AZERMORGAN Profile - (123885)

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Recipe Reviews 9 reviews
Hugh's Dry Rub
Made this tonight as the directions stated. I put it on two Costco whole chickens, and smoked/grilled them on my kamado grill. I ended up letting the heat get too high, and kind of burned the outside, but they were still amazing. I'm a huge griller (I have 7 grills, if that gives you any indication), and have tried many rubs. If you like a little heat, this one is a real winner. I'm thrilled with it! Thanks, Hugh-ever you are.

1 user found this review helpful
Reviewed On: Nov. 30, 2014
Grilled Tri-Tip
I generally don't give bad reviews, but I used only 1/2 the salt this recipe called for, 1/2 the real garlic, and only 1 TBS of pepper and 1 TBS of garlic POWDER. It was still WAAAAY to salty!!!! It was my very first tri-tip, so I am pretty upset that this got such good reviews. Blown away, actually. I had to cut off all the edges and eat the middle. I like salt, and I like garlic, this just is not a normal amount of these products. I highly recommend staying away from this recipe. As far as cooking, I did a reverse sear which was pretty good. I set it on the indirect side until 123 degrees, then seared it. Did not sear it first, as instructed in this recipe. I have never seen that on any BBQ sites that I frequent. If I were to do it again, I would have seared at about 112, then let it rest for 15 minutes. Mine came out medium to med well. I wanted med rare to medium.

2 users found this review helpful
Reviewed On: Mar. 23, 2014
Slow-Cooker Posole
I had pretty high hopes for this recipe. I did the chicken tortilla soup that is somewhat similar in that it used enchilada sauce as a base, and it was the bomb. This I thought was just ok. I followed the recipe, but only used about half the water, and did add 2 cups of chicken broth as well, which I used to scrape the yummy pork bits off the bottom of my La Cruiset after I browned it. I also added some Sazon (I think that is the name of it, little packets, I used 2 of them, probably MSG, really) seasoning that was recommended by a Hispanic friend when I made real posole in the past. I never would have dreamed this would need more salt, but when I had it in the bowl, I had to salt the out of it to bring out more flavor. I do think I would double the hominy if you like hominy. All this being said, my wife said she liked it. However, she really likes the corn torillas I serve with it. I put olive oil on corn torillas and bake them on a cast iron pizza pan at 400 degrees, they get sort of crispy/chewy and really are a great vehicle for this kind of soup. If you like this, try the chicken tortilla soup that got high ratings, it's really good. And make sure to try my tortilla thing.

0 users found this review helpful
Reviewed On: Aug. 25, 2013

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