Couple cooks….crushed some tacos

[Darryl - swazies]

Nothing serious here, our go to steak tacos.
keep it simple…..
I made fire roasted salsa earlier in the day and the MRS made guacamole.
Simple stuff….salsa, steak, onion and hot sauce…..tasty.
Beans on the side
Also some chops tonight……lean lean, cooked to 140.
Got a new picture taking device…..things are better.

 

[Brett-EDH]

Nothing serious here, our go to steak tacos.
keep it simple…..
I made fire roasted salsa earlier in the day and the MRS made guacamole.
Simple stuff….salsa, steak, onion and hot sauce…..tasty.
Beans on the side
Also some chops tonight……lean lean, cooked to 140.
Got a new picture taking device…..things are better.

try this instead of that bottled hot sauce:

Bold Red Chile Salsa - Rick Bayless

www.rickbayless.com

 

[JimK]

Perfect proteins and great looking tacos!

 

[Darryl - swazies]

try this instead of that bottled hot sauce:

Bold Red Chile Salsa - Rick Bayless

www.rickbayless.com

You know what it looks insane good, I have all these chili’s…..I think we can make a go from that one..
love the Valentina’s but this looks like one to try for sure, thanks.

 

[Tim Campbell]

Way to go, Darryl! This meal looks crazy good. Imo you nailed that steak.

 

[Darryl - swazies]

They seem to come out a bit different each time.....this time was the show stopper.
It possibly is the best taco I have had ever......try to do the same each time moving forward.....it was also the thinnest flank I have made yet.
Only cost 11 dollars and fed us each 2 times.

 

[Timothy F. Lewis]

There is a very good point, “They seem to come out different every time.” Truer words were never spoken! The constant variables cannot always be factored in, do the same thing seven times and you end up with, basically, the same result but one always seems to have been the better one. I will never quite understand it but, it’s true. Differences in atmosphere? The way I hold my mouth when lighting the fire, sequence of prep, I don’t get it! I can live with a little bit of individual excellence with each cook but, when you really hit it, the feeling of success is pretty uplifting!

 

[Richard Garcia]

Nothing serious here, our go to steak tacos.
keep it simple…..
I made fire roasted salsa earlier in the day and the MRS made guacamole.
Simple stuff….salsa, steak, onion and hot sauce…..tasty.
Beans on the side
Also some chops tonight……lean lean, cooked to 140.
Got a new picture taking device…..things are better.

Nice cook and pictured below IMO one of the best commercial-made hot sauces which I cannot get here in Costa Rica

 

[Darryl - swazies]

I haven't seen that brand before.....I go with the Valentina's as it tasted fairly traditional, it is not very hot but has good flavour and the bottle is labelled as salsa....the one Brett posted above looks and sound delicious.....but the recipe calls for quite a bit of hot chili's....that recipe I looked at it and it looks not for the timid!...I may make one or one close to it this weekend. Michael has me going in his Carnitas cook thread.

 

[Darryl - swazies]

There is a very good point, “They seem to come out different every time.” Truer words were never spoken! The constant variables cannot always be factored in, do the same thing seven times and you end up with, basically, the same result but one always seems to have been the better one. I will never quite understand it but, it’s true. Differences in atmosphere? The way I hold my mouth when lighting the fire, sequence of prep, I don’t get it! I can live with a little bit of individual excellence with each cook but, when you really hit it, the feeling of success is pretty uplifting!

Well I know for a fact there were a couple differences this time......absolutely zero trimming of any fat, and there was a bunch on there.....
And I did have a really hot fire going, I seared the snot out of it but flipped a lot to keep it from burning........I also used OAKRIDGE SPOGOS after it came out of the marinade. I may have used it before, maybe not but it really is very good......it has a celery seed scent to it. Not sure but if anyone can find it still it is worth a pick up 100%......we are all sold out around here, I placed my last Oakridge order today....I have 10 unopened random packs at home and have another 5 on the way....they are the best and are extremely well sealed, I just hope not to loose too much spice on them as I wont get to use them all up this year....hoping for 2 years on them.

 

[Brett-EDH]

I haven't seen that brand before.....I go with the Valentina's as it tasted fairly traditional, it is not very hot but has good flavour and the bottle is labelled as salsa....the one Brett posted above looks and sound delicious.....but the recipe calls for quite a bit of hot chili's....that recipe I looked at it and it looks not for the timid!...I may make one or one close to it this weekend. Michael has me going in his Carnitas cook thread.

start with 10 arbols if you like heat. if you want less heat, do 5. if you're at wimp level, 2 or 1 and you won't even taste the heat. i usually do 25 arbols in my hot sauces. and a little sauce goes a long way. so you can literally dab a few spots onto the meat and you'll be just fine.

 

[Darryl - swazies]

Yeah I can feel out the chili’s for sure……..I’m making food tomorrow but I haven’t got any arbols yet.
we will see….. might be another week…lots going on today.