Mike Filigenzi (Sacto) wrote:Bob - I'm not sure which end I got, although it was skin-on and bone-in.
Bob Henrick wrote:Mike Filigenzi (Sacto) wrote:Bob - I'm not sure which end I got, although it was skin-on and bone-in.
Mike the butt would only contain the should blade bone, if yours had a leg bone then you had either the lower portion, to a whole picnic. a whole one would likely weigh in at or close to 16-18 pounds. Either would be super flavor.
Bob Henrick wrote:As you intimated Paul, cumin is essential for Mexican cooking. Chili would not be chili with out it. Most chili purists do not like beans in their chili, but I seem to prefer them. I also like quite a load of peppers, and the Big Jims (chiles) that Jenise and I both got a shipment of this past fall sure adds a great flavor to it as well. I roasted the peppers on my charcoal grill, then did a half assed job of de-seeding them, but didn't peel the skin off. I found that it is easier to do as I use them.
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