Difference between revisions of "Adobo Chuck Roast"
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[[File:Adobo7b.jpg|thumb|center|500px|Ream out the membrane and seeds with a spoon handle or other smooth, long stainless steel tool.]] | [[File:Adobo7b.jpg|thumb|center|500px|Ream out the membrane and seeds with a spoon handle or other smooth, long stainless steel tool.]] | ||
[[File:Adobo8b.jpg|thumb|center|500px|Give them a rough chop. After all, they are gonna spend the next 8 hours in a crock pot.]] | |||
==The Other Shit== | |||
[[File: | [[File:Adobo1b.jpg|thumb|center|500px|Chop up a ton of garlic, onions, and cilantro stalks and just dump them in.]] | ||
[[File: | [[File:Adobo11b.jpg|thumb|500px|Secret ingredients. Use a quarter cup of apple cider vinegar and one can of Adobo chilies with ALL of the sauce.]] | ||
[[File:adobo15b.jpg|center|400px]] | [[File:adobo15b.jpg|center|400px]] | ||
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[[File:adobo15b.jpg|center|400px]] | [[File:adobo15b.jpg|center|400px]] | ||
[[File:adobo10b.jpg|center|400px]] | [[File:adobo10b.jpg|center|400px]] | ||
[[File:adobo12b.jpg|center|400px]] | [[File:adobo12b.jpg|center|400px]] | ||
Revision as of 01:19, 27 August 2023
place holder and picture.
Muh Meat
You have to sear the surface of your chuck roast. Why? Because everybody tells you that you absolutely have to do it. I have made this recipe with seared chuck, and without seared chuck and it gives a really negligible difference. For the purposes of this article, I decided to sear my chuck with a MAPP gas torch, because I am a MANLY MAN.
The Jalapenos
It's not a trick to remove the seeds and membrane of a chili pepper. Removing these things gives you a sweet, smoky flavor with about half the heat of a normal jalapeno pepper. Normies like BallSac do not understand this simple concept.
The Other Shit
