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What is Carne Asada? (a Taco Filling or Barbecue?)

DerekJohnson
DerekJohnson Administrator, Swaye's Wigwam Posts: 68,243 Founders Club
in Yellow Snow's Record Shoppe
https://www.youtube.com/watch?v=eaBIj4fcJkY
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Comments

  • CFetters_Nacho_Lover
    CFetters_Nacho_Lover Moderator, Swaye's Wigwam Posts: 32,232 Founders Club
    Thanks Taft!
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  • Fishpo31
    Fishpo31 Member Posts: 2,624
    When done correctly, it is awesome, IMO...
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  • BleachedAnusDawg
    BleachedAnusDawg Member Posts: 13,160 Standard Supporter
    It's delicious and I would eat it here or there, and I would eat it anywhere.
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  • YellowSnow
    YellowSnow Moderator, Swaye's Wigwam Posts: 37,215 Founders Club
    It’s grilled, and therefore not BBQ.
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  • LebamDawg
    LebamDawg Member, Swaye's Wigwam Posts: 8,782 Swaye's Wigwam
    if I grill it on my BBQ - then I am confused what I am doing - am I grilling or BBQing? I use mesquite charcoal












    Like it really doesn't matter
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  • YellowSnow
    YellowSnow Moderator, Swaye's Wigwam Posts: 37,215 Founders Club
    LebamDawg said:

    if I grill it on my BBQ - then I am confused what I am doing - am I grilling or BBQing? I use mesquite charcoal












    Like it really doesn't matter

    I like to think of it this way...

    Direct Heat / Fast Cook = "grilling"

    Indirect Heat / Slow Cook = "bbq"
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  • PurpleThrobber
    PurpleThrobber Member Posts: 48,015
    Whatever happened to the hot spokesperson for Taco Time's Barbacoa?

    That was tasty.

    The spokesperson not the barbacoa.



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  • YellowSnow
    YellowSnow Moderator, Swaye's Wigwam Posts: 37,215 Founders Club
    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
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  • Fishpo31
    Fishpo31 Member Posts: 2,624
    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
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  • chuck
    chuck Member, Swaye's Wigwam Posts: 11,671 Swaye's Wigwam
    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
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  • creepycoug
    creepycoug Member Posts: 24,016
    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.

    Bangars and Mash for you Yella. Leave the spice work to the Latino Bros.
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  • YellowSnow
    YellowSnow Moderator, Swaye's Wigwam Posts: 37,215 Founders Club
    creepycoug said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.

    Bangars and Mash for you Yella. Leave the spice work to the Latino Bros.
    I was born and raised in El Norte, Ese, while you were hanging out with all the meth head, unemployed logging camp liberals.

    This gringo knows how to braise the spicy Messican meats.
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  • DerekJohnson
    DerekJohnson Administrator, Swaye's Wigwam Posts: 68,243 Founders Club
    creepycoug said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.

    Bangars and Mash for you Yella. Leave the spice work to the Latino Bros.
    I thought @Pitchfork51 was a Canadian living in the Netherlands
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  • creepycoug
    creepycoug Member Posts: 24,016
    DerekJohnson said:

    creepycoug said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.

    Bangars and Mash for you Yella. Leave the spice work to the Latino Bros.
    I thought @Pitchfork51 was a Canadian living in the Netherlands
    We? don’t deal in reality here Stalin.
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  • LebamDawg
    LebamDawg Member, Swaye's Wigwam Posts: 8,782 Swaye's Wigwam
    creepycoug said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.

    Bangars and Mash for you Yella. Leave the spice work to the Latino Bros.
    I need new glasses - I read that as 'leave the spic work to the latino bros'
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  • UW_Doog_Bot
    UW_Doog_Bot Member, Swaye's Wigwam Posts: 18,040 Founders Club
    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
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  • YellowSnow
    YellowSnow Moderator, Swaye's Wigwam Posts: 37,215 Founders Club
    edited October 2022
    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit, you sexist pig.

    All the best cooks are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





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  • UW_Doog_Bot
    UW_Doog_Bot Member, Swaye's Wigwam Posts: 18,040 Founders Club
    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit.

    All the best chefs are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





    Don't try to tell me about mi cultura blanco.

    Most of mis amigos wouldn't know how to slice bread in the kitchen.

    And ftr you're right about the carnitas, which is why my wife makes them.
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  • creepycoug
    creepycoug Member Posts: 24,016
    LebamDawg said:

    creepycoug said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.

    Bangars and Mash for you Yella. Leave the spice work to the Latino Bros.
    I need new glasses - I read that as 'leave the spic work to the latino bros'
    Take it to the Tug.
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  • UW_Doog_Bot
    UW_Doog_Bot Member, Swaye's Wigwam Posts: 18,040 Founders Club
    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit.

