Last week I recieved a care package from Scarbelly. Gary sent me a box of avocados from his hometown which happens to be a mecca of avocado growers. WIth guacamole being the primary dish I wanted to use them for, I decided to do a meal with some southwest style. I hoped I did the area justice. The menu included sliced chucky, guacamole, roasted salsa, refried beans and beer. I love the salsa, its done with roma tomatos, red onion, a poblano pepper , garlic, olive oil and lime juice. The veggies are blistered black, peeled and put through the blender. The guacamole was Gary's own recipe minus the tomatos. The ABTs were stuffed with chorizo, cream cheese, and quesodero. The chucky was rubbed down last night with garlic powder, salt and CBP. I took a page out of Bearcarver's book and coated the roast with Lea and Perrins Thick Worsteschire Sauce. The chucky smoked at 225 to 240 for around 4 hrs with a blend of apple and cherry wood. Took it off at 190 and sliced it into chunks for tacos. Served the meat on corn tortillas with cheese and the salsa. With all the running around I was doing I got few pictures. I hope yall enjoy anyway because I assure you it tasted great.
This last picture shows the avocados that Scarbelly sent me. I have had plenty of guacamole but this was by far the best I've ever had. It didn't even compare to the stuff you get in the Mexican joints. Thanks again Gary!
This last picture shows the avocados that Scarbelly sent me. I have had plenty of guacamole but this was by far the best I've ever had. It didn't even compare to the stuff you get in the Mexican joints. Thanks again Gary!
