beercuer
Full Fledged Farker
Titch, you've got something of a heuvos rancheros going on there, one of my favorites, and yours looks most inviting and succulent! Eggsellent Eggsecution, mi amigo !
BBQ Brethren "South of The Border" Throwdown! (Entries and Quality *CLEAN* Discussion Only)
- Thread starter Moose
- Start date
buccaneer
somebody shut me the fark up.
Er...that was supposed to read
"Nice looking grub Titch.
I didn't nab the penguins, I was home watching telly. Honest.":biggrin1:
oifmarine2003
Babbling Farker
Titch, looks great. You are making me hungry!
Got my stomach yearning! Great looking meal.
buccaneer
somebody shut me the fark up.
Holy Guacamole, the sound of "I'm so out" reverberates around the forum!!!I will begin....official entry.....Cochinita Pibil
The Marinade...
6 garlic cloves, juice from 4 blood oranges and 4 limes, 10 cloves, 10 peppercorns, 2 tsp Mexican Oregano, 1 package of Achiote paste, 1 tsp cumin seeds toasted. Blended up.
4 pound of pork butt, trimmed of the large chunks of fat and cubed in 2 inch chunks. All in the bag with the marinade for 7 hours.
In an aluminum pan lined with banana leaves....
all wrapped up...
Into the OTG at around 325, with apple wood for smoke....I foiled after 1 hour..
I missed the pic after I took them off, but here's the plated pic of the meat....
Cilantro and lime rice...
The meat down on the rice....
Avocado and Mexican farmers cheese....and a squeeze of lime...
Delicious...
The bite...
I'm stuffed after 6 of them.....
buccaneer
somebody shut me the fark up.
South of our border, there is a vast ocean.
Scallops!
South of the border for Aussies means Victorian Mehicans, Southern Europeans by the truckload with the most beautiful influence on our eating habits!!
I have some fabulous spices from USA brothers here, so make a BBQ sauce with habanero powder,Arbol powder, jala[eno powder from Boshizzle, and chipotle from Kirk, and cooked plums as the carrier.
this added natural sweetness to balance the acid fire of the spices.
Worked!!
Make a batch of pizza dough.
Then, gather ingredients for pico de gallo and use them deconstructed!
You can just see the red onion and ingredients here, ready for cooking n the BBQ.
Entry pic maybe?
Magic!
SO delish, TFO says it is in rotation!
Thanks brethren!:biggrin1:
Scallops!
South of the border for Aussies means Victorian Mehicans, Southern Europeans by the truckload with the most beautiful influence on our eating habits!!
I have some fabulous spices from USA brothers here, so make a BBQ sauce with habanero powder,Arbol powder, jala[eno powder from Boshizzle, and chipotle from Kirk, and cooked plums as the carrier.
this added natural sweetness to balance the acid fire of the spices.
Worked!!
Make a batch of pizza dough.
Then, gather ingredients for pico de gallo and use them deconstructed!
You can just see the red onion and ingredients here, ready for cooking n the BBQ.
Entry pic maybe?
Magic!
SO delish, TFO says it is in rotation!
Thanks brethren!:biggrin1:
Praise to Johnny Quest, Hope I put this in the right place! PrOn
Please accept this as my official entry to the " South of the Border" Throwdown.
After reading all the fanfare and hoopla associated with this Throwdown, I made a decision to embark on a journey that is familiar to me. Growing up here in Fort Lauderdale, meant that "south of the border" was a mere 20 mile trek south to the Mecca of Miami or little Havana. As a young man, I very rarely crossed the border. ( didn't have a passport then) But I grew to love many of the Cuban dishes and cultural influences. In short order they would be. Asada as in Carne, Bistec as in de palomilla, cafe as in con leche, Etc. So my journey today unfolds.
I went to my local Cuban Market and picked up a few things.
Please note the libations...Dos Equis is Mexican. No authentic Cuban beer here.
Also note the authentic cheese. (this was a real stickler as I thought I was going to have to make my own. Checked the rules again and couldn't find that clause)
Got my self in gear and fried some Plantains for starters
Roasted some corn and red pepper while I was making Chimichuri sauce inside in the food processor.
Whacked up some fresh Haas Avaocado to start my salsa
Cleaned and sliced the roasted red pepper
In the mean time my Hanger steak had been marinated in Sour orange and Garlic Mojo. The Chimichuri was chillin and so was my Dos Equis, what was left of them.
I had brined a single chicken breast for my wife and already started that when i placed the Hanger steak on the grill. Rice and black beans were already cooking inside.
Final plateing of the chicken breast, black beans & sticky rice, chimichuri, & Avocado salsa.
Pulled the hanger, rested it in foil for 10 minutes while I plated my carnivore plater.
Sliced into the mini beast and was rewarded with bliss such as this
and at the end of it all this was my reward. Please use this as my entry photo.
Thanks for lookin and tolerating my nonsense!
Jed
Please accept this as my official entry to the " South of the Border" Throwdown.
