re: What Food Dish Do You Think You're The GOAT At Making?

honey brined smoked turkey for Thanksgiving. Huge family, like 4-50 people. 4-6 turkeys show up on thanksgiving day and mine is always the first one gone.

Crawfish Bisque
Crawfish Etouffee
Pork Backbone Stew
Jalapeno Shrimp Poppers
Green beans and potato sauté
Invented a new Cajun dish, but I cannot say what it is. Will launch it in due time

quote:

---

Care to share recipe? My favorite taco and want to learn a good one

---

Here ya go..
Tacos Alpastor

2 cups pineapple juice
1/2 cup olive oil
3 ounces achiote paste (you can get this in any Latin market. I've also seen it in Walmart of all places)
8 chipotles in adobo sauce plus 2 tbsp of the sauce.
1/2 tsp salt
3/4  tsp cinnamon 
3/4 tsp ground cloves 
1 tblsp oregano 
1 tblsp cumin 
1 tblsp chipotle chili powder 
1 tblsp garlic powder 
3/4 cup white vinegar 

I use an immersion blender to really puree this marinade.

I think this is enough for 3-4 lbs of pork steaks or country spare ribs or whatever but maybe not. If it doesn't seem like enough, mix a little more. Just make sure it's sliced thin. That's why I usually just buy the pork steaks, they're sliced thin. The average thickness of a pork steak works well. Or you can buy a butt and slice it up yourself, whatever you want. Before I marinade though, I do trim away excess fat.

Anyway, cut around the bones. The pieces might end up a little small but no matter. You just don't want them so small, they slip through the grill grate.

Marinate the pork over night. I grill it over gas. Charcoal is a big pain in the arse just to grill something like this. Don't shake off the marinade when you grill it. Give it time. Despite how wet it is, it will char. And speaking of charring, you want just enough but not too much. You'll know when to pull it.

I love this. I've played around with lots of recipes and this is what I've settled on. Also, DO NOT skip the cinnamon and cloves. The proportions are perfect and the flavor is just right there.

Of course after you're finished grilling, just dice it up.

Fried chicken, although it's been a year or so since I last made it.

quote:

---

Care to share recipe? My favorite taco and want to learn a good one

---

Serious Eats/Kenji has a very good recipe. It’s similar to Pandy Fackler’s , the spices are a little different and he doesn’t call for pineapple juice. Real pineapple at the end. The main difference is he calls for layering the meat with bacon and the chile salsa in a narrow aluminum roasting pan to get the trompe effect. Marinate over night, then roast in oven for a bit. A big part of the al pastor effect is the pork fat rendering down over the stacked meat. Once cooked, then brown on grill and add pineapple as browning.

Serious Eats Recipe

Guacamole.

I've had real mexicans look at me like Cortez just rolled up on a horse wearing armor.