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none of y'all assholes had a pozole recipe ๐Ÿ˜ so i did what i usually do... studied a few different ones and made up my own. i was gifted an Instapot recently and have been trying various dishes, so i went with it, seemed like an appropriate dish. total prep/cooking time was about 2.5 hours, most of that the pot doing the work.

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my last ๐Ÿ from March visit ๐Ÿค˜

ย 

things i'll do different next time...

hotter chilis, i couldn't find arbols so i added a couple of those tiny little hot Asian peppers, could have added several more. awesomely spicy with barely any heat.ย 

also, better cut of pork...I had a giant pack of riblets from HMart which was the inspiration, and i added some boneless roast cuts. the bones/fat on the ribletsย  added SO much flavor, but you have to be pretty careful when you're eating it, and have a plate for the bones/gristle ๐Ÿ˜

other than that... holy shit was it good ๐Ÿคค๐Ÿ˜€

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ย 

Edited by mchookem

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11 hours ago, mchookem said:

hotter chilis, i couldn't find arbols so i added a couple of those tiny little hot Asian peppers, could have added several more. awesomely spicy with barely any heat.ย 

ย 

Looks great. If you want to add more heat without upping the pepper level, try a couple spoonfuls of adobo sauce from canned chipotles. I do that for my chili.

none of y'all assholes had a pozole recipe [emoji13] so i did what i usually do... studied a few different ones and made up my own. i was gifted an Instapot recently and have been trying various dishes, so i went with it, seemed like an appropriate dish. total prep/cooking time was about 2.5 hours, most of that the pot doing the work.
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my last [emoji238] from March visit [emoji869]
ย 
things i'll do different next time...
hotter chilis, i couldn't find arbols so i added a couple of those tiny little hot Asian peppers, could have added several more. awesomely spicy with barely any heat.ย 
also, better cut of pork...I had a giant pack of riblets from HMart which was the inspiration, and i added some boneless roast cuts. the bones/fat on the ribletsย  added SO much flavor, but you have to be pretty careful when you're eating it, and have a plate for the bones/gristle [emoji13]
other than that... holy shit was it good [emoji1786][emoji3]
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ย 

Sorry. Meant to share mine. Itโ€™s old school and super easy - uses chili powder instead of dried chilis. Yes, seriously, dried chilis are all the rage now (and I do love adding some dried chili purรฉe to my posole and chili these days), but I grew up with family making all of this stuff with good chili powder.

And youโ€™re right on the pork - get some cuts with good connective tissue and bones. Cube it the nest you can. Brown it, then add some chicken stock (again, my messican family always used knorr powdered stuff). Simmer till tender. Set the pot aside. Brown some onions, preferably in pork fat/bacon grease, then some garlic. Add to pot. Add water, and the liquid from your canned hominy till you think you have enough. Add chili powder. Hell if I know how much - just add enough. Add some dried oregano. Check the taste, add some knorr powder as needed. Simmer to let flavors blend. Add hominy, simmer maybe another 30 mins.
Itโ€™s generally not that spicy, and itโ€™s really not supposed to be. If you want to add some chili purรฉe, do it before you add chili powder. Oh, and I seed my chilis before I soak and purรฉe.
Serve with finely shredded cabbage, limes, fresh diced onions, and dried oregano to sprinkle on there.

Did everyone make Posole this weekend?ย 

Wife got Covid from me, so I made her posole de pollo with really basic pantry staples: canned hominy, a couple limes, ย chicken bone broth, chili powder + one dried guajillo + chipotle powder for smoke.

ย 

sauteed chopped onion and 6 cloves of garlic, added S+P, spices, and broth. ย pureed 1/3 of the canned hominy for thickness and added the hominy. Poached the chicken in the soup for 30 mins, ย pulled it out and shredded, returned to the soup to simmer for another 20 mins, added lime last.ย 
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Smoked some St Louis ribs yesterday as a poolside app. ย Came out perfect.ย 
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  • Popular Post

I didnโ€™t make posole this weekend but did make a giant batch of Perini Ranch green chile hominy.

