MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 05-09-2013, 08:37 PM   #1
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Talking Big Farkin Buritto NON Throwdown Entry..Pr0n

Had a bunch of tortilla's left over from last nights TD entry so I had to attempt to make another Burrito.

Diced up a fresh Mango.



Did the same with a red onion.



Sliced some Jalapenos razor thin and then diced



Mixed them all together with Lemon juice, honey, cilantro, salt, black pepper, cubed cucumber and some cayenne pepper.



Grabbed a fresh piece of Dolphin, rubbed it with Paul Prudhommes Red Fish Blackening rub and Olive Oil



Threw it on the cast iron griddle while I prepped up the Tortilla with some Monteray Jack Cheese



Topped that with some black beans and sour cream



Then a little slaw



Sliced up some of the Blackened Dolphin ( Mahi-Mahi not Flipper ) and added that to the mix finally topped it with the Mango Salsa and wrapped it up.




Final plate with the left over black beans and salsa as sides. Yumma Yumma, the flavor was out a sight! Bam



Thanks for lookin, enter a Throwdown Today!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote




Old 05-09-2013, 08:48 PM   #2
criffaaa1
is one Smokin' Farker
 
criffaaa1's Avatar
 
Join Date: 08-14-11
Location: Cleveland OH.
Default

looks good.I want that in my belly
__________________
22.5 ots, 22.5 wsm, kingsford deluxe
criffaaa1 is offline   Reply With Quote


Thanks from:--->
Old 05-09-2013, 09:25 PM   #3
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by criffaaa1 View Post
looks good.I want that in my belly
It's possible, follow the thread and you to will have that " In your Belly"
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 05-09-2013, 09:32 PM   #4
oifmarine2003
Babbling Farker
 
Join Date: 11-26-12
Location: Cedarburg, WI
Default

looking good!
__________________
Chris- Midwest BBQ Outreach
oifmarine2003 is offline   Reply With Quote


Thanks from:--->
Old 05-09-2013, 10:06 PM   #5
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by oifmarine2003 View Post
looking good!
It was really good! Sorry this TD was a regular one and not a special or I would have entered this one too!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 05-09-2013, 11:14 PM   #6
uncblue
Full Fledged Farker
 
uncblue's Avatar
 
Join Date: 04-28-13
Location: Raleigh, NC
Default

My wife is 34 weeks pregnant and has meeting Mexican 3-4 times/week. I'll have to make the salsa for her. Thanks for the food pron
uncblue is offline   Reply With Quote


Thanks from:--->
Old 05-09-2013, 11:15 PM   #7
71-South
is One Chatty Farker
 
71-South's Avatar
 
Join Date: 05-02-08
Location: Harrisonville, MO
Default

I just stared at the pic of the blackened Mahi-Mahi for like 2 minutes. Superb!
__________________

Yoder YS640 / UDS / Mini WSM
---
Hackers -n- Hogs Competition BBQ Team
Harrisonville/Lee's Summit, Missouri
Grip it. Rip it. Let the big hog eat!
71-South is offline   Reply With Quote


Thanks from:--->
Old 05-09-2013, 11:35 PM   #8
DcsDiver
Is lookin for wood to cook with.

 
Join Date: 04-19-13
Location: Chatham, IL
Default

What's your secret in the blackening spices on the Mahi Hometruckin?
__________________
_________________________________
Peoria Cookers Backyard 24X48 Offset
Weber 22 Kettle
Weber Genesis
Weber Smokey Joe
DcsDiver is offline   Reply With Quote


Thanks from:--->
Old 05-10-2013, 07:28 AM   #9
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by DcsDiver View Post
What's your secret in the blackening spices on the Mahi Hometruckin?
No secret, Chef Paul Prudhomme's Blackened Redfish Magic and a smokin hot arse cast Iron skillet.
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 05-10-2013, 08:23 AM   #10
BBQ Bacon
is Blowin Smoke!
 
BBQ Bacon's Avatar
 
Join Date: 09-22-11
Location: Canyon, BC
Name/Nickname : Dean
Default

Nice. Hungry now.
__________________
I'm a griller, I'm a smoker, I'm a midnight fire stoker!
18.5" Weber Smokey Mountain Cooker.
They call me Dean!
thecanuckfoodie.wordpress.com/
BBQ Bacon is offline   Reply With Quote


Thanks from:--->
Old 05-10-2013, 08:27 AM   #11
Fatback Joe
Babbling Farker
 
Join Date: 01-07-08
Location: Memphis, TN
Default

Nice job..........I dig blackened anything.
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
Humphrey's GF Tank II
24 x 60 Shirley Fabrication
Fatback Joe is offline   Reply With Quote


Thanks from:--->
Old 05-10-2013, 08:34 AM   #12
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by Fatback Joe View Post
Nice job..........I dig blackened anything.
Me too, Chez Paul's is the best rub for it too!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Old 05-10-2013, 08:41 AM   #13
Fatback Joe
Babbling Farker
 
Join Date: 01-07-08
Location: Memphis, TN
Default

Quote:
Originally Posted by Hometruckin View Post
Me too, Chez Paul's is the best rub for it too!
I have not bought his rub, but I do use the recipe for it that he has in the "Lousiana Kitchen" cookbook. I wonder if they are exactly the same? Just might have to do a side by side comparison.
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
Humphrey's GF Tank II
24 x 60 Shirley Fabrication
Fatback Joe is offline   Reply With Quote


Old 05-10-2013, 08:49 AM   #14
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Port Charlotte, Florida
Default

Quote:
Originally Posted by Fatback Joe View Post
I have not bought his rub, but I do use the recipe for it that he has in the "Lousiana Kitchen" cookbook. I wonder if they are exactly the same? Just might have to do a side by side comparison.
I haven't seen the recipe, but I make Emerils "Bayou Blast" and have compared it to the store bought version and it's close enough. My paprika is a smoked Hungarian brand and it lends a little more flavor than the store bought variety. I like to be able to control the sodium levels and use natural sea salts.

The key to a good blackening is allowing the rubbed protein time to crust prior to applying scorching white hot heat.
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 05-10-2013, 09:55 AM   #15
BBQ PD
is one Smokin' Farker
 
Join Date: 10-17-10
Location: Livermore, CA
Default

Now that got the ole taste buds going .
__________________
Dave

CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.
BBQ PD is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 09:21 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts