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KC5AV wrote:I've never cooked it, either, but there is a little Mexican place around the corner from the house that serves it. I hadn't had it since I was a child, but I always get at least one goat taco when my wife and I go there for dinner.

Once I went to Monterrey, Mexico on a business trip. One of the locals took us to dinner where they served their traditional goat dish - cabrito. It was some of the best Mexican food I have ever eaten.

USA1 wrote:74novaman, we're all coming over for dinner tonight. You might wanna get out the extra chairs.

Well, anyone from the CHLforum would absolutely have a standing invitation to come over, eat and talk guns.

And I'll put up some more pictures tonight I think. Using some of my left over taco meat from the mexican pizza and doing soft tacos with grilled bell peppers.

WildBill wrote:

Jasonw560 wrote:I'm torn on Jerk rub. I like it on some things, but not on others. Weird, I know, but that's how I roll.

Not really. I like it mostly on pork and chicken. Beef and seafood not so much. A real surprise is lamb. Grilled lamb chops seasoned with jerk are outstanding.

Jerk seasoning was MADE for chicken skewers. On anything else, not as big a fan.

Some more grilling from last week:
Grilled bell peppers topped with jalapeno slices and mozzarella cheese:

Made a great side to soft tacos topped with homemade guacamole:


and Hatian voodoo sticks (grilled as a kabob, but I got lazy and served it on a bed of rice)


One more fun thing: We bought our house almost a year ago this month. Looking at old pictures, I'm kind of proud of the progress we've made in our backyard.
How it looked when we bought the house:

When we moved in:

And now, a year later:


We are loving having our own place, getting to grill and enjoy the back yard, and are very thankful for what we have!

74novaman wrote:Some more grilling from last week:
Grilled bell peppers topped with jalapeno slices and mozzarella cheese:

Another good post. Here is my latest "tip" about one of my favorite condiments. Tiger Sauce - it's very sweet and a little bit spicy. It's good on beef and chicken. I'm going to have some with my ribeye tonight.

Well its not technically grilling...but if you've never done your own baby back ribs...its super easy and totally worth it. I made enchilada slow roasted baby back ribs last week and they were amazing.

74novaman wrote:Well its not technically grilling...but if you've never done your own baby back ribs...its super easy and totally worth it. I made enchilada slow roasted baby back ribs last week and they were amazing.

How did you do the ribs? Did you go with the 3-2-1 method? That always seems to work best for me...

pbwalker wrote:
How did you do the ribs? Did you go with the 3-2-1 method? That always seems to work best for me...

i don't know what the 3-2-1 method is, so I guess I probably didn't. I put the rub on it, roasted it at 250 for 2 hours, then put on sauce and broiled until the sauce bubbled. Turned out pretty well.

Based on another thread, I searched for armadillo eggs. A couple years ago I had some that a neighbor made, but she didn't call them armadillo eggs. She made hers with cream cheese.

I haven't made them myself, but if you like some heat they sound very good.

http://doubledanger.com/perfect-bbq-tip ... dillo-eggs" onclick="window.open(this.href);return false;

74novaman wrote:

pbwalker wrote:
How did you do the ribs? Did you go with the 3-2-1 method? That always seems to work best for me...

i don't know what the 3-2-1 method is, so I guess I probably didn't. I put the rub on it, roasted it at 250 for 2 hours, then put on sauce and broiled until the sauce bubbled. Turned out pretty well.

3 hours in smoke @ 225
2 hours in foil (I also add a little bit of apple juice) @ 225
1 hour (or until ribs reach the right temp) uncovered @ 225

Definitely not a school night dinner, but the ribs are fall-off-the-bone awesome. I usually use a dry rub and no sauce, unless it's a vinegar heavy mop.

WildBill wrote:Based on another thread, I searched for armadillo eggs. A couple years ago I had some that a neighbor made, but she didn't call them armadillo eggs. She made hers with cream cheese.

I haven't made them myself, but if you like some heat they sound very good.

http://doubledanger.com/perfect-bbq-tip ... dillo-eggs" onclick="window.open(this.href);return false;

I love armadillo eggs. Stuffed jalapenos with cream cheese, wrapped in bacon.
I usually smoke my ribs about 5 hours or so. At about 200-225. I have a Brinkmann smoker that works well.

When I grill fajitas, I usually do so with red and yellow peppers. Sautee (or grill) them with some 1015s, and wrap them with the fajitas in homemade tortillas.

WildBill wrote:Based on another thread, I searched for armadillo eggs. A couple years ago I had some that a neighbor made, but she didn't call them armadillo eggs. She made hers with cream cheese.

I haven't made them myself, but if you like some heat they sound very good.

http://doubledanger.com/perfect-bbq-tip ... dillo-eggs" onclick="window.open(this.href);return false;

I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.




recipe here: http://www.bbqaddicts.com/blog/recipes/ ... alo-thugs/

I love bacon wrapped stuff jalapenos! But I wear my shooting glasses when I'm hollowing them out. A rather nasty incident with flying jalapeno juice directly in my eye taught me to always use eye protection....even in the kitchen.

74novaman wrote:I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.

Very appetizing name.

WildBill wrote:

74novaman wrote:I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.

Very appetizing name.

they were good though!!! I made 2 trays of them...they lasted until halfway through the first quarter.

WildBill wrote:

74novaman wrote:I made something similar to armadillo eggs for a Super Bowl party this year, but the recipe I had called them Atomic Buffalo t urds.

Very appetizing name.

I don't care what they're called. Those look wonderful!! I might have to try them sometime.