Great night to grill!

[WildBill]

I've never cooked it, either, but there is a little Mexican place around the corner from the house that serves it. I hadn't had it since I was a child, but I always get at least one goat taco when my wife and I go there for dinner.

Once I went to Monterrey, Mexico on a business trip. One of the locals took us to dinner where they served their traditional goat dish - cabrito. It was some of the best Mexican food I have ever eaten.

[74novaman]

74novaman, we're all coming over for dinner tonight. You might wanna get out the extra chairs.

Well, anyone from the CHLforum would absolutely have a standing invitation to come over, eat and talk guns.

And I'll put up some more pictures tonight I think. Using some of my left over taco meat from the mexican pizza and doing soft tacos with grilled bell peppers.

[74novaman]

I'm torn on Jerk rub. I like it on some things, but not on others. Weird, I know, but that's how I roll.

Not really. I like it mostly on pork and chicken. Beef and seafood not so much. A real surprise is lamb. Grilled lamb chops seasoned with jerk are outstanding.

Jerk seasoning was MADE for chicken skewers. On anything else, not as big a fan.

[74novaman]

Some more grilling from last week:
Grilled bell peppers topped with jalapeno slices and mozzarella cheese:

Made a great side to soft tacos topped with homemade guacamole:


and Hatian voodoo sticks (grilled as a kabob, but I got lazy and served it on a bed of rice)


One more fun thing: We bought our house almost a year ago this month. Looking at old pictures, I'm kind of proud of the progress we've made in our backyard.
How it looked when we bought the house:

When we moved in:

And now, a year later:


We are loving having our own place, getting to grill and enjoy the back yard, and are very thankful for what we have!

[WildBill]

Some more grilling from last week:
Grilled bell peppers topped with jalapeno slices and mozzarella cheese:

Another good post. Here is my latest "tip" about one of my favorite condiments. Tiger Sauce - it's very sweet and a little bit spicy. It's good on beef and chicken. I'm going to have some with my ribeye tonight.

[74novaman]

Well its not technically grilling...but if you've never done your own baby back ribs...its super easy and totally worth it. I made enchilada slow roasted baby back ribs last week and they were amazing.

[pbwalker]

Well its not technically grilling...but if you've never done your own baby back ribs...its super easy and totally worth it. I made enchilada slow roasted baby back ribs last week and they were amazing.

How did you do the ribs? Did you go with the 3-2-1 method? That always seems to work best for me...

[74novaman]

How did you do the ribs? Did you go with the 3-2-1 method? That always seems to work best for me...

i don't know what the 3-2-1 method is, so I guess I probably didn't. I put the rub on it, roasted it at 250 for 2 hours, then put on sauce and broiled until the sauce bubbled. Turned out pretty well.

[WildBill]

Based on another thread, I searched for armadillo eggs. A couple years ago I had some that a neighbor made, but she didn't call them armadillo eggs. She made hers with cream cheese.

I haven't made them myself, but if you like some heat they sound very good.

http://doubledanger.com/perfect-bbq-tip ... dillo-eggs" onclick="window.open(this.href);return false;

[pbwalker]

How did you do the ribs? Did you go with the 3-2-1 method? That always seems to work best for me...

i don't know what the 3-2-1 method is, so I guess I probably didn't. I put the rub on it, roasted it at 250 for 2 hours, then put on sauce and broiled until the sauce bubbled. Turned out pretty well.

3 hours in smoke @ 225
2 hours in foil (I also add a little bit of apple juice) @ 225
1 hour (or until ribs reach the right temp) uncovered @ 225

Definitely not a school night dinner, but the ribs are fall-off-the-bone awesome. I usually use a dry rub and no sauce, unless it's a vinegar heavy mop.

[Jasonw560]

Based on another thread, I searched for armadillo eggs. A couple years ago I had some that a neighbor made, but she didn't call them armadillo eggs. She made hers with cream cheese.

I haven't made them myself, but if you like some heat they sound very good.

http://doubledanger.com/perfect-bbq-tip ... dillo-eggs" onclick="window.open(this.href);return false;

I love armadillo eggs. Stuffed jalapenos with cream cheese, wrapped in bacon.
I usually smoke my ribs about 5 hours or so. At about 200-225. I have a Brinkmann smoker that works well.

When I grill fajitas, I usually do so with red and yellow peppers. Sautee (or grill) them with some 1015s, and wrap them with the fajitas in homemade tortillas.

[74novaman]

Based on another thread, I searched for armadillo eggs. A couple years ago I had some that a neighbor made, but she didn't call them armadillo eggs. She made hers with cream cheese.

I haven't made them myself, but if you like some heat they sound very good.

http://doubledanger.com/perfect-bbq-tip ... dillo-eggs" onclick="window.open(this.href);return false;

I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.




recipe here: http://www.bbqaddicts.com/blog/recipes/ ... alo-thugs/

I love bacon wrapped stuff jalapenos! But I wear my shooting glasses when I'm hollowing them out. A rather nasty incident with flying jalapeno juice directly in my eye taught me to always use eye protection....even in the kitchen.

[WildBill]

I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.

Very appetizing name.

[74novaman]

I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.

Very appetizing name.

they were good though!!! I made 2 trays of them...they lasted until halfway through the first quarter.

[Jasonw560]

I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.

Very appetizing name.

I don't care what they're called. Those look wonderful!! I might have to try them sometime.