The acid in the citrus tenderizes the meat and the sugars make it crispy on the surface.
I just bought a Traegar and probably used it more last weekend than I used my other grill all last summer.
The only appliances we own that get more use than our Traeger is our coffee maker, washer and dryer.
Everybody needs a Traeger smoker/grill/wood fired oven.
Caveman easy. Load in whatever flavored pellets you like, set to smoke for 5 minutes and you are on your way. Smoke is 188 degrees and you can set your temp to anything between that and 450. I smoke brisket or pork shoulders overnight with no babysitting required or crank it up and cook burgers, steaks, chicken, whatever you want. We buy take and bake pizzas from Costco and toss them into a 450 degree Traeger. Absolutely kick ass wood smoke crust flavor. I'm telling you, if you are not a creative cooker this will make you one. If you are it will become your culinary playground.Been looking at Traegers to replace a Weber. School us!
that looks amazing!On the menu tonight...Tacos de Carne Asada!
Fresh guacamole, sopa de arroz (Spanish rice), coctel de camarron (Fresh shrimp cocktail w/tomatoes, avocado, onions, lime, cilantro), salsa and tortillas! View attachment 12639
I need to watch some videos to figure out the post-grilling chopping technique. I seem to remember taco trucks using a huge machete-like knife and a thick chopping board to cut it into small pieces.
I just bought a Traegar and probably used it more last weekend than I used my other grill all last summer.
Caveman easy. Load in whatever flavored pellets you like, set to smoke for 5 minutes and you are on your way. Smoke is 188 degrees and you can set your temp to anything between that and 450. I smoke brisket or pork shoulders overnight with no babysitting required or crank it up and cook burgers, steaks, chicken, whatever you want. We buy take and bake pizzas from Costco and toss them into a 450 degree Traeger. Absolutely kick ass wood smoke crust flavor. I'm telling you, if you are not a creative cooker this will make you one. If you are it will become your culinary playground.
Been looking at Traegers to replace a Weber. School us!
+1 for the Primo. Will do 225 for 48 hours on one load of charcoal for low and slow or 800-900 for searing. Great all around charcoal grill.We have a Primo ceramic grill
Tacos look great and I love ropa vieja...make it all the time with some arepas and black beans!Mahi Mahi tacos last night.
View attachment 12958
Watched "Chef" tonight so now I need cuban food. Thawing beef for Ropa Vieja now, it goes in the slow cooker at 8am tomorrow.
How do you do the broccoli slaw? I feel bad tossing out the stems most of the time and if I don't use it for a veggie roast I don't really have a use for them.Pulled chicken sliders, sweet taters and broccoli slaw.
The Ropa vieja was surprisingly easy, as long as it goes in early enough. Here's a recipe I used -> https://www.allrecipes.com/recipe/79301/cuban-ropa-vieja/Man you guys and your culinary skills are inspiring.