Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Charcoal Grills => Topic started by: Pappymn on April 07, 2015, 06:57:44 PM
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Brined the rack of pork overnight. Made a paste of fresh rosemary, thyme, and olive oil. Rubbed all over the pork.
Put it on the Weber Performer at around 350 degrees. Pulled when the IT hit 140 degrees.
(http://tapatalk.imageshack.com/v2/15/04/07/e39925d8448f80f3205640c09a516caf.jpg)
I had Street Corn a couple of weeks ago for the first time when I was in San Diego. I really liked it. I found a couple of recipes.
Verdict : didn't taste right. Not sure where I went wrong.
(http://tapatalk.imageshack.com/v2/15/04/07/a21dba725d722b2b4dca956a62c31794.jpg)
This was a great meal. Pork was crazy moist.
(http://tapatalk.imageshack.com/v2/15/04/07/8edeefe0e6f36bd575c4be89348c3864.jpg)
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There's a lotta green happening on that plate. :D
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Delicious looking plate of food Pappy!
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The pork looks really tasty. I love corn and taters, too. Not sure about your "Street Corn", however.
Art
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That pork even looks moist 8) What is the deal with the street corn. Must have a latin twist to it I am thinkin since you discovered it so close to the border......
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Looks good to me Pappy, I like corn about any way!!! Don
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Huh?....In Texas..."street corn" is what is found after they have moved cattle across a road.....scary Pappy....scary..... ;D ??? ::) 8) :D
Nonetheless - It looks great!
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Nice looking meal, Pappy. Not sure why you didn't like the corn - plate sure looks good up here in BP!
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Good looking meal.
Corn looks good to me, but hot sauce can make anything taste better or just make it so hot you can't actually taste what you are eating :P
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Corn looks fine. Ribs look awesome. So, on the Weber rather than the MAK? Howsa come?
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Corn looks fine. Ribs look awesome. So, on the Weber rather than the MAK? Howsa come?
Waiting for a nice day to change my igniter rod on my Mak.
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Great looking swine Pappy.
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I am sitting here eating a salad for lunch and looking at that - all of the sudden my salad just ain't that good anymore - that looks outstanding!
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Dayum ! ! ! !
Gotta find me one of the racks of pork! Never tries street corn, but I will if you put some on my plate.
BD
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That chop looks crazy good.
Was the street corn you had in San Diego the Mexican style?
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That chop looks crazy good.
Was the street corn you had in San Diego the Mexican style?
It was Tent. I had to use feta instead of catija cheese, as I couldn't find it. This may have been my problem with flavor
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Was the street corn you had in San Diego the Mexican style?
It was Tent. I had to use feta instead of catija cheese, as I couldn't find it. This may have been my problem with flavor
Aha... Feta is kinda, sorta close, but doesn't have that aged flavor. Next time try some Parmesan, because Cotija cheese is basically the same same as Parmesan.
Ironically, the reason I know that is the guy who owns the Mexican restaurant we frequent is from Cotija, Mexico where that cheese is made.
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Was the street corn you had in San Diego the Mexican style?
It was Tent. I had to use feta instead of catija cheese, as I couldn't find it. This may have been my problem with flavor
Aha... Feta is kinda, sorta close, but doesn't have that aged flavor. Next time try some Parmesan, because Cotija cheese is basically the same same as Parmesan.
Ironically, the reason I know that is the guy who owns the Mexican restaurant we frequent is from Cotija, Mexico where that cheese is made.
I actually found some today with the help of the Hispanic ladies at Trader Joes. They pointed me to a local grocery store that had it. I'm going to give it another try.
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And don't forget the chili powder and lime juice as condiments! ;)
When you get the street corn on the cob in Mexico, it is roasted, smeared with mayo as a glue, then covered in cotija, then dusted with chili powder and lime juice is squeezed on it. Lots of flavor happening!
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Anything made that way needs fresh lime juice - wakes it right up!