After reading all the fanfare and hoopla associated with this Throwdown, I made a decision to embark on a journey that is familiar to me. Growing up here in Fort Lauderdale, meant that "south of the border" was a mere 20 mile trek south to the Mecca of Miami or little Havana. As a young man, I very rarely crossed the border. ( didn't have a passport then) But I grew to love many of the Cuban dishes and cultural influences. In short order they would be. Asada as in Carne, Bistec as in de palomilla, cafe as in con leche, Etc. So my journey today unfolds.
I went to my local Cuban Market and picked up a few things.
Please note the libations...Dos Equis is Mexican. No authentic Cuban beer here.
Also note the authentic cheese. (this was a real stickler as I thought I was going to have to make my own. Checked the rules again and couldn't find that clause)
Got my self in gear and fried some Plantains for starters
Roasted some corn and red pepper while I was making Chimichuri sauce inside in the food processor.
Whacked up some fresh Haas Avaocado to start my salsa
Cleaned and sliced the roasted red pepper
In the mean time my Hanger steak had been marinated in Sour orange and Garlic Mojo. The Chimichuri was chillin and so was my Dos Equis, what was left of them.
I had brined a single chicken breast for my wife and already started that when i placed the Hanger steak on the grill. Rice and black beans were already cooking inside.
Final plateing of the chicken breast, black beans & sticky rice, chimichuri, & Avocado salsa.
Pulled the hanger, rested it in foil for 10 minutes while I plated my carnivore plater.
Sliced into the mini beast and was rewarded with bliss such as this
and at the end of it all this was my reward. Please use this as my entry photo.
Thanks for lookin and tolerating my nonsense!
Jed
Such as?
Titch
somebody shut me the fark up.
I assume its Banana is it crisp,chewy ? traditional,
Yes, it's a green plantain, sliced on the mandolin, deep fried till crisp on the outside, yet soft and sweet inside. A very Cuban style treat.
Thanks
Kathy's Smokin'
Babbling Farker
I missed the pic after I took them off, but here's the plated pic of the meat....
The bite...
I'm stuffed after 6 of them.....
Geez, that looks good. The taste of the marinated meat, avocado and cheese feel so rich, the fragrance of lime and cilantro rice fills my head and that squeezed lime brightens and uplifts. The balance feels wonderful. The little bag of marinade feels authentic, reminds me of visits to Peru with my then-partner's family. First time I ever saw someone go to the market and get marinade or sauce for one dish in a little plastic bag.
deguerre
somebody shut me the fark up.
Where's the yucca?!? Beautiful HT
code3rrt
Babbling Farker
Holy Guacomole Batman!
There are some absolutely beautiful and delicious looking entries on here, this is gonna be a helluva throwdown!
KC
There are some absolutely beautiful and delicious looking entries on here, this is gonna be a helluva throwdown!
KC
jeffjenkins1
Babbling Farker
Here is my entry, Mole Coloradito.
Cook thread is here:
http://www.bbq-brethren.com/forum/showthread.php?p=2429565#post2429565
Jeff
Cook thread is here:
http://www.bbq-brethren.com/forum/showthread.php?p=2429565#post2429565
Jeff
G
Gnaws on Pigs
Guest
Official Entry: Mexican Feast
Did kind of a Mexican buffet last night, I'm still full. :shocked: Or maybe this is actually Tex-Mex, because I was drinking a mixture of Shiner Bock and Tecate while I was cooking?
Getting stuff together to make the salsas:
Finished pico de gallo and guacamole:
Steak marinating in my usual fajita marinade, and a big slab of pork marinating in everything from achiote and ancho chili to lime juice and tomato, garlic, cumin, and you name it. The pork is for my version of tacos al pastor:
Fired up the barrel grill with Stubb's and a little apple wood, and got the meat and pineapple searing:
Poblanos, jalapeno, and red bell pepper getting charred and blistered:
I smoked a six-pound spatchcocked chicken on the Akorn for supper Friday night (extra go-to-hell points.) I pulled what was leftover off the bone and sauteed it up with some of the roasted poblanos and jalapeno, green onions, and a bunch of Mexican seasonings:
Building quesadillas/mulas with the chicken mixture and some Monterey Jack and extra sharp cheddar:
Onto the grill to get melty:
And here is the finished feast: Chicken quesadillas/mulas, steak fajitas, my version of tacos al pastor, and my Spanish rice USE THIS PIC:
Did kind of a Mexican buffet last night, I'm still full. :shocked: Or maybe this is actually Tex-Mex, because I was drinking a mixture of Shiner Bock and Tecate while I was cooking?
