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Puerco Pibil!
Man, I tried to make it awhile back and for so,me reason it was terrible. It was too earthy. I think I put way too much annatto or lime juice in it. Seeing as everyone raves about the dish, I think ill have to try it again. I even smoked the pieces over hickory for a couple hours. Back to... -
Food Inc.
I saw it in theaters and my folks bought me a copy for christmas. It has been awhile since I have seen it, but I remember it being pretty disturbing. Its sad to see so many family farms being put out of business by large corporations who get 90% of the farm subsidies. I did some research...- cuclimber
- Post #3
- Forum: General Discussion
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Wal Mart or Sams ?
I typically buy from costco or one of the local meat markets here in the greater denver area. Costco has some ridiculously good prices on meat and is generally good to their employees as far as I have heard. I love the local meat markets because of their amazing products, but its hard to...- cuclimber
- Post #15
- Forum: General Discussion
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BBQ tour for research
Here are a couple of places that are pretty popular and have great menus. This place is in my hometown in Salina, KS. It is extremely popular and successful. They went from a tiny shack to a decent sized restaurant. They also do a lot of catering for picnics, weddings, and local fairs and...- cuclimber
- Post #8
- Forum: For New Members
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Elk backstraps
That is awesome. I clicked on this thread mainly to see how big the backstraps were on elk since I have only hunted deer. Never really thought about curing a venison backstrap. Might have to do it now. Did you get the elk down there in AZ or did you come up here to CO? -
Cajun Meatloaf and Treegje's "Balls from Hell"
That looks extremely good. I might have to reheat the meatloaf I have hanging out in my freezer. I also love the powerpoint style qview. Thats dedication right there my friend. -
Warning!/Paypal
Man, the scammers seem to be after you! Not long ago you were getting hassled from some magazine scam right? This is getting out of control!- cuclimber
- Post #5
- Forum: General Discussion
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BBQ Pork Udon with a few pics
That looks pretty tasty. Have you ever had Pho? Its a Vietnamese dish (one of the national dishes of Vietnam if I remember correctly) similar to that. It has thin rice noodles instead of Udon. Nothing beats it on a cold day! I get it a lot since I live in Denver and have a lot of authentic... -
Plastic wrapped, oven baked Babybacks
Its funny that this topic should come up, as just yesterday I was reading a section in a BBQ book I have about this topic. It didn't address the potential toxicity of the saran wrap, it simply discussed the pros and cons of using saran, as opposed to foil. The book is Backyard BBQ by Chef... -
Venison tenderloin appetizers
That looks really good. Both of my tenderloins made it home unscathed as well, so I might just have to try that out. -
GO DUCKS, Need a Yellow and Green Side dish for a Bowl Party
I was going to say succotash too, but now im leaning toward the jello shot idea!- cuclimber
- Post #9
- Forum: Side Items
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Yet Another 1st Turkey Thread
You might make sure the thermometer isn't touching any bones. Also, stick it in the thigh to see what it reads. Make sure it isn't touching any bones here as well. I haven't done a turkey yet, so I don't have any in depth advice for you. Someone who has should be along shortly. Good Luck! -
Pulled Pork Enchiladas
Those look pretty good! BTW, enchiladas freeze really well. We usually make a couple batches, eat a few and wrap the rest in cling wrap and freeze em. Then they become an easy snack or dinner. -
Blizzard grill/smoken- Thighs,Red Beans n Rice
Wow, that all looks really amazing! Thats a pretty good job being as cold as it is there. I have my propane smoker set on its highest setting at the moment and its only around 240. I'm up here in Colorado though. I do have a couple questions for you though. Did you make the Chimayo...- cuclimber
- Post #4
- Forum: Grilling Chicken
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first chuckie, what went wrong !!
I've seen a lot of people put a roasting pan with beef stock under the chuckie to catch the drippings, then put the pulled product in the pan with the stock and let it set in the smoker or oven at 190 until ready to eat. This may allow it to soak back up some moisture. Also, it may be too tough... -
Alabama White Sauce
I actually found a recipe by Big Bob Gibson on foodnetwork.com. It was the first recipe that came up in my search. In his white sauce he used corn syrup instead of sugar. Maybe that was the problem in yours. Here is his recipe. Ingredients1 quart mayonnaise3/4 quart apple cider vinegar1/2 cup...- cuclimber
- Post #17
- Forum: Sauces, Rubs & Marinades
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New from South Dakota
Welcome to the site. Haven't been here too long myself, but there is a wealth of information here. I was up in your neck of the woods a couple of weeks ago over Thanksgiving. The girlfriend's folks have a cabin down by the Fort Randall Dam, not too far from Wagner. I've been going up there... -
Venison back strap
Definitely don't see why you wouldn't be able to. Depending on how hot your smoker can get, you might not be able to do "High" heat. Just wrap in bacon and everything should be good. -
Another Fried Turkey Warning With Q/view
Not really sure why anyone would drop a turkey into an already-flaming fryer. I suppose it was just another cheap radio stunt. A lot of PSAs show that this can happen on a normal (non-flaming) fryer too.- cuclimber
- Post #2
- Forum: General Discussion
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2010 NCAA Men's Basketball Rankings - Preseason
Gonna have to disagree with you there. I forsee KU getting knocked out of the top 25 within the first week, most likely for the next decade or two. I doubt they will ever see another March Madness game. By the way, that has nothing to do with me being a lifelong KSU fan... absolutely nothing...- cuclimber
- Post #2
- Forum: General Discussion
