Search results

Looks great Brett! This is a favorite of mine too.

Brett, I always look forward to your posts. Everything looks great! We don’t eat much steak, but I see some pollo asado in my future.

Disappointed that the Packers couldn’t pull it off, but they had a better year than expected and at least were a tough out.

I agree. I love the grilling area in my S-670 and wouldn’t want to downsize.

Looks great!

That is one full grill. Looks great!

We found the same thing out. My sister in law always makes a zebra cake for Thanksgiving and Christmas and we were looking for alternatives for Christmas. Hopefully we’ll find something that works.

Great job!

Can’t wait to see this one. The one from February looked great.

I messed up a few loaves. It happens. It’s like most things where practice makes you better. You should give it a try. Once you get a starter going it’s pretty hard to kill it. Mine has been going for 3 years now. I only make bread around once a month since it’s only me and my wife And it’s...

Looks great. I have the same book. Got into making sourdough when COVID first hit and really love the book. Lots of good recipes in there.

Excellent cook. It looks delicious.

Here’s the link to the thread with the recipe. We made the recipe as is. It has some heat to it, but easy enough to dial back if you want it milder. From his posts it looks like Brett makes these a lot and after trying it I can see why. Pollo Asado Fajitas or Tacos

The salsa was great. It’s one we’ve made before. Sometimes we’ll swap out tomatoes for tomatillos.

I roasted garlic and jalapeños on the stove over medium heat for 10-15 minutes while I roasted tomatoes under the broiler. Removed the stems from the jalapenos and pulsed in a food processor a few times then added the tomatoes pulsing a few more time. I like my salsa with a few chunks and not...

Tried out Brett’s pollo asado recipe tonight and it was amazing. Marinated boneless skinless skin breast for 5 hours then grilled on the kettle. Diced after a short rest and served on homemade corn tortillas topped with homemade salsa and cilantro. This is definitely going in the regular...

I’m definitely going to try it this weekend.

Have you noticed any texture issues from the long marinade with pineapple? I‘ve seen some recipes with pineapple call for shorter marinading times and they’ve said it’s to avoid texture issues but I’ve never confirmed it for myself.

First time trying a tri tip and it turned out great. Forgot to take more pictures and by the time I remembered we had ate most of it. Dry brined for 6 hours then put a rub of black pepper, chipotle powder, chili powder, garlic powder, onion powder and on the smoker at 275 until internal temp...

Welcome John!