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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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