Redeye Pork and Beans & Roundup Biscuits

[milehigh]

I am a green man as far as pork enchiladas Redheart. Although red isn't bad either. I am at work so no recipe, but use any standard recipe. Try it, you'll like it. :-D

Paul

 

[Hugh Jorgan]

Man that looks great! Sorry about your cutting board though.

 

[cowgirl]

Thanks for all the comments guys and gals! But I am still looking for ideas to use up a 12lb butt still in the freezer after cooking a comp a couple of weeks ago.

How about some rellanos? http://www.bbq-brethren.com/forum/showthread.php?t=71689

or tamales?

http://www.bbq-brethren.com/forum/showthread.php?t=71443

Indian tacos are tasty....

http://www.bbq-brethren.com/forum/showthread.php?t=70040


you can use pork, beef or smoked chicken in any of these.


Just some ideas.

 

[Redheart]

How about some rellanos? http://www.bbq-brethren.com/forum/showthread.php?t=71689

or tamales?

http://www.bbq-brethren.com/forum/showthread.php?t=71443

Indian tacos are tasty....

http://www.bbq-brethren.com/forum/showthread.php?t=70040


you can use pork, beef or smoked chicken in any of these.


Just some ideas.

All very wonderful suggestions. Thanks for the links to your posts so I could get an idea of how to do things the right way.

I have never been much of a tamale fan, have always thought they were pretty tasteless. But maybe that is because I have never had any homemade tamales. But you definitely got me interested and thinking. The rellanos is a great idea. If I can find some decent peppers this late in the season I will give that a whorl too.

Figure if I make some chile verde, some rellanos and some tamales I will have some variety. Course I could just pull and season the pork and add it to recipes as wanted.

How well do the tamales and rellanos freeze? I know I am trying to make room in the freezer but I have been eating my pork and beans for 4 days. I don't know if I can go thru 12lbs of butt in 4 days.

 

[Phubar]

Dang!
That looks like it will fill up your belly!

 

[Redheart]

Dang!
That looks like it will fill up your belly!

Oh its full alright. One might even say it is phull.

 

[Desert Dweller]

LOL. Had to laugh about the cutting board. I had a nice 18x24 plastic cutting board that went AWOL on me. Pre-heated the oven one day, and found the board had been placed in the oven one day instead of being washed by the kid who cut a pizza. Taught me to check the oven b4 pre-heating it!


Good job on the groceries!

 

[Redheart]

LOL. Had to laugh about the cutting board. I had a nice 18x24 plastic cutting board that went AWOL on me. Pre-heated the oven one day, and found the board had been placed in the oven one day instead of being washed by the kid who cut a pizza. Taught me to check the oven b4 pre-heating it!


Good job on the groceries!

Well I am glad to know that there are other folks in the Kitchen Klutz Club. We should have a meeting sometime in the future.

 

[cowgirl]

All very wonderful suggestions. Thanks for the links to your posts so I could get an idea of how to do things the right way.

I have never been much of a tamale fan, have always thought they were pretty tasteless. But maybe that is because I have never had any homemade tamales. But you definitely got me interested and thinking. The rellanos is a great idea. If I can find some decent peppers this late in the season I will give that a whorl too.

Figure if I make some chile verde, some rellanos and some tamales I will have some variety. Course I could just pull and season the pork and add it to recipes as wanted.

How well do the tamales and rellanos freeze? I know I am trying to make room in the freezer but I have been eating my pork and beans for 4 days. I don't know if I can go thru 12lbs of butt in 4 days.

The tamales freeze a lot better than the rellanos. I like the sound of your chile verde. Hope you make a batch and post pics! :-D

 

[Redheart]

The tamales freeze a lot better than the rellanos. I like the sound of your chile verde. Hope you make a batch and post pics! :-D

You bet! I picked up a couple pounds of tomatillas today and some anaheims and serronos, garlic and onions etc to roast and smoke tomorrow or Tuesday for the verde base. I promise I will post pics of the process and the product. Also got husks and masa for the tamales. Will have to try another store for anchos or pablanos for the rellanos. The ones at Kroger were already half dried out.

Thanks again for the info on freezing.

 

[txags2011]

fantastic... im making this wednesday with my leftovers from this weekend. thanks for the recipe!

 

[Redheart]

fantastic... im making this wednesday with my leftovers from this weekend. thanks for the recipe!

Glad to help out and don't forget to share the pron on Wednesday!