    All the best chefs are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





    Don't try to tell me about mi cultura blanco.

    Most of mis amigos wouldn't know how to slice bread in the kitchen.

    And ftr you're right about the carnitas, which is why my wife makes them.
    People forget I’ve eaten a bacon wrapped dog cooked by you on your stove top by you amigo. It was damn fine womens work.

    #YellaSteelTrap
    Rosebowel was outdoors but I think you got me on the in house dog.
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  • DerekJohnson
    DerekJohnson Administrator, Swaye's Wigwam Posts: 68,243 Founders Club
    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit, you sexist pig.

    All the best cooks are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





    Yella does the carnitas and does them GOOD

    Then it's to the sink with a rag and hot water
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  • YellowSnow
    YellowSnow Moderator, Swaye's Wigwam Posts: 37,215 Founders Club
    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit.

    All the best chefs are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





    Don't try to tell me about mi cultura blanco.

    Most of mis amigos wouldn't know how to slice bread in the kitchen.

    And ftr you're right about the carnitas, which is why my wife makes them.
    People forget I’ve eaten a bacon wrapped dog cooked by you on your stove top by you amigo. It was damn fine womens work.

    #YellaSteelTrap
    Rosebowel was outdoors but I think you got me on the in house dog.
    Yes, had the manly outdoor cooked ones there as well.
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  • LebamDawg
    LebamDawg Member, Swaye's Wigwam Posts: 8,782 Swaye's Wigwam
    real men cook indoors


    · Share on FacebookShare on Twitter
  • UW_Doog_Bot
    UW_Doog_Bot Member, Swaye's Wigwam Posts: 18,040 Founders Club
    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit.

    All the best chefs are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





    Don't try to tell me about mi cultura blanco.

    Most of mis amigos wouldn't know how to slice bread in the kitchen.

    And ftr you're right about the carnitas, which is why my wife makes them.
    People forget I’ve eaten a bacon wrapped dog cooked by you on your stove top by you amigo. It was damn fine womens work.

    #YellaSteelTrap
    Rosebowel was outdoors but I think you got me on the in house dog.
    Yes, had the manly outdoor cooked ones there as well.
    Tbf bacon wrapped dogs SHOULD be cooked outdoors on a skillet/grill like at the rosebowel but my stove top has that nice center rack skillet. I had a moment of weakness.


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  • PurpleThrobber
    PurpleThrobber Member Posts: 48,015
    edited October 2022
    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit.

    All the best chefs are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





    Don't try to tell me about mi cultura blanco.

    Most of mis amigos wouldn't know how to slice bread in the kitchen.

    And ftr you're right about the carnitas, which is why my wife makes them.
    People forget I’ve eaten a bacon wrapped dog cooked by you on your stove top by you amigo. It was damn fine womens work.

    #YellaSteelTrap
    Rosebowel was outdoors but I think you got me on the in house dog.
    Yes, had the manly outdoor cooked ones there as well.
    Tbf bacon wrapped dogs SHOULD be cooked outdoors on a skillet/grill like at the rosebowel but my stove top has that nice center rack skillet. I had a moment of weakness.


    You didn't put any of that faggy "catsup" shit on the dogs did you?

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  • YellowSnow
    YellowSnow Moderator, Swaye's Wigwam Posts: 37,215 Founders Club
    edited October 2022
    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    UW_Doog_Bot said:

    YellowSnow said:

    chuck said:

    Fishpo31 said:

    YellowSnow said:

    Swaye said:

    I now want carnitas. You fucks.

    I make amazing carnitas.
    I eat amazing carnitas...
    #metoo

    The key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
    I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces.

    I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
    Grilling and BBQ = men's work aka outside

    Oven and stove top = women's work aka inside

    Sorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.

    The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.

    I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.

    There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.

    Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
    Oh for the love of Dios, this is the biggest crock of shit.

    All the best chefs are men. Forget about it.

    Doesn't matter if it's inside or out.

    REAL carnitas are braised in lard, indoors.





    Don't try to tell me about mi cultura blanco.

    Most of mis amigos wouldn't know how to slice bread in the kitchen.

    And ftr you're right about the carnitas, which is why my wife makes them.
    People forget I’ve eaten a bacon wrapped dog cooked by you on your stove top by you amigo. It was damn fine womens work.

    #YellaSteelTrap
    Rosebowel was outdoors but I think you got me on the in house dog.
    Yes, had the manly outdoor cooked ones there as well.
    Tbf bacon wrapped dogs SHOULD be cooked outdoors on a skillet/grill like at the rosebowel but my stove top has that nice center rack skillet. I had a moment of weakness and my puffy little ginage, started to protrude from my soft, supple rugby thighs .


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