So I started watching the series while working here in the basement, but I didn't realize that most of it is in Spanish, of which I know none. My wife came down and laughed at me cause I keep rewinding since I can't catch all of the subtitles and pay attention to what I am doing at the same time lol. Good series.
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Homage to the Taco Chronicles, “The Series“ - Tacos al Pastor
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Club Member
- Sep 2015
- 5097
- Tennessee
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22" Weber Kettle w/SNS, 18" WSM, Bronco, Grilla Chimp, Traeger Tailgater, UDS, Camp Chef Tahoe Stove.
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I know right, Spanish conversational language moves along quickly. If you can't speed read the subtitles it's a little unnerving. I know enough Spanish to be dangerous, but I do understand enough to get the jest of what they are saying. About the only good thing I took away from a 9 year marriage to a Tex-Mex.
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Club Member
- Oct 2019
- 460
- LA (Lower Alabama - Gulf Coast)
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Pits/Grills:
Wood burners:LSG 20 x 42 offsetCharcoal:
LSG 24 x 48 Adjustable
Watchman
Fire pitsPK 360Kamados:
PK 300 (at camp)
Weber
Custom park grill (at camp)Big Joe IIIGas:
Big Green Egg lg
Grill Dome lg (at camp and it sucks!)Modern Home Products WNKYakatori: Konro XL
RecTeq Matador w/WOK
Blackstsones (at home & camp)
Electronics/Tools:
FireBoard - Original, II, and Spark
Fans - Pit Viper, Pit Bull, FireBoard
Temp measurement - Thermapens (all), DOT, timers, . . .
KJ rotisseries (L and XL)
Lots of cast iron, woks, etc.
GrillGrates® and SearMagic®
Sous Vide Water Immersion Oven
Kindling crackers (at home & camp), axes - Gransfor, other favs
Just like most everyone here, a lot of other stuff!
Outstanding series you are doing here Troutman! Thanks for all the hard work on this, I really appreciate it.
I am due to get a new grill soon that I will be trying to adapt to this somehow. I need a rotisserie drive that can tolerate heat!
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I have been thinking about this since I watched the Chronicles last year. I saw the earlier comment by Jim White with his PBC-esque Kamado set up but didn't see anything about whether it was actually tried or if it worked out.
Or has anybody tried the Adobada Recipe from the PBC website?
The melting snow and warmer weather is making me think I need to give this a try (unless I get a lot of "Don't bother!" responses).
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