u/Dominionato

Cantonese Superior Soy Sauce noodles, smoked honey habanero pork belly and marinated pork tenderloin. Vortex is plenty hot for the wok

"Some people choose to see the ugliness in this world, the disarray. I choose to see the beauty."

First time, waiting on them to come to temp. Looking good so far.

Jealous devil lump and seasoned oak

Light mustard and honey slather

Heavy cracked black pepper and Big Beef rub

Spritzed with apple juice and a dash of malt vinegar and fish sauce

Pics at 0, 1 2 and 3 hours when I decided to wrap as good bark was formed

3 hrs at 225 average with jealous devil hard lump, oak and a little hickory at the end. Resting and salivating right now.

Decided to create something tonight, it was good but needs a little tweaking. First time trying Costco chipotle chicken.... It's ok but I'll do my own next time smoked and then slow cooked with chipotle in adobo and some other peppers (thinking ancho and guajillo).

Add half a bag of Costco chipotle chicken, fry in pan with a bit of oil until pan browning.

Add 2/3 cup chicken stock to deglaze, 2 Tbsp achiote liquid, 1 Tbsp Mexican oregeno, 1 small can green chilies and 1 med can black beans rinsed. Lower heat and lid for about 5 mins, then simmer uncovered until most moisture is gone. Add 2 Tbsp lemon juice.

I bought a big piece of Italian Focaccia I wanted to use, so cut that in half and butter. Under the broiler on low until starting to toast. I added some store bought "salsa con queso" (nacho cheese) to the top followed by shredded cheese and the chicken mix to the bottom. Back under the low broiler until melty.

Added diced white onion, sliced avocado and jalapeno cilantro crema sauce.

It was pretty good, looking forward to Mk 2

1 lb beef, 1 lb chorizo uncased from the butcher. Add a bit of basil, oregeno, one egg and s/p for the unseasoned beef. Roll into balls. Smoke at about 250 with hickory for 1.5 hrs (4th* pic at that mark).

Saute red bell pepper, then onions and garlic until browning. Deglaze with a splash of red wine vinegar, add whatever tomatoes you want (fresh, canned diced, pasta sauce too but watch the flavour added). Reduce until thick.

Cut and butter sub buns, place open under low broil until edges starting to toast. I use a spoon to make a "boat" in the bottom before toasting. Pull and cool.

Add half cut meatballs and tomato sauce to the bottom boat, cheese on the top (I used mozza and Edam since I had slices I needed to eat). Back under low broil until melty and edges turning dark.

*Edit 4th pic

Here is a picture from my dad's dashcam showing Got Junk illegally dumping at Sandra Shmirler Centre. They were throwing old children's toys and all sorts of stuff into the blue bin. My dad made a complaint with the city but has had no follow up, this was a week ago. Hopefully this will sway some residents to stay away from them. That blue bin is already a disaster from people dumping garbage there, we don't need for profit companies that should have an account with the landfill participating.