Tony Dadd Profile - Allrecipes.com (13869557)

cook's profile

Tony Dadd


Tony Dadd
 
Home Town: The Boondocks, New Mexico, USA
Living In: Far Suburban Chicago, Illinois, USA
Member Since: Sep. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Indian, Middle Eastern, Kids
Hobbies: Gardening, Hiking/Camping, Walking, Photography, Reading Books, Music
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Recipe Reviews 2 reviews
Cochinita Pibil
Following up the comment by Chynna-Destiny, she's right. When I BBQ a pork butt at about 220 degrees, it takes from 10 to 14 hours to get falling-off-the-bone cooked. Four hours at 200F will not get the job done. It's possible a 2-3 pound pork loin would cook in that short of a time.

4 users found this review helpful
Reviewed On: Jan. 26, 2011
Thai Spiced Barbecue Shrimp
Not a bad recipe, but I have to take issue with something called "Thai" that has almost no identifiably Thai ingredients and flavors-- fish sauce, kaffir lime, galangal, lemon grass, garlic, Thai chiles, coconut milk, shrimp paste, etc. The french-style mustard and brown sugar are distinctly un-Thai; "curry paste" is way too general a term to be useful in this context-- green, red, massaman, panang, yellow? Bottom line is that this is an OK recipe, but expectations are not met due to lack of Thai flavors.

5 users found this review helpful
Reviewed On: Nov. 18, 2009
 
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Cooking Level: Intermediate
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