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View Full Version : Bride says: “Just make something Up”


16Adams
08-24-2018, 12:37 PM
Music to my ears. Firing up the DC going to restock Fattys, and going to MSU a lunch with Hatch Chile Pepper. Thinking a Nekkid Chile Rellano Salad(semi home made)
Amen

16Adams
08-24-2018, 01:15 PM
Like I said- semi home made. Fried/seasoned some ground sirloin. Layered on top of Hatch Chile poppers from United. Into the DC with hickory pellets

kevinstaggs
08-24-2018, 02:40 PM
Me likey.


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16Adams
08-24-2018, 02:46 PM
Lunch was a success. Dialed the DC down to 150* while enjoying the meal. After lunch kicked it back up to 225 and added a couple Fattys

BillN
08-24-2018, 03:13 PM
Nekid chile rellenos on the smoker are my favorite, looks great.

Moosefire66
08-24-2018, 03:29 PM
What does MSU mean? I've seen it a few times and can't figure it out


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16Adams
08-24-2018, 04:11 PM
What does MSU mean? I've seen it a few times and can't figure it out


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The low class cooks like me that don’t follow a script nor a recipe. We Make Sh@@ Up as we go. What looks good in print or photo we try to make science up mixing leftover rubs and sauces to make it taste good. We’re not looking for the same result every time, taste consistency is not a goal-however we Make Stuff Up as we go to obtain similarly different enjoyable results.

MSU cooks would never make it in the real world of competition,restaurant and catering. We are excellent cooks to a known small group, who expect nothing but good food- never the same twice.

Westx
08-24-2018, 04:15 PM
Never mind.

16Adams
08-24-2018, 04:17 PM
And Beer. MSU cooks like beer.

rwalters
08-24-2018, 04:23 PM
That looks fantastic! So, it sure does seem that you are enjoying the simple and lazy pellet life? [emoji41]

KevinJ
08-24-2018, 04:23 PM
And Beer. MSU cooks like beer and Whiskey.FIFY :wink:

16Adams
08-24-2018, 06:06 PM
The End

16Adams
08-24-2018, 06:13 PM
That looks fantastic! So, it sure does seem that you are enjoying the simple and lazy pellet life? [emoji41]

Can’t say I wished Id bought it sooner, but dang glad I’ve got it now.
Pretty cool cooker

Happy Hapgood
08-24-2018, 06:46 PM
Dang Adams! No wonder the MRS. puts up with you. That all looks Great!

KevinJ
08-24-2018, 08:00 PM
The EndI would call that a happy ending.

Smoke on Badger Mountain
08-25-2018, 01:12 AM
Looks good Adams! Like the Shiner!

16Adams
08-25-2018, 07:45 AM
Dang Adams! No wonder the MRS. puts up with you. That all looks Great!

Can’t say she’s always the happiest but betting she’s one of the best fed. :laugh:

JEStucker
08-25-2018, 07:54 AM
Evidently I am a master MSU Chef then... my kids learned very early on that we seldom have the same meal twice.


Kids - "Dad, that was awesome, can you make it again next week?" or
"Can you make it the way you made it last time?"


Me - *Deer in the headlights look while thinking "why didn't I write any of this $h*t down?"* "Uh... sure... ok..."

16Adams
08-25-2018, 08:10 AM
Evidently I am a master MSU Chef then... my kids learned very early on that we seldom have the same meal twice.


Kids - "Dad, that was awesome, can you make it again next week?" or
"Can you make it the way you made it last time?"


Me - *Deer in the headlights look while thinking "why didn't I write any of this $h*t down?"* "Uh... sure... ok..."



Exactly. I’m betting there're quite a few of us.

jermoQ
08-25-2018, 08:41 AM
Preach on, brother Adam's :nod:, preach on.

Eads Ranch
08-25-2018, 09:55 AM
Me - *Deer in the headlights look while thinking "why didn't I write any of this $h*t down?"* "Uh... sure... ok..."

My motto: No need to write it down if you're not measuring anything anyway.

cowgirl
08-25-2018, 10:26 AM
You're eatin' like a king Adams! Looks mighty fine!

slackdogbbq
08-25-2018, 11:01 AM
Ok 16adams, you are making me crazy with this. My brain is having a difficult time making sense of it all.

Please continue.

Nuco59
08-25-2018, 11:24 AM
I must have some MSU-fu working in my favor. Some of my tastiest meals have been "thrown together" from whatever was in the fridge/pantry. I'm not big on recipes from memory. I wish I could pull those off- but my memory has been sketchy for years- easy to confuse stuff. I'd love to kick the guy in the junk who decided table spoon and tea spoon both needed to start with "T". :grin:

kevinstaggs
08-25-2018, 01:59 PM
Bock and Black back to back - might kinda guy.


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BeardedBassGuy
08-25-2018, 02:07 PM
Great looking as always!

chambersuac
08-25-2018, 04:19 PM
Looks like a homerun!

Bill-Chicago
08-25-2018, 04:23 PM
Adams,


Did the hatch skins "soften" at all in the cook?


For the most part, I roast and peel what little hatch I can get my hands on annually.


I tried "boats" like yours one time and the skin was still like rubber. I might have had to cook them longer or something.

16Adams
08-25-2018, 05:23 PM
Adams,


Did the hatch skins "soften" at all in the cook?


For the most part, I roast and peel what little hatch I can get my hands on annually.


I tried "boats" like yours one time and the skin was still like rubber. I might have had to cook them longer or something.

They can be eaten cooked or raw. Although roasted and peeled is the most common- I do know people that treat them like a bell pepper chop raw and eat. If you blister the skin or even just get it really hot the skin will slide. Works better with a meatier Pepper. There are some places where I’ve been where they are roasted-obviously not peeled- and chopped. I usually peel mine before eating-whether at roasting or after thawing out.

They’re mostly water, so I’m thinking just cook a little longer in smokerroast or preheat to soften. Skin should slide off.

16Adams
08-25-2018, 05:28 PM
In Pueblo Co the other day I bought several pounds of fire roasted Pueblo Green Chile. They had been peeled before packaging. Thought that was pretty cool as here they are roasted and bagged- you get to peel. Not an issue when cleaning 4-5 Pepper, rather tedious skinning 20#+

Clay-b-que
08-25-2018, 09:21 PM
In Pueblo Co the other day I bought several pounds of fire roasted Pueblo Green Chile. They had been peeled before packaging. Thought that was pretty cool as here they are roasted and bagged- you get to peel. Not an issue when cleaning 4-5 Pepper, rather tedious skinning 20#+

I was just in Pueblo today! Wish I had known this. Where did you get them?

16Adams
08-25-2018, 09:27 PM
I was just in Pueblo today! Wish I had known this. Where did you get them?

Same place every year. Milberger Farms. 4-5 East Of Pueblo on Business 50.

There are several places along 50 but milberger is a restaurant/produce/deli etc that has some pretty cool stuff jams jelly sausage tamales home made pies etc

16Adams
08-25-2018, 09:30 PM
Milberger has a Facebook that is constantly updated and a good website.
Allegedly Whole Foods carries Pueblo Chile, allegedly