No man, chimi with aji arnaucho, and scalloped potatoes.
You making any salsa criolla?
TheGreenChileMonster Fires Up The Weber Smokey Mountain
Posted 20 December 2017 - 08:30 PM
The color on your salsa is always amazing.
Along with pretty much everything else you cook.
Edited by t0mato, 20 December 2017 - 08:30 PM.
Posted 21 December 2017 - 09:09 AM
And what's a Texas crutch?
It's a BBQ technique of wrapping the meat you are cooking with foil and then adding a little bit of liquid. The meat continues cooking through the "dreaded" stall that is caused by evaporative cooling (or sweating...meat essentially sweats when it cooks). The Texas crutch can make a large pork shoulder that could take over 14 hours to cook only take about 8 or 9 hours. It's very popular among competition bbq'ers where there are strict time constraints.
Posted 21 December 2017 - 09:13 AM
0 user(s) are reading this topic
0 members, 0 guests