made these yesterday and I would basically put these on anything spicy, rich, or that needed a bit of acid. Or even a bit of bright color. Add a bit of parsley leaf to finished dish to have beautiful presentation with these.
Made to go with a pork shoulder in tomato and arbol braise, but first saw it in Raichlen to go with pulled pork with a fiery as F salsa. Cochinita Pibil.
Yeah, that probably would be better. I wonder if the markets in my neighborhood have it. They seem to sell a lot of key limes though, like 15 to the dollar.
I can't find the fruit, but I can find bottles of juice from Goya. Orange/Lime/Grapefruit is probably closest to bitter orange, but orange/key lime should work pretty well. Pineapple vinegar works very nicely also.
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Kingsford Competition Charcoal
Anova Sous Vide
That looks so good. We have a local chain of barbecue restaurants in our area ( Bill Miller’s) that always has them on the condiments counter. I love them but didn’t know they were so easy to make.
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