What are ya cookin?

[The Thriller]

Recently, I did some 3-2-1 ribs. I used a pork star rib. Smoked with Hickory pellets. Used Craig’s bbq sauce. Turned out really good.



Then about a week ago, I did this Greek chicken, lemon rice, and salad. My dudes, this was to die for. Here’s the recipe.


Lately however, (sadly I don’t have pics) I’ve been getting into herb pork tenderloin. One, it’s a lot cheaper than red meat. Steak/tri tip is so expensive. Two, I genuinely really like this herb pork loin recipe. It’s tender and tasty without being greasy or too heavy. Here’s the recipe I’ve had the most luck with.

What are some recipes you’ve had success with?

 

[gandalfe]

I've been making butter chicken lately. It was a pain to get some of the spices, but I now have enough tumeric, red (Indian) chili powder (very different from the American stuff), and kasoori methi (fenugreek leaves) to last me literally the rest of my life. Seriously, I got a big jar of the fenugreek leaves, I think it's 12 oz, and I only use 1/2 tsp every time I make it.

Also, ghee ain't cheap. And I know, I could make my own, but I'm not quite that ambitious.

 

[The Thriller]

I've been making butter chicken lately. It was a pain to get some of the spices, but I now have enough tumeric, red (Indian) chili powder (very different from the American stuff), and kasoori methi (fenugreek leaves) to last me literally the rest of my life. Seriously, I got a big jar of the fenugreek leaves, I think it's 12 oz, and I only use 1/2 tsp every time I make it.

Also, ghee ain't cheap. And I know, I could make my own, but I'm not quite that ambitious.

Got any recipes for that butter chicken? How long does it take to make? Reminds me, I’ve gotta make a Bombay House run sometime soon. That stuff is so good. One of my favorite places to go in Utah

 

[gandalfe]

Got any recipes for that butter chicken? How long does it take to make? Reminds me, I’ve gotta make a Bombay House run sometime soon. That stuff is so good. One of my favorite places to go in Utah

The one I use is https://cafedelites.com/butter-chicken - Altho I use an immersion blender rather than dumping the sauce in a blender, because the immersion blender is more convenient and more fun. I definitely use chicken thighs rather than breasts, and I prefer jasmine rice to basmati, so I just use that for pretty much any rice I make.

 

[Gameface]

I made some okay Chili Colorado with pork a couple days ago. I did make legit chili sauce by first roasting and then soaking dried chilis (pasilla, guajillo, de arbol) then blending them in a good blender until smooth. It is decent but I feel like I need to do something to reduce the bitterness.

 

[gandalfe]

I made some okay Chili Colorado with pork a couple days ago. I did make legit chili sauce by first roasting and then soaking dried chilis (pasilla, guajillo, de arbol) then blending them in a good blender until smooth. It is decent but I feel like I need to do something to reduce the bitterness.

Pork? It should be beef, normally, shouldn't it?

 

[Gameface]

Pork? It should be beef, normally, shouldn't it?

Beef is more typical. Pork is not unheard of. My wife likes pork and I'm avoiding beef in general so that's what we did.

 

[gandalfe]

Beef is more typical. Pork is not unheard of. My wife likes pork and I'm avoiding beef in general so that's what we did.

Interesting.

You know what's great? Pork fajitas. The sweetness of the pork really comes through.

 

[The Thriller]

Interesting.

You know what's great? Pork fajitas. The sweetness of the pork really comes through.

Interesting. Gonna have to try that.

About a year ago I smoked some beef fajitas. I gotta be honest, it was a bit of a disappointment. I thought just a regular gas grill or doing it in my kitchen on a cast iron would’ve been better. The smoke taste was just okay and I didn’t like the non-sear texture. I’m definitely open to suggestions. I probably didn’t do something right.

 

[Gameface]

Interesting.

You know what's great? Pork fajitas. The sweetness of the pork really comes through.

Yeah. My wife really likes Chili Colorado. One of her favorite things. She's a lot happier with the food I made then I am. She asked for Chile Colorado and asked for pork. I made that.

The bitterness issue has nothing to do with pork vs beef. It is from the chili and the liquid it is soaked in. This particular recipe called to use broth to soak the chili, which I did, and the use that broth in the dish, which I did. I generally don't do that. You lose some of the flavor from the chili if you toss the soaking liquid, but that liquid is bitter. So it's either toss it and make up the flavor elsewhere or counter the bitterness and enjoy the added flavor. I think it is very possible to balance the bitterness (salt and acid) so I'm tempted to address it that way.

