Reddit mentions: The best seasoning mixes

First you are going to need to heat it up and cook off the the oils that the use on the iron to keep it from rusting while setting in packaging. then Pick your wood to smoke with... Keep in mind that Mesquite can get bitter after a couple of hours. so longer smoke different wood. you want to keep the heat at about 200 to 225 F (93 to to 107 C.) this is called in the US Cool smoking. also when cooking something like ribs or turkey legs etc. watch the bone ends. they meat will be pulling away from the ends of the bone as it cooks. you will have a goo 1/2" to 3/4" of bone showing on any of these meats before they are done.

You are going to need to get the wood started about an hour before you want to start smoking. It might not take that long but better to be safe than sorry. it all takes TIME. but worth it! once it's ready you can start adding your meats.

Ribs (4 rib cuts) We cut ours into 4 ribs each. rub wrap in plastic wrap and refrigerate overnight. then in the morning remove from the fridge and let warm for at least an hour before you smoke. they should take at lease 2 to 4 hours to fully cook. Then I would wrap in foil and put them into a warm oven (I would warm to 200F and then turn it off. lay the ribs in there to rest for at least 15 minutes up to 30 minutes. this allows it to sweat, and rest so that the meat will release from the bone.

I have a barbecue sauce and a rub recipe I will share also a brine for salmon that is easy and very good for smoked salmon (But not sure you will be able to fine one ingredient in Australia) You can adjust the salt to taste I have adjusted it down to about 1/4 cup (4 Tablespoons) but that is totally up to you

https://www.copymethat.com/r/ua46wRr/semis-smoked-salmon/

this is the sauce that I brine my salmon in

https://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Sauce/dp/B07B1XZJKP/ref=sr_1_4?

​

this rub I use on pork butt (aka pork shoulder) and ribs. There is a link to my barbecue sauce recipe too.

https://www.copymethat.com/r/5fUxvAA/pork-butt-rub-and-rib-rub-aka-sister-mar/

Here is rib recipe. Only thing I didn't put in the recipe or mention is that you need to remove the silver skin on the back of the ribs before seasoning and cooking. You can look it up on youtube and see how it's done.

https://www.copymethat.com/r/ZTSaaYM/marys-smoked-ribs/

This is my favorite barbecue sauce for Ribs! So so good. You don't have to use the beer in the picture. use what ever you like. It's easy and very good. you can also make ahead.

There are lots of good ways to prep it, but in my opinion the best is:

Get an injection kit: (https://www.amazon.com/Tony-Chachere-Injectable-Marinades-Injector/dp/B00YZNZYZY

(Or just use melted butter, garlic and cajun spices) Inject the hell out of every inch of meat before cooking.

Dry the bird really well like in the video, then take some additional dry spices. I like to mix Tony's, garlic salt, thyme, sage, etc. and shove it all *under* the skin of the bird in as many places as you can stretch the skin. Try to get it between the skin and the meat. It takes some practice, but it's SO worth it.

Dust the rest of the dry spice around the outside of the bird.

Cook like the video shows you.

Condiments aren't necessary, but I *LOVE* a dark roux gravy with a fried turkey. There are a lot of great recipes for dark roux-based turkey gravy, but I like to make it like gumbo:

• Make a dark roux (this can be a science, but there's nothing wrong with buying premade roux).
  
• Add chopped celery, onions and bellpeppers (the holy trinity). Cook until translucent.
  
• Add turkey stock, red wine, mushroom, spices, etc. Simmer for a good long time.
  
• Strain it if your kids/wife are a bunch of pansies like mine.
  
• Drink it by the goddamn glass with your turkey.

My mom's spaghetti. Proportions below are for a double batch, which will feed one person for at least 8 meals, and if you buy the spices at some place like Ollie's or Aldi, they'll only cost you maybe $15, and they'll make many batches. Takes about 30-40 minutes to prepare, max.

This is absolutely my favorite food, and I eat it at least 2 meals a week. I make it for friends all the time, and nobody has ever argued with my assertion that it's about the best spaghetti yet conjured by man.

