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And How do YOU Light the BBQ?

I just pull out the control rods until the core stabilizes at 1,400 degrees kelvin.
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Wife brought home 1-1/2 inch thick steaks. Going to grill them tonight on a kamado grill, using a chimney with newspaper to light lump charcoal.
 
I hope, but know you're being sarcastic. I just use a charcoal chimney and some paper wads, been doing that for I don't know how long? Haven't used starter fluid since I started that.
Yep me too! Using an accelerator to get your fire started produces toxic carcinogens in your food which can FU up after prolonged usage. Best way is the chimney or the electric wand...cr8crshr/Bill:usflag::usflag::usflag:
 
Since we are talking about beers too, today my wife feel more mexican than usual, the real mexican food is vast in it's flavors, texture, and regions, the food from the south of Mexico is unique in some ways, the wife order stuff from oaxaca, this include chapulines ( locusts) tasajo, a very thin steak, mezcal, and this purple giant tortillas, first of all taco de
guacamole with chapulines
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The little black glass contain mezcal, i drink it with orange, yes i buy a six pack of Pacífico beer :poke: @Sahara
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And then with the ingredients recently purchased my wife made this dish, it's call tlayuda kinda a version of a mexican pizza
IMG_20210313_150121.jpg

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Yes taste delicious and the mezcal and beer kinda hit me :D
 
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You’re gonna make me cry, Leon. I can’t wait to get back.
Funny that you mentioned ordering food...
Our church pastors wife is from northwest Mexico, she’s been in Canada for a couple of years now. Just before covid hit she was feeling very homesick, so I bought her mom a return plane ticket to come and visit. Once covid hit it took a bit of doing to bring a foreign national in, but her mom finally got here a few months ago. Just in time for our winter.
Anyway, to make a bit of side cash they have a small food business going. They limit themselves to twenty five customers, and twice a week they cook authentic Mexican meals. Every time is something different, and you never know what it will be. I got smart; as soon as I heard about it I told them count us in for every time, and just make the food and give me a bill whenever you want to get paid. It was very smart to do, because they are sold out every time. In just over an hour I have to go pick up tonight’s meal. I can’t wait.
I also can’t wait to get back to your beautiful, happy country. This, for now is the next best thing.
Chika is still thriving here. You can tell that she’s from coastal Mexico. If I’m cutting up deer or elk meat she won’t eat it, but if I give her a piece of fish she loves it. Sometimes I’ll boil up a fish head for her to make a broth and she really likes that. Definitely she is a great addition to our family. I genuinely think that god intended us to find each other because she was too good to waste. She still cheeps away at me in cat Spanish. I’m not sure what she’s saying to me but she’s always telling me something. Best cat ever.
 
View attachment 1083326 You’re gonna make me cry, Leon. I can’t wait to get back.
Funny that you mentioned ordering food...
Our church pastors wife is from northwest Mexico, she’s been in Canada for a couple of years now. Just before covid hit she was feeling very homesick, so I bought her mom a return plane ticket to come and visit. Once covid hit it took a bit of doing to bring a foreign national in, but her mom finally got here a few months ago. Just in time for our winter.
Anyway, to make a bit of side cash they have a small food business going. They limit themselves to twenty five customers, and twice a week they cook authentic Mexican meals. Every time is something different, and you never know what it will be. I got smart; as soon as I heard about it I told them count us in for every time, and just make the food and give me a bill whenever you want to get paid. It was very smart to do, because they are sold out every time. In just over an hour I have to go pick up tonight’s meal. I can’t wait.
I also can’t wait to get back to your beautiful, happy country. This, for now is the next best thing.
Chika is still thriving here. You can tell that she’s from coastal Mexico. If I’m cutting up deer or elk meat she won’t eat it, but if I give her a piece of fish she loves it. Sometimes I’ll boil up a fish head for her to make a broth and she really likes that. Definitely she is a great addition to our family. I genuinely think that god intended us to find each other because she was too good to waste. She still cheeps away at me in cat Spanish. I’m not sure what she’s saying to me but she’s always telling me something. Best cat ever.
My proposal still stand Garth, the house in zihutanejo is waiting for your family and you this next winter that cat is fatter and fatter on every pic, just like me :lol:
 
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We hope to be able to take you up on your offer in the fall, Leon. I can’t wait for life to return to some sort of normal.
Chika is kind of funny; she’s definitely gained weight and fur, but she is solid like a rock. All muscle. She is always happy, that cat. Her and the other girls fight quite often, but she is never angry. They are, but not her.
 
Her food looked just like that. I had to take her aside and explain that I may be a white Canadian, but I can take the heat. So she gave me different sauce...


Damm !!! That was quite a meal :lol::thumbsup:
For you people Spanish impaired
In the order mentioned above:
Carne Asada
View attachment 1083483

Tacos
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Empanadas
View attachment 1083485
Sopes
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Tacos Dorados
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Tamales
View attachment 1083488 View attachment 1083486
 
Tank on, valves on, step back and push igniter with a broom handle. Open lid, see if I got the squirrel...
:rofl:
Yeah, we have the usual big arse gas grille and a black Weber kettle rascal, too.
I like using Hickory for the smoke - it's sort of a thing in this neck of the woods,
followed by applewood sometimes.
 
No offense, but that looks like a pizza that's been left in the basement for 2 years.


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No offense, but that looks like a pizza that's been left in the basement for 2 years.


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Non taken, is not a pizza, is a dish from the state of Oaxaca, Mexico, call tlayuda( tla- u-da), yes may loot like a pizza but instead the base is a large tortilla with a base of beans and cecina (a very thin beef jerky) and longaniza ( a type of spanish chorizo) oaxaca cheese, with salsa and guacamole, made in a oven heated with wood, may not look good but taste delicious is a small dish the pic made it look bigger, have it with mezcal.
 
Better you eat that than me.

:thumbsup:
Do you? Am always open to eat different dishes, taste really good, i understand, different cultures different dishes , Mexico have a a unique cuisine, not only tacos or tamales, today is mole oaxaqueño, a salsa made with chocolate and several seeds, also delicious, you should try different foods one day Mark, just for fun.:thumbsup:
 
Do you? Am always open to eat different dishes, taste really good, i understand, different cultures different dishes , Mexico have a a unique cuisine, not only tacos or tamales, today is mole oaxaqueño, a salsa made with chocolate and several seeds, also delicious, you should try different foods one day Mark, just for fun.:thumbsup:


No offense, but other than tacos, I'm just not a fan of Mexican food.
 
Hey, when it comes to real Mexican food, whatever you guys don’t eat just put in a doggy bag and give it to me.
Chorizo with eggs? Hell yeah! Oaxaca cheese? I’m in.
When I’m in Mexico we eat different food from street vendors every day. Love it. One of these nights they will find my dead body beside a churro stand because I ate so many that I exploded.
Next best? East Indian. Wife and I are getting good enough at making it that we could turn pro. Daughter makes nan bread that is the equal of the stuff from the amazing Pakistani restaurant across the street from her place. Life is too short to not experience great food.
 
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