A Major Award

johnkitchens said:

@Jstroke I can overlook it! 

Much appreciated kind sir. I don't like it when their is tension amongst friends.

bgebrent said:

Bgebrent seal of approval, nice work man!

Brent, I am grateful sir. It means a lot

SmokeyPitt said:

Congrats on the award!  I would love to hear some more details on the tacos if you don't mind sharing.  

Smokey,

I am more than glad to share. I turbo'd four bone in butts until 205 with just salt and pepper, pulled and cooled until warm. Diced all that up and put in a clean rubbermaid tub. Then used kosher salt, pepper, garlic granules, onion granules, cayenne, smoked paprika and a little oregano--I literally just added a layer of spices, and then blend it all in by hand like making cole slaw. I do this until it tastes close. Then put some in a skillet and test flavor. Once to my liking-all done. Diced up onion, cilantro, jalapeño--no seeds or veins, cut up some limes. Then fresh salsa- nothing fancy- whole peeled tomatoes, onion, jalapeño, lime juice, cilantro, salt.---I have one trick for canned tomato product. I use Stanislaus brand. I get them at Restaurant Depot,--#10 cans, although most good Italian food distributors will have them as well. If I had to pick retail it would be Trader Joe brand--it's very close. To me it's worth the hassle. I served them on corn tortillas warmed up on the pizza stone, I made some 50/50--pinto and black beans with chicken stock(canned) and fresh garlic, onion, S+P, and cumin. When I served them I simply put on gloves held the tortilla in one hand and pinched everything else in except the beans with my other (gloved) hand. Then a squirt of salsa, gave it a squeeze of lime and handed it to them--no plate. I guess I figured it was like good street food or standing over the sink. If it falls, the dog gets it. Honest--- nothing fancy and I stole the idea last Wednesday from the local taco truck on my way to go pick up pork butts.