Thanks, TM.

Was there supposed to be an ingredient line for eggs after the corn?

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You know me like that.

Whoops, sorry about that! Yes, two large eggs. I corrected the recipe in my original post.

This really is a great dish. It's a little complicated, but the result is worth it. I tend to char, peel and chop the chiles a day ahead of time.

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Made paella on the charcoal Weber last night. Worked pretty well, but I have ideas for improvement.

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Reality is your friend, not your enemy. -- Seacrest

I’m making this now
It’s in the oven
I’m excited !

I made some pulled pork and have some collard greens going so I thought it would be good for the starchy side

Cool, how did everything turn out?

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mostly good but there were 2 things i wanted to ask you about

1) the pan called for seemed to be a bit big...the batter filled the entire pan and it cooked properly, it just seems like if you used a square pan you'd get more height to the finished product . As it was, when i cut it into slices it was pretty thin.

2) i'm going to fully confess here that i have little to no experience with serrano ham, so this very well could be on me. I was at Pete's in Bridgeview which is a huge store with a massive international selection and i had to ask the deli guy about it since i couldn't find it anywhere. He pulled out this giant ham from the back. I told him to slice it on the the thicker side since your recipe called for cubes, but when i got home it was still fairly thin slices which I diced up. In the finished product it was still chewy like jerky, and although very flavorful, was not a good textural fit with the creamy pudding. If i had gotten a thicker piece would it really have made a difference ? Or is it possible I purchased the wrong thing ? The sticker on the package did say Jamon serrano and it was not cheap.

Yeah that Pete's is like a small village.

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I made the mistake of going in there hungry once. Big mistake.

I bought things I couldn't pronounce and some of it sat in my freezer & fridge until I had to clean it out.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

If you make it in a 13 X 9 pan, it will be on the thin side. You can use an 8 x 8 casserole dish, cook it at about 300 degrees for approximately 60 minutes, and get the thicker portions you are looking for.

I'm not sure what to say about the Serrano Ham. I have never had problems with chewy slices. In the future, I would actually advise getting it sliced thinner. This should help you avoid any chewiness/toughness in the ham. I prefer the ham sliced thin rather than on the thick side as the instructions dictate.

I'm bummed that the recipe didn't turn out too well for you. As I said, everyone I've made this dish for loves it. Hopefully you will get a better result if you make it again.

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even with that said, i didn't think it turned out bad at all ! I mean i ate all of it

Lake Bluff Ribfest tomorrow. Wish me luck.

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Good luck!

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Reality is your friend, not your enemy. -- Seacrest

Was talking to another participant, his team took second last year. His team is basically pro or at least semi pro. They have a major sponsor...they've been going down to some giant event in memphis each year...World Championships or something...There setup cost $200k last time they went. Crazy shit.

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Memphis in May and it is the World's Largest BBQ competition, it is incredible and I strongly suggest it for anyone really into BBQ'ing.

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2018
#ExtendLafleur
10 More Wins

Imagine all that meat in one place.

That's it. These guys took a 4th place down there. They had trophies stacked on trophies on display yesterday.

Neither of us finished top 5 yesterday. We were pretty happy with how our ribs turned out. Learned some things.

The team that took first overall actually left early. They thought their own ribs sucked. Too salty and overcooked. So there's that.

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I tried a slow cooker recipe last weekend for Cuban Mojo pork shoulder. Mostly a few types of juices and spices. Curious if anyone has tried a Cuban-based pork recipe for a smoker? We just got the smoker accessories for our weber gas grill and wanted to try something with a Cuban flavoring.

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They placed 4th at Memphis in May, the premier barbecue competition in the U.S., but couldn't even crack the top 5 at the Lake Bluff Ribfest?

Wow. That must've been quite a gathering of cooking talent there this weekend.

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Looking for some advice here
Got a leg lamb
It's not boneless
Like 5-6 lb
I'd like to try and smoke it
Wondering what the best way to do that would be

Also the irony of the thread title is gone now

Can you smoke an eye of round roast ?

Hey Doc. Have you ever cold smoked salmon? If so, any tips? Thx

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“My god, what an !diot.”- JD Vance tweet on Trump
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I used to do them all the time. Most often draped in bacon.

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

I have not. Sorry.

But, if you get any tips, I'd be interested in giving it a shot.

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You know me like that.

This is a great thread

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There are only two examples of infinity: The universe and human stupidity and I'm not sure about the universe.

Prime Brisket is on sale at Standard Market for about $6.00/lb. Pretty good price.

I did my first brisket back in April....did another round of brisket on Father's Day. The price was literally doubled when i bout it for Father's Day, so yeah....that looks like a good price.

My last round of smoking brisket was very successful. Things I've learned along the way with Brisket and Ribs...
1) I love my Weber Smokey Mountain. I don't care how much more babysitting it requires being all manual....the results are worth it.
2) I've now done wraps at 165 degrees for using Butcher Paper, Aluminum Foil, and leaving bare.....I prefer bare, even though it adds time to finish the smoke
3) That 60-90 minutes at the end to just sit.....is incredibly important.
4) Starting the evening before and letting the smoke go overnight is not a big deal

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My HOA doesn't allow charcoal, presumably because the houses are way too close together. It's not clear if they disallow wood chips, but I think a small amount is ok. I picked up a Char-Grill four-burner propane unit (525 sq. inches), and it looks like it can be acceptable for indirect cooking for just myself (one benefit of not having friends is that I don't have to cook for them.) Turn the far left or fire right burner on, leave the other three off.

What kind of wood chips do you recommend for chicken thighs (bone-in/skin-in)? Char-Grill says you can toss their chips straight on the grill grate, but I've also seen cylindrical tubes. I also expect that anybody else's wood chips would work just as well.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

WTH kind of HOA disallows charcoal? You in a high rise condo?

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My last one did as well. Propane or natural gas only. Seems to be common around larger townhome communities, and even though my house is free standing, there are a bunch of townhome and the lot sizes are very small - think Berwyn bungalow lots, only shorter.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal