lmao, imagine thinking you need a calculator for that. 7.5 goes into 10 one and one third times and 1,000,000/10 = 100,000. 1 and 1/3 of 100,000 is 133,333.33333333333333333
I know you guys think I’m sponsored (based on the unfiltered pictures), but Workhorse is the answer. The 1975 is still like $2750 + $500 shipping. There isn’t a better deal on the offset market.
But what if the person actually wanted to smoke meat with it within the next 6 months. Could they accomodate?
If you’re spending $3500 for your forever smoker, what’s another $600 at Academy to tide you over?
I am going to mark that down as a no. Love their smokers. Just seems like they could knock the lead time down a hair if they really wanted to. Especially at those prices. The materials and labor are definitely covered.
Finally getting to fuck around. Boy’s temp hit 103+ at 4am and 104+ at 4pm yesterday so was pretty much busy. Pork belly for whatever. Chilis & onions for pinto peans. Garlic to put in oil and have readily available. Will be smoking short steak when the vegetables come off. Smoking the clod I had planned next weekend.
I am jot going to lie. Of all the shit I make, the pinto bean may be my finest hour. To me, pinto beans have one of the biggest floor-ceiling spreads there is. So many bad pinto beans but when you have good ones it is amazing. A good pinto bean is a whole meal in and of itself.
smoke: 2lb skirt, chuck, or ribeye 1 red onion 1 green bell 1 red bell 4 jalapenos 2 serrano 1 habanero place beef on high open flame and char cook 1lb bacon, reserve grease dice 1 large sweet onion. Sautee in bacon grease until soft. Add minced garlic, oregano, cumin and stir until fragrant. Add 6 cups of water and bring to boil (add a splash first to deglaze pan, then remainder) Add 3 TBSP bette than boillon and stir in. Add diced hot chilis, chopped red onion, bell pepper, and bacon. Add charred beef (cubed to 1/4-1/2”) Add s&p the to taste. Add 4lb pintos (I do overnight soak first) Top with water if needed to cover beans Bring back to boil then lower to simmer for 1.5-2 hours to desired doneness. cut heat add 2 bunches chopped cilantro Add s&p to taste Add vinegar of choice and brown sugar as needed to balance Garnish with cilantro and queso fresco or cotija this recipe feeds an army and I freeze most of it so recommend dividing by 4.
Funny enough I did Kenjis version of these last night. So money. He doesn’t include the beef so I need to try this.
I love good beans too My wife makes a great pinto bean that she learned from her mom, who learned it from her mom in Mexico, and on and on through generations Nothing written down, and she has tried to write it down for others who wanted her recipe, but theirs never come out right When we first met I smoked the veggies for it and it took it to a different level
This is my beans. I know people are going to try the “recipe” I posted and go “what, these beans?”
Anyone prefer a specific type of bean? If not, I just picked up a big order of Rancho Gordo beans and they are
If it turns out good, drop the recipe. I've been meaning to make some. And probably some hot dogs for the picky kids.