Smoking, grilling and curing foods, etc.
- Thread starter BOB357
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Get in my belly!
Its breaky time here herm and when I saw that photo I groaned in approval and thought oh you are a tease herm you bugger
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Just sharing with my online friends.
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Glad I use my vacuum sealer for more than hops. Thawed out a package of pulled pork that was frozen 6 months ago. Tasted just like it did when packaged. Wife put out the fixings and we had tacos for supper. So good I ate 6
Pretty sure Herm is familiar with this Hot Sauce. Basically a staple in Socal.
Pretty sure Herm is familiar with this Hot Sauce. Basically a staple in Socal.
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Those look great. I think frozen pulled bbq is almost better than it was when it 1st came out. All the flavors have all permeated through the meat. Coarse I'll take it anyway I can get it
I like the green Pico too.
I like the green Pico too.
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Those look great. I think frozen pulled bbq is almost better than it was when it 1st came out. All the flavors have all permeated through the meat. Coarse I'll take it anyway I can get it
I like the green Pico too.
Thanks.
With pulled pork, the possibilities are endless. Never seen green Pico. Will have to look for it.
Six tacos Bob? Those look great! I can eat, but 6 would put me in an uncomfortable food coma. My wife and I enjoyed tacos last night made from the pork ribs that I showed earlier.
As far as commercial sauces go, yes I recognize the Pico, but I prefer Tapatio. We get some really crazy small batch craft sauces from a local farmers’ market. Trader Joe’s has a very nice green salsa that we like to scoop with chips.
As far as commercial sauces go, yes I recognize the Pico, but I prefer Tapatio. We get some really crazy small batch craft sauces from a local farmers’ market. Trader Joe’s has a very nice green salsa that we like to scoop with chips.
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Thanks. Didn't plan on 6 when I started but every one seemed to beg for another. When I lived in Oxnard, in the early 70s, a Mexican friend would open a bag of Chicharrones, dump in some Pico Pica, squeeze in a lemon and shake it up. Wow! Great snack. Never really thought about the Pico after that until I saw it at the WinCo store in Reno. I hadn't seen it for over 40 years, so bought a couple bottles. One day I'll think about dropping into the local Mexican deli and picking up some real Chicharrones to see if they are as good with the Pico and lemon as I remember.
Funny you mention craft sauces. I've got a bunch of red ripe Jalapeños that I'll be fermenting, along with some Poblanos, for my first fermented hot sauce. Probably be fermenting a green too before the season is over. Bumper crop of peppers this year, but the tomatoes have slowed way down, so peppers will be the focus for the next few weeks. We make a lot of fresh salsas, both red and green, for chips when the garden is producing.
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I think my favorite go to hot sauce is the Valentina black label. Super delicious and cheap, cheap!
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At Fallon Wal Mart
https://www.walmart.com/store/2453-fallon-nv/search?query=valentina
It's good stuff!
https://www.walmart.com/store/2453-fallon-nv/search?query=valentina
It's good stuff!
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Never heard of it. Is it with Syrup or Brown sugar? And by no way is that a slight on Canadians, the world knows the value of Maple Syrup! I'm not paying 15$ for 350ml of it down in Oz though lol
Well you had to go fishing you got two bites thus far what in it and yes it's a montreal thing
. Well it's gotta be spectacular to make it all the way down here!
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It's made it below the Mason Dixon Line! First I ever heard of it was in Maryland about 15 years ago, a guy in front of me was getting it on his cheese steak.....and if one of the region's larger and older companies, McCormick Spice is making it....yeah it's a thing alright!
https://www.mccormick.com/grill-mates/flavors/seasoning-blends/grill-mates-montreal-steak-seasoning
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Not just a Canadian thing! We've used it plenty and like it. A lot!