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Campsite cookingย 

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Edited by CoachTex

Didn't bring the old electric smoker to the new place, so I tried a little offset in the Weber.ย  Banked some charcoal and got some St. Louis ribs and corn, very basic definitely not Shaggy 1%.ย  Made a quick and dirty dry rub [sugar salt blk pepper paprika garlic and onion pwdr]ย  and let them go for 4.5 hours.ย  Not a lot of char but turned out pretty good, it was knd of difficult keeping the temp consistent.ย  Need a new smoker now that I have the space for it.

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20 minutes ago, TOR said:

Didn't bring the old electric smoker to the new place, so I tried a little offset in the Weber.ย  Banked some charcoal and got some St. Louis ribs and corn, very basic definitely not Shaggy 1%.ย  Made a quick and dirty dry rub [sugar salt blk pepper paprika garlic and onion pwdr]ย  and let them go for 4.5 hours.ย  Not a lot of char but turned out pretty good, it was knd of difficult keeping the temp consistent.ย  Need a new smoker now that I have the space for it.

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I've done ribs on a kettle a number of times. I will take a poultry roasting rack and flip it and set the ribs up on their side. That creates more space and distance from the other side of the grill so I can run a minion of lump and wood chunks. It works pretty well when all you've got is a kettle.ย 

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Did someone say kettle smoking?

(Ribs were a snack while the brisket finished)
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4 minutes ago, elfenix said:

Did someone say kettle smoking?

(Ribs were a snack while the brisket finished)
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should have called me, had a pack of tortillas to bring over !

On 5/29/2023 at 8:50 PM, MalibuSheriff said:

I didnโ€™t make posole this weekend but did make a giant batch of Perini Ranch green chile hominy.

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I would like to know more about the technique here - that looks less gooey than the hominy casserole's I've had

1 hour ago, Bozo_Casanova said:

I would like to know more about the technique here - that looks less gooey than the hominy casserole's I've had

Hereโ€™s a version that looks like a close facsimile of the one I use from the Perini Ranch cookbook:

http://www.lanabird.com/2014/07/26/perini-ranch-green-chili-hominy-jessicas-favorite/
ย 

Even better, watch this video of Aaron Franklin with Tom Perini cooking this dish:

ย 

https://www.centralmarket.com/product/beelers-natural-tomahawk-bone-in-rib-chops/5766024

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https://bfhmerch.com/products/terry-blacks-pork-dry-rub

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Did a reverse sear slow roasting in the toaster oven at 200ยฐ to an internal temp of 138ยฐ.ย  Rested loosely tented in foil for 10 minutes then seared it in the same toaster oven on broil for 6 minutes to get the maillard reaction

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ย 

Been rendering tallow after trimming two briskets this weekend...

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Had some mahi that was begging for a taco treatmentโ€ฆ

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@Pimphand inspired me to get a couple of central market tomahawk chops last night. Grilled them up with a Dijon/honey/bourbon/garlic/lemon juice glaze. Also grilled some Zucchini from the garden and some corn
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Just a random offering of chilled beet and yogurt soup with seared scallops and salet.

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Elk birria tacos with cotija cheese and cilantro.

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Simple but excellent use for round steak. ย Leftovers were great with eggs the next morning (not pictured).

HEB subbed my snapper for rockfish, but it still went well with the mango salsa. Served with some quinoa salad my wife made. Slammed, went hard, etc etc.

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My grandmother's recipe from the jungles of Panama.ย  Arepas

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3 hours ago, Don Johnson said:

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She says success, but Iโ€™m guessing they have no clue how much random jizz has been soaked into that pillow case over the years. ย 

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This meal fucked.

