deepsouth
somebody shut me the fark up.
looks great JB.
-
working on DNS.. links may break temporarily.
Pork Tacos, Mexican Rice, and Refried Beans.
- Thread starter JazzyBadger
- Start date
Smokeat
is one Smokin' Farker
Great looking plate! Always trips me out to see tacos in flour tortillas, just not seen here in SoCal.
I've just been taking the bones from piggys I've cooked and throwing 'em in a pot of water with onions, celery, peppercorns, carrots, and all that other type stuff and letting it simmer for a long time then remove/strain the solids and reduce. The smoke flavor is from the initial cook of the pig - and I've saved bones from butt cooks and used those as well.
Man - throwing the bones in the smoker before making the stock - I may have to check that out. I'm pretty happy with the level of smoke flavor I'm getting now, but that sounds like some next level chit worth trying. :thumb:
And I'm telling ya - next time you grind up some sausage, throw a little pork stock in there. Drippings from chuckies or briskets work great as well - nice deep flavor there.
JazzyBadger
Quintessential Chatty Farker
Yeah truth be told I'm a corn tortilla guy myself. I'm just not choosy enough when it comes to making the tacos, and my wife, and every single one of my sons prefers flour tortillas. I just cave for the most part on that, they don't bother me, but I grew up with corn tortillas. When it comes to enchiladas if the family insists on flour ones I'll still whip up some corn tortillas and make myself some actual freaking enchiladas.
Yeah when you said that about the sausage I decided I was definitely going to give that a go. I've got two butts in the deep freezer right now that's going to become some chorizo, Italian Sausage, and meatballs. (Mixed 50/50 with some ground beef.) Good idea to do it, especially to get the seasonings spread more evenly, and just to enhance the flavor. Not sure if you're a rice guy or not, but I just take some pork stock (if I'm having pork fried rice or carnitas or pork tacos or whatever) and some lard rendered from pork sitting in my fridge, and add that to the rice cooker. Ohhh man that is so good. I used to hate rice growing up, turned out my family just made bland nasty rice. I typically omit the pork fat for the sweet and sour pork though.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
Well, damn. ANOTHER cook thread. I just don't know you anymore. :tsk:
But I'd like to. :becky:
But I'd like to. :becky:
Wampus
somebody shut me the fark up.
Hmmmm....."Jazzypron" huh? Impressive!
MORE! WE WANT MORE PRON FROM JAZZY GERBIL LAND!
MORE! WE WANT MORE PRON FROM JAZZY GERBIL LAND!
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
Wait...this is Q-Talk...
Last edited:
Terry The Toad
is one Smokin' Farker
Get in my belly! :becky:
S
Smokey89
Guest
Awesome plate! On the to-dolist
JazzyBadger
Quintessential Chatty Farker
Yeah I went for a hat trick on the food posts. The addiction continues to grow...
More will be had I'm sure. Going to take pictures of my son's birthday lasagna request, and I have to make up some gyros for my Pixie wife, so that'll be photographed as well.
MAN! That's one Fantastic Feast! :clap:
JazzyBadger
Quintessential Chatty Farker
High praise coming from you, Swamp Thing. :heh: Seriously though, thank you for the kind words.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Messages
- 27,145
- Reaction score
- 43,498
- Points
- 0
- Age
- 65
Seriously though, thank YOU for the pron.:thumb::thumb:
JazzyBadger
Quintessential Chatty Farker
:bow: You are most welcome good sir. Gotta crawl out of N&P from time to time. :heh:
