Originally Posted by 1MoreFord
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)
NM chile powder
then it is dried out on the smoker, 275* for about an hour or so, mixing occasionally.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
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(='.'=) This is the rabbit baby. Invests him in yours signature,
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