Majestik

Wow... ...Looks fabulous. That is one of my favorite cuts and it has been far too long since I've done one. Stomach's growling...

Shoulda gone for the Turkey! I did my first kamado turkey just a couple weeks ago... came out fabulous. Don't recall temps/times too well... but it was in the 350F range for something like 12min/lb... Spatchcocked and injected some butter & poultry seasoning, and rubbed it down with same. Absolutely moist and delicious and fed us sandwiches for over a week. And the skin was not rubbery - crispy and tasty.

Oh?

Oh yeah... Deej is gonna need those weeks of recuperation. He is just laughably bad. My little girl was saying things like "Why are you shooting that robot?" and "Did you kill him again, daddy?" Hehe... I love it when Deej is temporarily out of commission. No back-talk. My tag is TankedMajestik. Add me to your list, FM!

Yah Mon... Good luck with that, Deej. I can't wait to call you a spineless jellyfish when you're back up to snuff. And when you're feeling better and able to take being pwned, it would be my pleasure to destroy you in Halo 2 again.

Hmmm... I read that to mean Hogwart, Hogwart's wife, and their children.... But you seem to be reading it as Hogwart IS the wife... Naturally, I believe I am right... Hogwart?

My bad... I thought this was Mean Friday already...

Hmmm... Yeah... maybe you better stick to the ballroom dancing...

Yeah, Gerard... ...you've had several years now to hone your craft. Step up and post some recipes, eh?

Welcome... Hi Gregg, You'll find ceramic enthusiasts of all stripes here. Some of us may be obnoxious, but we mean well. Welcome aboard.

Me too... ... I'd like to know if you can use it for actual cooking. As someone mentioned above... so my wife could do some dogs or burgers or something like that. Does the burner work as a sole heat source for grilling? Thx.

Oh no... We wouldn't want you to have to part with an egg. Look, I've got plenty of room on my patio for that poor ol' KK....

It was brutal... ....absolutely brutal. That's all they need know.

Alright, you had your laugh... ... no more revenge necessary, thanks. I am too enfeebled right now to handle anything else. Besides, it's all in good fun. Can't we all just get along?

Oh there's no doubt... ...Drunk_J will be out back rigging up all his ideers...

