food Sandwich of the Month
- Thread starter texas blues
- Start date
Roasted cow after 3 1/2 hours.
The roasted ajo was like butter candy.
Whooped up a little avocado sauce.
It's not guacamole because I put some Mexican sour crema in it along with crushed pineapple and cilantro.
So what we got?
Shredded the beef for machaca, then laid a generous amount of sauteed fresno, jalapeno, and onion and then topped with fistfuls of crumbled queso fresca. Schmeared on the avo sowse too.
Add a ball jar of hoskey and a shot of firewater for added horsepower.
Got dang goodern' hell!
Worship La Torta!
Ejole!
The roasted ajo was like butter candy.
Whooped up a little avocado sauce.
It's not guacamole because I put some Mexican sour crema in it along with crushed pineapple and cilantro.
So what we got?
Shredded the beef for machaca, then laid a generous amount of sauteed fresno, jalapeno, and onion and then topped with fistfuls of crumbled queso fresca. Schmeared on the avo sowse too.
Add a ball jar of hoskey and a shot of firewater for added horsepower.
Got dang goodern' hell!
Worship La Torta!
Ejole!
Purty TB, digging the green stuff. I keep mine more chunky due to a table side service meal I had in San Antonio where they made it in front of you....changed my life! Smoking swine today however do not think it will become a torta!
San Antonio has a shit-ton(official SoFlo measurement) of great Tex-Mex joints.
I still have yet to make a road trip to Henry's for the original puffy tacos.
As for the avo sowse and guac's in general, several years ago when I was in Puerto Vallarta, every joint had differnt' versions of guac and avo sauce's.
Some were simply chunky smashed avo's with salt and others were like they came out of a juicer.
Still others combined onions & tomato's and also a good many were heavy on the cilantro and lime juice(my favorite)
All were fantastic!
I still have yet to make a road trip to Henry's for the original puffy tacos.
As for the avo sowse and guac's in general, several years ago when I was in Puerto Vallarta, every joint had differnt' versions of guac and avo sauce's.
Some were simply chunky smashed avo's with salt and others were like they came out of a juicer.
Still others combined onions & tomato's and also a good many were heavy on the cilantro and lime juice(my favorite)
All were fantastic!
Agreed, I fork smash the avo and add my fresh pico to it with a secret 
and that is my magic guac. I have had people who swore off guac because they are used to the baby food version then try mine and the fog is lifted from their eyelids.
and that is my magic guac. I have had people who swore off guac because they are used to the baby food version then try mine and the fog is lifted from their eyelids. Its June!
Last month was pretty slow for the Torta so put some extry special thought into SOTM June.
Then it hit me.
This weekend like last weekend and for most weekends until fall and beyond, folks are going to be gettin' their bbq on.
And that means loads of chicken, pork, and beef!
And lamb, and goat, and every 'thang else that walks, flies, crawls and slithers.
But what do you do with it?
But of course....MAKE A SAMMICH WITH IT!
Therefore I declare SOTM JUNE ~ BBQ!
Fire up the smoker y'all!
Last month was pretty slow for the Torta so put some extry special thought into SOTM June.
Then it hit me.
This weekend like last weekend and for most weekends until fall and beyond, folks are going to be gettin' their bbq on.
And that means loads of chicken, pork, and beef!
And lamb, and goat, and every 'thang else that walks, flies, crawls and slithers.
But what do you do with it?
But of course....MAKE A SAMMICH WITH IT!
Therefore I declare SOTM JUNE ~ BBQ!
Fire up the smoker y'all!
Awesome, this is how my day started at 5:30
Capt. Kangaroo on a crutch Chris!
Is there ever a time when your smoker isn't pooping hot blue & righteous smoked hotness?
Maybe one day last december I reckon it was.
Is there ever a time when your smoker isn't pooping hot blue & righteous smoked hotness?
Maybe one day last december I reckon it was.
My neighbors simply must hate me, no matter the direction of the wind someone is getting a house full of yummy smoke currentlytexas blues said:
JoynersHotPeppers said:My neighbors simply must hate me, no matter the direction of the wind someone is getting a house full of yummy smoke currently
They should be writing you a check every month as living next door to you has only increased their property values.
Truth, on yard sale days people do slow and low drive-bys in front of our house. We live in a double cul da sac so there is really no reason for them to be near me except the smoker has led there senses theretexas blues said:
I also notice more owners dog walking on days I smoke in hopes I will offer them a nibble.JoynersHotPeppers said:Truth, on yard sale days people do slow and low drive-bys in front of our house. We live in a double cul da sac so there is really no reason for them to be near me except the smoker has led there senses there
jajajajaja...
Nothing like a captive audience!
Good one. I see people walking by all the time looking towards my backyard when I fire up the BBQ or smoker. My patio where I cook is next to the fence where people walk by all the time and the community mailbox in next to my fence in my yard lol.JoynersHotPeppers said:Truth, on yard sale days people do slow and low drive-bys in front of our house. We live in a double cul da sac so there is really no reason for them to be near me except the smoker has led there senses there
JoynersHotPeppers said:Awesome, this is how my day started at 5:30
I have some questions...
Before smoking, has submerged in brine?
How long and how prepared brine?
That contain the mix of spices you have used?
Looking to start a smoked piece of meat similar to yours and I have some questions ... My meat takes two hours in brine (salt and sugar 50/50)
I rubbed it late last night with my rub and like SD said I never brine except poultry. I make my own rubs from scratch, that has about 10 ingredients.
Bark check and a quick mop...
Bark check and a quick mop...