food Thegreenchilemonster Cooks For Three
- Thread starter Thegreenchilemonster
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Thanks man! Next tine she roasts some, have her roast a whole head of garlic as well. Squish out the roasted garlic, and whip it with olive oil, minced spicy peppers, and a touch of vinegar. Makes an awesome topping for the roasted and peeled peppers to soak in.luvmesump3pp3rz said:
Thanks man!m1hagen said:
beautiful plates gcm!
agreed
excellent looking food
i want that for Lunch right meow
excellent looking food
i want that for Lunch right meow
Thanks man!SmokenFire said:
Thanks! Lunch leftovers were killer, for sure!Guatemalan Insanity Pepper said:agreed
excellent looking food
i want that for Lunch right meow
Pho bo, with osso buco style veal shanks instead of the typical sliced raw meats. I get sketched out a bit of the pregnant Mrs. eating flash boiled raw meat, so I pressure cooked some veal shanks for the meat portion of the pho. Typical roasted beef trotters/onions/ginger/pho spices, etc. for the broth.
My wife loved it, and I think my soon to be daughter did too, because she was high fiving me through my wife's super pregnant tummy after dinner
My wife loved it, and I think my soon to be daughter did too, because she was high fiving me through my wife's super pregnant tummy after dinner
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we will try this.Thegreenchilemonster said:
Smoked chicken tacos
I brined both chickens over night in my typical poultry brine. Smoked both birds over apple wood, low and slow, with a tray of sausage underneath to catch all of the drippings. I made a pico de gallo w/tomato, onion, lime juice, aji amarillo, culantro, and both colors of aji limo. I soaked some corn in water for an hour, then put them straight on top of the embers of the smoker for about 20 minutes per side. When the birds were done smoking, I pulled all of the meat off of them, slapped some on some toasted blue corn tortillas, smothered them with pico de gallo, and dusted them with cotija. I husked the corn, then rolled it in butter, spritzed it with lime juice, and dusted it with salt, korean red pepper flakes, and cotija.
I brined both chickens over night in my typical poultry brine. Smoked both birds over apple wood, low and slow, with a tray of sausage underneath to catch all of the drippings. I made a pico de gallo w/tomato, onion, lime juice, aji amarillo, culantro, and both colors of aji limo. I soaked some corn in water for an hour, then put them straight on top of the embers of the smoker for about 20 minutes per side. When the birds were done smoking, I pulled all of the meat off of them, slapped some on some toasted blue corn tortillas, smothered them with pico de gallo, and dusted them with cotija. I husked the corn, then rolled it in butter, spritzed it with lime juice, and dusted it with salt, korean red pepper flakes, and cotija.
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Thegreenchilemonster said:
TGCM just broke the internet on the 30th anniversary of the WWW
fantastic Tacos
phenomenal tacos and corn, this plate deserves to be cross posted to the "make your best taco" thread!
Thanks Mike! I actually crushed two more tacos, and one more corn, because I just couldn't help myselfMikeUSMC said:Holy shit.
TGCM, that is EASILY one of the most mouth watering plates of food I have ever freakin seen, man!
NAILED IT
Thanks GIP! That pico really compliments the smoked chicken perfectly. The apple wood ember aroma and flavor roasted into those ears of corn was fantastic as well.Guatemalan Insanity Pepper said:
TGCM just broke the internet on the 30th anniversary of the WWW
fantastic Tacos
Thanks!!! These are definitely some of the best chicken tacos I've ever made, for sure.luvmesump3pp3rz said:phenomenal tacos and corn, this plate deserves to be cross posted to the "make your best taco" thread!
Taco Throwdown VOTE! Oh wait I got confused. 
it's taco tuesday...so I was craving some tasty tacos. These hit the spot!The Hot Pepper said:Taco Throwdown VOTE! Oh wait I got confused.