First Comal Cook


 
J

Jeff F

TVWBB Super Fan
Tony R's and ChuckO's posts showing their comal cooks made my mouth water. I love all things involved in Mexican cooking, so after reading all of their posts on the subject and watching a bunch of YouTube videos, I bought one.

Something I picked up on YouTube is that a lot of comal cooking is done with oil infused with annato seeds. It turns the oil bright red, which in turn turns the food redish/orangish/yellowish. It also has a really nice subtle flavor. I had some seeds in the cupboard, so I brewed up a batch yesterday.

First pic is shortly after starting some cubed up pork. Onions are done and in the warming tray.

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Pork is done, some hot peppers, too. Sweet peppers on the hot spot.

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Lost track of taking pictures after this point...friends arrived, chicken needed more attention than the pork...stuff like that. All in all, I love the comal. The food was marvelous and the tool is easy and fun to use.
 
Nice cook Jeff! Having friends over and cooking the Comal is like taking them to Benehanas :)
 
Great looking cook! Geez, now I need one. What brand and where? My next question is what do the coals underneath look like? In other words, how do you cook on it? Thanks gents.
 
Miguel,

I got mine on eBay: http://www.ebay.com/itm/271515512483?_trksid=p2059210.m2749.l2649&ssPageName=STRK:MEBIDX:IT

Pretty good service. Got it less than a week after ordering.

I learned from ChuckO's posts, so I suggest you go over all of his, and Tony R's too, as he's the one that inspired ChuckO. I did about 3/4 of a chimney full of charcoal and piled it up in the center of the grill. I'm going to get a set of baskets to keep the charcoal dead center, but wasn't going to skip the cook because I hadn't got them yet. I put a couple fire brick in to help corral the coals and keep them centered.

The cool thing is, the cooking area is really hot, but the tray is not so much. So, you cook whatever you're cooking 90% done, then rake it into the ring to stew and finish. Then all the juices from the next step roll down and mingle with the stuff that is already done. In the end, everything is hot and ready to serve at the same time.
 
Jeff F said:
Miguel,

I got mine on eBay: http://www.ebay.com/itm/271515512483?_trksid=p2059210.m2749.l2649&ssPageName=STRK:MEBIDX:IT

Pretty good service. Got it less than a week after ordering.

I learned from ChuckO's posts, so I suggest you go over all of his, and Tony R's too, as he's the one that inspired ChuckO. I did about 3/4 of a chimney full of charcoal and piled it up in the center of the grill. I'm going to get a set of baskets to keep the charcoal dead center, but wasn't going to skip the cook because I hadn't got them yet. I put a couple fire brick in to help corral the coals and keep them centered.

The cool thing is, the cooking area is really hot, but the tray is not so much. So, you cook whatever you're cooking 90% done, then rake it into the ring to stew and finish. Then all the juices from the next step roll down and mingle with the stuff that is already done. In the end, everything is hot and ready to serve at the same time.
Click to expand...

Thanks! Good stuff.
 
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