Well that looks crazy good!
Seems to me there are a lot of parallels between Mexican and Southern cooking, esp. where pork is involved, with chicharons being like cracklins and both cultures understanding and enjoying slow cooked pork, lard, etc. Great stuff!
The shrimp thing is just brilliant - once again, you amaze and inspire!
50" Klose BYC, 22.5 WSM, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
Golden Goose Egg
- Got 2 in the nest baby!
Mayzie's keeping an eye out for you!