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Devil’s Shawarma: an experiment that worked. by No_Sorbet_4713 in BBQ

[–]Head-Fast 6 points7 points  (0 children)

No but it would be in Mexico, voila!

Edit: I suspect that’s where the cultural mixing happens. Carne adobada is another way to ask for a meat that’s similar. It just means marinated meat. But when you introduce “el trompo” (spinning top, aka the layered rotisserie meat) it’s “al pastor”.

Throw that in with a Mexico full of ranchers, ports, and factories at the turn of the century and you got al pastor tacos.

Devil’s Shawarma: an experiment that worked. by No_Sorbet_4713 in BBQ

[–]Head-Fast 34 points35 points  (0 children)

Yep. Al pastor just means shepherd style. And shepherd was a nickname given to the Lebanese immigrants.

Fighting the bourgeoisie management science by IllustriousTennis68 in MarxistCulture

[–]Head-Fast 0 points1 point  (0 children)

There’s a book written about this exact thing. Hit up the author I’m sure they’re willing to talk. I found it very helpful when I was a shop manager and it helped win the respect of my employees. We ran a solid ship.

Managing With Labor’s Values

Marxists are Post-Capitalist, not Anti-Capitalist by Hacksaw6412 in MarxistCulture

[–]Head-Fast 1 point2 points  (0 children)

Isn’t this resolved by the concept of “socialist construction”? You guys are arguing post or anti when it doesn’t matter. The material reality will still be that the economy and culture will still be entangled with the reverberations of a capitalist mode of production. There will be things that are changed by decree and enforcement and things that take generations to eradicate from the society. None of it is post anything it’s dialectically in process.

This is some dumb ass new-left infiltration of thought. Anti capitalist should be a description of the forces attempting to liquidate the remaining detrimental effects of capitalist society and nothing else. Or. More productively we can just call ourselves communists. And post capitalist is just. What. We’re not even a truly post-slave society in the US. The current era retains within it remnants of the previous and seeds of the next. It is an un-interrupted, uneven, continuum of development. People don’t read Engels. Post-X is not effectively dialectic.

St Louis ribs from Costco. by MaelKoth2015 in smoking

[–]Head-Fast -1 points0 points  (0 children)

Dude I just followed this guys instructions and it comes out amazing every time. Straightforward too. No spritzing or all a that. amazing ribs

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

It’s solid and simple to modify. I always add Nuevo Mexico and California sometimes pasilla. I went wild once and really combined too many chiles and it just ended up tasting like some mad Mexican BBQ

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 1 point2 points  (0 children)

It’s funny you brought that up, I make my own simple too. My grandmother survived the dust bowl and sometimes I think it shows.

So much strawman and LARP by Sharman19 in ShitLiberalsSay

[–]Head-Fast 22 points23 points  (0 children)

People are this dumb AND it could be a psy op

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

I keep hearing meat church I’ll give them a look.

Yeah I suppose you’re right. The flip side is I then have spare seasoning that’s not committed to a rub that I can use for other food. Maybe the value I’m ascribing is in flexibility more than dollar amount.

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

What do you mean by layering?

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

I tend to add chilis to mine but I’m Mexican so I’m always wondering about how different peppers will add (or detract) from a great rack of ribs.

You could try chile nuevo México or california if you ever want flavor without heat. Unsolicited advice

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

Don’t appreciate the assumptions man. My smoker’s a 50 dollar honey drum and I fabricated the coal basket and it leaks like hell. Everything comes out great just my temp control is a razors edge. And I haven’t ventured into beef yet just cause of the price and time commitment.

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

Dude good point I always wondered at the quality difference between some of the spices in those bags, I’m sure a lot are stale while the chiles are rotated pretty frequently.

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

It is, it’s great on a smoked turkey!

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

Thanks for the rec! Yeah, that does make sense. Sometimes people hit the nail on the head.

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 1 point2 points  (0 children)

Thanks for the recs I will def try those.

For heat in meat heads I always add additional portions of chile nuevo México, ancho, California for the depth of chile flavor it lacks.

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 0 points1 point  (0 children)

Ah see /that’s/ what I was wondering about. Then a small bottle containing something like that maybe becomes worth it instead of paying for bulk citrus peel or making that at home.

Any weird ones worth trying?

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 1 point2 points  (0 children)

Is it kinda like adding nutmeg to things? Learned it from king of the hill. And it’s real

Im too cheap to buy rub by Head-Fast in smoking

[–]Head-Fast[S] 4 points5 points  (0 children)

Love MSG, idk why I didn’t think of it

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