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  1. zwiller

    Indian cooking - Butter Chicken

    Fan of the stuff too but no local. I am not really doing traditional stuff but what I would all indian influenced stuff. I have lots of books and spices now. Curry Bible being the best book and Rani Tikka Masala powder is my fave spice mix. It is _EXACTLY_ the spice profile I wanted for this...
  2. zwiller

    My Quest for Mexican Red Marinade

    Hit my local latin market and will be playing along in the background. As of late I am using Adobo or or other mixes instead of individual spices.
  3. zwiller

    My Quest for Mexican Red Marinade

    LOOKS GOOD. Thanks for taking one for the team. Been think about this off and on. I think this is a recado rojo and you already said it, achiote. I have a few printed but this one is current fave but a little busy: https://patijinich.com/wprm_print/22920 On the tenderness, Rich @chopsaw...
  4. zwiller

    Not the results I was looking for.

    NAILED IT! MUST. You HAVE to try some pork chops with CSS (canadian steak seasoning). OMG so good. That said, If you MUST use sauce then keep it brine simple SPG. Use equal parts, liberally rub, and hold at least overnight.
  5. zwiller

    My first time using a pellet smoker

    Welcome to Team Pooper! I am making some WICKED good stuff with mine. I think nowadays good pellet grills are probably as good or better than a stick burner. Cool part with a pooper you can play with fuels easy. For me, its oak, no other way. Cute pug, we lost our Lily this past year...
  6. zwiller

    Not the results I was looking for.

    Agree with others, too high. After SV my loin goes back in the fridge. That way, searing too hard is much less of a concern. You dry brine? MUST for pork chops IMO.
  7. zwiller

    Steak Ranchero

    You gave her respect somehow. Could be as simple as genuine smile. Thanks. Dude, 2nd last set of t-bones from SaveAlot $6/lb... MISS that place. Might start hitting yours.
  8. zwiller

    Smoking pork shoulder meat inside greyish color sometimes

    +1 PERFECTLY said. Curing would GREAT for what you are doing. No access to cure?
  9. zwiller

    Steak Ranchero

    Oh man love me some rice. Hell, we're known to eat it plain. Yes, made like roni. Sauted first and then finished with water covered. Key to rice is "the ratio". For 5m rice it's 1:1 rice:liquid. In small pot with a lid add 1T oil and 1C rice. Heat on pretty high. In a large measuring cup...
  10. zwiller

    Mexican Red Marinade recipe?

    FRESH pineapple juice is loaded with bromelain (meat tenderizer chemical). My trials with the stuff were that it worked TOO good LOL. Grapefruit also has it and is also a known hack for blood orange. Either might work OK cut with some OJ possibly.
  11. zwiller

    Mexican Red Marinade recipe?

    OOOH like that idea. Easy/good/cheap!
  12. zwiller

    Mexican Red Marinade recipe?

    No idea but in for this one. NO WAY these joints are lovingly making this stuff from scratch/fresh juice. Might add this or that but odds are it's dead simple. Any sweetness in there? In the day I used marinate chicken fajita meat in salted spiced margarita mix (dry). My vote would say...
  13. zwiller

    Steak Ranchero

    Not legit ranchero but is how it is served here at the local joints (mexi rub/steak al carbon seasoning). Star of the show was the rice. 5m rice with 1/2 Salsa Casera (Herdez) and a little chicken boullion powder (of course rice got heavy toast in oil first) All was pretty easy to bang out...
  14. zwiller

    Anyone have one of these new Pellet Grills?

    Do not have that one but my Smokefire is so easy to get to the pot it's comical. I put off cleaning the pot a long time in fear of it being a pain. I was like this is IT?!?! I think pellet grills have come a long way in recent times and think access to the pot is high up the list now.
  15. zwiller

    Man cave!

    Congrats! Enjoy the clean floor while it lasts :emoji_laughing:
  16. zwiller

    MES40 Tripping GFCI But Previously Didn't

    +1 Not licensed either but no amateur either. I do NOT like the element wiring AT ALL. The element wires have multiple contact issues and black a bit crimped. I make it a point to keep wires like these as far as possible from one another/NEVER touch. When you move the black, unwind it and...
  17. zwiller

    Some things just smell good in the morning...like overnight PP

    NICE. PP on deck myself. Mine ran 15hrs and could never figure out how to get it to line up with my schedule. I cut that bad boy in half and was done in 8hrs bonus being 2x more bark. We are bat s*** for bark here. No other way for me. Curious how my PP will turn out on the Smokefire...
  18. zwiller

    RIP George Wendt!

    Show was just a little before my time. I was be 10 in 1982 and 9PM was LATE :emoji_laughing: . I got into a little on reruns and Cliff was my guy then Frasier later on. That being said, Norm made that beer look so dang good!
  19. zwiller

    Excessive cook time

    Welcome. FYI that 15hrs is no peaking AT ALL. That's a big deal. "If you're looking it ain't cooking". You and your buddy's results are basically the same to me. Smoking takes MUCH more time than you'd expect especially when you start. Variances of a few hours are typical.
  20. zwiller

    A decision was made

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