This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
I just finished making the marinade for Kenji's Carne Asada recipe and as per the title, the kitchen smells heavenly. The combination of the toasted then ground cumin and coriander seeds along with the microwaved ancho and guajillo peppers is making both myself and my fuzzy buddy Willow drool.
Granted, I doubled the recipe but have to love one that uses 4 tablespoons of fish sauce. :-)
Yeah, I added it a little at a time and tasted in between. I did wind up adding all 4 though and it tastes awesome! Half of the batch gets additional salt and becomes the marinade while the other half is served as a salsa/sauce.
I use that recipe as part of my xmas eve dinner offering. Went Mexican for the last two years, refried beans were a disaster though and didn't make an appearance year 2...
I know, right? The only change I've made is that I'm using a pork picnic shoulder. While not a butcher, I've deboned and trimmed up enough of these over the years that I'm comfortable with it. Since I'm using a shoulder, I'm also leaving out the bacon.
Comment