Leaderboard

Finally some real spring type weather here in the northeast so i had to make some chicken wings !!!!

A friend's son is coming home on holiday from his job in Spain and made sure my husband and I would invite them for an evening of cocktails and food before he chose his dates and booked his flight. Flattering but that also came with the burden of figuring out what to cook. I have always loved the intensity of flavour that the Spanish manage to extract from minimal ingredients and wasn't sure what would impress her. That was until I came back to the forum and saw this thread. The die is cast - the princess will dine on tacos al pastor!

@tekobo I haven’t made this since January 2022 and I’ve been itching for it. I believe I’ll make it this weekend as a point of reference I was able to go down to my spot in Tijuana last month for the first time since 2019 and I may or may not have eaten 7 adobada tacos

It is still unseasonably cold here in England but @Troble's avocados and @tony b's corn are beacons of hope. Roll on summer! Lovely cooks all round. I think I will finally give in and start on my late breakfast.

Troble mates grow plenty of avo’s around here. Mulch them heavily and they will return for you. Sent from my iPhone using Tapatalk

mayo is usually paired with fried foods. i don't eat chicken paws or any feet. people ask me why. i tell them chicken's don't wear Nike's..😂 in thailand, they like chicken paws so much there's a dish that serves them deboned. imagine the work that goes into deboning chicken feet..

Cinco de Mayo has been the official kick off date for pool season here in San Diego the last few years since I remodeled my yard. I was golfing all day yesterday so today we did a Taco bar marinated carne asada, homemade guacamole (with my first 3 avocados from the trees I planted 3 years ago) red onions, cilantro, roasted bell peppers, radishes, Mexican salsa, cotija cheese, toasted flour tortillas. Mexican rice, refried beans San Diego staple dish

On this Forum, the correct answer to the question of “which option” is always “both”!

Scored some big-ass beef brontosaurus ribs at CostCo. Did one rack yesterday. Trimmed up and rubbed with yellow mustard and Meat Church Holy Cow. On the KK for 6 hours at 250F (w/Guru), drip pan, smoker pot of post oak, coffee wood and apple chunks. Glad that I opted for the drip pan over just a sheet of AL foil, as these ribs rendered out a LOT of fat, despite me trimming off at least a pound or two before rubbing them. Plated, with the corn (from FL - not bad. I won't see local corn until late July) and homemade cole slaw that I "Mexi'ed" up for Cinco de Mayo (added some jalapeno and the dressing had some Tajin tossed in.) These things were huge and so rich that I didn't finish mine.

@alimac23 that’s a great day of cooking. Nicely done @tekobo I would love to try those dishes out. I can smell the scents in my mind from those pics.

Tekobo, I'd love to sample all 3 of those dishes. They really look yummy!

I know, No Picture - Didn't Happen, but I did spin a chook (chicken) for dinner last night. Pics weren't on the agenda as we were in the beginning of a big thunderstorm. I actually pulled it off the grill a bit earlier than planned as a result.