I Love Green Chile

[16Adams]

Everything in the pot for a green chile Garlic bath. Tri Tip-Ribeye-Andouille-German, purple onion, crapton Of Garlic, Golden potatoes (almost said tatoes) Pueblo Green Chile, Green Chile enchilada sauce. Oregano, Cumin-Season. adjusted with Naturriffic Truffle Salt. Simmered 45” topped with Smoked Gouda, Tillamook Cheddar and sour cream. 3 bowls- that’s the wife- she’s still eating
Success.

 

[Mikhail]

I would inhale that.

 

[Big George's BBQ]

I would be all over that :hungry::hungry::hungry:

 

[16Adams]

Wife said she may like this better than pork. Honestly I think it was the flavor of smoked grilled meats and the potatoes. And good salt to hit the right taste

 

[Huh? What?]

Love green chile, and that looks great! I dug a pork belly out of the freezer earlier to make green chile bacon.

 

[Smoke on Badger Mountain]

Sounds like a perfect meat Adams!

 

[cowgirl]

Looks great from here too!

 

[BillN]

Success is an understatement.

 

[16Adams]

Success is an understatement.

You good?? Haven’t seen your name lately.

 

[kevinstaggs]

I'm not too sure about this cook. You're gonna' need to send 6-8 quarts over for taste testing.

 

[Marquez]

You dinner looks fantastic!

=Awesome approach combining Tri-tip and the Andouille.

 

[TC Smoke & Que]

:thumb::thumb: :clap2:

That is incredible!!, I would lick the pot clean!!