It's very filling, and fairly low in fat (turkey or venison can stand in for the beef, or go vegetarian and leave it out entirely). I highly recommend a wine called Menage A Trois California Red, by a vineyard called Folie A Deux. Runs about $10/bottle and is available nationally. Pisano Burgundy works just as well though, and is about $8 for a 750mL, which will make many batches. Doesn't matter if it the wine has been around for a month or two and is getting a little vinegary. If I'm using a good bottle that's very smooth, sometimes I'll add a splash of red wine vinegar to the recipe just for extra flavor.

For a nice date, the whole thing with the good bottle of wine and 2lbs of ground sirloin will run you about $25 (about $3.10/serving). Using the Pisano and skipping the hamburger (just as good), I think it would come out to about $10 ($1.25/serving).

---

Ingredients

• 2lbs ground beef
  
• 7 cups water
  
• 2 cloves garlic, minced
  
• 24oz tomato paste (I goofed this up and had 12oz when I first posted)
  
• 4 packets McCormick Thick & Zesty spaghetti sauce mix (Walmart carries it too)
  
• 1 cup dry red wine. Cheap is fine, but you'll want something you can drink!
  
• 1 TBSP dried basil
  
• 1 TBSP dried oregano
  
• 1/2 TBSP salt
  
• 2 large bay leaves
  
• 1 tsp dried thyme
  
• 1 tsp dried rosemary (I like to buy whole and grind it myself)
  
• 1/2 tsp ground black pepper
  
• 1 tsp Mrs. Dash original seasoning
  
• 1 can whole tomatoes, quartered and seeded (Optional, recommended for vegetarian version)
  
  Preparation
  

1. In a large pot, brown hamburger with 1 clove garlic. Drain and return to pot.
   
2. Combine all remaining ingredients together in pot with beef over medium heat. Bring to a simmer, stirring frequently until all tomato paste is incorporated. Cover, reduce to low heat and continue simmering, stirring occasionally, for at least 20 minutes.
   
3. Sauce can simmer up to 2 hours with no adjustments. Beyond 2 hours, I usually add a little extra wine just before serving, as the acidic component starts to dull.
   
   Serve on thin or regular spaghetti.
   Serves ~8.
   
   Bonus
   Stir 1-2 cloves of minced garlic (to taste), 1/4 cup (or more, like, lots more) shredded Parmesan cheese, 1/2 tsp ground black pepper, 1/2 tsp ground rosemary, and 1/2 tsp Italian seasoning in to 1 stick softened, salted butter. Quarter a loaf of Italian bread and spread butter mixture generously, then toast lightly in the oven on Broil.
   
   Best pairing with the spaghetti that I've yet found, aside from the wine.
   
   Enjoy!

Just made this for dinner tonight. Really delicious and filling comfort food that is relatively low calorie and high fiber thanks to the FiberGourmet noodles. The FiberGourmet brands use modified ("resistant") wheat starch in the place of semolina flour. They taste nearly identical and work really well in the recipe. (Plus they make you incredibly full)

**
The Recipe

Vegetable-oil cooking spray

1/2 cup chopped onion

1 lb ground lean turkey breast

3 cups tomato sauce (I used Mario Batali's Tomato Basil pasta sauce since it has no added sugar. It's great)

1 tsp dried oregano

1 tsp red pepper flakes

Freshly ground black pepper (to taste)


1 cup chopped white mushrooms

6 cups chopped fresh spinach

2 cups fat-free ricotta

1/4 tsp nutmeg

1 package [FiberGourmet Lasagna noodles] (http://www.amazon.com/FiberGourmet-Light-Lasagna-8-Ounce-Boxes/dp/B003S1WSD0/ref=sr_1_1?s=grocery&ie=UTF8&qid=1343431667&sr=1-1&keywords=fibergourmet+lasagna)

2 cups (8 oz) shredded part-skim mozzarella


Preheat oven to 375°F. Spray a medium-sized nonstick skillet with cooking spray.
Sauté onion for 2 minutes until translucent, then add turkey and cook until slightly browned (5-7 minutes on med-high heat). In a separate pan, cook mushrooms until browned an tender. Add tomato sauce, all seasonings and mushrooms and simmer 2 minutes. Remove pan from heat. In a bowl, combine spinach, ricotta, and nutmeg. Bring a large pot of salted water to boil. Cook pasta until al dente. Drain and rinse with cool water. Coat a 9" x 13" baking pan with cooking spray. Arrange 1/3 lasagna noodles (3 noodles) on the bottom of the pan. Spread a layer of ricotta mixture, then turkey mixture, then 1/3 mozzarella. Repeat layers, ending with mozzarella. Bake 20 to 25 minutes or until cheese bubbles. Cool at least 5 minutes before cutting.

