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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-09-2013, 08:37 PM   #1
CharredApron
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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!
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Unread 05-09-2013, 08:48 PM   #2
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looks good.I want that in my belly
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Unread 05-09-2013, 09:25 PM   #3
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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"
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Unread 05-09-2013, 09:32 PM   #4
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looking good!
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Unread 05-09-2013, 10:06 PM   #5
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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!
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Unread 05-09-2013, 11:14 PM   #6
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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
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Unread 05-09-2013, 11:15 PM   #7
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I just stared at the pic of the blackened Mahi-Mahi for like 2 minutes. Superb!
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Unread 05-09-2013, 11:35 PM   #8
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What's your secret in the blackening spices on the Mahi Hometruckin?
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Unread 05-10-2013, 07:28 AM   #9
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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.
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Unread 05-10-2013, 08:23 AM   #10
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Nice. Hungry now.
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Unread 05-10-2013, 08:27 AM   #11
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Nice job..........I dig blackened anything.
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Unread 05-10-2013, 08:34 AM   #12
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Quote:
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Nice job..........I dig blackened anything.
Me too, Chez Paul's is the best rub for it too!
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Unread 05-10-2013, 08:41 AM   #13
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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.
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Unread 05-10-2013, 08:49 AM   #14
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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.
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Backyard Disasters are my specialty. “I do not agree with what you have to say, but I'll defend to the death your right to say it.”
― Voltaire

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
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Unread 05-10-2013, 09:55 AM   #15
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Now that got the ole taste buds going .
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