Getting stuff together to make the salsas:
Finished pico de gallo and guacamole:
Steak marinating in my usual fajita marinade, and a big slab of pork marinating in everything from achiote and ancho chili to lime juice and tomato, garlic, cumin, and you name it. The pork is for my version of tacos al pastor:
Fired up the barrel grill with Stubb's and a little apple wood, and got the meat and pineapple searing:
Poblanos, jalapeno, and red bell pepper getting charred and blistered:
I smoked a six-pound spatchcocked chicken on the Akorn for supper Friday night (extra go-to-hell points.) I pulled what was leftover off the bone and sauteed it up with some of the roasted poblanos and jalapeno, green onions, and a bunch of Mexican seasonings:
Building quesadillas/mulas with the chicken mixture and some Monterey Jack and extra sharp cheddar:
Onto the grill to get melty:
And here is the finished feast: Chicken quesadillas/mulas, steak fajitas, my version of tacos al pastor, and my Spanish rice USE THIS PIC:
Last edited by a moderator:
beercuer
Full Fledged Farker
Beercuer very much likes what beercuer sees!!! Splendid, splendid work, bros!
beercuer
Full Fledged Farker
Flanken Ribs Platter
This is my official entry for the "South of the Border" Throwdown, Please.
It is also posted in Q talk here: http://www.bbq-brethren.com/forum/showthread.php?t=157557
How about we start by picking up good libations, just to set the mood straight? Some folk call my margaritas a snow cone for adults, seeing that I like to crush up the ice with the drink rather fine. Does anyone else besides me sense Jimmy Buffett's song "Margaritaville" going on in their brain?
We are going to be building a platter involving three kinds of meats-- chicken, pork chorizo, and beef flanken ribs, along with a plethora of supporting "South of the Border" ingredients.
Let's head out to the pit now and get the chicken goin'. Now some of you will remember these chick pics from my sammich post, but some of you may not. I'm getting double duty out of this. You can see that I added a hunk of lump to give the bird a subtle but distinct mesquite nuance.
A better examination of the grilled bird...
And now pulled, ready for use in the platter...
Let's move on to the chorizo. Here's a look at the way I like to prepare mine, with chopped onion, red jalapeno, and of course the ever famous habanero.
Now I guess it's on to the main attraction or entree-- the flanken ribs. I like to rub and marinate these just as I do for carne asada steak-- using rub, fresh juice from orange, and minced garlic.
I would not be surprised if these flanken ribs were a new thing to some of you. I can say they are mouthwatering delicious, and if you ever get the chance,... . I smoke these with mesquite.
Here is a plated view...
At last it is time to start building this platter. What you probably do not see underlying all these concentric rings is an extra grande size flour tortilla. This makes it handy for running an acrylic pizza cutter so one can sneak sections out, like a pizza, with a spatula. Anyway, starting from the center and working our way outward, we have crema mexicana, guacamole, homemade refried black beans and that shredded chicken, the chorizo and queso fresco cheese, shredded romaine lettuce with cilantro, sliced tomatoes and black olives, shredded cheddar cheese. Chile limon chicharrones support the corners, and blue corn tortillas fill up the central edge. Lastly, the flanken ribs flank the sides. And I think I'm "wasting away again in Margaritaville".
Please use this pic as my specific entry :dancer:
This is my official entry for the "South of the Border" Throwdown, Please.
It is also posted in Q talk here: http://www.bbq-brethren.com/forum/showthread.php?t=157557
How about we start by picking up good libations, just to set the mood straight? Some folk call my margaritas a snow cone for adults, seeing that I like to crush up the ice with the drink rather fine. Does anyone else besides me sense Jimmy Buffett's song "Margaritaville" going on in their brain?
We are going to be building a platter involving three kinds of meats-- chicken, pork chorizo, and beef flanken ribs, along with a plethora of supporting "South of the Border" ingredients.
Let's head out to the pit now and get the chicken goin'. Now some of you will remember these chick pics from my sammich post, but some of you may not. I'm getting double duty out of this. You can see that I added a hunk of lump to give the bird a subtle but distinct mesquite nuance.
A better examination of the grilled bird...
And now pulled, ready for use in the platter...
Let's move on to the chorizo. Here's a look at the way I like to prepare mine, with chopped onion, red jalapeno, and of course the ever famous habanero.
Now I guess it's on to the main attraction or entree-- the flanken ribs. I like to rub and marinate these just as I do for carne asada steak-- using rub, fresh juice from orange, and minced garlic.
I would not be surprised if these flanken ribs were a new thing to some of you. I can say they are mouthwatering delicious, and if you ever get the chance,... . I smoke these with mesquite.
Here is a plated view...
At last it is time to start building this platter. What you probably do not see underlying all these concentric rings is an extra grande size flour tortilla. This makes it handy for running an acrylic pizza cutter so one can sneak sections out, like a pizza, with a spatula. Anyway, starting from the center and working our way outward, we have crema mexicana, guacamole, homemade refried black beans and that shredded chicken, the chorizo and queso fresco cheese, shredded romaine lettuce with cilantro, sliced tomatoes and black olives, shredded cheddar cheese. Chile limon chicharrones support the corners, and blue corn tortillas fill up the central edge. Lastly, the flanken ribs flank the sides. And I think I'm "wasting away again in Margaritaville".
Please use this pic as my specific entry :dancer:
G
Gnaws on Pigs
Guest
Fine looking plate!
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