food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Carnitas:
Seasoned the pork (just over 3 pounds) by mixing:
Mexican Oregano
Ground Cumin
Olive Oil
Coriander
Salt
Pepper
Put into slow cooker and added:
Chicken Stock
Chopped Onion
Chopped Garlic
Jalapenos
Bay Leaves
Cinnamon Stick
Orange - Juice squeezed and orange put in crock-pot
Liberal amount of Jalapeno/Habanero Chile Powder
After a night in the slow-cooker:
Pan fried them for a bit to put a crisp on them, put on tortilla with some green chile verde (no pics - sorry)
Seasoned the pork (just over 3 pounds) by mixing:
Mexican Oregano
Ground Cumin
Olive Oil
Coriander
Salt
Pepper
Put into slow cooker and added:
Chicken Stock
Chopped Onion
Chopped Garlic
Jalapenos
Bay Leaves
Cinnamon Stick
Orange - Juice squeezed and orange put in crock-pot
Liberal amount of Jalapeno/Habanero Chile Powder
After a night in the slow-cooker:
Pan fried them for a bit to put a crisp on them, put on tortilla with some green chile verde (no pics - sorry)
Pork swords... Jacked Man Gravy.... sippin' on light beer.
SoFlo, beaches!
SoFlo, beaches!
Don't be an Angry Pirate, J.
You, too, can be fancy.
We'll show you how... come for a visit.
I've got a doggie bag of Pork Swords for you.
You, too, can be fancy.
We'll show you how... come for a visit.
I've got a doggie bag of Pork Swords for you.
Made you look like fancy candy yesterday... you're welcome, pork.
Hells yea! That's how we made Pork Swords!
Those are boneless country ribs...which are a cheap way to get a bunch of nice hunks of pork!
We made white rub, lots of sugar, salt, garlic pow, rocketmans hapapeno, thyme...but mostly sugar and salt.
We put the rub on, tossed it around in a plastic bag, and let it sit for a few hours before putting on the grill. I think this helped the sugar set up for a nice bark.
Hot smoked it for a while.
Chop it up, slap it on a sword, serve with man gravy.
Many busch lights were harmed in the process!!
Nice shots, sum!
Those are boneless country ribs...which are a cheap way to get a bunch of nice hunks of pork!
We made white rub, lots of sugar, salt, garlic pow, rocketmans hapapeno, thyme...but mostly sugar and salt.
We put the rub on, tossed it around in a plastic bag, and let it sit for a few hours before putting on the grill. I think this helped the sugar set up for a nice bark.
Hot smoked it for a while.
Chop it up, slap it on a sword, serve with man gravy.
Many busch lights were harmed in the process!!
Nice shots, sum!
And I quote...
FD: "That's the second best thing I've ever put in my mouth."
True Story.
FD: "That's the second best thing I've ever put in my mouth."
True Story.
That looks like fiesta food right there fellas!
Did you add heat to the ManGravy? If so, what did you use?!
Did you add heat to the ManGravy? If so, what did you use?!
SumOfMyBits said:Made you look like fancy candy yesterday... you're welcome, pork.
Reminds me of Chinese style bbq pork.
I'd pork sword that into some hot Chinese mustard as I haven't had the privilege of SoFlo Man Gravy.
I need a Tampa/Keys/SoFlo fishbum road trip.
Does Man Gravy have universal uses or is it more specific to pork, chix, and beef?
frydad4 said:
None has been desired by so many and produced by so few.
On one hand I want the recipe and its secret mojo.
On the other hand I hope I nor anyone else gets it.
Man Gravy could be the new secret cocaine.