Chuckie Burnt Ends

[shinny]

Looks awesome, Great job

 

[Co4ch D4ve]

The burnt ends look fantastic... Point!

 

[chilerelleno]

Wow. I could dang near smell that meat when I heard it sizzle in the video. That's just made my short list. Awsome & congrats. it looks so good....

Thanks Randy, glad ya like it, the smell was delightful.
My first time finishing on the grill, saved some time and set the glaze really well.
Ooey gooey carmelization.

 

[chilerelleno]

Looks awesome! Great job!

Point!

Looks awesome, Great job

LOL... There's an echo in here... here... here... here...
Thanks guys,appreciate it.

 

[chilerelleno]

The burnt ends look fantastic... Point!

Thanks Dave.

 

[fivetricks]

As always, another awesome thread.

I have a side question about Chile Rellenos if you ever have a moment. I make them to rave reviews but

A: my audience is somewhat limited in their objective experience with the dish and

B: I'd love to hear how you do them. I feel like my egg coating is a overly high maintenance PITA and my blender salsa topping is underwhelming.

Teach me oh wise one... :D

 

[chilerelleno]

As always, another awesome thread.

I have a side question about Chile Rellenos if you ever have a moment. I make them to rave reviews but

A: my audience is somewhat limited in their objective experience with the dish and

B: I'd love to hear how you do them. I feel like my egg coating is a overly high maintenance PITA and my blender salsa topping is underwhelming.

Teach me oh wise one... :D

"Teach me oh wise one"... G'golly but my wife and kids would laugh at that one.

Thanks for the reply and compliment.

ChileRelleno's Chile Rellenos
Start by looking at my method compared to yours, and then address any questions in that thread.

My sauce often changes according to what I have on hand, how lazy or enthused I am and how spicy I want it.
When I'm really out to impress, I start with a roux and make a queso sauce.
Then like today I was lazy and put the sauce over shredded cheese and nuked it.

 

[fivetricks]

Ok. Looks like we do it pretty much the same.

Was hoping there was some pro tip to making the egg foam portion not such a PITA. Looks like I'll continue to use the the tempura keeping method for my egg batter.

Heck of a dish and totally worth it, but was still hoping there was a protip I was missing.

Thanks!

 

[goldendogs]

Looks fantastic, nice meal, Chile

 

[disco]

I am sorry but this post must be reported to the admins. There is too much good information and great food and I am sure it must have passed some quota somewhere.

Big like!

 

[uncle eddie]

Very nice! My wife and I love burnt ends. Like!

 

[chilerelleno]

Looks fantastic, nice meal, Chile

Thanks man.

 

[chilerelleno]

I am sorry but this post must be reported to the admins. There is too much good information and great food and I am sure it must have passed some quota somewhere.

Big like!

Greatly appreciate the compliments and Like, thanks Disco.

 

[chilerelleno]

Very nice! My wife and I love burnt ends. Like!

Appreciate it Eddie, thanks.

 

[Bearcarver]

Outstanding!!
Those Burnt Ends & Taters look Perfect !!
Like.

Bear

 

[chilerelleno]

Outstanding!!
Those Burnt Ends & Taters look Perfect !!
Like.

Bear

Muchos gracias mi amigo.

About those taters, they we're good, but...
I need to use much larger chunks of bell pepper and onion and put them in a little later in the cook.
Like the last 20-30 minutes.

 

[RiversideSm0ker]

Very nice Chile. I'm definitely giving this two thumbs up.

George

 

[Central PA Cowboy]

Call me a Homer, but I love your posts. Everything you make looks amazing.

 

[chilerelleno]

Very nice Chile. I'm definitely giving this two thumbs up.

George

Call me a Homer, but I love your posts. Everything you make looks amazing.

Thanks guys, very kind of y'all and I appreciate the compliments/Likes.