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I made ajiaco (chicken and potato soup, signature dish of Bogota) and all the condiments that go with it for a Colombian friend from work. He's out for 6-8 weeks after having a tumor removed from his liver. I figured maybe he could use some Colombian comfort food. I had to special order the herbs and other stuff to make it authentic. My SIL is Colombian and she gave me some advice on the recipe, which was a big help because I've never had the stuff before. He got back to me today and told me it was his favorite dish from home and thanked me for thinking of him. I told him I was just hoping I didn't screw it up too bad, lol. He said I did a pretty good job for a gringo. :smt082
 

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Sunday dinner with the family.

Fried smothered pork chops, mashed potatoes and gravy, mexi-corn, mac & cheese.




 

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....easy, peasy!!

from frozen.....390* 7 min.
pull em out, they are now thawed enough to season. I used "Buck Seasoning", local SPG, and my own blend of habanero/cayenne/Portuguese something or other. Do both sides.
I then flipped up the side that was down, went another 8 min @ 390*
Flip em 1 more time, let em go 15 min @ 390*

...just all done with trying different hybrid attempts at making truly crisp wings on the grill.
One thing I may change up is, smoking them during the thaw cycle.
Who am I kidding....I'll probably flop them in sauce the next time (after the above) and chargrill them......all in the quest for that perfect wing.....lol
 

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Grill needs to be really hot. Gas grill works better for this than my charcoal grill.

I cold smoke for 1 hour before grilling. If the grill is hot enough they're done in 15-20 depending on how thick the drummies are. I usually pull the wings a few min before the drummies. But they come out really crispy.
 

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Grill probably isn't hot enough if they're not coming out crispy.

oooook.....re-visited the weber kettle. At 400* on the indirect side, cooked/flipped until a nice golden brown. Tossed them in sauce, returned to direct side, over the coals. Got a nice char-grill on them. While they were fine and semi-crisp, they don't hold a candle to the crispness of air-fried.
 

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They aren't the cheapest but quality wise/customer service wise they're top notch.
If I ask them to prep something/do something for me it's done with no extra charge.
There shit is fresh as fresh can be.

It's about a 7 minute drive from atco.
I went to Bringhurst today and ordered meat. I am making Horseradish encrusted beef tenderloin for Christmas.
Order 2 trimmed tenderloins and a holiday pack of meats (for New years day)
First time I was there and gotta say I was truly impressed. Its a bit of ride for me but I will definitely be returning.
On a sad note though.... their brisket price per pound is absolutely rifuckindiculous. They're outta their mind.
Can buy Wagyu brisket for cheaper.
 

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Smoked pork butt. NC style pulled pork. Don't have a pic of it pulled or shredded. Will get one next time. Got the flavor and smoke down pretty well working on texture now. This one is about 9 lbs. and went for 12 hours @ 250. No wrap, just mop.
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