Iām betting youāre spinning that pork. Your food always looks great! Iāll make a mini burrito for lunch with that rice today. Love the cooked jalapeƱos and sautĆ©ed onions in it. Slightly sweet flavor, especially with the corn niblets.Stellar cook Brett! I have some Al Pastor tacos I am going for this weekend and next week is another steak and chicken tacos. I hope all of my food looks as good as yours. That rice puts it all over the top for me.
I spin my first attempt at Al Pastor, I am going to go a different route this time. I am going to use this recipe as a loose guide to the ingredients and methods, just take it to the grill. So prep tomorrow, on the grill Sunday and then sliced and crisped up on Monday.Iām betting youāre spinning that pork. Your food always looks great! Iāll make a mini burrito for lunch with that rice today. Love the cooked jalapeƱos and sautĆ©ed onions in it. Slightly sweet flavor, especially with the corn niblets.
Thatās a marathon recipe cook. Iād sear the marinated slices, then go indirect till 145Ā° or so and then pull the pork, fridge it and then slice it next day and do the CI then for crisping. The lower pull temp off the grill will keep the pork juicy and that juice will render and concentrate in the CI.I spin my first attempt at Al Pastor, I am going to go a different route this time. I am going to use this recipe as a loose guide to the ingredients and methods, just take it to the grill. So prep tomorrow, on the grill Sunday and then sliced and crisped up on Monday.
Brett,Iād sear the marinated slices, then go indirect till 145Ā° or so and then pull the pork, fridge it and then slice it next day and do the CI then for crisping. The lower pull temp off the grill will keep the pork juicy and that juice will render and concentrate in the CI.
Snuck 8 powdered chili de arbols into the salsa to give it some kick. Was muy bueƱo.Tacos look awesome and I want to stick a chip or two or ten in that salsa
thanks! nothing like good tacos for dinner, and very strong margs (which i didn't show). strawberry pineapple margs. i drank mine in a 20 oz insulated cup; hahahahaha.Brett, that is an outstanding spread!!! I would demolish that rice. Nicely done.
cooking 3-4x a week, gotta make the cooks larger for leftovers. feeding 4-6 people, depending which kid and kid's friends are stopping in.I agree.......Brett makes tons of food every cook he has that E6 as a must have.....
I love the effort, that homemade salsa looks great, I love it but generally I donāt do as much work as you fellaās.
Look great man, I make fairly tasty Latin inspired meals but you and Michael go over the top.
We should do this okra eating contest. Unfortunately, these āokrasā arenāt that hit of late. Someone has jacked up the breed.Looks fantastic, Brett! I am wondering, though, why you put okra in your rice!!!