EnChilladBras de meat

If youre just a lone bro, this is about the easiest recipe that will allow you at LEAST 3 days of lunch and dinner

Feeds 1-4 bros

1/2 hour prep time

40 mins cooking time

You need:

• 2 lbs. chicken breast (or left over carnitbros) -If you need me to tell you what you should be paying for chicken, you're banned from my site
• 1 small can of slices black olives
• 1 small can sweet yellow corn
• 1 large can (the biggest one you can find at a normal grocery store) enChillada sauce (red or green)
• 1 bunch scallions/green onions
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1 package of small corn tortillas
• Splash of olive oil
• Salt
• Pepper
• Mexican asada spices
• 9x13 baking pan
• Frying pan
• Salad bowl
  
  

1. Turn your burner to medium high heat and warm the oil until it just starts to smoke
2. Shake spices over the meat
3. Lightly brown the chicken then cover and reduce heat to medium until cooked thoroughly
4. Allow the chicken to cool a bit and then chop/shred/pull along the grain
5. Preheat oven to 375
6. Pour half the can of enchilada sauce into the salad bowl and heat your tortillas 5 at a time for about 30 seconds in microwave
7. Dip warm tortillas one at a time into the sauce, fill with amount of meat that will allow for a roll the size of a large cigar
8. Roll and place perpendicular to 13 inch side of pan
9. Continue and pack very tightly (you can place 2 more parallel to the 13 inch side in free space) - should be about 12-14 total rolls
10. Cover and bake for 12 minutes
11. Remove from oven and sprinkle cheese, olives, corn, and diced scallions evenly along the top.
12. Return to oven uncovered for ~10 minutes or until cheese is melted
13. chiiiiiiiillllin

Pulled Pork Sandbros

FUCKING BOMB - This is kind of a duplicated post however as the method is pretty similar to my carnitbros recipe

Feeds 8-10

1/2 hour prep time

12 hours cooking time

• Whole bone-in pork butt or pork shoulder (3-5 lbs, don't pay more than $2.99/lb)
• One can of vegetable/beef/chicken BROth
• 2 sweet white onions
• 4 cloves garlic
• 1 package of hamburger buns
• 1 bottle of Sweet Baby Ray's bbq sauce
• Salt
• Pepper
• Chile powder
• Large crock pot or dutch oven

Start this around 6 am

1. Turn your crock pot on low, while heating up, score the fat side of the meat with 1 inch marks, and roughly chop your onion and break up your garlic and feel free to toss the garlic/onion peels into the pot
2. Shake spices over the meat
3. Place the pork fat side up into the crockpot (if using a dutch oven you will need to do some experimentation but you should leave the stove on medium-low) and pour the can of broth/vinegar into the pot
4. Toss all the veggies into the BROth and cover.
5. If possible, turn the meat once half-way through cooking (no biggie if you can't, recipe is best to leave on a weekday)
6. After 10-12 hours, drain all the liquid (has so much flavor if you want to save it for whatever reason) and pull the main bone from the meat, I PROMISE it won't be tough
7. Toss the meat with forks or tongs
8. Mix bbq sauce and meat to taste (I usually do it with small amounts at a time unless I want to do something else with the meat such as put on rice)
9. Plate
10. Buy me a beer for sharing this recipe

Round tip Steak

This is quick and easy - you can do what you want with it. Eat it with some veggies or wrap it in tortillas like I do with pretty much every piece of meat I cook

This is how I did it last:

Feeds 1 bro

5 minute prep time

12 minute cook time

• 1 Round tip steak (likely 3/4 lb.) - don't pay more than 5.99/lb
• 1 pinch of chile powder
• 1 pinch of garlic powder
• 1 pinch of pepper
• 1 pinch of salt
• 1 tsp of olive oil

Turn your skillet to medium high heat

1. Sprinkle your spices over both ends of the steak
2. Pour the oil into the hot skillet
3. Place the steak on the pan and fry for 3-5 minutes or until a slight bark/blackening forms on the side
4. Flip the steak and cook for an additional 3-5 minutes to achieve consistent barking.
5. Turn the heat off and allow the steak to sit in the cooling pan for another 2 minutes.
6. Check for doneness using the method below.

