Let me get this out first...
The Recteq 1250 is an absolute chicken machine, set it on 375° lay your chicken down and come back in an hour to an hour and a half to check the IT.
It's freaking goof proof, unless you just forget you had something cooking or pass out drunk.
So glad I chose this machine.
Now on with the show!
TACOS!
TACOS!
TACOS!
Tacos were on the dinner menu tonight, and man did they turn out nice.
A fifteen (15) hour marinade meant these were so tasty, tender and juicy, mmmmmmmm!
Add in a dusting of my Fajita spice about halfway through and this pollo was bueno loco.
Served with my Arroz Mexicana, grilled onions, bell peppers and Serrano chiles.
Diners choice of hot corn or flour torttillas off the griddle, and all the must have condiments, salsa, crumbled queso fresco, cilantro and lime wedges.
Another tray of thighs and the bottom rack would be full.
Like I said, 375° and come back when the smell is telling you to check the IT.
Mmmm, fajita fixins on the griddle.
My recipe for Mexican rice is da'bomb, go figure I learned it from a Mexican mamacita.
www.smokingmeatforums.com
The Spread
The Finale
C'ya mi amigos!
The Recteq 1250 is an absolute chicken machine, set it on 375° lay your chicken down and come back in an hour to an hour and a half to check the IT.
It's freaking goof proof, unless you just forget you had something cooking or pass out drunk.
So glad I chose this machine.
Now on with the show!
TACOS!
TACOS!
TACOS!
Tacos were on the dinner menu tonight, and man did they turn out nice.
A fifteen (15) hour marinade meant these were so tasty, tender and juicy, mmmmmmmm!
Add in a dusting of my Fajita spice about halfway through and this pollo was bueno loco.
Served with my Arroz Mexicana, grilled onions, bell peppers and Serrano chiles.
Diners choice of hot corn or flour torttillas off the griddle, and all the must have condiments, salsa, crumbled queso fresco, cilantro and lime wedges.
Another tray of thighs and the bottom rack would be full.
Like I said, 375° and come back when the smell is telling you to check the IT.
Mmmm, fajita fixins on the griddle.
My recipe for Mexican rice is da'bomb, go figure I learned it from a Mexican mamacita.
Arroz Mexicana, This is the Classic Mexican Rice
I know a lot of people that have looked for and had a hard time finding a good Mexican Rice recipe. The stuff you get in your average Mexican restaurant is usually sub-par, dry and flavorless It's made many hours, if not days before, and made from a commercial mix. Well here is one straight...
www.smokingmeatforums.com
The Spread
The Finale
C'ya mi amigos!
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