Will try these and report!
Saeed, you can't have any.



https://iamnm.com/bacon-wrappe...7W9GTR8RG57DIy61sxL8

Bill, that sounds really good! When you're south of the border + you order chili, you don't get a bowl of chili, you get a chili pepper. Several years ago there was an interview on NPR about this N.Y. city deli owner that had come up with a recipe for matza balls deep fried in bacon grease. It started out as a joke but really took off. Seems only the goyim were offended.

Randy, the local Lowe's market is offering 25-pound boxes of fresh Hatch chiles for $19.25 this morning -- with free roasting. The season has begun!

HEB should have theirs soon also. It is that time. You could have one great cookout with 25 lbs.

I have a number of boxes of Hatch Chilis (Hot) from Hatch. The are rosted, peeled, and frozen..We eat more chili than most..A bowl of red chile con Carne is a recipe of beans, meat and spices...Chili in Mexico and South of the border is a pepper or Peco de Gallo (peck of the rooster) and is a mixture of chopped up onions, garlic, green pepper (usually Jalepenos), Cilantro, Oregano, salt and pepper and spices to suit and the recipe can vari as to geographics, as salsa or simply Chili....Translations vari also depending on geographics, gets complicated in translation also..My family is a group of chili heads, we eat chili in our diet on a daily bases, even the grand babies..

I love my Pico too. It goes on everything from enchiladas to breakfast eggs.

Bill, you're breaking my heart. I long for New Mexico, green chili, and bacon.

Ken, how far a drive is it?
By the way, recent thunderstorms in Doña Anna County have delayed the picking in Hatch. The market hoped to have some peppers by today ...

Ken, might be a fun road trip but HEB is closer. Ours here has just started out with the Hatch Peppers.

Bill, when are you planning on doing your batch? I need to wait until there are enough folks here to enjoy them. Keep us posted; they really sound great. That reminds me of a joke somehow + I'll go over to the humor forum + post.

quote:

Originally posted by NormanConquest:
Ken, might be a fun road trip but HEB is closer. Ours here has just started out with the Hatch Peppers.

where?? i go to the one on parmer and mopac.

quote:

Originally posted by NormanConquest:
Bill, when are you planning on doing your batch? I need to wait until there are enough folks here to enjoy them. Keep us posted; they really sound great. That reminds me of a joke somehow + I'll go over to the humor forum + post.

yea, i don't think u can "peel ur chile" on this forum.

Yes sir, and South Texas is one of the only grocery stores that sells cabrito, (goat meat). I miss that in Idaho, I think were the only clan that eats goat or Cabrito in Idaho..

My favorites: small squares of goat deep fried in cornmeal..My recipe, came about at a fish fry at the ranch, and the local cowhands ate all the fish, drank all the beer and wanted more, so we killed a couple of goats, cubed them up and fried them like catfish..Became a favorite and salvation of the local catfish..

Half a goat lengthwise and rub the halves with oil, salt and pepper, lay on a grid, rib cage down, over mesquite coals turn to white ash on top until done..Serve with pico de gallo or your favorite brand of salsa (chili in Texas), hot flour tortillas, and condiments of choice, also works good with Texas hill country deer, but not with mule deer that are a bit too strong for this recipe..

The little Texas Hill country whitetail are the most delicate tasting deer in the world, no wild taste at all and not strong..My family and friends cull a lot of does every year, Llano Texas is the deer capitol of the world, and over abundant..

Used to be common here to see the Mexicans selling goats for sale on the side of the road "Se Venden Cabras". Cabrito is damn good eating especially after slow-cooked in a pit.+ you're right Ray, tortillas HAVE to be involved.

What Norman left out is the goats were on ropes grazing on the roadside grass. You bought a live goat. Haven't seen that in a while, but love cabrito.

The last good goat I had was in a cafe right on the Indian Ocean in Dar es Salaam,but I still like the South Texas method better.

My wife made her first trip to Africa in 2017 and they had goats in camp that she thought were "cute". Told her not to get attached to them. They were leopard bait.

I was given a surprise 60th birthday party in the Zambezi Valley while hunting there a few years back. Table was set with fine linens and china up on a hill overlooking the Zambezi River and all. All the camp staff dressed up and taking part, as well as the PHs and my hunting partner. Appetizers and starters were all excellent, and I was looking forward to the main course.. Then they brought forth the main course: ROASTED GOAT. Holy shizz! Was this a joke or what?! With all of the excellent game that we had taken that week, they decided to roast a F--king goat! I enjoyed the view after that, but that was about it. They did finally serve a decent dessert.

I love kid goat that's been on milk, or just weaned, same with lamb, I love lamb chops, over coals..or whatever..Old goats not so much!!

Ray, I once had an old billy that was good. My friend Terry brought up this old billy + we strung him up alive by his hind legs, slit his throat, gutted him + IMMEDIATELY filled the body cavity with ice. After we butchered him out into tenders it was one of the most tender, breaded treats I ave ever ate. The ice had to be the trick.

Sounds like a good idea, but those big old billys sure do stink, must have been the ice..

Same with lamb,I love lamb, but not mutton..none of my family will eat lamb, its just in their head, meats meat..