**
The Breakdown
8 servings per recipe (from the CalorieCount online recipe calculator)

Amount per serving:

Calories 363
Calories from Fat 107
% Daily Value*
Total Fat 11.9g
Saturated Fat 4.4g
Trans Fat 0.0g
Cholesterol 70mg
Sodium 430mg
Total Carbohydrates 33.3g
Dietary Fiber 9.7g
Sugars 5.0g
Protein 33.6g
Vitamin A 64% • Vitamin C 27%
Calcium 38% • Iron 15%



Make it! It's really good!

>Bob's Red Mill Gluten bag a few times, and I think that it always turns out bland and under-seasoned.

I definitely agree with this. I've used the Chicken Style Seitan recipe and it's definitely solid.

I'll include my recipe but I wanted to see what other people used since Seitan isn't really posted a whole lot on this sub.


I actually, this might sound sort of blasphemous, go with a bit more liquid when I steam it.


But I use 2 to 2.25 cups of Vital Wheat Gluten, .5 cup of Nutritional Yeast, 1 cup of Veggie Stock, 1 cup of Mojo Marinade, a splash of liquid smoke, and a tbsp of olive oil. For the spices, sorry this is going to have no measurements, Garlic Powder, Onion Powder, Adobo Seasoning (lightly), Tony Chachere's Cajun Seasoning (lightly), Chili Powder, Smoked Paprika, and whatever spice I feel like throwing in.


Knead that like crazy. When it's ready for steaming, wrap it in two sheets of tinfoil. Tootsie-roll tie it. And then steam it for 45min to an hour. Why longer than the ThatWasVegan recipe? It's because it's in one mass rather than chunks so it takes longer to cook all the way through. Honestly I sometimes just do a test and if it's a bit too...wet in the middle, I just throw it back on to steam for another 15 min.

I found this to create a more tender seitan which is perfect for sandwiches and it has a very smokey flavor that couples well with a very light spread (maybe some sort of flavored ranch spread, I use Halal Guys' White Sauce with some hot sauce mixed in to create a spicy tatziki sauce). Before I serve it, I pan fry it OR I dice it up and when it's crispy and little, it seriously is about 85% similar to bacon.

1. I think they did pretty well in everything except red zone offense. I was extremely concerned watching how they operated when they got to that point. They didn't seem to have that ability to finish.
   
   
2. I'm really liking the new guys, to be honest. I like what they bring to the table and I dont think we've really lost as big a step talent-wise after the trades, as was suggested by the media.
   
   
3. 8-8
   
   
4. A win of course:D
   
   
5. Nah. Winning a Super Bowl would ease the annoyance of going 0-4 in the 90's. We'd never live down 0-8 though.
   
   Bonus) Sauce. Not big on BBQ though. In fact, I prefer marinade. Give Buffalo's Chiavetta's a try

More thanks, to the guy who brought charcoal and operated the other park grill, and to my fiancee for slapping together 30+ hamburger patties from the bowls of ground beef that someone brought (whoever that was, it was thoughtful, but in the future you may want to form them into patties first!)

Recipes!:

Chipotle mayo:

• 15 oz of mayo (about half a 30 oz jar), I used Best Foods brand because it was on sale.
  
• 1/4 cup of light brown sugar
  
• 1/4 cup of white sugar
  
• 1/4 of a 7 oz can of chipotle peppers in adobo sauce This is what I use.
  
