I looked for an easy batter and found one that used just a few ingredients. Equal parts AP flour and liquid, salt, and baking powder. I bought a bag of self rising flour by mistake so I tried that and left out the baking powder. I am still trying to work down a cannister of powdered milk so I used that to make milk for the batter. It seemed too thick so I added more water. The batter worked OK. I wonder if following the recipe more closely would work. I do note that the comments indicate that the recipe amount of baking powder was too much and most reduced it by at least half.
I left this one in my electric smoker for nearly 24 hours at a low 200 degrees, it still needed finishing in the oven when I checked the temp. I like to get them to 200 degrees internally – that’s when you can pull the shoulder bone out cleanly.
I chop the meat and portion it into plastic freezer containers but not before we make a nice lunch of a sample.
I used the last of the good looking tomatoes from the patio for the pico. This has a jar of store bought cheese on it, a new formulation that I had not seen before – cheddar jalapeno. Not as good as my own made with citrate, and I’m not sure that it was any easier. Thumbs down. The refries were a mix of simmered down pinto beans and a can of Kroger refried beans. I find their version to be smoother than I prefer. The meat is hamburger cooked down with a ton of taco seasoning, the crumbled cheese is cotija.
These might be shishito peppers, I remain unconvinced despite the labeling on the starter sprout I picked up last spring. They are this year’s prettiest peppers, nosing out the habaneros in the beauty contest. I have them drying in the oven and will put them through the food processor to add them to my collection of seasonings. I will do the habs next.
I shredded the leftover rib meat for a sammich. It was perfect for lunch along with a baked bean side. The mini-melon was pretty good, too. The slaw has a couple of the last few peppers from the patio garden. Sigh. I’ll be back to buying them at Kroger’s.
This is my flat-leaf parsley sacrifice zone. I’m pretty sure these are all swallow-tail caterpillars. I’m guessing that they’re the yellow variety rather than the black. I’m deliberately not looking them up.
Same plant, different angle. More from a side than a top down aspect, as was the top pic.