Recent content by Carol B

I smoke Pasillas/Poblanos for traditional mole sauce. Split them open, pull out the pith and seeds. I like using mesquite wood, no water pan. Try to keep it at 100 or so degrees - about 8-10 hours. I'm not trying to get the totally dried out crunchy version, but some softness withgood smoke...

Cornbread is one of those things that has as many versions as folks have grandmothers. And true enough on the Breakfast/Dinner variety. I had a friend hand me this version while he was popping it in the oven to serve with pork chops and collard greens. I made it the next day with BBQ chicken...