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Dizzy Pig Mole......
Comments
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Okay the discount plus the free shipping drew me in . But it was the Spicey Pineapple Head that sealed the deal. Add in Mole, Wonderbird, Raging River, Ghost, and Spicey Dizzy Dust. I can give away some of my older bottles to the nephew.
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Bought a bottle yesterday. Dealer had two . Hoping it is as good as u all indicate .
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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If you don’t like it, please send it my way.lentsboy007 said:Bought a bottle yesterday. Dealer had two . Hoping it is as good as u all indicate .
Honestly, I use it more on leftovers.
Tear up some chicken, pulled pork, a hamburger, even brisket and warm up in a skillet sprinkled with Molé. Add a tiny bit of water. Stir it up and dump into a warmed up tortilla makes a great lunch or late night snack.Thank you,DarianGalveston Texas -
Probably a dumb question - just got some Mole and doing chicken fajitas tonight . Gonna grill chicken and shred it . Should I put Mole on raw chicken and cook or sprinkle after it’s cooked ? Reason I ask is some of u say u sprinkle this stuff on left overs . Thanks
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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Mix with a little olive oil and toss before cooking. I do the same with the veggies, but cook separately. I combine for about a minute before removing from the heat. I often add a squeeze of fresh lime and some chopped cilantro. Its OK to experiment. there are no wrong answers here. Enjoy your cook.lentsboy007 said:Probably a dumb question - just got some Mole and doing chicken fajitas tonight . Gonna grill chicken and shred it . Should I put Mole on raw chicken and cook or sprinkle after it’s cooked ? Reason I ask is some of u say u sprinkle this stuff on left overs . ThanksEllijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Well, I’ve always felt that my fajitas were lacking something . Not anymore , damn they were good , the Mole’ was the missing link.northGAcock said:
Mix with a little olive oil and toss before cooking. I do the same with the veggies, but cook separately. I combine for about a minute before removing from the heat. I often add a squeeze of fresh lime and some chopped cilantro. Its OK to experiment. there are no wrong answers here. Enjoy your cook.lentsboy007 said:Probably a dumb question - just got some Mole and doing chicken fajitas tonight . Gonna grill chicken and shred it . Should I put Mole on raw chicken and cook or sprinkle after it’s cooked ? Reason I ask is some of u say u sprinkle this stuff on left overs . Thanks1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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I'm glad I will never run out of my favorite, S&P that is all I need
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Try chopping up some chipotle peppers in adobo sauce to marinate the meat in along with the DP mole or without (as @northGAcock said, ok to experiment and part of the fun). So much flavor, the leftovers are insane after the onions and peppers soak in the sauce with the cooked meat.lentsboy007 said:
Well, I’ve always felt that my fajitas were lacking something . Not anymore , damn they were good , the Mole’ was the missing link.northGAcock said:
Mix with a little olive oil and toss before cooking. I do the same with the veggies, but cook separately. I combine for about a minute before removing from the heat. I often add a squeeze of fresh lime and some chopped cilantro. Its OK to experiment. there are no wrong answers here. Enjoy your cook.lentsboy007 said:Probably a dumb question - just got some Mole and doing chicken fajitas tonight . Gonna grill chicken and shred it . Should I put Mole on raw chicken and cook or sprinkle after it’s cooked ? Reason I ask is some of u say u sprinkle this stuff on left overs . Thanks
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Sounds fantastic!Cornholio said:
Try chopping up some chipotle peppers in adobo sauce to marinate the meat in along with the DP mole or without (as @northGAcock said, ok to experiment and part of the fun). So much flavor, the leftovers are insane after the onions and peppers soak in the sauce with the cooked meat.lentsboy007 said:
Well, I’ve always felt that my fajitas were lacking something . Not anymore , damn they were good , the Mole’ was the missing link.northGAcock said:
Mix with a little olive oil and toss before cooking. I do the same with the veggies, but cook separately. I combine for about a minute before removing from the heat. I often add a squeeze of fresh lime and some chopped cilantro. Its OK to experiment. there are no wrong answers here. Enjoy your cook.lentsboy007 said:Probably a dumb question - just got some Mole and doing chicken fajitas tonight . Gonna grill chicken and shred it . Should I put Mole on raw chicken and cook or sprinkle after it’s cooked ? Reason I ask is some of u say u sprinkle this stuff on left overs . ThanksThank you,DarianGalveston Texas -
Cornholio said:
Try chopping up some chipotle peppers in adobo sauce to marinate the meat in along with the DP mole or without (as @northGAcock said, ok to experiment and part of the fun). So much flavor, the leftovers are insane after the onions and peppers soak in the sauce with the cooked meat.lentsboy007 said:
Well, I’ve always felt that my fajitas were lacking something . Not anymore , damn they were good , the Mole’ was the missing link.northGAcock said:
Mix with a little olive oil and toss before cooking. I do the same with the veggies, but cook separately. I combine for about a minute before removing from the heat. I often add a squeeze of fresh lime and some chopped cilantro. Its OK to experiment. there are no wrong answers here. Enjoy your cook.lentsboy007 said:Probably a dumb question - just got some Mole and doing chicken fajitas tonight . Gonna grill chicken and shred it . Should I put Mole on raw chicken and cook or sprinkle after it’s cooked ? Reason I ask is some of u say u sprinkle this stuff on left overs . ThanksDefinitely going to try this, thanks!1 LBGE, 1 SBGE, 1 KBQ and a 26" Blackstone near Blackstone, Virginia -
Gonna keep the appreciation for this rub going! First run at using it tonight. Wagyu hangar steak coated in a chili infused olive oil and a heavy coating of molé. Made some impromptu tacos tonight that were outstanding!The flavors of this rub/seasoning are exceptional!
Brandon - Ohio
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Seldom do you run across something so unique and good on the rub front. Welcome to the club. CheersLeopoldstoch said:Gonna keep the appreciation for this rub going! First run at using it tonight. Wagyu hangar steak coated in a chili infused olive oil and a heavy coating of molé. Made some impromptu tacos tonight that were outstanding!The flavors of this rub/seasoning are exceptional!Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Is Mole still only 5000 units or is there to be more produced?
1 Large Egg, Blackstone griddle
Belgium...........The Netherlands??
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The limited run has been done for a while, but it's now on our full-time production list. Chrislentsboy007 said:Is Mole still only 5000 units or is there to be more produced? -
Chris thanks....and it really is a delightful product.Nature Boy said:
The limited run has been done for a while, but it's now on our full-time production list. Chrislentsboy007 said:Is Mole still only 5000 units or is there to be more produced?Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thank you!
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