Originally Posted by Just Passin' By:
Last night was one of our "go to" meals: linguine with white clam sauce. It's quick and easy, and it pairs nicely with some white wine.
Smoked pozole rojo. I usually just smoke a pork butt and shred it like normal but decided to braise it on the smoker instead, creating a smoky pork broth. Strained the fat out and blended it with the rehydrated chili slurry.
Tonight’s a 1.25 pound ribeye that was lovingly cooked to perfection on the grill tonight, got a killer sear on both sides then put the lid on for a perfect slow burn to medium rare
Very cheesy and rich Alfredo noodles on the side, eating good tonight... won’t be able to kill it all, plenty will be left over for a hearty breakfast [Reply]
Originally Posted by KCUnited:
Smoked pozole rojo. I usually just smoke a pork butt and shred it like normal but decided to braise it on the smoker instead, creating a smoky pork broth. Strained the fat out and blended it with the rehydrated chili slurry.
My best bowl yet.
The work you put in is obvious, that’s legit gourmet fare [Reply]
Originally Posted by KCUnited:
Smoked pozole rojo. I usually just smoke a pork butt and shred it like normal but decided to braise it on the smoker instead, creating a smoky pork broth. Strained the fat out and blended it with the rehydrated chili slurry.