  A little goes a long way with the peppers, they are very spicy. Take out the peppers, save the sauce, re-introduce 1 pepper (make sure there's no stems), use a food processor and turn the sauce and pepper into a paste, you can remove the seeds (I do) or not, up to you. Add mayo, mix, add both sugars, mix. If it's too spicy, add more sugar in equal parts to desired taste a tablespoon at a time, if you want it to be more spicy, add more chipotle pepper paste/sauce.
  
  
  Teriyaki sauce:
  
  
• 6 grams of xanthan gum, this is a thickening agent, a little goes a very very long way, should only ever be used to 1% of the total mixture, the only place I know of to buy it is online or at Whole Foods (it's $12 for an 8 oz bag). In this case, more is not better, the texture gets terrible and it becomes very viscous if you add too much.
  
• 1 bottle of this teriyaki sauce: it is a little pricey, normally about $5 a bottle, but it has the best flavor of any teriyaki sauce I've tasted.
  
  Mix the xanthan gum into the teriyaki with a whisk or mixer for a minute or two until fully combined. Put it into the fridge for 12 hours, while it will thicken immediately after mixing, it thickens more as it sits cold.
  
  Chicken:
  
  If you want restaurant grade teriyaki chicken, you need a grill or something with an open flame. Also, the chicken that is typically used is boneless chicken thighs, do not trim them as fat = flavor, and it's usually not necessary to season them, just slap them thawed on the high heat grill and cook until done and with slight char on all sides. Take off the grill and slather them with your new teriyaki sauce.
  

You could purchase a second, identical crate to put in his pen. To ensure no accidents got through to the floor (puppy would pee on the pad, but sometimes it'd be at the very edge of said pad, or would dribble as she walked), I ended up layering a cheap, waterproof shower curtain and cute toddler water repelling food/splash mats. My puppy kept playing with her water bowls and making a mess everywhere, so I ended up getting something like this, but nicer. To prevent puppy from eating said poop if he goes while you're gone, you can put a small amount of this in his food - it's a life saver!

A good chew might be good; I purchased a giant bag of bully sticks at costco that my dog absolutely loves chewing on, and it's probably going to last for 3 years at this rate (and is much more bang for buck than buying individual sticks or small bags at other stores). I don't leave food in there all day, so I can have a better idea of when my puppy poops and pick it up immediately. Depending on your pen, you may need to DIY a lip or covering for the pen before your puppy learns how to jump out.

I tried Pappy's Hottest Ride in Town BBQ sauce on my sub at Firehouse and really liked the flavor and the heat.

It's a bit spendy at $12 but the reviews are great and match my thoughts. With that said amazon reviews aren't what they were 10 years ago but at least many show verified purchases.

https://www.amazon.com/dp/B0038G2YFM/

Since we're on the topic, while shopping on amazon for sauces and what not I stumbled across this marinade which is definitely cheaper if you can find it in stores but people are raving about it on there...I have not personally tried it but saw it on my wishlist next to pappy's

https://www.amazon.com/dp/B0045H0BJE/

Famous Dave's Devi's Spit is always a treat for me as well.

Usually rendang is made w/ beef, but i subbed in meatless meatballs from Trader Joe's. The curry mix itself is vegan even though it says beef on the front (it just means it's a seasoning for beef). SOOO good! I can't wait to try this curry w/ diff proteins too - I'll probably try tofu, jackfruit, even over noodles I think this sauce would be great.

Recipe to serve 4-5:

Heat 1 tbsp neutral cooking oil in a large pan. Add 1 chopped onion, 2 cloves minced garlic, & 1 tbsp minced ginger & cook until softened. Add 1 packet Rendang curry mix + 1 can low fat coconut milk. Stir everything together & dump in a bag of meatless meatballs. Let simmer 10-15 mins, until sauce is reduced & thick & meatballs are cooked through.

I served with sweet & salty coconut rice from Chrissy Teigen's Cravings cookbook. It's sooooo good. Topped w/ some fresh cilantro & lime as well :)

It's actually a pretty forgiving recipe. I've used several char siu sauces and marinades and have to say I strongly prefer the dried spice packets over the liquid sauces. I've used this guy before satisfactorily: NOH-Chinese-Barbecue-Char-Seasoning

In terms of the cut, like others have said, pork shoulder is traditional but I prefer boneless country style ribs. Regular ribs would also be great. Just marinate according to the packet directions, make white rice (I usually make sticky rice), and garnish with cilantro. I tend to broil it to finish so the top gets a little browned. Delicious.

