tag:blogger.com,1999:blog-1484283472944746327.post2283821536438616270..comments2023-06-15T21:25:16.314-05:00Comments on comal caliente: Charcutepalooza, bacon, frijoles charros!mostlybadflyhttp://www.blogger.com/profile/18207088478902646208noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-1484283472944746327.post-10680763382738182042011-08-16T03:39:28.698-05:002011-08-16T03:39:28.698-05:00yer welcome!. some call it the "hobo hibachi&...yer welcome!. some call it the "hobo hibachi" cos you can pack it and grill anything. like RATS!! bleh. but chefs use them all the time to caramelize sugar on their sweets. and maybe to add a touch of grilled flavor to some meats dishes. i use mine all the time. on bacon it's awesome. it hard to grill sliced bacon with all the fat dripping. too many flame-ups. just pile the bacon in one side of the skillet and turn on yer vent fan. and don't keep the torch in one place for too long. just til it chars a bit then move on. stir the pieces to char all sides, of course. it's also a good way to grill fish fillets. also hit yer french fries a tad. grilled fish-n-chips. yummeh! anything you can put on the grill and more can be grilled in the skillet rain or shine. to hot to grill out? do it indoors. if you want smoke flavor, buy a tabletop grill. place in on the stove with the vent directly under the stove fan. open the bottom grill vent and then use yer torch to set a few small pieces of oak or whatever grilling wood you can get/prefer till they flame. then place yer meat (already on the wire grill) on the grill and close the lid. the wood will stop flaming and smoke. the embers will die later and you may need to torch the wood again depending on how strong a smoke flavor you desire. let the smoke fully dissipate before removing the lid, depending on how close yer smoke detector is and the overall room size/weather/window proximity. meaning if it's cool out open a window and drive yer neighbors crazy with the beautiful odors wafting from yer kitchen. if you love campfire scent and bar-b-que like i do you won't mind a smokey odor in yer home. give it a try. then you can have all the flavors of an outdoor grilling without having to go to all the trouble of setting up the session. real wood beats nasty charcoal any day. when i do grill outdoors, i use the technique of my Cherokee ancestors. you let yer flaming wood become glowing coals and you place the meat right on the coals. toss the stupid grill. you won't have to clean it hehe. the meat is imparted with a slight woody flavor. ppl i've cooked like this for said it was the best grilled meat they ever tasted. sear it well on all sides and it will hold in all the yummy juices. my fave meat done this way is pork tenderloin. fish fillets may not work this way tho. they'd fall apart. the old way of grilling fish is on a spit or sticks. or baking on hot rocks or buried in leaves in coals to steam bake.wwalkingwolfwhttps://www.blogger.com/profile/05316729310362282675noreply@blogger.comtag:blogger.com,1999:blog-1484283472944746327.post-86065412864855528602011-08-15T16:31:05.887-05:002011-08-15T16:31:05.887-05:00thanks for the tip wwalkingwolfw, I'll definit...thanks for the tip wwalkingwolfw, I'll definitely give this a shot next time. I'm glad I know have a completely different way to use my torch!mostlybadflyhttps://www.blogger.com/profile/18207088478902646208noreply@blogger.comtag:blogger.com,1999:blog-1484283472944746327.post-14182968685218427112011-07-27T16:35:59.108-05:002011-07-27T16:35:59.108-05:00use a propane torch on the bacon when its 95% done...use a propane torch on the bacon when its 95% done. yer grillin it in the pan and gives the beans a grilled flavor. do any meat that way. bar b que any time no matter the weather.wwalkingwolfwhttps://www.blogger.com/profile/05316729310362282675noreply@blogger.comtag:blogger.com,1999:blog-1484283472944746327.post-30069198874816428032011-02-21T19:53:47.478-06:002011-02-21T19:53:47.478-06:00Thanks! i'm a big fan of just simple slow cook...Thanks! i'm a big fan of just simple slow cooked beans, to me all i need is a bowl of beans in their broth and some hot tortillas :-)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1484283472944746327.post-11234516704688027372011-02-21T13:45:19.579-06:002011-02-21T13:45:19.579-06:00I'm a big fan of frijoles in almost any prepar...I'm a big fan of frijoles in almost any preparation, but this one looks especially tantalizing! Love the combo of chorizo and bacon, and the egg on top is perfection!MrsWheelbarrowhttps://www.blogger.com/profile/08796052511941711343noreply@blogger.comtag:blogger.com,1999:blog-1484283472944746327.post-47653905313553157552011-02-18T23:15:25.555-06:002011-02-18T23:15:25.555-06:00Thanks for sharing this. I'm so torn, admirin...Thanks for sharing this. I'm so torn, admiring your Charcutepalooza post and the Pozole post earlier :-).<br /><br />Looking forward to the next! Ah, and my grow list just got longer...Annapet S. Isidorohttps://www.blogger.com/profile/18246623602531208310noreply@blogger.comtag:blogger.com,1999:blog-1484283472944746327.post-36002045760954657502011-02-16T06:40:46.016-06:002011-02-16T06:40:46.016-06:00thanks mosaica, let me know how it works out!thanks mosaica, let me know how it works out!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1484283472944746327.post-70366326952235542882011-02-16T01:14:12.280-06:002011-02-16T01:14:12.280-06:00This dish looks delicious! I grew my own beans la...This dish looks delicious! I grew my own beans last summer and have a nice gallon jar of them in my pantry, and now some of them are earmarked for this recipe. Thanks for the great post!Mosaicahttps://www.blogger.com/profile/15663800298462828158noreply@blogger.com