I slow smoked a pork roast yeasterday and shredded it today for pulled pork in the smoker with some smoked green habernero and Serrano peppers ground to a paste that was like a smoky hell in my mouth
On Sat, Mar 26, 2016 at 8:17 PM, Jaime Solorza <[email protected]> wrote: > Crisp cabbage is key > On Mar 26, 2016 6:49 PM, "Chuck McCown" <[email protected]> wrote: > >> No, cilantro, onion, red pepper, cabbage and crisp corn tortillas were >> added. Jalapenos were not offered but I would have added them. >> >> *From:* Jaime Solorza <[email protected]> >> *Sent:* Saturday, March 26, 2016 6:44 PM >> *To:* Animal Farm <[email protected]> >> *Subject:* Re: [AFMUG] OT Supper >> >> >> Did you add jalapenos? >> On Mar 26, 2016 6:42 PM, "Chuck McCown" <[email protected]> wrote: >> >>> It was excellent, but could have been better with more hominy. >>> >>> *From:* Jaime Solorza <[email protected]> >>> *Sent:* Saturday, March 26, 2016 6:39 PM >>> *To:* Animal Farm <[email protected]> >>> *Subject:* Re: [AFMUG] OT Supper >>> >>> >>> That looks good Chuck... >>> On Mar 26, 2016 6:22 PM, "Chuck McCown" <[email protected]> wrote: >>> >>>> Pozole at Red Iguana. >>>> >>> -- If you only see yourself as part of the team but you don't see your team as part of yourself you have already failed as part of the team.