Then if you guys like beef, I highly recommend getting a chuck roast and roasting it with some Lipton Recipe Secrets onion soup!

Roast Beef

Ingredients: 1 chuck or rump roast, 2lbs or so, Lipton Recipe Secrets in Onion or Beefy Onion, Garlic powder and salt and pepper (optional: veggies like carrots or turnips or mushrooms) (also optional for gravy: Kitchen Bouquet Seasoning, Better Than Bouillon Beef Base, drippings from the roast, corn starch for thickening)

1. Line a 2 qt. square baking dish (like this one) with aluminum foil both horizontally and vertically. You will be making a pocket you close over the roast, so make sure the foil is long enough on all ends.
   
   
2. Place the beef in the aluminum-lined dish and pour 1 packet of soup mix over it. If you are using a larger roast, use both packets. Roll the roast around to make sure it's well covered, then add garlic powder and cracked pepper and vegetables if desired. Close the aluminum foil around the roast to make a rolled-up pocket a'la papillote.
   
   
3. Preheat the oven to broil. Once at the desired temperature, put in the roast and leave it for approx~1 hour 45 minutes to 2 hours.
   
   
4. Once cooked, take out the roast and put the meat on a cutting board or dish. Drain the drippings into a small sauce pan. Add a splash of seasoning, a teaspoon of bouillon, stir over medium heat. Once bubbling, add corn starch per directions on container.
   
   
5. Cut, dress, and serve!

Interesting. My mom always used it growing up. We lived in NYC with a large latin population so it was always available fresh. I live in Los Angeles where it's also still pretty popular.

You might have success finding the bottled variety? Goya has Naranja Agria that they sell. Still, I would imagine the availability of even that being contingent on any sort of neighboring latino community.

Peach Don't Want No Scrubs

If you have a slow cooker, you can stuff it full of meat and vegetables with this (you can find them in grocery stores) or this (they have a lot of different varieties, it's cheap, and it can also be found in grocery stores). The slow cooker does all the work for you and then when it's done you can package them all up and take one from the freezer every night before you leave for work.

We eat this all the time at home and it's delicious.

Ebook.

Good luck and thanks for the contest!

I'll throw the steak in the freezer for ~30 minutes to an hour, until it's just almost frozen, makes it easier to cut. I try to cut it about 1/8 thick or so, and try to remove as much fat as you can. Fat will cause the jerky to go rancid much faster than normal.

I typically do a combo of marinade plus dry seasoning. My favorite steak marinade is a brand called allegro, it's smoky and kinda salty/tangy. If you can't find allegro or choose not to buy it a combo of soy sauce, Worcestershire sauce and maybe some liquid smoke would work pretty good. With the allegro I'll add garlic powder, onion powder, black pepper and paprika. If I'm making a spicy jerky I'll puree or finely dice a couple jalepenos and throw it on with the liquid marinade and let it simmer in a small sauce pan for a little bit. Allegro Original Marinade, 12.7 oz https://www.amazon.com/dp/B003TVO3BE/ref=cm_sw_r_cp_apa_i_jVJoDbE3GHYJZ

A big plus side to the air fryer is all the excess liquid will drain to the bottom as it cooks. I also bought some stainless steel stackable racks for the air fryer on Amazon. They were like $8? But pretty helpful.XL Air Fryer Accessories-Air Fryer Rack Set of 2, MFTEK Multi-purpose Double Layer Rack with Skewer, Compatible with XL Power Airfryer Philips https://www.amazon.com/dp/B07MYWTLRL/ref=cm_sw_r_cp_apa_i_LVJoDb4VENHHE

Sorry for the long winded post!

Here are a couple of tips I would suggest to mellow the meat out as well:

1. Get a Jaccard tenderizer. Worth it's weight in gold. It has 45 little knives that you use to tenderize the meat, and it works very well.
   
