Robert T
TVWBB Guru
My family and I returned from vacation Wednesday from my hometown of Boise Idaho where we attended a five day festival called Jaialdi which is a celebration of our Basque heritage. It only occurs every five years so it was a big deal and a lot of fun. One traditional Basque meal is called Solomo which is pork loin which is marinated in a pepper sauce and then fried and served on crusty rolls with peppers. This is my take, cooked on my weber instead of fried. Started the cook on Thursday when I hydrated some dried ancho chiles and then blended with some garlic.
Cut all the stems out and removed the seeds.
Rehydrated in boiling water and then blended with garlic.
Cut all the silver skin off the pork loin and then put in a plastic bag to go in the fridge for two days.
Then today took the meat out and prepared to cook on the weber.
Cooked for three hours on indirect heat.
Kim made a traditional Basque salad, recipe from my mom.
Cut all the stems out and removed the seeds.
Rehydrated in boiling water and then blended with garlic.
Cut all the silver skin off the pork loin and then put in a plastic bag to go in the fridge for two days.
Then today took the meat out and prepared to cook on the weber.
Cooked for three hours on indirect heat.
Kim made a traditional Basque salad, recipe from my mom.