Lobster rolls 3-ways. Connecticut roll, gochujang garlic roll with fried shallots, and a traditional Maine roll (made a spicy mayo to kick it up a notch). The gochujang roll might be one of the best things Iโ€™ve ever eaten. ee03f01133efd9795418517dfa14867f.jpg

This meal fucked.

Lobster rolls 3-ways. Connecticut roll, gochujang garlic roll with fried shallots, and a traditional Maine roll (made a spicy mayo to kick it up a notch). The gochujang roll might be one of the best things Iโ€™ve ever eaten. ee03f01133efd9795418517dfa14867f.jpg

Damn. My wifeโ€™s from Maine (incidentally wonโ€™t go within 5 feet of mayo, sadly) and we live in Connecticut so this mostly hits close to home.
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Tomahawks from last night. ย Smoked for 1.5 hours and finished on the grill.

Salt, pepper, coffee, smoked paprika rub

ย Got a few degrees past where I wanted, but they were absolutely fantastic.ย 
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2 hours ago, Texzilla58 said:

Those look perfect to me. That would be my portion. How much coffee?

I did a normal 2:1 pepper to salt (volume) ratio, then added the same amount of coffee as pepper. ย  Probably ended up being about 4tbs pepper and coffee with 1.5tbs kosher salt and maybe 1.5 teaspoons smoked paprika. ย I had also already dry brined the steaks for 2 hoursย 

ย 

ย 

used some olive oil to bind, and had a water pan in the smoker underneath the steaks. ย ย 
ย 

even the one that was medium was juicy as shit. ย  6 adults and 4 kids ate on it and it we had a little leftover (enough to make tacos today for lunch). ย  Even my wife was saying โ€œwe need to do those steaks again sometime soon. ย 

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Braised rabbit, with roasted potatoes and toasted sourdough with fontina.

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15 minutes ago, South Austin said:

Braised rabbit, with roasted potatoes and toasted sourdough with fontina.

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Gaaaah damn!

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Almost feel bad posting this basic bitch after South Austinโ€™s goodness, but hereโ€™s some plank Sockeyeโ€ฆ

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On 6/11/2023 at 5:31 AM, ohchaucer said:

we live in Connecticut so this mostly hits close to home.

They serve lobstah rolls in the fucking McDonald's near where I grew up in CT. Insanity.

2 hours ago, Cheeseweasel said:

They serve lobstah rolls in the fucking McDonald's near where I grew up in CT. Insanity.

I tried one several years back on a trip to CT. That was a mistake.ย 

Steak kebabs.ย  Pineapple, red BP, onion and mushroom

ย 

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10 hours ago, Cheeseweasel said:

They serve lobstah rolls in the fucking McDonald's near where I grew up in CT. Insanity.

this explains so, so much.

On 6/11/2023 at 7:18 PM, South Austin said:

Braised rabbit, with roasted potatoes and toasted sourdough with fontina.

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trying grilling itย 

12 hours ago, Cheeseweasel said:

They serve lobstah rolls in the fucking McDonald's near where I grew up in CT. Insanity.

I worked in Nova Scotia for a week or so, and some of the other attendees had families of lobster fishers from the south side.ย  One said her dad swore that the McDonald's lobster roll there was the best you could get on the whole peninsula.ย  Never woulda guessed.

14 hours ago, Cheeseweasel said:

They serve lobstah rolls in the fucking McDonald's near where I grew up in CT. Insanity.

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Mushroom ravioli with shrimp and pesto, roasted taters and barley salad

Sheepshead tacos with charred pineapple and chipotle crema

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Paul Prumodmeโ€™s coconut shrimp. ย It was very good.ย 

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On 6/19/2023 at 9:25 PM, elfenix said:

Sheepshead tacos with charred pineapple and chipotle crema

Hope you didn't have to clean the fish.ย  What a beating.

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Meatballs with baked ricotta and a heirloom / pesto salad. Not necessarily pretty, but nonetheless perfect.

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