Here are my favorite salsas to serve up with chips and tacos. These are adapted from Mark Miller's Great Salsa Book. The recipes are a great starting point from which to experiment. Enjoy. _____________________________________________ This here is probably my favorite... tangy, hot, and smooth: Tomatillo-Avocado Salsa 1 lb Tomatillos (about 15) husked, rinsed and coarsely chopped 1 avocado (preferably Haas) peeled, pitted, and coarsely chopped 1 or 2 serrano chiles with seeds. Jalapeños can be used. 3/4 Cup fresh cilantro leaves (1 bunch, no stems) 2 Tb Lime juice, fresh 1 Tsp Salt Throw all ingredients in a processor or blend and puree. _____________________________________________ This one is also a good green salsa, especially for those odd folks like Drunk_J that don't like avocados... Tomatillo Salsa Verde 1 lb Tomatillos (about 15) husked, rinsed and coarsely chopped 3 serrano chiles with seeds. Jalapeños can be used. 3/4 Cup fresh cilantro leaves (1 bunch, no stems) 2 Tb Lime juice, fresh 1 Tsp Sugar 1 Tsp Salt Throw all ingredients in a processor or blend and puree. _____________________________________________ A definite must for chips and tacos: Chunky Guacamole or Avocado-Serrano Salsa 2 large avocados, peeled, pitted, chopped 1/4 cup fresh lime juice 1 roma tomato, diced 3 Tb minced onion (red preferably) 4 Tsp minced serrano chile with seeds (I like them finely sliced into "O"s) 2 Tsp minced fresh cilantro 1.5 Tsp Salt Carefully fold all ingredients together in mixing bowl. Personally, I quadruple this recipe as it will not last long... I also use more cilantro. _____________________________________________ This is a great smokey salsa: Chipotle Tomatillo Salsa 1 lb Tomatillos (about 15) blackened*, and roughly chopped 1 Large clove garlic 1/2 Tsp Sugar 1/2 Tsp Salt 4 Chipotle Chiles in Adobo (these come in a can in the mexican food or chile area... Chiles en Adobo... the Adobo is a red tomatoey sauce) 2 Tb Adobo sauce 1/3 cup chopped fresh cilantro Blend Tomatillos, garlic, sugar and salt until mostly pureed. Add Chipotles, Adobo sauce, and cilantro and blend briefly, leaving the salsa lightly textured. * blackening tomatillos: Husk/rinse tomatillos, place in a pan a couple inches below a broiler, or place them on the grill, and roast until skin is black and cracking. Also works with tomatoes. _____________________________________________ This is an all time favorite, and more like a traditional salsa: Fire-Roasted Tomato Chipotle Salsa 1/4 Cup plus 1 Tb olive oil 1/2 onion, peeled and chopped 2 pounds Roma tomatoes, blackened (see blackening in recipe above) 4 Tsp finely minced roasted garlic 1/2 Cup mince fresh cilantro leaves 4 Chipotle chiles en adobo, chopped 1/4 C red wine vinegar 1 Tb Salt 1 Tsp sugar Heat the Tb olive oil over medium heat until lightly smoking, add onion and saute until carmelized (about 10 min). Transfer the onion, garlic, and half the blackened tomatoes to a food processor or blender and pulse until finely chopped but not pureed. Add Cilantro and Chipotles, and pulse again to mix. Peel, seed, and chop the remaining pound of tomatoes and fold into salsa together with the remaining 1/4C Olive oil, vinegar, salt, and sugar. _____________________________________________ And finally a traditional Pico De Gallo salsa: Salsa Mexicana 2 Tb finely diced white onion 8 Roma tomatoes (about 1lb), diced 2 serrano chiles, finely diced with seeds 2 Tb finely chopped cilantro leaves 1 Tsp sugar 1 Tsp salt 1 Tb fresh lime juice Place the onion in a strainer, rinse with hot water and drain. Thoroughly mix all ingredients in a mixing bowl. Chill for 30 minutes and serve. Alternative: I like to blend this sometimes to make more of a salsa than a pico de gallo. Also, when blending, throw in a Tsp or two of chipotle powder... Well that's about it. When I do "Taco Night" I always try to have the guacamole, a red (tomato) salsa and a green (tomatillo) salsa. And plenty of good chips.

Yeah, get one

Yes... ....the Chuck Roll makes EXCELLENT tacos! Needs a little seasoning... but you can just throw it in a skillet and whip that together (vinegar/chile powder/cumin) in no time. Good stuff. I'll dig up my salsa real soon....

This is for Drunk_J who has been craving some authentic mexican food. This is how we do it in San Diego, anyway.... SHREDDED BEEF 2 lb. boneless beef chuck 1/4 c. water 3 tbsp. red wine vinegar 1 1/2 c. regular strength beef broth 2 tbsp. chili powder 1 1/2 tsp. ground cumin Trim and discard most of the fat from the beef. Then place the beef in a 5-6 quart pan with water. Cover and cook over a medium heat for 30 minutes. (Watch carefully - don't let it burn and add water if necessary.) Uncover and cook, turning as needed, until liquid evaporates and meat is well browned. In a bowl combine vinegar, broth, chili powder and 1 teaspoon of the cumin. Pour over the meat. Continue cooking, covered, over a medium heat until the meat is very tender and pulls apart easily (about 2 hours). Let the meat cool, then shred and mix with the pan juices _________________________________ This recipe is very loose... I inevitably add extra spice and vinegar myself. Once you have this shredded seasoned beef, serve it as tacos on corn tortillas. Fry the tortillas in a little hot oil first... both sides... until they start to crisp, but before they are actually crisp.... i.e. they should still bend... you'll see. Top with chopped onion, cilantro, salsa picante (Chollula, Tapatia, etc). Salsa and/or Guacamole... maybe some shredded mexican cheese and diced tomato... I usually prepare my own salsas so I will post some of those later... Sorry it's not Q, but it is still exelente.

Re: Try this...

Try this... When typing your message, paste in the url to your image. Then highlight it and click the "Img" button... it will place at the beginning and end of your url, respectively. Or you can do that by typing it manually. After that, when you preview/post, the image should appear in the body of the post. --Mike

Oh yeah... oops! Keep up the good work, Deej!

Slacker!

Yeah, Deej, Is there a mod to require typing in a code from a scrambled graphic or something like that?

Ginger Beer One of my all-time favorites - I'd love a DIY recipe. thx, Mike