The wrong bird and half a post

[Michael Richards]

I have the turkey wet brining right now, but I found a few whole chickens for $3 each, used the last one up today. Mexican marinade overnight and on the spit during a beautiful fall day.



Made a double batch of salsa verde.

Pulled.


Added to tinga sauce.


From there is where I fell off, made into echalidas Verde and tacos, but no pictures. Get taco Tuesday with the family.

 

[Todd NC]

That ain't no wrong bird....that looks great.

 

[Brett-EDH]

Is your verde sweet or hot?

 

[Michael Richards]

Is your verde sweet or hot?

3 lbs tomatillos with 8 jalapenos and 6 poblanos, I took out the seeds but left the ribs, roasted which sweetens it it up, but it had enough of a kick for me. My son and I could not stop eating it. I really like it to be pepper forward, but not overly hot. I don't handle the heat like I know you can, I think my son could keep up with you, but not me!

 

[JimK]

If that's wrong, I don't want to be right.

 

[Michael Richards]

Here is today's lunch leftovers, not as pretty as last night, but even more tasty as all the flavors melded.

 

[Karl Quist]

Come on with that! I could eat that every meal, every day.

 

[Tim Campbell]

Yeah, what Karl said.

 

[Bruno]

Yeah what Tim said!

 

[Joe T Gomez]

That bird looks very delicious. You did yourself, right