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  1. I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slice
  2. Hey everyone! Made these gorgeous pork belly tacos tonight and would love to share how I did them. I was going for some Mexican and Asian flavors, and couldn't have been happier with the result. The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little. PORK BELLY 1. I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply 2. Dried the belly and rubbed it with Kill
  3. I saw this package of Wild Caught Ono filets for a good price at Costco and decided to put it in my cart. Ono is the Hawaiian name for what we call Wahoo in Mexican waters. Here’s a picture of one. It’s a delicious tasting white fleshed fish. I’ve never had the pleasure to catch one but it’s one of the most sought-after game fish. It’s something like a cross between a Tuna and a Barracuda but with the size of a tuna and is one of the fastest fish in the ocean. I thawed out a couple of filets and then coated them with some Tajin seasoning. I let them
  4. Grilled up a tri-tip for steak tacos while watching the bowl games today. Seasoned with Oakridge BBQ’s Competition Beef and Pork rub. Seared both sides and then cooked indirectly until it was med-rare in the thickest part of the steak. Homemade guacamole and pickled onions as toppings. My team (University of Kentucky) doesn’t play Penn State until New Year’s Day, but I’m still rooting for the other SEC teams playing today!
  5. Carne Asada Tacos are one of my favorite things to make and eat. I make them at least once a month and sometimes many more than that. Today I started by making a fresh batch of Pico de Gallo. Recipe is here: https://www.kamadoguru.com/topic/31022-pico-de-gallo-my-way/?tab=comments#comment-414993 I then took a package of marinated skirt steak and cut it into manageable sizes and placed it on the kamado. I cooked it approximately 6 minutes per side until it developed a little char on it and here is the result. I c
  6. This is one of my favorite fast meals. I buy this seasoned skirt steak at Costco. Fire up the grill. Cut the skirt steak into more manageable pieces and cook them up until they just start to get some char on them. Bring them in and cut each piece across the grain into taco size pieces. Serve on fresh (and warmed) tortillas with Mexican cheese and fresh made Pico de Gallo. Pure deliciousness! Thanks for looking
  7. Father’s day was a hot day out here in So (Lo) Cal. I wanted to cook something different but something both the wife and MIL would eat as well. Flap meat is a lesser known cut of beef although it’s fairly popular here in the So (Lo) Cal area. Many markets sell it thinly sliced plain or pre-seasoned for carne asada. They slice it thin so it cooks fast and you gets a nice crust / char on it. I wanted something a little different that the normal way they sell it, so I had the butcher bring me a whole one from the back. (It looks a lot like skirt steak but with a larger grai
  8. I cooked up some tacos al pastor on the new big joetisserie. First I de-boned a picnic shoulder. Then I sliced it very thin on a deli slicer and coated all the pieces in the marinade from this recipe from Serious Eats. I then piled the meat into 2 large yogurt containers and let marinate for 24 hours. The cylinders of meat slid out of the yogurt containers easily the next day and I loaded them onto the spit with some wide rings of pineapple. Cooked for 4.5 hours at a dome temp of around 300F. Plated with corn tortillas, queso fresco, salsa verde, cilant
  9. Last Saturday we had Carne Asada tacos. Today I grilled up some chicken breasts.
  10. Joetisserie spun pineapple for pulled pork leftover tacos.
  11. I was going to make tacos today even before I knew of the NFL Kickoff Speed Challenge so I took some pics with my phone camera. (Just like I would if I was tailgating) I buy this pre-marinated skirt steak at Costco and usually have 2 or 3 in the freezer at any one time. It makes up some delicious taco fixings and can be done from start to finish in under 30 minutes. (I know this is so as I have timed myself. (Assuming you’ve made up the Pico de Gallo in advance) See link: https://www.kamadoguru.com/topic/28310-carne-asada-tacos-in-under-30-minutes/#comment-379507) I had made up
  12. With apologies to @DerHusker and @Jrow, here is what passes for tacos here at ChezChef. This cook was quick, easy, and wonderfully tasty. I marinated the flank steak in the FoodSaver Quick Marinator (Guys, if you don't have one, I highly recommend you get one. They're about $20-$25 on Amazon.) for about 4 hours. Here is the cooked steak resting on the carving board. Here is the steak carved and waiting to end up wrapped in a soft taco shell. And here is the Money Shot. We had a sides of black beans and grill roasted corn on the cob. Great eating! Thank
  13. My wife often complains that I take too long to cook the meals I make so there was a “30 Minute & Under Meal” Throwdown going on that was just what the wife ordered. I must say that when you’re on the clock you really have to think things out a whole lot more. Preparing the grill was not included in the 30 minutes, but what’s the fastest way to get a load of charcoal going? Chimney on the side burner of course. I left it on here for around 5 minutes. I then moved it over to my Weber OTS and it was ready 5 minutes later. I then went into the house where I had all my ingredien
  14. I’ve been craving some tacos. I made up some Carne Asada with some Nice flap meat the local market had on sale. Here are most of the ingredients for the marinate. Recipe is as follows: (A combination of Tyler Florence’s and one from Allrecipes.com) 2 tbsp. white wine vinegar 2 tbsp. soy sauce 4 gloves of garlic – minced. 2 limes juiced 1 orange juiced 1/2 tsp. salt. 1/2 tsp. black pepper 1/2 tsp. white pepper 1/2 tsp. chipotle pepper 1/2 tsp. dried oregano 1/2 tsp. cumin 1/2 cup EVOO Mix everything up in a bowl Diced up one jalapeno, 1/4 cup packed cilantro and added it plus 1/4 cup diced
  15. So I’m on a taco roll this weekend. Today I marinated some Flank Steak for Carne Asada. All the ingredients are the same as in my Street taco post (http://www.kamadoguru.com/topic/27158-carne-asada-street-tacos/) only doubled as this steak was over twice as big. Unfortunately it’s also twice as expensive. (This is why flap meat is so popular around these parts) Here’s the flank steak ready to be butterflied. I simply took my craving knife and elevated it slightly with a 1/4" cutting broad and slid it back and forth giving me a fairly uniform cut. Into a gallon Ziploc with the
  16. There are just so many times you can go out and get hamburgers before you need some GOOD food again. We’re close to getting our house back to normal so we headed out to the store and stocked up on some fresh produce. We also decided to make up some tacos so we purchased some pre-marinated Pollo Asado chicken to grill up. . Here is the meat we got. I made up a batch of Pico de Gallo and put it in the fridge to rest and get happy. I then lite up the kamado. Once the grill got going I put it on for some direct grilling. When it was almost done I warmed up some corn tortillas. I broug
  17. One of the best things in the world to eat! Finally got to cook some more and decided to break out some carne asada. I buy this seasoned skirt steak at Costco and just thaw and cook. First I made up a bowl of Pico de Gallo. Unwrapped the meat and placed it on the grill. There was more in the package than I excepted. While that was cooking I made up some fresh corn tortillas. Carne is getting close. Once it was done I brought it in and sliced some up against the grain into taco size pieces. And here it is ready to eat. One of life’s simple pleasures.
