Menudo...........Updated with Pron - Page 3

BobBrisket · 12-09-2012, 11:33 AM

Chicken salad sammiches!

Breakfast of Champions! Had some good heat to it. Tripe was perfectly soft! I'll have a few more bowls throughout the day I'm sure!

BobBrisket · 12-09-2012, 11:35 AM

Quote:

Originally Posted by goodscotch

Have you ever tried it using a crockpot? That's how I do it.

Don't know about a crockpot. Took long as it was to boil it down. I have been thinking about using a pressure cooker though just fro the boil to cut down on time.

WineMaster · 12-09-2012, 11:57 AM

Damn, that does look good, wish I was there to try some with ya!

HeSmellsLikeSmoke · 12-09-2012, 12:12 PM

You shore do eat good around there!

I didn't think I would, but now that I see it I would eat a bowl of that.

WineMaster · 12-09-2012, 01:23 PM

The Tripe does kinda look like stewed morels. Mabey could trick the brain. I have seen the recipie for I think it was Kevins post for Chorizo from Butts. I doubt it would be the same as the real stuff is very fatty. Mabey Ill try it again. 1 lb burger and 1 lb chorizo for tacos.

caseydog · 12-09-2012, 01:33 PM

Quote:

Originally Posted by landarc

Ewww, no! Not for me! Never.............

Why not -- can't "stomach" the taste of it?

CD

leanza · 12-09-2012, 02:41 PM

Looks good in the bowl there Bob. Not for me though. As far as chorizo, what I read on the label that chases me away is salivery glands and lymph nodes. Again, not for me.

BobBrisket · 12-09-2012, 03:04 PM

Quote:

Originally Posted by leanza

Looks good in the bowl there Bob. Not for me though. As far as chorizo, what I read on the label that chases me away is salivery glands and lymph nodes. Again, not for me.

LOL! I guess chorizo is the Mexican version of hot dogs. Some chorizo made with straight up pork meat is good stuff. That's how I prefer mine too. Somewhere on here is a thread where I made some with butt. That was dang good.

WineMaster · 12-09-2012, 03:18 PM

Quote:

Originally Posted by BobBrisket

LOL! I guess chorizo is the Mexican version of hot dogs. Some chorizo made with straight up pork meat is good stuff. That's how I prefer mine too. Somewhere on here is a thread where I made some with butt. That was dang good.

So find it Moderator extrordinare I looked through all Kevins posts he stared and didnt see it. Which reminds me. Man I miss his posts!

Bigdog · 12-09-2012, 03:28 PM

I dream of someday having a bowl of that at Bob's house.

BillywannaQ · 12-09-2012, 03:50 PM

Hey Bob, The Sausage Shop on Fort Blvd makes a really good chorizo using pork butt. It's nothing like Peyton's that come in the plastic casing. Your menudo looks killer. I could have used some this morning after last night!

coyotero · 12-09-2012, 06:50 PM

Compa Bobbrisket;

People won't understand. I do, ese menudo NO TIENE MADRE.

saludos

JV

BobBrisket · 12-09-2012, 08:28 PM

Quote:

Originally Posted by coyotero

Compa Bobbrisket;

People won't understand. I do, ese menudo NO TIENE MADRE.

saludos

JV

Gracias Compa! Es la pura Vida!

I'm going on Round 2. This time I put in some Tepin Chile powder from my garden tepins. Got a good sweat going and huffin and puffin! Good Stuff! Also, tossed the "flower" into this bowl. I may run Mrs. Brisket outta the bedroom tonight! Dragon Breath Mod!

Bigdog · 12-09-2012, 08:36 PM

Ohhhhhhhh that's even better!

12-09-2012, 11:33 AM	#31
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Chicken salad sammiches! Breakfast of Champions! Had some good heat to it. Tripe was perfectly soft! I'll have a few more bowls throughout the day I'm sure! __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

12-09-2012, 11:57 AM	#33
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	Damn, that does look good, wish I was there to try some with ya! __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

12-09-2012, 12:12 PM	#34
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	You shore do eat good around there! I didn't think I would, but now that I see it I would eat a bowl of that. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

12-09-2012, 01:23 PM	#35
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN	The Tripe does kinda look like stewed morels. Mabey could trick the brain. I have seen the recipie for I think it was Kevins post for Chorizo from Butts. I doubt it would be the same as the real stuff is very fatty. Mabey Ill try it again. 1 lb burger and 1 lb chorizo for tacos. __________________ Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine

12-09-2012, 02:41 PM	#37
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California	Looks good in the bowl there Bob. Not for me though. As far as chorizo, what I read on the label that chases me away is salivery glands and lymph nodes. Again, not for me. __________________ Tom

12-09-2012, 03:28 PM	#40
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	I dream of someday having a bowl of that at Bob's house. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

12-09-2012, 03:50 PM	#41
BillywannaQ Full Fledged Farker Join Date: 02-08-08 Location: El Paso, Texas	Hey Bob, The Sausage Shop on Fort Blvd makes a really good chorizo using pork butt. It's nothing like Peyton's that come in the plastic casing. Your menudo looks killer. I could have used some this morning after last night!

12-09-2012, 06:50 PM	#42
coyotero Knows what a fatty is. Join Date: 07-21-08 Location: mission Texas usa	Compa Bobbrisket; People won't understand. I do, ese menudo NO TIENE MADRE. saludos JV

12-09-2012, 08:36 PM	#44
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Ohhhhhhhh that's even better! __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.