 

[The Thriller]

Yeah. My wife really likes Chili Colorado. One of her favorite things. She's a lot happier with the food I made then I am. She asked for Chile Colorado and asked for pork. I made that.

The bitterness issue has nothing to do with pork vs beef. It is from the chili and the liquid it is soaked in. This particular recipe called to use broth to soak the chili, which I did, and the use that broth in the dish, which I did. I generally don't do that. You lose some of the flavor from the chili if you toss the soaking liquid, but that liquid is bitter. So it's either toss it and make up the flavor elsewhere or counter the bitterness and enjoy the added flavor. I think it is very possible to balance the bitterness (salt and acid) so I'm tempted to address it that way.

I don’t know if this is your thing, but since you're talking about pork, I did this copycat Cafe Rio Sweet Pork recipe in the crock pot. My man… it’s better than the actual Cafe Rio/Costa Vida. This was utterly delicious… and without the typical cafe Rio heartburn. Here’s the recipe.

Do you have the recipe for your chili? Do you mind sharing? I’ve never actually made chili but pork chili sounds interesting.

 

[Gameface]

I don’t know if this is your thing, but since you're talking about pork, I did this copycat Cafe Rio Sweet Pork recipe in the crock pot. My man… it’s better than the actual Cafe Rio/Costa Vida. This was utterly delicious… and without the typical cafe Rio heartburn. Here’s the recipe.

Do you have the recipe for your chili? Do you mind sharing? I’ve never actually made chili but pork chili sounds interesting.

Well it isn't "Chili" it's Chili Colorado, which is more of a sauce than a Chile Con Carne dish. No beans or anything.

The recipe I leaned on the most was this one https://www.averiecooks.com/instant-pot-chile-colorado/ I cooked the final product in an instant pot.

 

[Rubashov]

Meth...

 

[fishonjazz]

This came up in my Facebook memories today from like 8 years ago.
Lol.


Then a woman I used to know put this in the comments: I will never get over “the nightmare” in Wendover!!! You had the worst cold ever so you just 50/50 mixed NyQuil and whisky or jager and just downed the pint!!!!!

My response:
lol yep. Jager and NyQuil. The nightmare makes it so you can't tell if your asleep or awake! I remember climbing a palm tree, doing a hand stand at the craps table and a few other things I won't mention here. Or was it all just a dream?..............
No way to know after drinking "the nightmare" lol.

Young fish was a bit of a lunatic. Fishonambien comes to mind.

 

[LogGrad98]

I've been making butter chicken lately. It was a pain to get some of the spices, but I now have enough tumeric, red (Indian) chili powder (very different from the American stuff), and kasoori methi (fenugreek leaves) to last me literally the rest of my life. Seriously, I got a big jar of the fenugreek leaves, I think it's 12 oz, and I only use 1/2 tsp every time I make it.

Also, ghee ain't cheap. And I know, I could make my own, but I'm not quite that ambitious.

Post the whole recipe please. Butter chicken is one of my favorite things in the whole world.

 

[LogGrad98]

St Louis ribs tomorrow. 6 hour or so on the smoker @ 225. Cole slaw. Grilled corn on the cob. Grilled pineapple. Homemade bbq sauce of course.

 

[The Thriller]

St Louis ribs tomorrow. 6 hour or so on the smoker @ 225. Cole slaw. Grilled corn on the cob. Grilled pineapple. Homemade bbq sauce of course.

Are you going to wrap it at all or just let it smoke for 6 hrs?

 

[LogGrad98]

Are you going to wrap it at all or just let it smoke for 6 hrs?

Never use the crutch unless it's a big group and a time constraint. I use a water pan in the smoker to regulate moisture. Smoking them open the whole way.

 

[Miggs]

This came up in my Facebook memories today from like 8 years ago.
Lol.
View attachment 12504

Then a woman I used to know put this in the comments: I will never get over “the nightmare” in Wendover!!! You had the worst cold ever so you just 50/50 mixed NyQuil and whisky or jager and just downed the pint!!!!!

My response:
lol yep. Jager and NyQuil. The nightmare makes it so you can't tell if your asleep or awake! I remember climbing a palm tree, doing a hand stand at the craps table and a few other things I won't mention here. Or was it all just a dream?..............
No way to know after drinking "the nightmare" lol.

Young fish was a bit of a lunatic. Fishonambien comes to mind.

Bro! That’s St. Ides I’m pretty sure! That **** used to be my go to.

 

[fishonjazz]

Meth...

Lol well done.