The Finger Test to Check the Doneness of Meat

METHOD:

Open the palm of your hand. Relax the hand. Take the index finger of your other hand and push on the fleshy area between the thumb and the base of the palm. Make sure your hand is relaxed. This is what raw meat feels like. (Check this out the next time you have a raw steak to cook.)

Now gently press the tip of your pinky and your thumb together. Again feel the fleshy area below the thumb. It should feel quite firm. This is what well done meat feels like when you press on it. (Check this out the next time you overcook a piece of meat.)

Press the tip of your ring finger and your thumb together. The flesh beneath the thumb should give a little more. This is what meat cooked to a medium doneness feels like.

Gently press the tip of your middle finger to the tip of your thumb. This is medium rare.

Press the tip of your index finger to the tip of your thumb. The fleshy area below the thumb should give quite a bit. This is what meat cooked to rare feels like. Open up your palm again and compare raw to rare.

BroBQ Ribs

This shit is my jam. I have been refining this bitch for years and I think i've finally perfected it. However, I suggest to ALWAYS continue to change your recipe because thats how you done get learned how to chef.

This is how I did it last:

Feeds 2-4

1/2 hour prep time

5 hours cook time

• 1 rack of ribs (do baby back, st. louis spare ribs are bigger and cheaper but don't turn out as delicious) 3.99/lb TOPS
• 1 bottle Sweet Baby Ray's bbq sauce (all varieties are the bomb)
• 1 serranbro pepper
• 1 anaheim pepper
• 2 jalepebro pepper
• 1 small onion
• 1 tsp of old bay
• 1 tsp of garlic powder
• 1 tsp of pepper
• 1 tsp of salt

Preheat your oven to 275. That's right, this bitch is low and slow.

1. Remove the membrane from the underside of the rack and place on a foiled baking sheet
2. Sprinkle the spices over the top of the rack
3. Chop the peppers and onions (no need to do anything fancy) and place on the sheet around the ribbies
4. Cover the rack with some tinfoil and place in the oven for 3.5 hours
5. Take those motherfuckers out and let sit for 1/2 hour (make sure the meat has begun to recede along the bones (along the tapered end of the rack)
6. Light up a bbq or smoker
7. Gather the peppers and onions from the rack and throw that all into a food processor and blend with half bottle of sauce
8. Slather that shit on the rack and place on the hot grill
9. Grill on both sides until you get a slight bark from the caramelized sauce on the meat.
10. Let rest for 10 minutes
11. Slice into individual ribs and enjoy my #2 best recipe (Santa Maria tri-tip to come)

Super Bowl Clam Dipski

One of my favorite things to eat while watchin huge dudes in spandex smash each other. This shit's easier than a motherfucker

Feeds 4-6

10 minute prep time

• 1 package of creamy cheesy (8 ounces) - softened
• 1 can of minced clamskis (6.5 ouncers)
• 1/4 cup maybronnaise
• 1 squirt of sriracha
• 3-4 dashes Worcestershire
• Pinch of salt
• Pinch of old bay
• Pinch of pepper
• 1 bag ruffles or kettle chips

Ok you wanna leave the cream cheese out for a few hours so it's soft and malleable.

1. Put the cream cheese into a large bowl
2. Mix in the clams (save the liquid) and mayo - begin to stir
3. Add the clam broth to thin the dip to desire consistency
4. Add the rest of the shit and stir

TacBRos De Carnitas

Does it get more bro than pork tacos? I really doubt it. Now the only true way to do carnitas is alongside a Mexican mechanic named Juan (friend of my dad's) with about 10 lbs of manteca, a half pig, and a giant vat hardlined to propane in which to deep fry the whole damn thing (SO BRO)

However, I don't think my landlord would be too keen on that kind of setup, so we're giong to stick with the crockpot. Here's what you need bros and broettes:

Feeds 8-10

1/2 hour prep time

12 hours cooking time

• Whole bone-in pork butt or pork shoulder (3-5 lbs, don't pay more than $2.99/lb)
• One can of vegetable/beef/chicken BROth
• 2 sweet white onions
• 4 cloves garlic
• 1 jalapeño pepper
• 1 Serranbro pepper
• Package small corn tortillas (Romero brand is legit and on the cheap)
• 1 bunch cilantbro
• Salsa (you can make your own, but my favorite is Santa Barbara brand Salsa Taquera)
• Salt
• Pepper
• Chile powder
• Dos equis, tecates, pacificbros, brohemia, or modelo (feel free to rock PBR or BL too!)
• Large crock pot or dutch oven

