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  1. Chingadero

    Was my turn I guess

    I'm with you. I cooked the world's best brisket... once. I'm not exactly a quitter, but I've moved on the less expensive cuts to ruin.
  2. Chingadero

    Smoked, Braised, and Glazed Beef Ribs with Germans and Strings

    And a rare plated shot, somehow I forget to snap those
  3. Chingadero

    Pork belly BE

    Has anyone compared smoking the belly and then cubing to cubing and then smoking? I cube first, but it may be a Ford vs. Chevy thing. Are there any meat scientists out there?
  4. Chingadero

    Crawfish Pie

    Sacrilege! Tell her you'll start singing Taylor Swift instead...
  5. Chingadero

    Crawfish Pie

    Jambalaya and a crawfish pie and fillet gumbo - 'ol Hank was the first thing that came to mind other than now I'm hungry...
  6. Chingadero

    Brisket burnt ends

    My mouth is watering even though I just ate...
  7. Chingadero

    Five Spice Rotisserie Chicken

    Yes, I used a generic Chinese five spice with onion powder, minced garlic (3 tablespoons, just like I like it), soy sauce, and sesame oil, marinated overnight. Easy peasy.
  8. Chingadero

    Five Spice Rotisserie Chicken

    Sunday night rotisserie on the Kamado Joe
  9. Chingadero

    Friday Night Tri-Tip

    Reverse sear with Cattleman’s Grill California Tri-Tip Rub for the win!
  10. Chingadero

    Northern lights in CO

    Awesome, we don't get that on the third coast.
  11. Chingadero

    Chicken Poblano Street Tacos - Taco Tuesday!

    I heard about them through Chef Tom's All Things BBQ videos on ewetoob; I believe he has developed rubs with CG. Check atbbq, Mexicano appears to be in stock. I also have Meat Church's Dia de la Fajita rub but when I smelled that vs. Mexicano, the Mexicano screamed tacos. Recipe @ Firehouse...
  12. Chingadero

    Chicken Poblano Street Tacos - Taco Tuesday!

    Cattlemen’s Grill Mexicano seasoning for the win!
  13. Chingadero

    Mesquite Smoked Chicken with Bourbon BBQ Sauce

    Mixed and matched Chef Tom’s (ATBBQ) and Matt Pittman’s (Meat Church) recipes. Wanted to go full Meat Church but Big Wick’s Rio Grande Prickly Pear is still in the mail. Next time.
  14. Chingadero

    dove recipes

    Popper Pro Tip: Grate some cheddar and mix it with the cream cheese - it tastes great, but more importantly, it helps keep the cream cheese from melting out of the pepper.
  15. Chingadero

    Small suckling pig

    Treat it the same way you would a pork butt—rub, low & slow to 165, in a pan with all the fixins, then foil on top of the pan to 205. I've done this four or five times with young 'uns found in a trap. It will not take the same amount of time as a butt, so keep a close eye on it. Unfortunately, I...
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