What's cookin' boys?
- Thread starter RCW
- Start date
RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
little breakfast, got the pork shoulder on the pit, time to play around on the bota!
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RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
True.
Closest I can come in upstate New York in February.
Called that fajitas since our twin daughters were young 30 years ago. Knew what “real” fajitas were.
Had to call it something….
While she very much knows what a real fajita is, our daughter in Santa Cruz, CA reminisced on that same picture, and said she’s never had better…..
Trust me, this Dad took it as a great compliment, with or without a pan….
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That's awesome!True.
Closest I can come in upstate New York in February.
Called that fajitas since our twin daughters were young 30 years ago. Knew what “real” fajitas were.
Had to call it something….
While she very much knows what a real fajita is, our daughter in Santa Cruz, CA reminisced on that same picture, and said she’s never had better…..
Trust me, this Dad took it as a great compliment, with or without a pan….
I'm located less 3 hours from the border, there is no shortage of Mexican food restaurants/trailers/bakeries etc.
True authentic food to the TexMex.
When we travel, we NEVER eat Mexican food out of Texas, it's been that bad.
Mixed veggies and turkey sausage for dinner tonight 
veggies change each time I make it depending on what we have on hand.
veggies change each time I make it depending on what we have on hand.
johnjk
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B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
After yesterday’s 2.8” of rain, bright and sunny today. I’ve got a goat leg that has been marinading for a few days in salt pepper olive oil red wine garlic and fresh rosemary along with a couple beef tongues cooked yesterday in the instapot and now on to the smoker for some additional flavor. All are going to an internal temp of 130. The goat will get pulled at 130 and then I will let the smoker go to 500 with a direct flame and sear the outside. The tongues get pulled and sliced after resting for street tacos. No crisping needed.
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RCW
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BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
John - -
Several times I've remarked about your great skills with a smoker.
This time, you have to get 5 Stars for the Unique Menu Award!!
I've had tongue a few times. Never cooked it, if I remember right.
When young, took care of neighbor's milk goats when they were away. We always used the milk at home. Can still smell that "lamb/goat" flavor.
Years later, opened an oven at work, and that smell hit me. My co-worker, Francois, was doing leg of lamb for a dinner special. As much as I tried, couldn't get it past my nose......
johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
Thanks RCW. I like to play around. The marinade really gets rid of that flavor you get with goat and lamb and leaves it clean and almost beefy. As for the tongue, I never had it until I had someone offer me on from a cow they had butchered. I now have several in the freezer. Dice it up and serve with some fresh salsa, a cucumber slice and some fresh squeezed lime on a soft corn tortilla. Man it doesn’t get much better.John - -
Several times I've remarked about your great skills with a smoker.
This time, you have to get 5 Stars for the Unique Menu Award!!
I've had tongue a few times. Never cooked it, if I remember right.
When young, took care of neighbor's milk goats when they were away. We always used the milk at home. Can still smell that "lamb/goat" flavor.
Years later, opened an oven at work, and that smell hit me. My co-worker, Francois, was doing leg of lamb for a dinner special. As much as I tried, couldn't get it past my nose......
johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
And the leg is done ! Will let it rest for a good 20 min before carving
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johnjk
Well-known member
Lifetime Member
Equipment
B3200 w/loader, Woods RC5 brush hog, 4' box blade, tooth bar, B1700 MMM,
RCW
Well-known member
Lifetime Member
Equipment
BX2360, FEL, MMM, BX2750D snowblower. 1953 Minneapolis Moline ZAU
Wondered if marinade helped for the goat smell/flavor.
Red wine, garlic, and rosemary are a great combination to do that. I'd need at least few days.....
"They" say the olfactory (smell) memory is stronger than any other memory in people.
Typing this, I can still smell that goat milk and the lamb legs roasting....
I was a kid on a small dairy farm. Before everyone went to a bulk tank, my Dad and Grandfather both gathered milk cans from dairymen in our area.
I can still smell a newly-cleaned milkhouse, or washed hot and steaming milk cans coming off the conveyor outside the Creamery after we delivered cans from our route.
After that, we reversed course and delivered their cans back....everyday, year 'round...I recall just having sliced tongue. Was quite good as I recall. Tacos is a great idea.