You guys are going to want to start this very early, because you need 12 hrs to really get this oinker tender (if your carnitas aren't tender, you're doing it so damn wrong, remember these things are supposed to deep fried in their own fat)

1. Turn your crock pot on low, while heating up, score the fat side of the meat with 1 inch marks, and roughly chop your onions (just 1) and peppers and break up your garlic (these are just for flavor so no need to look pretty, and feel free to toss the garlic/onion peels into the pot)
2. Shake salt, chile powder and pepper over the meat
3. Place the pork fat side up into the crockpot (if using a dutch oven you will need to do some experimentation but you should leave the stove on medium-low) and pour the can of broth/vinegar into the pot
4. Toss all the veggies (to taste) into the BROth and cover.
5. If possible, turn the meat once half-way through cooking (no biggie if you can't, recipe is best to leave on a weekday)
6. After 7 or so hours, drain all the liquid (has so much flavor if you want to save it for whatever reason) and pull the main bone from the meat, I PROMISE it won't be tough
7. Toss the meat with forks or tongs (or your hands if you're a true bro)
8. Dice up your remaining onion and finely chop your cilantbro
9. Heat a large pan on medium high and toss 2 tortillas on the side and grab a small handful of your pork and place in the remaining area on the pan (you want slight browned/crisp to the pork to replicate the affects of the fryer)
10. Double stack your tortillas and top with onions/cilantbro/salsa to taste
11. JAM THE FUCK OUT ON TACOS!

BROwn Paper Sack Breakfast

This sandwich is about as bro as you're going to get. But first, a little background behind her

In April of 2010, my classmates/friends from grad school ;) and myself went on a short camping trip to Joshua Tree National Park. On the morning of our second day, Chivas Wakuta demonstrated a breakfast cooking method presumably taught to him at birth in the jungles of his native Hawaii. The premise of the meal is to minimize clean-up/footprint of the meal while still providing a nutritious and delicious start to a long day of hiking.

So here's whatcha need - the ingredients/cookware required for my very first bro-bite!

(Feeds 4-6)

• One dozen eggs
• One package of bacon (peppered bacon from the deli is best, in that case 1 lb)
• 8 oz of cheese (cheddar is just fine but any cheese will do, but avoid processed)
• 1-3 brown paper lunch sacks per person (Bring extras in case)
• Sticks or skewers (like anything you would use for marshmallows)
• A hot fire that has reduced to coals (any large flames will ignite the bag)

1. Start your fire using a pyramid or log cabin style stack with small pieces of wood/kindling.
2. As the fire is building (remember you need to wait until the flames die down) gather your ingredient and begin to lattice 2-4 strips of bacon along the bottom of your bag (try to cover the entire base of the bag)
3. Crack 2-3 eggs into the bag on top of the bacon (the fat of the bacon will prevent the egg whites from leaking through)
4. Drop cheese (to taste) into the bag on top of the eggs, then fold the top (about 3/4 inch fold) several times over to prevent too much heat from escaping, then pierce the fold with your skewer
5. Hold 8-12 inches over the coals for 10-15 minutes (until eggs are cooked and cheese is melted, feel free to inspect ever few minutes)
6. Rip the bag out from around the cooked food and discard in a PROPER receptacle (if you litter you cannot follow my blog)
7. Either place on bread (the size is perfect for an open-faced sandwich) or eat straight-up homie
8. ENJOY!

First Posting

Ok this first post is coming to your courtesy of Chris Lazzarini, whose relentless pestering finally convinced me to jam out a few sentences.

I don't really have any set plans for the blog, but it is a food and drink blog, no questions asked. The direction of the posts will be dynamic but hopefully I can develop some general themes (here's what I have in mind as of now)

• Making delicious inexpensive food from and enjoying the entire process, from choosing the ingredients and cooking with your friends to using leftovers to make something entirely different
• Creating unique new dishes using tried and true recipes or starting entirely from scratch
• Cooking using recipes from all over the world