Not sure if this is the proper place for this? But I just found my new favorite salad dressing. Avocado Lime Ranch, I'm In love with it. Perhaps you may want give it a try, (new flavors?) I can see other uses for it. New to me and where has it been? There are other brands but this is the first one I've tried.
Tacos and fajitas: Squeezed or drizzled over fish, shrimp, or chicken tacos.
Wraps and burritos: Spreading inside turkey clubs, chicken wraps, or burritos.
Burgers and sandwiches: Used as a flavorful spread in place of plain mayo or regular ranch. [1]
I mentioned this earlier, but one of the best burgers I’ve had has been a hatch chili burger from Buffalo Wild Wings. I bought some hatch peppers today from HEB and made my own tonight. Damn was it good! This was the first time I’ve ever bought hatch chili peppers and used them in a cook. I get it now why they’re so popular when in season. The flavor is just better than what I’m used to, mainly bells, jalapenos and an occasional poblano.
After applying my cheese slice to the burger before it was finished, I just scooped a big tablespoon of the hatch peppers on top and let it heat up.
barelfly I bought some HEB buttery tortillas yesterday also. I’d like to do some type of tacos, any suggestions? Michael_in_TX The Checkers fries are one of my favorites. The seasoning you see on them come that way, no need to add anything else but a little mayo……or ketchup. 😎
I’d suggest green chile chicken tacos. You could follow this recipe for cooking the green chile chicken and then just use to make tacos with the tortillas. Or…make a small casserole of green chile chicken enchiladas. You can use the flour tortillas, that is how my son likes them, but corn tortillas will work better and provide a better result in my opinion.
Will post link below
Wanted to share my wife’s Green Chile Chicken Enchiladas recipe for those interested in this great dish! Please let me know if you have any questions. And I’ll try to remember to add a photo when we make this again. Text is below and Paprika File attached as well.
Using a 9x12 glass casserole dish - serves 8-10
Whole
Haven't had a whole lot of time for long smokes lately due to some work and church (over)commitments, so I've been grilling more. Here's some orange-ginger marinated pork chops with a garlicky cucumber tomato salad.
...and there's a bunch of chickens limping around somewhere. Grilled boneless chicken thighs with a heavy coating of Meat Church Hickory rub on a bed of wild rice cooked in chicken bullion and veggies. Our pastor has a family of nine so I was making dinner for them, as well as an elderly couple down the street.
You did a good thing, and you did it so well. Who wouldn't welcome a tray presented like that. It all looks delicious. I bet the recipients were thrilled. Kudos to you.
Been using the recipe for years and it does not disappoint. The butt below was smoked on my PBC and came out fantastic. Tender, moist, perfectly seasoned with little bits of crust in each bite.
This was my first cook on the Hasty-Bake Legacy 133 that I won in July. Picanha, indirect and then direct. This was the worst picanha (in quality of meat) that I have cooked and shouldn't have bought it, but I did my best with it. Dry brined for three days:
Then onto the Hasty-Bake, cooking at 450F indirect, with the adjustable fire box between the 'sear' and 'bake' settings. Here is the HB in action (and yes, it's supposed to look like that):
It cooked very fast, compared to the Kamander finished with a very quick sear. Doneness was about medium, not quite my target of medium-rare:
Steamed broccoli, black beans, white rice, farofa, and picanha:
Picanha was good, not great, but the kids enjoyed. The main issues were timing of the cook and the meat quality. I have to learn the best way to use the HB to get the results I want, but I'm not unhappy with this.
Did get the stick burner going today and then some showers moved in. Smoked some brook trout that I caught last week along with four spatchcocked chickens. Dry brined the chickens overnight then rubbed them with some garlic and herbs before smoking. Wet brined the trout in a salt/brown sugar brine with two bay leaves in overnight . Nibbled on the chicken but didn't taste the trout yet. I have smoked brook trout before and surprisingly they are not the best trout for smoking. I don't know why. I do all of the other ones and also Salmon and they are fantastic. So we will see what these big fellows bring.
Cooking gadgets
Weber Summit Charcoal Grill Center
Weber Summit Platinum D6
Blue Rhino Razor
Dyna-Glo XL Premium Dual Chamber
Camp Chef Somerset IV along with their Artisan Pizza Oven 90
Anova WiFi
Thermometers
Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.
Other useful bits...
KitchenAid 7-qt Pro Line stand mixer
A Black & Decker food processor that I can't seem to murder
A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
Weber GBS griddle, pizza stone, and wok
Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL
A small batch of wings that I did the other day…and promptly forgot to post because Hey look a squirrel!
I did some traditional Buffalo, honey garlic, and lemon pepper.
Burn ban still on so no wood/charcoal cooking, air quality unhealthy, 700+ homes lost and they say it might get to 1100, 60000+ had to evac from all the area fires. Smoke so thick that I can only see about 2 blocks at my place. I had planned to cook ribs today so I decided to cook indoors.
4 lb Pork back ribs, 2 day brine, my secret rub and bourbon bbq sauce (hope that didn't get in the picture).
Sides were the wife's Mexican corn salad and my bbq beans inspired by Aaron Franklin. Have enough of everything to do this again tomorrow.
@HotSun
Edit for recipe.
1 can of corn (or 16oz frozen) Charred.
Add peppers and onions to taste.
2 tsp cilantro.
Chill when veggies are tender.
Dressing (make the day before).
1/4 Tbl lime juice.
1/4 tsp garlic.
1/2 tsp chili powder or 1/4 tsp ancho powder.
1/2 tsp cumin.
1/4 tsp smoked paprika.
1/4 cup sour cream.
2 Tbl mayo.
Chill then combine with the corn mix.
Top with Feta (or your favorite cheese) and serve.
Smoked a trimmed-down 12-pound Costco Prime brisket over Jealous Devil lump charcoal with a few chunks of oak for an extra layer of smoky flavor.
For the seasoning, I kept it simple with a homemade rub of kosher salt, coarse black pepper, a touch of Lawry’s, freshly ground celery seed, smoked paprika, a dash of beef bouillon, and a light smear of syrup from a jar of candied jalapeños for a subtle sweet heat.
During the cook, I periodically spritzed the brisket with apple cider vinegar, then switched to Worcestershire sauce toward the end to build a deeper, savory finish.
For dessert, I threw together butter, salt, pecans, milk chocolate chips, and marshmallows to make a warm, gooey s’mores dip—served with graham crackers for dunking. Not sure which the kids liked more, the 7 hour brisket or the 10 minute smores dip and dunk.
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
I know, he's posting a wing cook again. Hey my annual renewal was processed this week. Your stuck with me for another year. The reason, I mixed Frank's Hot Wing Sauce with Shiracha Sauce as there was a couple of table spoons in a bottle. Nice mix and upped the heat. Plus, I have no idea, these were the crisp like I don't remember. Kettle and Vortex a win.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
26th anniversary cook! Went to the store to find what I could cook for a special dinner, and after $33 came home with two strip steaks, two lawbstah tails, Brussels and cookies!!!!!!!
Cooked two boneless chicken breasts sous vide. Seared in the CI on the Weber gasser, spooned pan sauce. Served over corn maque choux. The maque choux was the star.
Grilled boneless chicken thighs with a heavy coating of Meat Church Hickory rub on a bed of wild rice cooked in chicken bullion and veggies. Our pastor has a family of nine so I was making dinner for them, as well as an elderly couple down the street.
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