Make sure to add lime and lemon juice so it doesn't turn brown and disgusting like pea soup
Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
Nice. Most of those negra or salsa ingles style sauces are meant for marinades. Props.
Marinades should be home made, need acid, oil and heat, will tenderize and flavor the shittiest piece of meat overnight. We use sour mix, oil, red pepper flakes, chipolte tabasco and garlic powder. 50/50 on acid/oil mix and the rest is to taste and heat level tolerance.
Exactly. Look at the back side of the store bought marinade bottle and you will find some truly vile shit.
Sometimes, I'll do a simple lime, avocado oil, and whatever rub I deem appropriate for the protein.
You wanna get fancy? Blend an onion, a stick of achiote, garlic and squeeze a whole orange and lime into the blender. A little water to dissolve. Pulse that shit smooth. Salt and pepper to taste. Mix and pour into the ziplock full of quarter legs. You can go up to 2 days on the marinade but overnight works.
Off the bone chicken. Takes on mesquite smoke, beautifully champ.
Sometimes, I'll do a simple lime, avocado oil, and whatever rub I deem appropriate for the protein.
You wanna get fancy? Blend an onion, a stick of achiote, garlic and squeeze a whole orange and lime into the blender. A little water to dissolve. Pulse that shit smooth. Salt and pepper to taste. Mix and pour into the ziplock full of quarter legs. You can go up to 2 days on the marinade but overnight works.
Off the bone chicken. Takes on mesquite smoke, beautifully champ.
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One of my secrets sometimes for ribs is soaking them in Dr Pepper over night, acid and sugar for 12 plus hours. I use the drained off DP to make a BBQ sauce. That shit is money.
Drained off raw meat?
Salvaje
Salvaje
You are talking to a guy who grew up on pig souse and scrapple, everything is food if done correctlyDrained off raw meat?
Salvaje
I did. I also put some pits in it, plus a layer of seran wrap directly on top of the guac and then one over the bowl. Lasts nice and green for about 5-6 days like that.
I'm not sure where or who taught you to make a bark like that because that is not what a bark should look like. That sir, is a GD HOWL
Those are some mighty fine cock tacos but fajitas they are not. The burger is all bun and the worst bun of all so I give it an octohomer. Almost had it, big guy. Almost.
Taste the fun not the bun!(TM)
Taste the fun not the bun!(TM)
This man knows!
I'm not sure what a GD HOWL is. I'm going to assume that it's something good. LolI'm not sure where or who taught you to make a bark like that because that is not what a bark should look like. That sir, is a GD HOWL
Having seen LA Confidential more times than I can count, my mind goes to that pig getting capped and oinking "Rollo Tomasi" before becoming the centerpiece to a banquet.
Extra mayo and brioche for you!
Extra spickles!
Pork rolls
Pork rolls
We already went over this, your pickles suck
