Nice Labor Day Weekend... Pics

Dyal_SC · September 2015

Marinaded Kabobs, Ribs and also canned some Grilled Salsa Verde. Could've used another day or two off from work, but it was a nice weekend nonetheless!

Image: https://us.v-cdn.net/5017260/uploads/editor/if/fzo7frd0p1fh.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/v8/cdlrvz9bu15i.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/sp/joam9j01wvlj.jpg

johnkitchens · September 2015

You certainly didn't waste your day!

northGAcock · September 2015

Dyal_SC said:

Marinaded Kabobs, Ribs and also canned some Grilled Salsa Verde. Could've used another day or two off from work, but it was a nice weekend nonetheless!

Wow....did you grow your on Tomatillos?

Dyal_SC · September 2015

@northGAcock , no sir, I bought the tomatillos from the grocery store. I did 3 batches of Raichlen's Salsa Verde and it made 5 quart sized jars worth. Next time I'll make more at once. I am not a huge fan of SR anymore, but his salsa verde recipe is really good.

http://www.primalgrill.org/recipe_details.asp?RecipeID=168&EpisodeID=40

pgprescott · September 2015

You win again. Ribs look nice and meaty. Cheers.

NPHuskerFL · September 2015

All looks fantastic! Let's talk about the Salsa Verde please. PM or otherwise. Thanks

NPHuskerFL · September 2015

Disregard. My bad. Didn't see the above link. Looks great man

Dyal_SC · September 2015

Thx guys. @NPHuskerFL , to preserve the salsa, I used canning salt in lieu of regular salt. Also I added a little bit of lime juice to prevent browning of the tomatillos. I also added a little bit more sugar to offset the extra acidity. Other than that, I used Raichlen's recipe. And a basic method for the canning.

Nice Labor Day Weekend... Pics

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