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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-29-2012, 03:09 PM   #31
BobBrisket
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I'd hit that plate HARD!!!! Nothing like arroz mixed with the mole! I prefer turkey to chicken. Just more flavor. Love it! Great info. Thanks for sharing!

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Unread 12-30-2012, 01:13 PM   #32
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Thanks for posting. Mole with rice and warm tortillas is heaven!
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Unread 12-30-2012, 01:57 PM   #33
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I forgot to mention, this stuff freezes great. We put almost 2 gallons away in family sized containers. When you want to use it take from freezer throw in pot and warm to simmer then serve. I cannot tell the difference between fresh or frozen taste wise.
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Unread 12-30-2012, 01:58 PM   #34
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Quote:
Originally Posted by silverfinger View Post
You could pour that sauce over your bbq turkey.
+1 Mole rocks!
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Unread 12-30-2012, 03:20 PM   #35
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Yes please
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Unread 12-30-2012, 03:27 PM   #36
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Default Edit to recipe

I decided to edit the recipe a little, Please follow along......

Use these chilis, try to not use the hot ones.



Then when the Mole is complete thouroghly drench these here birds in it.


I fully expect full reports after your try!!! I can almost guaranty it will be the most awesome BBQ mole ever!!!
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Unread 12-30-2012, 05:23 PM   #37
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I love this site for the BBQ and non BBQ stuff. It's the first place I come too when I'm looking for a specific recipe, cause I know whoever created it, it'll be good.
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Unread 12-30-2012, 05:31 PM   #38
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Pugi,
Thanks for the recipe. I'm looking forward to giving it a try.
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Unread 12-30-2012, 05:54 PM   #39
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Pugi;

Thanks for posting your family recipe. Don't get discouraged by the nay-sayers, again thank for sharing.

I may not be from Michoacan, (was born in Coahuila), did my training in MA, (so I know a thing or two about the area).

I live in south Texas, "the Valley" in the middle of brush country surrounded by mesquite, bbquing as I type. I'm not a cook, (I'm a surgeon), but know enough to appreciate a good recipe that can be used -or should I said- must, be incorporated to our armamentarium.

My grandma used to do something like that, but as you know there are many variations, your thread brought me back to even the "smells" of that kitchen.

Thanks again

JV
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Unread 12-31-2012, 01:07 AM   #40
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well, since I wrote the rules AND the forum description, I'll clarify it..

We are first and foremost a BBQ Forum.

We are more importantly, a BBQ community of bbq cooks, chefs, and mad scientists.... and with our skills come 2 things..

1 - We share what we cook, and if just because something is cooked on the stovetop, oven, crock pot or dutch oven, that does not mean it can not be adapted, or used in BBQ or Grilling. WE plant the seeds for one another, and its up to the individual to take these ideas and do as they please. Keep it as written or modify and expand to other platforms.

2 - We are not just a BBQ forum. Although that is our primary directive, as a community, we encourage and expect the sharing of things non BBQ.. thats why we have woodpile, D&R, online gaming, beer brewing, wine making, cigar lounge, etc.. we share out trials and tribulations and thats what makes us who and what we are.


and finally.. this goes back years.. http://www.bbq-brethren.com/forum/sh...ad.php?t=54930

that was not bbq, but cooked in the oven under the broiler. Take it, and adapt it.... if you cook the steaks on the grill and fisinhs it in a closed kettle, it takws on the smokey flavors we love, but i still posted the oven/broiler version.. knowing it can be tweaked... just like you can do with Pugi's mole sauce.. grill the peppers, smoke a turkey and adapt!
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Unread 12-31-2012, 09:29 AM   #41
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Thanks for posting, I know making mole from scratch is a lot of work but worth the effort. It's cool to see how everyone has their own variation. My mom makes hers with peanut butter something my grandma taught her. When you said your wife does all her measuring by hand I knew right there it was going to be good. I can't get a straight recipe out of my my mom cause she's the same way..lol
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Unread 12-31-2012, 09:35 AM   #42
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Quote:
Originally Posted by Pugi View Post
Ill just explain the next part, after all is blended, take a clean pot and pour 3 or so Tbsp of oil in it, get it nice and hot, just below smoking point and pour in the blended ingredients. Turn down temp and bring to simmer with lid off. Let this simmer for half hour or so to bring all the different flavors together. The final ingredients are salt and chocolate. Both of these are to taste. Add them bit by bit to you get the flavor you want. Like I said before, the MIL goes more chili taste, the wife like more sweet(more chocolate).
About how much salt and chocolate are we talking about?
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Unread 12-31-2012, 11:09 AM   #43
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Default Mole

The history of mole is that of legends, and yes it dates back when the only way of cooking was over an open fire. Now mind you, those nuns back then didn't have blenders or even matches.

http://en.wikipedia.org/wiki/Mole_(sauce)

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Unread 12-31-2012, 12:05 PM   #44
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Quote:
Originally Posted by Bigdog View Post
About how much salt and chocolate are we talking about?
We ended using about 5 ounces of chocolate for the 4 gallons of mole. Salt I'm going guess because it was added little by little. In total probably 2 teaspoons of kosher.
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Unread 12-31-2012, 01:02 PM   #45
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Thanks, and thanks so much for sharing this amazing recipe. Sorry you took some flak from one of the members for posting something non-BBQ. While BBQ is the one thing that binds most of us here together, this site is so much more than that.
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