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Mickey, this one's for you whereever you are

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Pendejo
Pendejo Posts: 22
in EggHead Forum
Mickey,
Since you are the ultimate ambassador for the Mini BGE, I couldn't help but sing this song during my entire cook this evening, while cooking on my Mini.


That's actually me singing.

I cooked the Mongolian pork chops that was recommended by HogHeaven.  Click here.

Here is the cook.  VERY tasty and I like the mustard sauce alot.  I'm sure it'll work on other types of meat.

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Comments

  • caliking
    caliking Posts: 18,731
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    Those are killer pork chops. Haven't seen them cut that thick since I left Iowa.

    That table and the placemats look familiar... but I don't recognize the OP's handle... hmmm.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Village Idiot
    Village Idiot Posts: 6,959
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    caliking said:

    That table and the placemats look familiar... but I don't recognize the OP's handle... hmmm.
    Yes, they look very similar to mine.  BUT, Village Idiot would NEVER sing a love song to Mickey.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • travisstrick
    travisstrick Posts: 5,002
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    The 18oz glass of wine gives it away.
    Be careful, man! I've got a beverage here.
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  • Mickey
    Mickey Posts: 19,674
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    :x
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Pendejo?????????
    Large, small and mini now Egging in Rowlett Tx
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Etymology

    From Spanish pendejo.

    [edit]Noun

    pendejo (plural pendejos)

    1. (slang, pejorative) A stupid person; a dumbass; creep.

    [edit]Usage notes

    • Typically only used by Spanish-speaking people.

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    BTW, que se ve increíble. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Griffin
    Griffin Posts: 8,200
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    It does look familiar.... :-?

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • SmokinDAWG82
    SmokinDAWG82 Posts: 1,705
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    I seem to remember a few posts from Pendejo a while back, mostly in Spanish as I recall
    LBGE
    Go Dawgs! - Marietta, GA
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  • Mickey
    Mickey Posts: 19,674
    edited April 2013
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    I think  Pendejo is nice. NOTHING like vi....... Maybe  Pendejo is the nice one and vi is the evel vespa rideing twin.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Pendejo
    Pendejo Posts: 22
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    Mickey said:
    I think  Pendejo is nice. NOTHING like vi....... Maybe  Pendejo is the nice one and vi is the evel vespa rideing twin.

    :x
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    This unrequited bromance does not make me sad. Oddly enough, I'm repulsed, but I can't look away.
    Flint, Michigan
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  • HogHeaven
    HogHeaven Posts: 326
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    Pandejo... Excellent cook! How did you like it? I actually use that marinade on bone in and skin on chicken thighs more than I do with pork chops these days. Both are really good I think.
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  • YEMTrey
    YEMTrey Posts: 6,829
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    image
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
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  • Pendejo
    Pendejo Posts: 22
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    HogHeaven said:
    Pandejo... Excellent cook! How did you like it? I actually use that marinade on bone in and skin on chicken thighs more than I do with pork chops these days. Both are really good I think.
    Loved it, HH.  I can see how it would be good on chicken too.  I liked the mustard sauce a lot also.  With 2 tablespoons of hot Chinese mustard powder and a pinch of cayenne, I thought it would be hotter than a firecracker, but amazingly, it didn't seem very hot at all.  Thanks for linking to the recipe.  Your post is why I made it.
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  • cazzy
    cazzy Posts: 9,136
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    I saw the name and it immediately sounded familiar and I knew who it was.

    I guess I just get the Texas humor!
    Just a hack that makes some $hitty BBQ....
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  • HogHeaven
    HogHeaven Posts: 326
    edited April 2013
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    Pendejo said:
    HogHeaven said:
    Pandejo... Excellent cook! How did you like it? I actually use that marinade on bone in and skin on chicken thighs more than I do with pork chops these days. Both are really good I think.
    Loved it, HH.  I can see how it would be good on chicken too.  I liked the mustard sauce a lot also.  With 2 tablespoons of hot Chinese mustard powder and a pinch of cayenne, I thought it would be hotter than a firecracker, but amazingly, it didn't seem very hot at all.  Thanks for linking to the recipe.  Your post is why I made it.

    I got on to that recipe a while ago and not a week has gone by that I haven't done it with pork or chicken thighs... It's crazy good. I'm even buying the Hoisin sauce in the big 20oz bottles now. It's about half as much per ounce if you buy that big bottle. I double the recipe every time now so I always have some fermenting in the refer. I think i need rehab on this dish.
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