![]() ![]() The night prior, salt or rub your ribs however you wish. I resisted this technique when I first learned of it, but after trying it the last couple of times, I can now attest that it makes a notable difference. Green bean pineapple and sweet onion salad.Spicy Cucumber and thai chili sunomono.Mexican pickled carrots, onion and jalapeño.Al Pastor smoked pork belly mini soft tacos.This Mexican-fusion feast had plenty of spice and tons of flavour.įor Al Pastor Sauce on it’s own, click here! The full feast looked like this! I knew they were a huge hit stuffed with Mexican-style red cabbage/pineapple slaw, topped with pico de gallo and “salsa al pastor”…which I expressly leave in quotations, due to the number of substitutions (no achiote, no pilonchillo) Substitutions for the winĪs smaller/start-up bloggers, I’m sure have all found great substitutions from the big players and fittingly enough, I found a great achiote substitutions from the queen of the kitchen, Rachael Ray, which turned out amazing. The pineapple was a highlight in several of the dishes and the mini-tortillas were a huge part of rounding out the “intake method”. When I picked up an impulse pineapple, the deal was as good as done. I was inspired when, walking through the bakery, I found some mini-tortillas. This was the first time I tried smoking chicken quarters, which I blackened (I have done many chicken thighs before, but usually trend against bone-in, even though I know you get juicier meat with bone…but, I digress) The Mexican inspiration I’ve done tons of pork belly in char sui for ramen and once for bao tacos and I’ve done tons of ribs in gochujang or maple soy sauce (similar to teriyaki), so I figured it was a time to stray away from my typical “Asian-fusion” style BBQ.
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