landarc
somebody shut me the fark up.
I decided to take a stab at making chile verde on the kettle tonight. This would include some ranch beans to use up my failed pork sirloin (I assume there is no need to link to that failure).
The meat would be pork blade steaks, rubbed with a simple chile powder/lime powder and Bob's Top Rub blend. These were placed onto the grill after the peppers were roasted. The steaks were allowed to smoke at 250F for 2 hours.
After 2 hours, the meat was starting to get a nice color and showing some signs of break down of the connective tissue. It was panned and the chopped up roasted peppers, some additional Hatch peppers, red onions and garlic were tossed in to sweat with the meat on the kettle.
This was allowed to sweat down and begin to release some of the juices of the vegetables. Some green chile enchilada sauce was added to bring into play some more moisture to aid in breaking down the connective tissues. Another hour at 250F and this is where we end up.
Add to this some ranch beans made with some Rancho Gordo Vaquero and Pinto beans along with some onion, garlic, spices and the failed incredibly salty pork sirloin, which worked great in place of a ham hock.
And then there is the finished plate, along with some cucumbers with yogurt herb sauce to help provide a cooling element to the dish. This was some good stuff.
Did not suck. How did I do BrisketBobbo?
The meat would be pork blade steaks, rubbed with a simple chile powder/lime powder and Bob's Top Rub blend. These were placed onto the grill after the peppers were roasted. The steaks were allowed to smoke at 250F for 2 hours.
After 2 hours, the meat was starting to get a nice color and showing some signs of break down of the connective tissue. It was panned and the chopped up roasted peppers, some additional Hatch peppers, red onions and garlic were tossed in to sweat with the meat on the kettle.
This was allowed to sweat down and begin to release some of the juices of the vegetables. Some green chile enchilada sauce was added to bring into play some more moisture to aid in breaking down the connective tissues. Another hour at 250F and this is where we end up.
Add to this some ranch beans made with some Rancho Gordo Vaquero and Pinto beans along with some onion, garlic, spices and the failed incredibly salty pork sirloin, which worked great in place of a ham hock.
And then there is the finished plate, along with some cucumbers with yogurt herb sauce to help provide a cooling element to the dish. This was some good stuff.
Did not suck. How did I do BrisketBobbo?
