Sweet chili sauce might be my all-time favorite condiment, and brisket is definitely in my top 3 favorite meats. So, a thought stuck me the other day, out of the blue, Hey, those two would be awesome together! And thus, this recipe was born.
Just got this email from Scott…
“Thanks for taking the time to read this! I have a quick question: We are roasting a 70 lb pig in a La Caja China Roaster.
My partners mother-in-law is Cuban and tells us that there is an old Puerto Rican recipe that calls for REMOVING the skin from the pig prior to roasting, then seasoning the meat, and placing the pig back “into” the now separate skin, then roasting as usual.
Now I am not a fan of this, but I figured I would ask if this is something you would suggest? I mean, might it dry out the meat?
Thanks – Scott”
Celebrate summer with my friends at Sears and win great prizes for dad!
Here’s a chance to win a Kenmore, a Hamilton Beach grill, grill accessories, or the Grand Prize, a trip for four to a professional baseball game of your choice PLUS a new grill!
Enter now, and be sure to share this post!
Originally posted on May 30, 2012 by PN Ombudsman
Ty Pennington will join grilling and outdoor living authority Sears to heat up one of Chicagoland’s most beloved summer events, Ribfest, on June 30. From noon to 6PM, Ribfest attendees can experience demonstrations by Sears grilling experts, get a photo with Pennington, have a chance to get their grill on, and enter to win a grill and other great prizes.
I like to read about food.
Not just cookbooks, though I can spend long hours on the couch perusing those as well, but books about food, food history, and food culture.
Books like The Belly of Paris by Emile Zola, and The Apprentice: My Life in the Kitchen by Jacques Pepin have changed the way I look at food, and the respect I have for it, and the process that get’s it to my table.
The Nasty Bits by Anthony Bourdain (regardless of what I think of Tony, personally, it’s a fantastic book) and The Whole Beast, by Fergus Henderson, have sent me on a culinary adventure (usually flying solo, lol) far beyond the walls of sterilized, saran-wrapped “stuff marts” into a Wonka-esque world of offal wonderfulness.
Anyway, I like to read about food.
Anaheim peppers stuffed with a combination of hot (or sweet) Italian sausage (or chorizo, or even ground turkey), onions, and peppers, wrapped in bacon, smoked, then glazed with a honey butter barbecue sauce. Sticky sweet, spicy goodness…with a breath of fire.
If you’re not familiar with the BBQ Pinkie Clutch, you probably don’t eat a lot of good BBQ or Southern fried chicken. I’m sorry.
That makes me sad for you.
My family history being, as it is, from the South (“where the roots go deep and the branches don’t fork…”), I learned, at a young age, the correct techniques for eating a number of local delicacies with my bare hands, and the occasional garden tool. Having been transplanted to “the other coast” for many a’year now, I sometimes find that a few of those lessons have stuck with me.
¡Que aproveche amigos!
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Cinco de Mayo is the kind of holiday that outdoor cooks live for. Grilled meat, fresh tortillas, hot sauces and salsas, and plenty of Cerveza Fria!
Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on May 5 (duh). It’s celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Dia de la Batalla de Puebla (English: The Day of the Battle of Puebla).The date is observed observed to commemorate the Mexican army’s unlikely victory over French forces at the Battle of Puebla on May 5, 1862. Contrary to widespread popular belief, Cinco de Mayo is not Mexico’s Independence Day—the most important national patriotic holiday in Mexico—which is actually celebrated on September 16.
Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago and Houston.
Here’s what dinner’s gonna look like at my house, this year…
Carne Asada is a Mexican recipe for marinated, grilled beef served in in tortillas. This is not your run of the mill taco. This is a flavorful and delicious meal that is great for any occasion, and, for my money, skirt steak is one of the best cuts of meat you can ever toss on the grill!
Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 42 minutes
Yield: Serves 6 to 8