Fiery Foods Show Report

Big Murth

Just spent 3 "hot" hours at the 13th Annual National Fiery Foods Show, Saturday @ our Convention Center. The show returned to Albuquerque after a mistaken 2-year detour to Reno, Nevada. People were packed in, like too many chipotles in too small of a can, swilling beer and guzzling Cokes like it was the last liquid their lips would ever touch again. The rubs, sauces, and salsas from all over the country, and from the Orient, Caribbean, and even Australia were better than ever. Great stuff, and I bought a lot of it.....but know this friends---the recipes you make, and share...are still the standard by which I will judge and compare. Nothing like making your own stuff from scratch, and always knowing what you're getting. Check the NEW RECIPES SECTION, for a contribution I've been wanting to make for awhile, but not until I did it on the Egg myself. I hope you'll like it: Big Murth's "Puerco Adobo"--a pork tenderloin recipe.

BearFan

Big Murth, There is a package of tenderloins[p]in my freezer that are soon to become "Puerco[p]Adobo". Thanks......Ed

Painter

Big Murth, Will give a definite try, Thanks Painter [p]

Char-Woody

Big Murth, That looks miiiiiighty interesting..
I been looking for ways to cut my heat bill here in the frozen Midwest. All kidding aside, it looks good. Shucks..you won't even have to use a micro to heat up the left overs.
:-)
Thanks for a good one for the recipe files.
C~W[p]

Big Murth

Char-Woody,
What a coincidence! Just got home late from work, and having some leftover Puerco Adobo...but I did heat it up in the MW. Cold sandwiches with this stuff are out of this world though. The Springer Spaniel's been licking her chops, too. Give it a try, and let me know what you think.
Big Murth in Nuevo Mexico.

Char-Woody

Big Murth, I'll do it, and thats a threat..lock up my dog tho!!!!
C~W