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Another first and last (APL Serious BBQ Recipe)
Comments
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I used a blender and a sieve then eventually a medium pasta strainer. My sieve was too fine.Mountain View, CA
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Well, of course I have made this one, used skirt steak...
https://eggheadforum.com/discussion/1214198/fajita-style-marinated-skirt-steak
I thought it tasted great, but what do I know!
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
dmourati said:I just finished the prep for my second attempt at his bowl o' red chili. It was a super PITA. In particular, seeding/stemming 1lb of peppers and then straining the resulting paste to get rid of any chunks of skin took almost 2 hours. We'll see if it is worth it tomorrow.
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories. -
For marinades, the blender is your friend.______________________________________________I love lamp..
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they should give awards to the people who test the cookbook recipes and make sure they work.
Chicago, IL - Large and Small BGE - Weber Gasser and Kettle -
smbishop said:dmourati said:I just finished the prep for my second attempt at his bowl o' red chili. It was a super PITA. In particular, seeding/stemming 1lb of peppers and then straining the resulting paste to get rid of any chunks of skin took almost 2 hours. We'll see if it is worth it tomorrow.
Two things I did differently:
1. I trimmed the chuck roast more aggressively.
2. I strained the paste (forgot to do it the first time, ruined the dish)
The only thing I would change if I did it again is take out the last dose (2 tbsp) of brown sugar. Didn't need it and it made it taste sweet.Mountain View, CA -
caliking said:You're one ahead of me . I've had that book for about as long, and still can't bring myself to cook something out of it . Nobody got time for all day!!
(Exhibit 1 is @CTs pastrami recipe, which is awesome, BTW)(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:caliking said:You're one ahead of me . I've had that book for about as long, and still can't bring myself to cook something out of it . Nobody got time for all day!!
(Exhibit 1 is @CTs pastrami recipe, which is awesome, BTW)#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:20stone said:caliking said:You're one ahead of me . I've had that book for about as long, and still can't bring myself to cook something out of it . Nobody got time for all day!!
(Exhibit 1 is @CTs pastrami recipe, which is awesome, BTW)
Keepin' It Weird in The ATX FBTX -
do yourself a favor, use this instead. It tastes way better, it's $3, and it takes 10 seconds to dump in a bag.I made way better fajitas tonight in 30 minutes (i did marinate for 2 hours- open bottle, pour in bag) and they didn't have that nasty brown ring around them. No pix but they looked just as good and tasted better.Keepin' It Weird in The ATX FBTX
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The Cen-Tex Smoker said:do yourself a favor, use this instead. It tastes way better, it's $3, and it takes 10 seconds to dump in a bag.I made way better fajitas tonight in 30 minutes (i did marinate for 2 hours- open bottle, pour in bag) and they didn't have that nasty brown ring around them. No pix but they looked just as good and tasted better.
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