Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I'm not sure this is the right channel so moderators please move if it is not.
I thought it would be fun to have a thread for Cinco De Mayo cooks. I'm planning to make Tacos Al Pastor. I'll be posting pictures later. Right now the pork butt is cut up and marinating. I am hoping it will look much more appetizing later today!
Sadly, I won't be doing anything for 5dM. Work all day, have theater rehearsal until at least 9PM as well, so it'll be grabbing a quick bite somewhere. Maybe a sammich at home or something. <sigh>
Interesting, our weather here is as nice as it's been in about 7 months. 65 and sunny, light wind. Sorry for your loss, but us here in the N/NE deserve some sun darnnit!
Huskee it was 81 here yesterday and they're talking snow this weekend, I guess we have to enjoy those bright spots when we can! Out here more spring precip means less summer/fall smoke so we'll take whatever we can get.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I did chicken tacos, but I really, really, really need to do Tacos al Pastor again, so good! For reasons that I don't get, my wife doesn't like achiote paste.
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
I’ll be doing a common dish for Cinco de Mayo…. Asian Stir fry! 🙄 It’s supposed to rain hard later and can’t grill, otherwise I was gonna do skirt steak and tacos..
Today is a work all day and meeting all evening kind of day, so no cooks for me. I did make enchilada casserole the other day, so that counts right?! No pictures as it doesn't look pretty when plated since it's just a heap and no real layers when it comes out onto plate. but it was good, served Fritos to scoop with it.
Chile Verde Con CerdoSERVES 6 TO 8WHY THIS RECIPE WORKS: To make a meaty, vibrant chile verde, we started by salting chunks of fat-and-collagen-rich pork…
Formerly upstate NY, Now residing in Southern NH, Live Free or Die!
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
Well I'm hoping for some sage advice from folks. Things started out well enough, but as you can see below they did not end so well. I sliced the pork about 1/3 of an inch thick & skewered the pork per the videos I watched, it seemed tightly packed, but as you can see the the cook was a major fail. I checked the temp at about 45 minutes a d the temp was 115° so I gave it another 15 minutes and was too . i have done several rotisserie cooks without an issue, but this is the first time i did a cook like this.
If you want the pineapple flavor without the texture effect, grill pineapple slices separately and cut into small chunks to go into the tacos when assembling.
Ha! Didn’t even realize it was cinco de Mayo. But we ordered tacos and burritos from our fave local hole in the wall. I guess I should drink some tequila 🤪
I have no words....those poor pineapple slices....just hanging here.....
In all seriousness, something went quite awry here (obviously!)...pork butt is generally tough and that rotisserie is rotating constantly. And you had individual slices.....how could it have all gone so wrong all at once?!
Comment