ShadowDriver
somebody shut me the fark up.
It's been a good, busy week in the kitchen.
Wednesday, CINCHOUSE asked for Larb Moo: (Recipe Link from previous post)
Thursday, I needed Mexican, so I stopped by El Super on the way home. Found some discada and carne asada preparada. Added some Guatemalan frijoles negros to the mix.
Discada:
Carne Asada:
Frijoles Negros:
Friday Night, I grabbed some marinated chicken kebabs, added some tatziki, olives, local feta cheese, dolmas, and baked some prefab spanakopita for a killer Greek/Mediterranean dinner.
Only have shot of chicken on the grill:
Last night, neighbor stopped by asking if I'd turn her pork shoulder roast into Lexington, NC-style barbecue. Of course! They've been ridiculously kind and helpful as we moved into the neighborhood, and are adored by my daughter.
This morning started right - sunrise and hot air balloons over ABQ.
Shoulder is resting in a warm oven. I'll chop and dress with some rub, ACV, and hot sauce in 2-3 hours so that it's hot and ready when the neighbors get home and want to eat dinner.
Meanwhile, I decided to try a 3-pack of St Louis Ribs from Costco. 2 racks are wrapped up and back in the freezer for future cooks.
Hit this one with an unknown Green Chile Rub and a Peach Rub that comes highly recommended by IAmMadMan. Apple Sauce on standby for the wrap.
We'll see what else happens. Potentially, some ABTs and a green chile rubbed fatty.
Wednesday, CINCHOUSE asked for Larb Moo: (Recipe Link from previous post)
![kfzQCgVl.jpg](https://i.imgur.com/kfzQCgVl.jpg)
Thursday, I needed Mexican, so I stopped by El Super on the way home. Found some discada and carne asada preparada. Added some Guatemalan frijoles negros to the mix.
Discada:
![BgP8fkvl.jpg](https://i.imgur.com/BgP8fkvl.jpg)
Carne Asada:
![FdE7F6dl.jpg](https://i.imgur.com/FdE7F6dl.jpg)
Frijoles Negros:
![nUKoH6Dl.jpg](https://i.imgur.com/nUKoH6Dl.jpg)
![iKv2Y5ll.jpg](https://i.imgur.com/iKv2Y5ll.jpg)
Friday Night, I grabbed some marinated chicken kebabs, added some tatziki, olives, local feta cheese, dolmas, and baked some prefab spanakopita for a killer Greek/Mediterranean dinner.
Only have shot of chicken on the grill:
![bxc7ExWl.jpg](https://i.imgur.com/bxc7ExWl.jpg)
Last night, neighbor stopped by asking if I'd turn her pork shoulder roast into Lexington, NC-style barbecue. Of course! They've been ridiculously kind and helpful as we moved into the neighborhood, and are adored by my daughter.
This morning started right - sunrise and hot air balloons over ABQ.
![5Me2Bh7l.jpg](https://i.imgur.com/5Me2Bh7l.jpg)
![jvmcCmfl.jpg](https://i.imgur.com/jvmcCmfl.jpg)
![pPVwMyXl.jpg](https://i.imgur.com/pPVwMyXl.jpg)
![ocdid9zl.jpg](https://i.imgur.com/ocdid9zl.jpg)
![Q0TNfZ1l.jpg](https://i.imgur.com/Q0TNfZ1l.jpg)
Shoulder is resting in a warm oven. I'll chop and dress with some rub, ACV, and hot sauce in 2-3 hours so that it's hot and ready when the neighbors get home and want to eat dinner.
Meanwhile, I decided to try a 3-pack of St Louis Ribs from Costco. 2 racks are wrapped up and back in the freezer for future cooks.
Hit this one with an unknown Green Chile Rub and a Peach Rub that comes highly recommended by IAmMadMan. Apple Sauce on standby for the wrap.
![GalRoUtl.jpg](https://i.imgur.com/GalRoUtl.jpg)
![ehMSGkjl.jpg](https://i.imgur.com/ehMSGkjl.jpg)
We'll see what else happens. Potentially, some ABTs and a green chile rubbed fatty.