Re: [CH] burritos
T. Matthew Evans (tmattevans@yahoo.com)
Fri, 27 Feb 2004 08:43:04 -0800 (PST)
John --
Your indirect heat setup looks pretty sweet -- those chops look fantastic. Do
you just bring them up to 145-150 internal before pulling them off?
I think that the carmelized onions, smoked chiles, mashed potatoes, mojo,
cheese, and shrimp will make exceptional burritos. I'm anxious to hear how
they turn out.
I will send you my adobo and mojo recipes this weekend from home. Although you
don't really need a recipe for the mojo, you might be able to judge quantities
a little better if you have one.
Glad the relish and jelly are being put to good use. I actually cut the jelly
with some of the relish (if I'm looking for real hot stuff) or the vinegar that
it is packed in before I use it as a glaze so that it won't be too sweet -- a
little more barbecuey.
Matt
--- Love2Troll <Love2Troll@kc.rr.com> wrote:
> Thanks all for the great suggestions!
>
> The shrimp will be going into burritos. And knowing what kinds of cheese to
> use really helps. Will buy both the white cheddar and monterey jack the next
> time I go to town. I have lots of several kinds of garlic from a pod-head
> friend in VA. Picked a nice bunch of C. pubs yesterday & today so have
> plenty to work with.
>
> Matt,
>
> Yes, I would like your recipe for chipotles en adobe. And will definately do
> the mojo. I love anything olive oil/garlic and this sounds like something
> easy to do.
>
> It's going to be grilling chops day here. The wind has finally died down and
> the forecast is for 60°. Am planning to slow cook them for an hour or two
> with indirect heat. Will be using pecan wood pellets for initial flavor and
> do a final glaze with your Red Savina jelly after removing the pans and
> increasing the heat. Here is what my slow grilling setup looks like.
> http://www.fototime.com/9399B62A26FBCC8/standard.jpg
>
> JohnT
>
=====
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