Pork Tacos, Mexican Rice, and Refried Beans. - Page 2

chambersuac · 10-01-2013, 03:16 AM

Looks great. I'd BobBrisket that! :)

Diesel Dave · 10-01-2013, 05:38 AM

good.......great.......nope those are well past either one of those descriptions!!!!!

boaz65 · 10-01-2013, 09:03 AM

2 plates of that and a few Dos Equis, I would be straight for quite some time!!!!

fingerlickin' · 10-01-2013, 09:34 AM

Dang man, that looks out of sight!

J-Rod · 10-01-2013, 10:09 AM

Quote:

Originally Posted by charrederhead

Awesome plate! Wish I could smell it.

Smell it?? Screw dat, I'd rather EAT it!!!

deepsouth · 10-01-2013, 10:12 AM

looks great JB.

Smokeat · 10-01-2013, 11:14 AM

Great looking plate! Always trips me out to see tacos in flour tortillas, just not seen here in SoCal.

gtr · 10-01-2013, 11:21 AM

Quote:

Originally Posted by jazzybadger

...
How do you do the smoked pork stock? You making the stock and then adding smoke to it in your pit? Or the bones are smoked? I've wondered about throwing the stock in there after I'm done making it for some extra smoky flavor, but worried about it not coming out the way I picture. Right now I take the bones from the smoked butts, or I smoke the bones after I cut them out of the butts when I'm grinding sausage, and then I make it all up into stock that way. I've been using my pressure cooker since I got it. Let it run for about an hour, and those bones become jelly mush. So awesome. Might have to throw it on the smoker after I strain that and see what happens.

Injecting butts with pork stock CANNOT be beaten man. I love that stuff so much. I've had a few people act completely shocked when I talk about pork stock. Can't disrespect those bones man! Especially when it tastes so good.

...

I've just been taking the bones from piggys I've cooked and throwing 'em in a pot of water with onions, celery, peppercorns, carrots, and all that other type stuff and letting it simmer for a long time then remove/strain the solids and reduce. The smoke flavor is from the initial cook of the pig - and I've saved bones from butt cooks and used those as well.

Man - throwing the bones in the smoker before making the stock - I may have to check that out. I'm pretty happy with the level of smoke flavor I'm getting now, but that sounds like some next level chit worth trying.

And I'm telling ya - next time you grind up some sausage, throw a little pork stock in there. Drippings from chuckies or briskets work great as well - nice deep flavor there.

JazzyBadger · 10-01-2013, 11:33 AM

Quote:

Originally Posted by Smokeat

Great looking plate! Always trips me out to see tacos in flour tortillas, just not seen here in SoCal.

Yeah truth be told I'm a corn tortilla guy myself. I'm just not choosy enough when it comes to making the tacos, and my wife, and every single one of my sons prefers flour tortillas. I just cave for the most part on that, they don't bother me, but I grew up with corn tortillas. When it comes to enchiladas if the family insists on flour ones I'll still whip up some corn tortillas and make myself some actual freaking enchiladas.

Quote:

Originally Posted by gtr

I've just been taking the bones from piggys I've cooked and throwing 'em in a pot of water with onions, celery, peppercorns, carrots, and all that other type stuff and letting it simmer for a long time then remove/strain the solids and reduce. The smoke flavor is from the initial cook of the pig - and I've saved bones from butt cooks and used those as well.

Man - throwing the bones in the smoker before making the stock - I may have to check that out. I'm pretty happy with the level of smoke flavor I'm getting now, but that sounds like some next level chit worth trying.

And I'm telling ya - next time you grind up some sausage, throw a little pork stock in there. Drippings from chuckies or briskets work great as well - nice deep flavor there.