   
2. After using the Jaccard, sprinkle on tenderizer powder. You can usually buy it in smaller shakers at the grocery store in the spice aisle.
   
   We cut the meat into the sizes we want to cook it, Jaccard it, then sprinkle with the tenderizer. Then, we put it back in a bag in the fridge for a bit. That way, it isn't so tough when you cook it. Also, we like to marinate deer meat in Italian dressing. Tastes great.

this weekend I am making a marinated grilled pork tenderloin. (very simple and never have any left)

marinate in this overnight. NOT the Teriyaki! Remove from marinade and (I know I know but believe me it sets the marinade onto the pork) nuke for 2 1/2 minutes. then grill over medium heat until browned and all sides and done to your liking. slice thin and serve. I like to serve with the recipe below.

https://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Marinade/dp/B00286BJ90/ref=sr_1_1_a_it?ie=UTF8&qid=1465566155&sr=8-1&keywords=yoshidas

http://www.copymethat.com/r/kq02YKI/orzo-with-caramelized-mushrooms-and-wilt/

and maybe some asparagus or what ever your favorite veggie is.

I was in high school when it came out. Either I didn't have it, or don't remember it at all. Even now, upon being reminded of it, I don't remember a damn thing. It couldn't have been that good. If it was that shit would have blown up. I think this may be the case where it turns out it's just the perfect sauce for roiland and perfectly average for everyone else.

If you are looking to try crazy asian inspired sauce, get your hands on some of this. It may be the same thing I just described above, the perfect sauce for me and you will all think it's average, but it's god damn amazing to me and I have to buy it online in fucking six packs.

The easiest quickest way I have found to enjoy brick-ramen is to toss the flavor packet, boil the noodles, drain the water and then mix in 2-3 tablespoons of this stuff. It is sweet and spicy and as you can see from the reviews, I am not the only one who likes it.

This is the stuff you want, fuckin nectar of the gods. Also sold at Costco, it's a little pricey, but it's also pretty amazing.

shred that same pork, put it on a cookie sheet in a 400 degree oven for about 20 minutes to crisp up, slap it on some warm corn tortillas and top with home made pico de gallo, and you have awesome carnitas. i make them like this all the time. you can also marinade the pork in Mojo Criollo for 24 hours prior to cooking.

http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O

I have an opinion on this. Never cook with a wine that you wouldn't drink from a glass. It doesn't have to be an expensive, fine wine at all. There are plenty of solid wines in the range of $10-12 per bottle that I will personally drink and serve to guests. This is the type of wine you should cook with. When you add wine to a stew or a sauce you are reaching for umami flavor; that rich and savory quality that makes foods so delicious. When I'm preparing lamb shanks, for example, I braise the shanks in red wine, stock, and vegetables. I add garlic, and shitake mushrooms, and a small quantity of this magic: https://www.amazon.com/Kitchen-Bouquet-Browning-Seasoning-4-Ounce/dp/B0084A8MYE/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1540810019&sr=1-5&keywords=kitchen+bouquetBraise the shanks in the oven uncovered so that you reduce the braising liquid and concentrate flavors. You'll thank me some day.

I just made chicken noodle soup on Friday for the first time. It turned out really good.

I boiled two large chicken breasts in water until they were full cooked. Scooped out the stuff that came off the chicken. (while the chicken is cooking, I cut up carrots and celery) Chop up the chicken when it's cooked, add bullion (about 2 TB), then a few good shakes of Braggs Sprinkle, and I use Polish Kluski noodles. There is a local Polish restaurant that makes their own, and I usually buy those from the local market. Just let it cook, and then eat it. The Kluski noodles are probably my favorite part of the whole soup.

Bundle - 2 Items: Colgin Gourmet Liquid Smoke - Natural Mesquite and Natural Hickory Flavors

It's soooo good. Has a watery consistency, not thick at all. A few drops in a pot of beans makes all the difference.

wrote soup, meant beans

i'm so lazy i can't be bothered to mix anything up ahead of time... i'll toss some olive oil, balsamic, lemon juice, and braggs sprinkles on my salad and call it "dressing". good enough for me! :)

Here is what go me started 3 Guys From Miami, and Mojo Crillo. You are onto something with hitting 190. Amatuers slice whole pig, pro's pull. Have to admit that I have had to slice a pig or 2, but when you can pull it - you know - success.

