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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-18-2017, 07:41 PM   #16
DerHusker
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Originally Posted by Bigbears BBQ View Post
Man that is an outstanding effort and the plate shot is to die for!!!!
Thank you Jesse.
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Off the charts, Jeff! I like the fire roasted salsa you used as well - much better IMO than than the ranchera salsa they are traditionally served with.
Thank you Moose. I find the fire roasted stuff to really go well with them. IMHO Ranchero Sauce would would give them a enchilada flavor and not a relleno flavor. (Assuming it's the Ranchero Sauce I'm thinking about)
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Old 09-18-2017, 10:54 PM   #17
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Oh yeah, I'd hit that! Twice on Sunday too!

Bob
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Old 09-18-2017, 11:17 PM   #18
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Good Lawd!

I'm curious if your changing in cheeses for stuffing the peppers has made a big difference in flavors and texture. My guess is a resounding, "Yes" (but, for comparison, I have no idea what my local hispanic grocery uses in their own rellenos that I love so much).

I've come to love a really good relleno and frijoles burrito with some fresh salsa. It seems to be the perfect combo of savoury, filler (frijoles), and fresh/spicy (salsa).

Appreciate you sharing the recipes and techniques with us. I'd love to try my hand at some of these in the near future.
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Old 09-19-2017, 03:18 AM   #19
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That's a kick butt cook mate.looks awesome
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Old 09-19-2017, 03:54 AM   #20
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Gorgeous meal right there. I know the flavors had to be there for sure !!!
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Old 09-19-2017, 01:48 PM   #21
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Quote:
Originally Posted by BobBrisket View Post
Oh yeah, I'd hit that! Twice on Sunday too!

Bob
Thank you Bob.
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Originally Posted by ShadowDriver View Post
Good Lawd!

I'm curious if your changing in cheeses for stuffing the peppers has made a big difference in flavors and texture. My guess is a resounding, "Yes" (but, for comparison, I have no idea what my local hispanic grocery uses in their own rellenos that I love so much).

I've come to love a really good relleno and frijoles burrito with some fresh salsa. It seems to be the perfect combo of savoury, filler (frijoles), and fresh/spicy (salsa).

Appreciate you sharing the recipes and techniques with us. I'd love to try my hand at some of these in the near future.
Thank you Marc. Yes I believe the Queso Oaxaca tastes more like a relleno that you would get a a restaurant. I'll be using it in the future unless I can't find for some reason.

Oh and BTW I just finished the last one in a burrito almost exactly like what you described above. Only difference is that I added some of the rice.
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Old 09-19-2017, 01:49 PM   #22
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That's a kick butt cook mate.looks awesome
Thank you Titch
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Gorgeous meal right there. I know the flavors had to be there for sure !!!
Thank you Dub
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Old 09-19-2017, 05:34 PM   #23
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Dang man. I be over on Sunday. Keep posting that stuff and I may move in.
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Old 09-19-2017, 05:36 PM   #24
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Dang I missed this one. Wish I could make those, yours look really good!
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Old 09-20-2017, 09:41 AM   #25
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Originally Posted by Texan79423 View Post
Dang man. I be over on Sunday. Keep posting that stuff and I may move in.
Thank you Texan.
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Dang I missed this one. Wish I could make those, yours look really good!
Thank you Norm.
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