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Unread 02-24-2013, 10:20 PM   #14
Gore
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Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
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Quote:
Originally Posted by 1MoreFord View Post
It's all showing up for me.

How 'bout the spice bill for the boil?

Needless to say I'm hungry.
ten cloves of sliced garlic,
3 tbsp vinegar to help break down
1 tbsp salt
1 tbsp black pepper
1 tbsp NM chile powder
8 cups water

Ingredients are approximate -- we generally add more.

We actually save the leftover water as a base to make enchilada sauce

After pulling and reducing, the meat is seasoned with
lime juice (one lime)
salt
pepper
NM chile powder

then it is dried out on the smoker, 275* for about an hour or so, mixing occasionally.
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