Pretty much used this recipe for the broth. I tweaked it a little by adding a few extra ingredients and taste-tested along the way (so I can't give you a good measurement). Mostly just added fish sauce, pepper, and MSG-free vegetarian seasoning. I also excluded the dried squid because I didn't have any on hand.

For protein, I added shrimp, squid, and grilled pork seasoned with Chinese BBQ Char Siu powder. Each of these were cooked separately and then added to a bowl of clear noodles and broth.

After cooking and adding the meat in a bowl, I added chopped green onion, a squeeze of 1/8 of a lime, onions, a bunch of mint and lettuce, cilantro, hoisin sauce, and Sriracha all according to preference.

Just a note, hoisin sauce usually isn't added to Hu Tieu but I wanted it in. Also, I usually like to use a spicier and more flavorful condiment than Sriracha but didn't have any at the time.

Alright, here's my go-to pork taco semi-carnitas style marinade.
Ingredients:

• You need some Mojo. (Or some lemon and lime juice)
  
  
• Cumin, chili powder, ground mustard, pepper
  
• Yellow onion
  
• Minced garlic
  
• Cilantro
  
  Cube up your pork into about 1-2 inch chunks (you didn't say what cut, but I'm guessing a 'butt' or shoulder cut).
  
  Coat the cubes in a mixture of the above seasonings (minus the Mojo and garlic).
  
  Dice the onions (use a different knife)
  
  In a slow cooker on high, (or a dutch oven on med-low on the stove) put some bacon grease in the bottom.
  
  Put diced onions and garlic (about a tablespoon) in the grease. Cook them up till slightly soft.
  
  Put cubed pork in slow cooker/dutch oven. Add about a cup of mojo, turn heat to low.
  
  Walk away for 6-8 hours (unless you're doing this on the stove, then you may not want to leave that on). Have a beer or something.
  
  Drain some of the fat/water mixture from pot.
  
  The pork should now be REALLY tender and easy to break apart/shred. Shred the pork on a cookie sheet lined with alum foil.
  
  Put your oven to broil, and then put the shredded pork under the broiler for a minute or two (don't burn it, just want it crispy)
  
  Take pork from pan, put on taco salad, cheese 'tortilla', or just eat it straight out of the pan. That shit is good.
  
  Have another beer.
  
  

Tenderloin doesn't come with lot of fat, if at all. I think you should just go with shoulder. Upping the temp to 145 and maybe 12-14 hrs would help rendering the fat.

I have made char siu many times without sous vide (using this instead). Usually char siu will require some intense rendering to make it taste good, unlike searing meat in other dishes where you can get away with just searing the surface.

I think I will try sous vide tomorrow, just happen to have some char siu powder and pork shoulder in the fridge!

I understand where you're coming from, but sometimes... I like to marinate my meat... in this. Works well for chicken and pork too.

It's not carnitas, but close enough

1 pork loin, between 4-5lbs.

1 Bottle of Mojo Criollo. Check in the Latin foods section or with other Goya products.


2-3 spoonfulls of minced garlic

1 lime


One whole yellow onion and jalepeno, cut up


Put the pork loin, mojo criollo and garlic in a container to marinate overnight, at least 8 hours. Next morning put the pork loin and the marinade in the cooker. Add the onion and jalepeno, and the juice of the lime. Cook on low heat for at least 8 hours. 10 hours is better. When it's done, pull the pork out but save the juices.


Turn the broiler on in your oven on high heat. Shred the pork (should fall apart easily). Put it on a baking sheet, and pour some of the juices over it. You don't want to drown it, just keep it moist. Put in the broiler for 3-4 minutes, just so it gets a good crisp.

They sell Jack Daniels marinade-in-a-bag things you buy, pop the steaks in for the time it says, and then cook. That might be more along the lines of what you had in the restaurant. Sometimes they can be a little hard to find for periods of time, but definitely take a look next time you go grocery shopping!

