Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[KCUnited]

Originally Posted by Buehler445

Share your journey. I love Mexican food, and cook it a shitload.

Definitely. Feel like Chicago might be top 5 in Mexican population and likely higher in overall Hispanic population than PHX so I’ll be trying to tap more into the SW US take on things than what I’ve been exposed to in the Midwest.

One obvious space is green chilies and the flour tortilla of northern Mexico (which if I recall we’re on the same page with).

[Stryker]

We actually had fajita steak po-boys tonight. Grill bell pepper and white onion. Then add fajita steak. Simmer and serve on New Orleans French bread. Cover with provolone cheese and broil until cheese is melted. Serve.

[lewdog]

Originally Posted by KCUnited

Definitely. Feel like Chicago might be top 5 in Mexican population and likely higher in overall Hispanic population than PHX so I’ll be trying to tap more into the SW US take on things than what I’ve been exposed to in the Midwest.

One obvious space is green chilies and the flour tortilla of northern Mexico (which if I recall we’re on the same page with).

You'll make the southwest proud.

I feel like a gringo because I prefer flour tortillas and that doesn't seem to be the standard for soft tacos.

[KCUnited]

Originally Posted by lewdog

You'll make the southwest proud.

I feel like a gringo because I prefer flour tortillas and that doesn't seem to be the standard for soft tacos.

Flour tortillas shit all over the best corn tortillas. They’re flour, salt, water and fat. Perfection.

I think of it as similar to regional differences like molasses vs vinegar based bbq sauce in the US. Both are good, one is just preferred based most likely on where you’re from and what you’ve been exposed to. Half of MX prefers flour over corn.

[In58men]

Originally Posted by Buehler445

Nice. You partially freeze it and slice it thin?

I'm not sure I could bring myself to use a good ass ribeye for that. I'd have probably bucked it down to sirloins or something.

It only cost $13 at Walmart, but it was a legit USDA cut.

Yeah partially frozen then I sliced it.

[Pepe Silvia]

I had a pork burrito.

[threebag]

Bacon Lettuce tomato x 2

Warming up for homegrown tomatoes, can’t wait

[Buehler445]

Originally Posted by KCUnited

Definitely. Feel like Chicago might be top 5 in Mexican population and likely higher in overall Hispanic population than PHX so I’ll be trying to tap more into the SW US take on things than what I’ve been exposed to in the Midwest.

One obvious space is green chilies and the flour tortilla of northern Mexico (which if I recall we’re on the same page with).

Definitely.

There is a giant (per capita - obviously in my part of the world) Latino population and a lot of variability even in the authentic stuff.

But the gal running the grocery store that I've talked about is bar none the best I've ever had.

But there is a lot of good stuff out there, even some of the less authentic stuff.

[Buehler445]

Originally Posted by KCUnited

Flour tortillas shit all over the best corn tortillas. They’re flour, salt, water and fat. Perfection.

I think of it as similar to regional differences like molasses vs vinegar based bbq sauce in the US. Both are good, one is just preferred based most likely on where you’re from and what you’ve been exposed to. Half of MX prefers flour over corn.

Yeah, I'm a flour guy other than this outfit in Garden that is through the roof.

So I am cleaning up carbs in my diet. This is hard on mexican food, but I managed to find these which saved Mexican food for me. They're not as good as good ones, but they're good enough to eat, not like that Keto bread shit.



What I've been doing is pounding out a chicken breast, throw this Grande Gringo shit on there, chop up an onion radially, oil, salt and ****load of pepper. Put a pan on the top rack and get the sheet as close to the element as possible and stick it on broil. Takes like 7-8 minutes, onions are done chicken is done, cheese and salsa and it's quick and good. Not great, but really good. And pretty healthy.



This is the salsa I make. I ****ing love it. Can't get enough. (sans cilantro. Stupid genes)

[GloryDayz]

Originally Posted by In58men

Philly cheesesteaks on the Blackstone.






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OUTSTANDING!

[threebag]

Originally Posted by Buehler445

Yeah, I'm a flour guy other than this outfit in Garden that is through the roof.

So I am cleaning up carbs in my diet. This is hard on mexican food, but I managed to find these which saved Mexican food for me. They're not as good as good ones, but they're good enough to eat, not like that Keto bread shit.



What I've been doing is pounding out a chicken breast, throw this Grande Gringo shit on there, chop up an onion radially, oil, salt and ****load of pepper. Put a pan on the top rack and get the sheet as close to the element as possible and stick it on broil. Takes like 7-8 minutes, onions are done chicken is done, cheese and salsa and it's quick and good. Not great, but really good. And pretty healthy.



This is the salsa I make. I ****ing love it. Can't get enough. (sans cilantro. Stupid genes)

Those carb balance tortillas aren’t bad if you season them while you warm them on a cast griddle. I use a little lard and a variety pepper blend I made up.

[KCUnited]

Yep I use the Mission carb balance tortillas for most everything unless its something special I'm making.

[scho63]

Looks great and much better when you don't burn the house down. I'm guessing that grill is far away from the inside of your place.

Originally Posted by In58men

Philly cheesesteaks on the Blackstone.






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[ptlyon]

I gotta shit just looking at that picture

[Rasputin]

Grilled Chicken with cheesy middle and grilled red bell peppers






first time grilling this year IDK what's wrong with me but I grill every week usually but trying get my Mojo back.