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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-22-2014, 11:32 AM | #1 |
On the road to being a farker
Join Date: 01-07-09
Location: Charlotte, NC
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Cochinita Pibil
I cooked a Rick Bayless recipe for Cochinita Pibil last weekend with pickled red onions. It was amazing. Sorry, no photos…it was gobbled up too quickly. If you don't mind tracking down a few Mexican ingredients, I highly recommend trying it. My only tweak was to smoke the pork.
Here is the recipe: http://www.rickbayless.com/recipe/view?recipeID=169 I'd skip the Roasted Habanero Salsa though. I generally can handle extremely spicy food but this was too much for me.
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IMBAS Certified MOINK baller FEC100 Fast Eddy Pellet Cooker Hasty-Bake Legacy Charcoal Grill |
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01-22-2014, 11:56 AM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks for the link. Sounds great!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-22-2014, 12:11 PM | #3 | |
Full Fledged Farker
Join Date: 02-19-13
Location: West Covina CA
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Quote:
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01-22-2014, 12:28 PM | #4 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Seasoning wise, that is similar to the tastes of the Pork Carnitas I make. They are cooked on the stove in a big pot of broth / water. Slow boilded for two hours covered, and then high heat lid off until the juices evaporate. Makes for very tasty, juicy, tender pork.
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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01-22-2014, 04:38 PM | #5 |
On the road to being a farker
Join Date: 01-07-09
Location: Charlotte, NC
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Goyo, I just followed the recipe which only called for de-steming and roasting before use. I have eaten street vendor food in India without a problem, but this stuff was atomic. For fun, I had a friend try a very small amount and she chased it with a gallon of milk. Good times.
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IMBAS Certified MOINK baller FEC100 Fast Eddy Pellet Cooker Hasty-Bake Legacy Charcoal Grill |
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01-23-2014, 05:19 PM | #6 |
Is lookin for wood to cook with.
Join Date: 02-03-13
Location: charleston, sc
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looks good
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01-23-2014, 06:05 PM | #7 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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You can never go wrong with a Rick Bayless recipe.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-23-2014, 06:17 PM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Anybody see Johnny Depp anywhere?
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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