<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
I like annatto seeds. If you can grind them finely enough use them by all means--great color. An alternative is to make annatto oil with the oil that you'll be using for your paste (1 part seeds, 2 parts oil, heat till the oil is deep orange then strain out the seeds). Plenty of garlic of course, black pepper, oregano, and I like a little vinegar.
Have fun with it. </div></BLOCKQUOTE>
Kevin, Sorry this went so long folks, but this guy is a trip and we have so much fun throughout the day at work. My utility guy Luis is from Puerto Rico and he said yes, that he uses vinegar also in the rub, and Sasson. Instead of the Annatto they use Achiote seeds and boil them in the oil just till the seeds turn brown. Strain out the seeds, and use some for the rub and they also paint the Achiote oil on the Picnics every 45 min to 1 hr. He said when he does them over in PR at his Moms house they have a pit in the ground and put up a 3 sided aluminum panel around the pit. Build a big fire to get the coals going and place the shoulders on a spit. They then just add a log or 2 as needed to keep the coals going. He said no problem doing the Pernil on the WSM, almost the same as he does them over in PR. He said he wouldn't use smoke wood though, just lump charcaol. Over there they turn them by hand and paint the Achiote oil on while cooking. If made in the oven they still use the oil also. HTH and I'm so making this. He's going to get me the Achiote seeds this week.
On a side note he was telling me about Pasteles last week, he's going to have his Aunt make up some for us at work, and get me her recipe. She makes them the traditional way. And this was his gradmothers recipe. He has no time during the week to make them himself. He is very passionate about cooking. He and his Uncle have a food stand that they cook at every Friday and go to fairs, parades and such making and selling Puerto Rican food. He made me some boiled chicken last week that was really, really good. I know what your thinking but this wasn't your ordinary boiled chicken. I'll call it stewed chicken, but not as we know it. Last week I asked him how he made his black beans. He cocked his head at me and said Bryan, you eat black beans, yeah, really, yeah, cocks his head agian and says, I didn't think white people ate black beans. I busted up laughing, he's a hoot. Luis and I talk food/cooking several times a day. It's funny though, he'll be talking about how he makes someing and start spouting out ingredients and I always have to put my finger up as in wait a min. He just starts laughing at me cause he knows I'm walking over to get a piece of paper and a pen so he can write it down for me. Like when he was trying to tell me about the Achiote today, I had no idea what he was saying. He gets really going when talking about cooking and gets into a hybrid language of American and Puerto Rican, I just start laughing and then he stops talking and laughs at me and shakes his head and says. You don't know *** I just said do you. I laugh and say no. He goes sorry and starts again. And yes I got the same head cocking today when I wrote Pernil on a piece of paper and handed it to him. He just looked at me and didn't know what to say, which is rare for Louie, (that's what we call him). It took him awhile to figure out what to say. I know what he was thinking though, as he looked at me with his head cocked and a grin on his face. How does this crazy white guy know about Pernil? I showed him this thread about it and he goes ah, now I know how you know about Pernil.