg at 250-275. I recently moved and my big smoker is not there yet. I would rather use it so I can burn a true wood fire of hickory and takes about 6 hours that way.
Those chickens look great. I can almost taste them.
My weekend cooking has been pretty non-existent, so here's a midweek one. Grilled redfish for tacos and Bell's Two Hearted Ale. This is a really good beer, but unfortunately not available in MS.
http://i1319.photobucket.com/albums/...ps0shjlc0n.jpg