Yeah when you said that about the sausage I decided I was definitely going to give that a go. I've got two butts in the deep freezer right now that's going to become some chorizo, Italian Sausage, and meatballs. (Mixed 50/50 with some ground beef.) Good idea to do it, especially to get the seasonings spread more evenly, and just to enhance the flavor. Not sure if you're a rice guy or not, but I just take some pork stock (if I'm having pork fried rice or carnitas or pork tacos or whatever) and some lard rendered from pork sitting in my fridge, and add that to the rice cooker. Ohhh man that is so good. I used to hate rice growing up, turned out my family just made bland nasty rice. I typically omit the pork fat for the sweet and sour pork though.

deguerre · 10-01-2013, 12:02 PM

Well, damn. ANOTHER cook thread. I just don't know you anymore.

But I'd like to.

Wampus · 10-01-2013, 12:55 PM

Hmmmm....."Jazzypron" huh? Impressive!

MORE! WE WANT MORE PRON FROM JAZZY GERBIL LAND!

deguerre · 10-01-2013, 12:57 PM

Wait...this is Q-Talk...

Terry The Toad · 10-01-2013, 01:48 PM

Get in my belly!

Smokey89 · 10-01-2013, 02:41 PM

Awesome plate! On the to-dolist

JazzyBadger · 10-01-2013, 04:17 PM

Quote:

Originally Posted by deguerre

Well, damn. ANOTHER cook thread. I just don't know you anymore.

But I'd like to.

Yeah I went for a hat trick on the food posts. The addiction continues to grow...

Quote:

Originally Posted by Wampus

Hmmmm....."Jazzypron" huh? Impressive!

MORE! WE WANT MORE PRON FROM JAZZY GERBIL LAND!

More will be had I'm sure. Going to take pictures of my son's birthday lasagna request, and I have to make up some gyros for my Pixie wife, so that'll be photographed as well.

10-01-2013, 03:16 AM	#16
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	Looks great. I'd BobBrisket that! :) __________________ Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

10-01-2013, 05:38 AM	#17
Diesel Dave Quintessential Chatty Farker Join Date: 08-23-13 Location: In the woods	good.......great.......nope those are well past either one of those descriptions!!!!! __________________ [B][COLOR=Blue]Help us raise funds to feed our Veterans and Homeless [/COLOR][/B][COLOR=Blue][COLOR=Black][URL="https://www.gofundme.com/2s8fv5qs"][B][COLOR=Red]HERE[/COLOR][/B][/URL][/COLOR][/COLOR] Imperfection is beauty, madness is genius and it's better to be absolutely ridiculous than absolutely boring ― Marilyn Monroe

10-01-2013, 09:03 AM	#18
boaz65 On the road to being a farker Join Date: 08-23-13 Location: Pittsburgh, PA	2 plates of that and a few Dos Equis, I would be straight for quite some time!!!! __________________ "Just keepin' it GRILL"....on an Ugly Drum Smoker!

10-01-2013, 09:34 AM	#19
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Dang man, that looks out of sight! __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

10-01-2013, 10:12 AM	#21
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	looks great JB. __________________ Out. Again.

10-01-2013, 11:14 AM	#22
Smokeat is one Smokin' Farker Join Date: 01-01-09 Location: IE California	Great looking plate! Always trips me out to see tacos in flour tortillas, just not seen here in SoCal.

10-01-2013, 12:02 PM	#25
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Well, damn. ANOTHER cook thread. I just don't know you anymore. But I'd like to. __________________ 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

10-01-2013, 12:55 PM	#26
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Hmmmm....."Jazzypron" huh? Impressive! MORE! WE WANT MORE PRON FROM JAZZY GERBIL LAND! __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

10-01-2013, 12:57 PM	#27
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Wait...this is Q-Talk... __________________ 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 Last edited by deguerre; 10-01-2013 at 04:23 PM.. Reason: making it SFW

10-01-2013, 01:48 PM	#28
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	Get in my belly! __________________ Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

10-01-2013, 02:41 PM	#29
Smokey89 Got rid of the matchlight. Join Date: 06-10-13 Location: Hellendoorn	Awesome plate! On the to-dolist