Surf & Turf & Pitbullrito's (Shrimp, Flat-Iron, Cured Pork Shoulder Chunks) w/ Pics

[Hamdrew]

Many more details to come throughout the day tomorrow-

 

[chef jimmyj]

Looks good. I've been eating Flour Tortillas more frequently than Bread...JJ

 

[Hamdrew]

Looks good. I've been eating Flour Tortillas more frequently than Bread...JJ

I have paid much attention to u over the years JJ and would love to trade recipes.. you would be proud if not jealous of my chile game

 

[chef jimmyj]

Sure my Friend. Anything I can help with, just ask. I'd love to see your Chili Recipe. I make a few different kinds now, but always looking for new stuff to try...JJ

 

[smokin peachey]

Can’t wait to see the details

 

[MJB05615]

Looks real good.

 

[crazymoon]

HD, Very nice!

 

[Hamdrew]

I won't keep you all waiting too long, just might have to edit the chimichuri if i forget to leave something out..

Shrimp just broiled off in the oven quick in my cast iron, flipping once

Turf was just a flat-iron that happened to be on sale. Season to your liking.

Pit-
about a quarter butt of an ugly/poorly (by yours truly) butchered flap had been wet-curing for 10 days chopped em up into a few pieces and smoked about 225*. Bunch of apple wood. Had good bark about 3hrs in but weren't quite up to a sliceable tender temp, wrapped for another hour (i used strawberry jelly instead of honey). This is when I wrap-


Beans-
Pretty standard hispanic black beans. Garlic, onion. lil cumin. Heavy handed on the oregano (especially if using the brighter/fruitier Mexican oregano like i was). Some sort of chile pepper whether dried or fresh, a red can brighten it up while a bitterly vegetal green serrano will sharpen it if you're going heavier on the Mojo (i.e. garlic, cilantro, onion) elements

Mojo/Jerk Chimichurri-
Parsley, Cilantro, Chinese 5-Spice, Allspice, Grapefruit juice/pulp/zest, limes, lotta garlic and onion, raw jalapenos, finally VERY LIGHT THYME. If I'd had any, I'd have loved to add some Thai Basil or Tarragon, again very very light-handed

Finally i chopped up a raw red fresno chile to make it a little hotter and the bright/sweet flavor of ripe chiles/peppers. Whether it's a bell, banana, or a habanero-family adding that floral component; it'll be good

I took a pic of em right before wrapping,

[Tip on heating your tortillas w/ an electric stove, hold the tortilla up and turn it on pretty hot and just sort of "dip" down each little flap/corner/side, rotating it around with your hands.]