EDIT: Or on Amazon - there are a couple varieties, here's the original.

http://www.amazon.com/dp/B00032CV8O/ref=sr_ph?ie=UTF8&qid=1425313914&sr=1&keywords=mojo

(yes you could probably make your own, but I grew up with this stuff and I find it simple enough to pour a cup of it in with a pork butt and call it a day - quick and easy, as slowcooking should be)

Off the top of my head: Marinate some flank steak in mojo. You can find it in most Mexican food isles. You can make your own. 1 orange, 1 lemon, salt, pepper, garlic powder, onion powder, olive oil. Cook steak how you like it. Make home made fries or get some five-guys fries, that's what I used to do. Use burrito size tortillas, you know the big flour tortillas. The hard part is the pico. Your going to have to find a recipe for that. I eye my ingredients (tomato, onion, cilantro, jalapeno, and lime) so I can't really help you there. And grate some colby jack or whatever cheese you like.

Yep, like this.

卐w卐 whats this?

edit: lol, its a real thing https://www.amazon.com/Adolphs-Unseasoned-Tenderizer-44-5-oz/dp/B0015AO7YO/ref=sr_1_3?crid=38NC8MYV0FLT4&keywords=bromelain%2Btenderizer&qid=1566389919&s=gateway&sprefix=bromelain%2Bte%2Caps%2C142&sr=8-3&th=1

seems good

Some supermarkets have a premade mojo sauce, Goya's is pretty good.. It's my usual go to with slow cooking a pork butt or shoulder, with a layer of chopped garlic and onion on the bottom of the slow cooker. Works every time.

I usually cook it with Goya Mojo Criollo (available at the grocery store in the Mexican food aisle, don't buy it online). Marinating it overnight and grilling it works well. Lately I've been throwing about 2lbs of chicken breasts into an Instant Pot, sprinkling them with dry mojo seasoning, and adding half a bottle of Mojo, and cooking at high pressure for whatever the recommended time is (I think like 14 minutes?), then shredding it and using it for enchiladas (La Victoria enchilada sauce is good).

Piling on with a Western NY fave, Chiavetta's. I buy gallons when I'm up at my Mom's to bring home.
https://www.amazon.com/Chiavettas-Barbecue-Marinade-32-oz/dp/B001UKBDGY

I marinade them in mojo and a toss in a canned chipotle pepper or two. They're a huge hit with the family.

As someone who's tried every bottled ginger dressing on the east coast looking for that flavor, I actually found one recently that's good enough to make me stop looking! Give this dressing a try!

Next time you're doing pork, pick up some Mojo Criollo as well. It's a marinade/sauce base that makes pork orgasmic.

It's in the latin/hispanic food section of your grocery store, or you can buy it online. Try it -

http://www.amazon.com/Goya-Criollo-Marinade-24-Ounce-Bottle/dp/B00032CV8O

It's delicious. Get a bottle of mojo, put the pork in the slow cooker, dump the bottle in top, cook for 8-10 hours on low.

https://www.amazon.com/Goya-Criollo-Marinade-24-50-Ounce-Bottle/dp/B00032CV8O

Chiavettas

I assume this

this will change your life: https://www.amazon.com/Jack-Daniels-Marinade-Classic-Steakhouse/dp/B0045H0BJE

[This on some wings](Soy Vay Wasabiyaki Marinade, 15.7-Ounce Bottles (Pack of 6) https://www.amazon.com/dp/B001RDR0KW/ref=cm_sw_r_cp_apa_i_OJXEDbQ0BF0KZ)

http://www.amazon.com/Mr-Yoshidas-Original-Gourmet-Marinade/dp/B00286BJ90/

I'm not sure about an alternative but it's basically Soy Sauce, Mirin, Corn Syrup, Powdered Garlic.

or put this on the top
Yoshida sauce

I'm not Hawaiian but, my brother in law is and because the food is so good, I make it at home since you can't get good food here. Loco moco is my go to cold day hearty food now and Musubi is a close second for "I gotta craving and need to quench it".