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Putting mah first brisket of 2021 on smoke tomorrow
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Putting mah first brisket of 2021 on smoke tomorrow


Feb 18, 2021, 1:00 PM

night for Saturday dinner. Also polishing off the last of a couple batches of green chile corn pudding from last weekend for lunch right meow, and decided that you need a picture of this Lewis BBQ recipe concoction. I bumped up the amount of Hatch chiles and used extra sharp cheddar instead of mild, and it's now better than what that restaurant produces. Look at the foamy butter bubbles on this pornographic pudding. LOOK AT THEM.



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that's just for lunch?***


Feb 18, 2021, 1:01 PM



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Cat on a tin roof, dogs in a pile,
Nothin' left to do but smile, smile, smile!!!!


Well, the last quarter of it is, split with the wifey,


Feb 18, 2021, 1:04 PM

who is totally trading me sechs for corn pudding, in my smooth brain, at least.

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My tongue is erect.


Feb 18, 2021, 1:04 PM

never did this before.

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That's impressive if you topped the Lewis recipe...


Feb 18, 2021, 1:11 PM

did you use canned hatch chilies or roast fresh ones (like a man).

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Well, considering Hatch chile season is in August(ish),


Feb 18, 2021, 1:16 PM

I don't have many options. I was pleased to see Costco in WA start carrying these again. The 505 area code is actually a little south of Hatch/Santa Fe, but hey, same state, close enough. Nothing but green chiles, lime juice, and salt in the jar.



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I've been able to get them at Ingles...


Feb 18, 2021, 1:23 PM

for some reason. They were in a sealed plastic pre-packed bag. No idea how that works. I bought some 2 weeks ago. Bag said from New Mexico. I know the season is late summer and was surprised to see them.

Maybe they keep sealed for that long??

I made kick-arse green chile stew/chili and they were really good.

Was thinking about ordering a large batch on-line and trying to can them after roasting. I like some of the canned/jarred ones, but the lime/salt/whatever they put in there with some can screw-up some things I make with them.

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The lime/salt isn't overpowering, actually barely


Feb 18, 2021, 1:34 PM

noticeable. I picked up 8 or 10 lbs. from Lewis's parking lot Hatch roast a few years ago and vacuum sealed them in 1 lb. bags, which was messy because they're so wet, but I used them for the next year (maybe more), and they were good to go.

Maybe there's a second Hatch season I don't know about. BRB, googling.

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Re: The lime/salt isn't overpowering, actually barely


Feb 18, 2021, 10:47 PM

As a resident of the 505, only one Chile season. It’s fun, most grocery stores/farmers markets have roasters going for 6 weeks. The smell is distinct and pleasant.

There is a lot of regional pride too. Hatch green Chile, Chimayo red Chile, Lemitar has terribly spicy green Chile. Chile culture is fun, I add it to pretty much all my Mexican cooking now.

Red Chile is the dried version of the green Chile. Our house has a string of red chiles called a “Riestra” hanging on the porch. If I want to cook with them, I can pick some off and reconstitute it, then blend it into a sauce. Makes a great sauce for slow cooking pork shoulder and having tacos.

The 505 brand is really good, it’s what I prefer when our frozen Chile runs out, and is what I bring bac to Charleston for the holidays.

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Hatch chiles are the only thing worth risking a trip to


Feb 18, 2021, 1:58 PM [ in reply to Well, considering Hatch chile season is in August(ish), ]

West Trashley for

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I'm not 19B, but I just roast some poblano poopers, pull the


Feb 18, 2021, 2:04 PM [ in reply to Well, considering Hatch chile season is in August(ish), ]

skins, and chop up.

Usually I set them over the top of a chimney with charcoal, and throw them in some tupperware to let them self-steam for a few hours. Skins fall right off.

I guess they're not *Hatch*, but it's pretty dang good.

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S??? ????? ???? ??? ??????? ?????? ???? ??? ??????,
S??? ????? ?? ?? ???????? ???? ? ??????? ??? ????? ?????..


Yep, I also dig on some roasted poblanos.


Feb 18, 2021, 2:20 PM

The closest thing to Hatch chiles are Anaheims, which I believe is what Hatches were cultivated from, and they're now just a specific type of Anaheim that has to be grown in the Hatch region. Roast an Anaheim and you're pretty close to a mild Hatch. Only problem with Anaheims is that I've never seen them in anything but mild, where Hatches run from mild to xx hot.

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Re: Putting mah first brisket of 2021 on smoke tomorrow


Feb 18, 2021, 1:36 PM



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you got plenty of butcher paper and beef tallow?


Feb 18, 2021, 2:10 PM

https://www.youtube.com/watch?v=FOYHl0lDnGI

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Lulz some vegan TD’d this***


Feb 18, 2021, 2:48 PM



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“Anti-intellectualism has been a constant thread winding its way through our political and cultural life, nurtured by the false notion that democracy means that my ignorance is just as good as your knowledge.”
Isaac Asimov


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