What's that you're eating?

[Gravelface]

Sunday funday.

 

[Retired UPS Driver]

First solid food I’ve had in a few weeks, tasted better than Thanksgiving & Xmas dinners, AND…is sitting well.

Way to go Portillos!!

 

[yoko]

First solid food I’ve had in a few weeks, tasted better than Thanksgiving & Xmas dinners, AND…is sitting well.

Way to go Portillos!!

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Feel better !!!!!

 

[carnifex knifeworks]

Homemade Hatch green chile fries and burgers.

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Damn I miss hatch green chile! I loved how you could get it on anything in NM.

 

[SpyderPhreak]

Tip: Put a wire cooling rack in the pan to get some air space under the wings. Here’s what I do if I have to use an oven (like I did for yesterday’s work Super Bowl party).

Try an opposite approach. First, do 250º for ~30 minutes. This gets some internal heat going, and begins to render the fat, which helps crisp the skin in the next stage. Then, crank it up to 425º-450º (depending on the oven; if a convection oven, 425º will do) for another ~45 minutes, turning once halfway after 20-25 minutes.

Almost as crispy as a fried wing!

Tomorrow I’ll just cook ‘em all in the Rec Tec pellet grill at 250º for 20 minutes, then 450º for another 40 minutes. Smoky and crispy!

For sauce, I use a 50/50 mix of these:

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Best wing sauce I’ve ever had!!! Got the recipe from an old pizza joint that, sadly, went out of business. Can add additional hot sauce if you like ‘em hotter!

Here we go! After the 30 minutes at 250º:



After ~25 minutes at 425º, time to flip:



Done!





After sauce (took a few out for my youngest daughter, sauce is too spicy for her):



SO GOOD!!!!

 

[adluginb]

Only had 1 wire rack but yeah they got cripsrier. The one I cooked with the Asian Zing on them on foil were also really good.

 

[clinton1]

Damn...... adluginb and SpyderPhreak both looking awesome! I told my Son we should have done wings!!!!

 

[ironwagon]

Damn I miss hatch green chile! I loved how you could get it on anything in NM.

Oh yeah! And the hotter the better.

 

[SpyderPhreak]

Damn I miss hatch green chile! I loved how you could get it on anything in NM.

Here in CO too! It’s definitely gotten more readily available in the past decade or so. Between that and CO pork green chile, there’s green chile almost everywhere! Even the local fast food joint, Good Times, has some pretty good hatch green chile cheese fries!

Damn...... adluginb and SpyderPhreak both looking awesome! I told my Son we should have done wings!!!!

Thanks! They were awesome!

 

[carnifex knifeworks]

Here in CO too! It’s definitely gotten more readily available in the past decade or so. Between that and CO pork green chile, there’s green chile almost everywhere! Even the local fast food joint, Good Times, has some pretty good hatch green chile cheese fries!


Thanks! They were awesome!

It's getting a lot more common. We have green chile roasts every year in Utah now.

I just wish all the restaurants here would serve it on everything!

 

[woodysone]

First solid food I’ve had in a few weeks, tasted better than Thanksgiving & Xmas dinners, AND…is sitting well.

Way to go Portillos!!

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Hopefully this too will pass. First day back into eating regularly makes it all worth while. Have to ask, do you have family to help out with meals? Naps help also if you can find the time

 

[Gato do mato]

carregamento de imagem

 

[Gravelface]

What cut is that with the fat cap? Looks amazing!

carregamento de imagem

 

[Gato do mato]

What cut is that with the fat cap? Looks amazing!

Picanha. I believe in the US they call it rump cap ou top sirloin cap.
It is a noble cut, soft and very tasty.

 

[Gato do mato]

The picanha cut is taken from the rear region of the ox, on the hip, just above the rump.

 

[Gato do mato]

 

[Gato do mato]

 

[Gato do mato]

 

[sgt1372]

Catching up from the past week or so . . .

First up some steamed fish & an order of bok choy & shitake mushrooms . . .

The veggie dish was very good but for some reason the fish never seemed "right" because the bones never freely released from the flesh. They also served us "old" (not freshly steamed) rice.

This was at a restaurant that I went to many times in the past but changed ownership & closed for a few year during the Covid pandemic. It's the 1st time I've been back & I will NOT ever be going back.

 

[sgt1372]

Next up . . .

A Philly Cheese Steak Sandwich & Fries w/a pint of Blind Pig at my favorite sports bar . . .