Southwest night before christmas

Discussion in 'Beef' started by smokinstevo27, Dec 22, 2010.

  1. Last week I recieved a care package from Scarbelly. Gary sent me a box of avocados from his hometown which happens to be a mecca of avocado growers. WIth guacamole being the primary dish I wanted to use them for, I decided to do a meal with some southwest style. I hoped I did the area justice. The menu included sliced chucky, guacamole, roasted salsa, refried beans and beer. I love the salsa, its done with roma tomatos, red onion, a poblano pepper , garlic, olive oil and lime juice. The veggies are blistered black, peeled and put through the blender. The guacamole was Gary's own recipe minus the tomatos. The ABTs were stuffed with chorizo, cream cheese, and quesodero. The chucky was rubbed down last night with garlic powder, salt and CBP. I took a page out of Bearcarver's book and coated the roast with Lea and Perrins Thick Worsteschire Sauce. The chucky smoked at 225 to 240 for around 4 hrs with a blend of apple and cherry wood. Took it off at 190 and sliced it into chunks for tacos. Served the meat on corn tortillas with cheese and the salsa. With all the running around I was doing I got few pictures. I hope yall enjoy anyway because I assure you it tasted great. 

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    This last picture shows the avocados that Scarbelly sent me. I have had plenty of guacamole but this was by far the best I've ever had. It didn't even compare to the stuff you get in the Mexican joints. Thanks again Gary!
     
  2. chefrob

    chefrob Master of the Pit OTBS Member

    az
    looks great!
     
  3. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    That's my kind of meal!  Excellent q-view.  Thanks for posting.
     
  4. mudduck

    mudduck Smoking Fanatic

    looking good what is the CBP on the roast
     
  5. coacher72

    coacher72 Smoking Fanatic

    Looks great! love home made salsa
     
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hey Steve it all looks good. Glad you finally got to make that meal. I will dig up some more recipes for you for guacamole. Did you get the link I sent to the Avo board?  How did Amelia like it? Did she do OK with the ABT's this time

    Merry Christmas man - I am looking forward to trying the sauces you sent me if it ever stops raining here
     
  7. rio_grande

    rio_grande Smoking Fanatic

    Gary  that looks so good..
     
  8. Thanks Rob, we enjoyed it!
     

    Yes sir!
     

    Coarse black pepper, thanks bud.
     

     I do too man and we've got this one dialed in just the way we like it. Its way better than store bought and is fun to make too.

    I got the link but haven't checked out the site yet. Amelia was in love with the guacamole. I gave the japs a short salt water bath  but they were still a little too hot for her. Normally now I get her a bell pepper or anaheims but I forgot to pick some up. I'm telling you Gary we've never had guacamole that good, it goes to show what a difference quality ingredients make. Merry Christmas to you too my friend!


     
    Last edited: Dec 23, 2010
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

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    Yes I will also agree with everyone here and say that is some fine looking chuckie and the rest of the meal looks good to.
     
  10. Thanks Mark, it was all wonderful.
     
  11. thebarbequeen

    thebarbequeen Smoking Fanatic

    Try the milk trick on the japs next time.  That all looks great, as usual!  If there was a prize for shortest learning curve ever, I think you'd win it!!

    My boss in Whittier, CA  used to bring in grocery bags of avocados when his trees were ripe, then there were the oranges and meyer lemons in our backyard, and giant shrimp caught fresh and brought up from baja.... SoCal is a food paradise!  Glad you got to taste the real thing!! 

    CHEERS!!!
     
  12. I love seafood Barbe you are makin me hungry and I'm full of xmas ham right now. As for the learning curve its easy when you are hangin with the SMF Posse! [​IMG]

     
     

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