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Posted (edited)

Doing a couple thick-cut pork chops in about another 15 minutes.  Waiting for the salt-cure to finish up.

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Turned out most excellent.  :thumbup:

 

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Edited by 98Z5V
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Posted
3 minutes ago, washguy said:

Daaamn  We need our own TV show... F the guns....we need to turn 308degree.com into a cooking forum   :thumbup:   Wash

callin out da boss! thats a great name! rifles should be included though. how you gonna get that meat?. ?

Posted
39 minutes ago, sketch said:

callin out da boss! thats a great name! rifles should be included though. how you gonna get that meat?. ?

Sketch    We don't need no stinkin rifles  :laffs:   Wash

 

Posted
41 minutes ago, washguy said:

Sketch    We don't need no stinkin rifles  :laffs:   Wash

 

Strangely enough, his description sounds just like an ARMADILLO...  As a Texan, I'm sure you're familiar with THOSE BASTARDS.  Something about them makes them have a fucking magnetic attraction to your vehicle, and they LEAP UP right before impact, so they can cause as much damage as they can before they splatter, for their last time... 

There's alot of "wildlife" out there that I'm not very fond of, but I really hate those fuckers, too... 

Posted
8 minutes ago, sketch said:

fuuc now i know what dllo dust is ... ill pass ?

YOuon't wanna pass on this stuff, bro - besides, you can't. You'll have some whether you like it or not, and you'll LOVE it...   :laffs:

Posted
3 minutes ago, ARTrooper said:

Early this morning I had a car vs deer crash where a guy driving a taxidermy truck hit a deer. Ironic. 

Did you arm wrestle him for it? 

Posted

8qt oval crock pot.

Bottom layer, potatoes, diced.

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Next up is a fatass onion - chop it, dice it...

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Get that thing in the crock pot...

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Hit it with a layer of Dillo Dust...

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Toss that whole pork tenderloin in there (5 lb-er) and hit it with some Dillo Dust...

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Holy ShAT!  Did I find some BIGASS Poblano peppers - Poblanos are my favorite to crock-pot with.  Mild heat, but awesome when cooked in.  Poblanos and Anchos arethe same pepper - the Ancho is red, and a "matured" Poblano...  They rock.  The Ancho is alot hotter, too, as it matures...

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I'd normally use 4 Poblanos to do this, but with the size of these fuckers, I used 2.  They're the HULK of Poblanos!  

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Slice and toss your mushrooms on there... Hit them with some Dillo Dust when you fit them all in.  :thumbup:

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Toss in some Pepperocini peppers on top of that...

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It's COMPLETE, right there, BUT...  if you have some small tomatoes, toss them on there.  It's gonna make it a completely different flavor, as those little bastards cook down...

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Just SMOKE the whole top of it with some garlic powder...  the dry shiit, not wet, chopped...

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Cover, turn on high on the crock pot, see you in 7 hours...  Night night, baby...  falling apart in the morning...  :thumbup:

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Posted
17 hours ago, shepp said:

No for butt sex, yes the deer

Im not into butt sex with animals, even deer. lol

I was on duty, I can't just throw a dead deer in the back of my squad. lol. I did help another guy, with a little honda civic hatch back, put the deer in the back of his tiny car. lol. I'm sure the video is probably funny as hell.

Posted

Holy Crap  How many effin gals is your crock pot?   Daaamn...did you just plug it in? my lights dimmed over here   :laffs:  Wash

What about Hatch peppers...its Hatch time here...the  big fancy grocery has their Hatch festivities going on...their smoker and every recipe they sell is Hatch pepper stuff ...and not the Anaheim wannabe Hatch...the Mesilla Valley Hatch of course....oh crap I better get over there before they are gone  :banana: 

Posted
20 minutes ago, mrmackc said:

Heck-fire  guy,  even the DQ is having special burgers and tacos featuring Hatch peppers, here in the boonies.

Y’all must be buying everything they grow, haven’t seen even a mention of Hatch peppers  up here.   ?

Posted

hatch peppers are great in a slow cooker - that's an 8qt pot, right there, brother...  I've got a 5 and a 6, too - when I get it on assembly-line fashion...  ?:thumbup:

If you were to rank the Anaheim, Hatch, and Poblano in a heat range - that's the order they'd fall, Hatch is a little hotter than Anaheim, Poblano is a little hotter than Hatch. They're all pretty close.  These Poblanos I got were UGE, and they had a little more heat than normal. 

@DNP I forgot ONE pic in the process up there - layers are, bottom to top:

Diced potatoes (about 3 or 4 medium sized ones

Diced yellow onion, big one

The meat, sprinkle with Dillo Dust

THEN...  Onion soup mix, the dry stuff - dump the whole packet on top of the meat!  I left that pic out, but it's an important ingredient!  I took that pic above, then said "Hell no!" and pulled those Poblanos of there and hit the meat with the onion soup mix! 

Poblanos

Mushrooms

Pepperocini's

tiny tomatoes, if you want them.

Dry garlic powder on top, fire up the crock pot.

Sometimes, I'll toss in a whole green bell pepper, red bell pepper, yellow bell pepper to the mix, sliced in small strips.  :thumbup:

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