The: I'm broke and prefer to smoke but gotta eat on the cheap crock pot thread

That recipe is from grandma, born n raised in Greene County.

 

Sorry bruh. My bad.

 

Have you ever had al pastor?

 

You have to have the acid and the oil. Read any proper recipes and you’ll see that.

 

well atleast there isn't sugar in it haha

 

OMG no. My dad, born n raised on Long Island NY used to do that shit.

 

somebody else that has been active on this page likes sweet cornbread and thinks its a southern thing... (he also has a t4r not that there is any connection between the two just clarifying)

 

I put sugar in my cornbread this weekend but I'm from NV

 

Mine is similar, but it's 1 cup each of flour and Cornmeal, 3.5 tsp of baking powder, and adds 1/4 cup of sugar. Everything else is the same, though.

 

RIGH HEA

 

Nope.

I get some fruit in meat. Im just not a sweet meat person.

Like I rarely use BBQ sauce. Give me savory stuff.

 

@yota243
https://www.pinterest.com/pin/555209460305169226/

#justsayin

 

Not sweet at all. Occasionally in al pastor you'll pick up a hint of pineapple, but it is not a prevailing flavor.

In the above recipes with orange/lime juice, again.. no taste or very little in the finished product.

 

1 1/3 cups? Holy sweet bejesus...


Mine is my gram's recipe, and it originally called for 2/3 of a cup but I thought it was too sweet and gradually cut it back.

 

1/2 a cup of OJ and Lime juice doesn’t add a lot of sweetness to 9 pounds of meat. The citrus acid is there to counter the fat/oil and add a citrusy note to the dish.

Same theory behind most of the bbq sauces, except vinegar the the main acid used to tone down the fat.

 

This^^^

Except I used the fancy culinary term “citrusy note”

 

Just ran across this thread and was eye-balling some recipes... For your next crock pot of Italian Beef give this recipe a go:

-Roughly 3lb Chuck Roast
-1 envelope Zesty Italian dressing mix (I prefer Goods Seasons)
-8oz peppercini(sp?) peppers and about a shotglass of juice
-8oz Giardiniera drained (recommend using "Mild" and letting guest add Hot if they prefer)
-15oz can of beef broth

-optional but I like to add mushrooms also..because I like mushrooms...

After about 8 hours on low grab your BBQ tongs and just crush the meat up with them. Throw the mess on some hoagie rolls with provolone and enjoy...or get fancy and run them under a Pizzazz for a few minutes to melt the cheese.

 

Np. I'll keep it on the lowdown.

 

they misspelled cake

 

Funny cornbread story:

The recipe I posted is husbands grandmoms recipe (theys from Greene County now).

I’ve tried to make it, but for some reason I just can’t manage to make it like he or grandma did/does. So I ask him to make it when it’s called for.

Once, I called him at work, asked if he’ll make cornbread when he gets him, he agreed. I set to task of getting out all the ingredients so it was all ready. Flour. Cornmeal... we keep open packages in Lock n Lock things. I set out several LnLs of ingredients.

Chili served. Cornbread in oven, not quite rising to its normal poofy self. Test with toothpick. Could stand to be in for a few more minutes. Maybe it’ll poof up.
Toothpick check again. Seems done but still doesn’t look like it’s usual self.
Eat. Tastes... edible. But tastes ‘funny.’

Me: shuffles to kitchen to check the boxes of powdery stuffs I pulled out. Taste tests ensue. Cornmeal. Check. Baking powder. Check. Flour. Shit. That’s not flour. That’s 10x/confectioners sugar! He made it right with the wrong stuff. Needless to say, I still hear about that screwup from time to time.