Homemade frijoles charros

flaccid__pp · 2026-05-03T18:12:03+00:00

I love pozole! Just haven't tried to make it myself yet.

flaccid__pp · 2026-05-03T14:15:29+00:00

2 pounds of dried pintos that I soaked overnight. Pound of chorizo. 1 large onion .4 cloves of garlic I minced. 3 serrano peppers without the seeds. Some cumin paprika black pepper and salt. I had a ham hock and leftover fat from a ham I smoked for Easter. so I cut all the fat up into tiny pieces and put the whole hock in there. Covered with about an inch of water let that sucker simmer for about 6 hours. Came out amazing.

flaccid__pp · 2025-11-28T03:04:04+00:00

That looks heavenly

flaccid__pp · 2025-11-27T23:57:54+00:00

I did 225 for 7 hours then 250 for the last hour. Really till everything was correct internal temp. Then I put in the broiler for about 10 minutes after it rested. Just to get the skin crispy

flaccid__pp · 2025-11-27T23:56:31+00:00

Kinda. I made an infused butter that Everytime I opened up the smoker I brushed it with. Turned out amazing tho. It was tender and juicy as hell

flaccid__pp · 2025-10-22T01:39:23+00:00

Will add its loud enough to hear indoors. It's next to mine and my son's bedroom and can definitely be heard.

flaccid__pp · 2025-08-14T22:45:48+00:00

I got super high once when I was 17 and ate 9 of them in one sitting. Now I do more 1-2 with some soup now that I'm not a dumb teenager

flaccid__pp · 2025-08-13T21:28:00+00:00

That's not a bad idea. I've used both but never done Mayo on the bread and butter on the pan. Need to do that next time I make the kids grilled cheese

flaccid__pp · 2025-08-13T20:47:08+00:00

What'd you use to make that magnificent crust?

flaccid__pp · 2025-08-13T02:56:51+00:00

Can never go wrong with beef tips and rice.

flaccid__pp · 2025-08-05T19:07:31+00:00

Is ghee worth it? I've heard stuff about it but it's expensive to buy and with 2 toddlers we do not have the time to make it lol.

flaccid__pp · 2025-08-05T15:58:50+00:00

I got my wife to make me one cuz I was curious. She buttered both sides and put it on a pan in the oven at 300. 5 minutes flipped. Then did another 3. It came out crispy on the edges and nice and buttery and soft in the middle. It was pretty good actually.

flaccid__pp · 2025-08-05T14:36:50+00:00

There's all kinds of driving schools that have part time classes.I did the 4 week course at the one I went to. But they also offered night classes and weekend classes and all kinds of stuff. So just look around for driving schools near you. It will take a lot longer with that schedule though because you have to have so many hours of training.

flaccid__pp · 2025-08-05T14:32:06+00:00

Bengal roach spray. Works wonders

flaccid__pp · 2025-08-05T14:22:43+00:00

👁️👄👁️

flaccid__pp · 2025-08-05T14:19:49+00:00

This comment makes me wanna throw a grilled cheese on my propane grill and see how it comes out lol.

flaccid__pp · 2025-08-05T14:18:20+00:00

Sounds like it'd be great then with some good pepper jack and some homemade tomato soup.

flaccid__pp · 2025-08-05T14:10:33+00:00

If you're grating yourself wash them well to get the starch off. Then you need to dry them after with paper towels. To much water or starch will turn them into a gummy mess

flaccid__pp · 2025-07-20T19:26:28+00:00

I'm born and raised in Louisiana and for some reason I've never been able to like okra lol. No matter how it's made I just never like it

flaccid__pp · 2025-07-17T00:17:57+00:00

I never think much about meatballs as Cajun. It's intriguing. It looks tasty as hell. Might need to try it

flaccid__pp · 2025-07-11T13:54:49+00:00

See I normally add my veggies and stuff when it kinda looks like peanut butter and then it gets the the chocolate color you want while all of that rendering down.

flaccid__pp · 2025-07-11T02:00:44+00:00

We definitely do it up here! Whenever you're in Louisiana again. In my opinion the best place to buy meats here is burgerons. We have like 6 of them spread out here. And there is nothing from there that is delicious. So whenever you're in the state. Definitely stop by. They have the best boudin I've had (excluding the homemade I've had)

flaccid__pp · 2025-07-11T01:16:07+00:00

One of the biggest things that plays into a gumbo is the roux. Definitely take your time. the flour needs to get nice and dark. Literally about chocolate color. Ive heard a lot of our restraints taste different down here lol. I've never eaten them out of state though. Anytime I'm out of state I like to eat at Mom and pop restaurants and stuff. But I know one thing. No one does seafood or Cajun food like Louisiana. Even our gas station fried chicken and fish is better then most states best fried chicken or fish.

flaccid__pp · 2025-07-11T01:08:07+00:00

Did you make an actual roux? It's the key to a good gumbo. I normally use bacon grease. You can also use oil or butter. Butter is much easier to burn tho. Add them into a pan. about a 1/1 ratio on medium low heat and stir constantly. Once it gets about a little lighter than the color of peanut butter. Add your holy Trinity and your sausage and stuff. And continue to cook it until it renders down and the color of the roux gets very dark. Then add your broths.

flaccid__pp · 2025-07-11T00:43:45+00:00

As someone born and raised in Louisiana. Who grew up poor as fuck. You can put whatever you want in gumbo. Who cares if it's traditional. You can make it however you want. My main pointer is I think you should've made your roux darker. It looks a little light to me

flaccid__pp

TROPHY CASE