Grahame Posted December 25, 2017 Report Share Posted December 25, 2017 https://www.epicurious.com/recipes/food/views/deep-dish-winter-fruit-pie-with-walnut-crumb-354977 5 2 Quote Link to comment Share on other sites More sharing options...
tyrion Posted December 27, 2017 Report Share Posted December 27, 2017 Pizza night. Sent from my iPhone using Tapatalk 9 Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 29, 2017 Report Share Posted December 29, 2017 Green tomato chili verde pork à la Nate. Not going to eat before tomorrow but salivating already. 7 Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 29, 2017 Report Share Posted December 29, 2017 8 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 29, 2017 Report Share Posted December 29, 2017 Soooooooo hungry! 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 29, 2017 Report Share Posted December 29, 2017 I can practically smell it. Quote Link to comment Share on other sites More sharing options...
Forza AudioWorks Posted December 29, 2017 Report Share Posted December 29, 2017 8 hours ago, Voltron said: Damn, this looks tasty. Quote Link to comment Share on other sites More sharing options...
swt61 Posted December 29, 2017 Report Share Posted December 29, 2017 I'll let you know how it was. Quote Link to comment Share on other sites More sharing options...
swt61 Posted December 30, 2017 Report Share Posted December 30, 2017 And so I had some of the Chili Verde at lunch today. Nate's recipe is a big winner in my book!!! Even my Guatemalan co-workers were impressed! 3 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted December 30, 2017 Report Share Posted December 30, 2017 On 1/2/2017 at 6:52 PM, n_maher said: Yes, that's it exactly. You roast all of those till they're good and scorched. Peel the paper off the peppers, toss it all in the blender and that's the base of the soup (plus some chicken stock). Also cube pork, toss with salt and pepper and then coat with flour. Brown in a pan with some olive oil and add to the soup. Let simmer for a few hours. We then thicken it and serve it over rice like a stew. Plated Or this? 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 30, 2017 Report Share Posted December 30, 2017 Yup, that's the stuff. 1 Quote Link to comment Share on other sites More sharing options...
Voltron Posted December 31, 2017 Report Share Posted December 31, 2017 Making Porchetta tomorrow but I couldn't find the specified pork shoulder with the skin on so I got a huge pork belly instead. 8 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 31, 2017 Report Share Posted December 31, 2017 Very nice, Al. I looked for ribs to do today but evidently there was a run on them and there was only one small package left. There's always next weekend. 1 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 31, 2017 Report Share Posted December 31, 2017 All this talk of chili verde got me inspired. 4 2 Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted January 1, 2018 Author Report Share Posted January 1, 2018 Put two pork shoulders in a Trader Joe’s Spiced Apple Cider brine. Going to start early in the morning. Will be using the mazed-shaped Amazin for longer smoke production. Will provide pics! 3 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 1, 2018 Report Share Posted January 1, 2018 Sounds really good! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 1, 2018 Report Share Posted January 1, 2018 20 hours ago, n_maher said: All this talk of chili verde got me inspired. Fax is on! Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 2, 2018 Report Share Posted January 2, 2018 Results of the Belly Porchetta: 7 Quote Link to comment Share on other sites More sharing options...
grawk Posted January 2, 2018 Report Share Posted January 2, 2018 that looks amazing 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 2, 2018 Report Share Posted January 2, 2018 It tasted amazing too! I never liked corned beef, so chorizo hash because, why not? 4 Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted January 3, 2018 Author Report Share Posted January 3, 2018 So, the A-Maze-N was a bit of a fail. I left the pellets outside not really thinking about it and I think they absorbed water. They just wouldn’t stay smoking. Things turned out well enough despite no smoke flavor. Today, I did three different quick pickle variants and just got them in the fridge: 4 Quote Link to comment Share on other sites More sharing options...
grawk Posted January 7, 2018 Report Share Posted January 7, 2018 Spatchcocked chicken 3 Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 7, 2018 Report Share Posted January 7, 2018 1 minute ago, grawk said: Spatchcocked chicken Looks good. Doing one in about an hour. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted January 7, 2018 Report Share Posted January 7, 2018 That was the best chicken I’ve ever made I think. Certainly in the running. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 7, 2018 Report Share Posted January 7, 2018 Chicken good. Quote Link to comment Share on other sites More sharing options...
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