  18. I haven’t been able to do a lot of cooking recently as my house still isn’t back together from our flood problem. (Don’t ask ) Anyway, I was able to get in one of my favorite simple cooks which is pollo asasdo tacos. I buy this pre-marinated chicken from Costco. Small cook equals my small cooker so I used my chimney to get the charcoal going. Yep, really going now! Chicken on. Almost ready. Bring it in and slice into taco sized pieces. Warmed corn tortilla, Costco Mexican 4 cheese blend, pollo asado, fresh made guacamole, and fresh made pico de gallo. Oh Yay!
  19. Shrimp Tacos Before I left town on my last trip,I had time to put together a quick family meal. The shrimp taco was served with no cheese but was complemented by a cilantro-lime mayonnaise sauce my son put together - mayo, sour cream, splash of milk to thin it, fresh cilantro, lime, Tabasco, and smoked paprika. What a great sauce. Perfect! Fresh mini-sweet peppers were served on the side for some crunch. Some Ingredients for Building Your Tacos Marinating the Shrimp The shrimp were marinated for several hours in a coating of olive oil and my blend of cajun
  20. So ever since I got my tortilla press I’ve been on a taco spree. Sprout’s had Colossal EZ Peel Shrimp on special so I did a Caribbean spin on a taco, Jerk Shrimp Tacos with Mango Habanero Salsa and Fried Plantains. First I made up the salsa. Here are the ingredients: Chopped Add the zest of 1 lime Then add the juice and stir. Put this in the fridge to rest and get happy. Now I prep the shrimp. These were the EZ Peel Shrimp so they were very easy to peel and were already deveined. (Since I was grilling them I discarded the shells) Peeled and rinsed and into a bowl. Pour
  21. Since I purchased the tortilla press I’ve been making lots of tacos. You just can’t beat the taste of a fresh tortilla. Well I when grocery store shopping yesterday. I went to the Mexican market for a lot of items but Sprouts had Carne Asada on sale so I went across town to get it there. When I got there they were out of it. Well it was off to another store to get some. I was going to marinate my own but now I running late so a purchased the pre-marinated some. For dinner I first made up some Pico de Gallo and let it rest in the fridge to get happy. I bought some more Masa at the
  22. When I went to the fish market to buy the Pompano they also had some nice looking Halibut fillets some I bought one of them as well. Now living in Southern California I have no problems finding fresh made tortillas either at the store or at the local Tortillaria. This wasn’t always possible as I was born in California but my parents were from Nebraska. When I was 5, in the early 60's, my parents moved back home to Nebraska. There was no Mexican food to be found anywhere back there at that time. We had all grown to love Mexican food when we lived in the East L.A. area, and still craved it b
  23. While we were in Sedona we had decided to not Dine Out every night for two reasons. 1 was to save some money and B was to help us control our calorie intake. So to accomplice this I brought along a package of pre-marinated skirt steak from Costco like this. We dined out on the day we arrived, Saturday, but on Sunday I made up some fresh Pico de Gallo and cooked up the flank steak on one of the Resort’s gassers. Cut it into strips against the grain, warmed up some corn tortillas and served up some tasty Carne Asada tacos with a good cerveza . It would’ve been better off my kamado but
  24. This is a simple but delicious and quick dinner. I had picked up and froze this package of skirt steak from Costco. (Good stuff) I thawed it out and placed it on a blazing hot kamado. After approximately 10 minutes, flipping every 2 minutes, it was done. Take it in on my cutting board. (Notice the direction of the grain) I cut each piece in half along the grain and then slice it against the grain. And make some delicious Carne Asada tacos. Yum!
  25. Gotta love the weather today. I should be drawn and quartered for not grilling today !!!!! Whatcha got on the menu for tonight ??? Had the day off.....slept late and made a pie for my wife & I. I am loving homemade pizza. I wish I could trade in all $$$ I've spent at Dominos, Pappa Johns, Marco's (the best of the chains) and etc and just make my own. So much cheaper and really easy. Just used some King Arthur flour, yeast, sauce, cheese and toppings.....most of which I have around anyway. Start to finish was under 3
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