ShadowDriver
somebody shut me the fark up.
Any Sunday that starts with the loud WHOOSH of a propane burner very close to the house is a good one (first time it's happened to us in 18 months).
Wanted beef cheeks to go with my chuckie, but that wasn't to be this time around. Heavy Q-Salt on both sides. Smoked on the 26er w/ SnS and some local oak until IT of 160F.
Time to toast, then rehydrate the chilies.
Recipe called for me to use vegetable oil in the bottom of the Instant Pot while I sautee the onions and garlic. Uhm... not if I have this jar of kitchen magic!
Collected the spices.
Everybody layered into the hot tub with some unsalted chicken stock and the water I used to rehydrate the chilies.
It's run through once on high pressure for 30 minutes with a natural release.
Not tender enough.
Just finished up the second 30 minutes and am waiting for the natural release.
Smells ridiculously good in here. Back to NFL RedZone and a greatly needed adult beverage.
More to follow.
Wanted beef cheeks to go with my chuckie, but that wasn't to be this time around. Heavy Q-Salt on both sides. Smoked on the 26er w/ SnS and some local oak until IT of 160F.
Time to toast, then rehydrate the chilies.
Recipe called for me to use vegetable oil in the bottom of the Instant Pot while I sautee the onions and garlic. Uhm... not if I have this jar of kitchen magic!
Collected the spices.
Everybody layered into the hot tub with some unsalted chicken stock and the water I used to rehydrate the chilies.
It's run through once on high pressure for 30 minutes with a natural release.
Not tender enough.
Just finished up the second 30 minutes and am waiting for the natural release.
Smells ridiculously good in here. Back to NFL RedZone and a greatly needed adult beverage.
More to follow.