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  1. SmokinEdge

    Roasted Green Table Chile

    I posted about this on another thread started by @JLinza but I thought I would show some pics even though it all seems pretty self explanatory, I know some of you like pictures. These are roasted Pueblo chiles. I roast myself and freeze whole and unpeeled. A life time of putting up green chile...
  2. SmokinEdge

    Discussion With Wife

    Talking to the wife the other day. She asked me would I remarry when she passes? I said yes I would. She asked would you let her live in my house? I said yes I would. She asked would you let her wear my clothes? I said yea I suppose so if any of them fit her. She asked would you let her sleep in...
  3. SmokinEdge

    RIP Dr. James Dobson

    Founder of “Focus on the Family” I used to enjoy his radio broadcasts. Good man. He was 89.
  4. SmokinEdge

    Good Rub

    The wife brought home a new rub from an art show she went to. They had all kinds of vendors there. Anyway, this is a Colorado based company and while I’ve only tasted 1 of the rubs they have a very good selection. If this one is any indication then they are very tasty. This one is a SW flavor...
  5. SmokinEdge

    Fry Bread Taco

    Commonly called “Indian” or “Navajo” tacos. These are very versatile and delicious. Fry bread dough recipe : We make this slightly different than most, but it’s what we like. 2c Bread flour 1c AP flour 1 Tbs baking powder 1 tsp salt 2 Tbs sugar 1c warm water + 2-3 Tbs Mix dry ingredients then...
  6. SmokinEdge

    Spanish Rice Recipe

    We make this fairly often, so thought I would share the recipe. It’s legit and you will enjoy if you make it. This is actually a great place to use roasted green Chile @BrianGSDTexoma , but you can just use jalapeño. So on to the recipe. SPANISH RICE: 12 oz. Of very ripe tomatoes, or use good...
  7. SmokinEdge

    Frijoles Con Chicos

    Everyone understands frijoles, but you may not know about Chicos. Chicos are dried corn kernels that are blanched and dried on the cob. This is very old preservation method of corn. The traditional process is time consuming and as a result you can buy Chicos for about $25 per pound. We make...
  8. SmokinEdge

    Meat Cure Experiment.

    So a couple weeks ago I was in a discussion with @DougE about Rytek Kutas’s claim that cure #1 alone was enough to cure meat, not other ingredients and no added salt. I told Doug that I doubted that but you can’t know until you do. I’m always happy to do. So at that time I had just sliced off...
  9. SmokinEdge

    Chronic pain Management

    Just want pass along and share a treatment that can actually work for skeletal and joint pain. Short story, my wife was an AO (ordinance man) at NAS Miramar (US Navy flight training). While there she was involved in a nasty car accident that messed her neck up pretty bad. She was young at the...
  10. SmokinEdge

    NM stacked enchiladas

    We are in the process of making a real treat. New Mexico style stacked enchiladas. These will have a carne adovada base (pork in red Chile) but be smothered in pork green Chile sauce to finish. I like to first get some smoke on the pork. In the kettle vortex with a lump of mesquite. Stay tuned...
  11. SmokinEdge

    Shrimp Po’Boys

    Think I’m doing this tonight. Fried shrimp on French roll with maybe a mayonnaise slaw and tomato may even slip some avocado slices in there. Pair that with homemade fries from Yukon gold taters.
  12. SmokinEdge

    Different Kitchen Knife

    I was gifted a Matsato brand Japanese style kitchen knife. I wasn’t to sure about it at first but I gave it an honest tryout. Actually really like it. It’s shorter at 6” blade and about 10 1/2” overall. It has an upswept blade and very well balanced, not weight forward. I’ve used it a few months...
  13. SmokinEdge

    Frog Style Hens

    These are fun to do. These are Cornish hens but you can do same with whole chicken. Basically with the bird breast up, cut the skin between the leg/thigh and breast. Just like if you were parting a bird but don’t cut the joint just open the skin. Then cut down through the rib cage along the...
  14. SmokinEdge

    Tri-Tip & Picanha butchery

    Here is a video (It’s about 27 minutes long) for those interested in the breakdown of the hind leg. Several cuts have to be removed before getting to the Tri-Tip then a few more before getting the Picanha out. Pretty informative if you have the time to watch.
  15. SmokinEdge

    Picanha!

    We are lucky and have both Tri-Tip and Picanha available. Both priced about the same, just north of 10 bucks a pound right now but dang, it’s good steak. So I just slice some nice steaks and season with Kinders this time. Did some with Prime Steak blend and some with the Chimichurri blend. On...
  16. SmokinEdge

    Chile Relleno casserole

    No place good to post this. I really think the admin need to make a “Mexican food” section or even “Oven Cooking” section. This is an oven baked casserole take on Chile Rellenos. I either roast the green Chile in the oven or on the grill. You can have fun a grill fresh corn for this as well...
  17. SmokinEdge

    Honey Ham

    My wife really likes honey and sweeter ham (me not so much) she is on a ham McMuffin kick lately for breakfast and has requested I figure out how to make “honey flavored ham”. Well, when my war department sends in a request I can never ignore that, she must be obeyed. So here is my first...
  18. SmokinEdge

    Star Spangled Banner as you never heard

    Take a moment today to watch this video about the short history of our Star Spangled Banner. I’ll challenge you to not be filled with emotion and maybe even shed a tear. So incredible is this American history. Take a look.
  19. SmokinEdge

    Involtini (again)

    This is the link to my Involtini recipe. https://www.smokingmeatforums.com/threads/italian-involtini.326893/ This time though went simple and just cooked the Involtini on the pellet grill. Did the Smoked salmon cucumber rolls to. This with a saucy calabrese salad is a nice light summer meal...
  20. SmokinEdge

    Gallo Pinto (beans and rice)

    Occasionally we make Gallo Pinto, which is a rice and bean dish from Costa Rica. This is considered a national dish there and even often eaten with fried eggs for breakfast. However, we like it as a different side dish as the flavor is different and a little bit sweet due to the Lizano Salsa...
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