Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 7, 2012 07:19 AM

What dish do you cook that people just rave about?

For me, it's Tacos!
Friends and family can't get enough of my legendary (their words) tacos.
Have no idea what makes my tacos a stand out vs. others.

Fry up my corn tortillas so they are crispy and I use the MorningStar 'Crumbles' that resemble ground beef and I gussy that up with fresh garlic and jalapenos..
Stuff them with extra sharp onions, lettuce, sliced avocado, scoop of sour cream and hot taqueria sauce.
I also grill up some chicken breast and fry up flour tortillas and do the same as above.

Loved to hear the dishes you cook up that make you shine with friends and family.

  1. Click to Upload a photo (10 MB limit)
  1. We are 'famous' in our and our kids crowds for smoked pork butt, ie pulled pork, and our smoked pork ribs, and our beef brisket. It gets expensive to be asked to bring the smoked butt to almost every function. We love the pork, and DH loves the accolades. And the ribs go so fast you have to be fast to get some!! Briskets are the trickiest. So much depends on the meat itself. Have done some wonderful ones, and others that just are passable.Thank goodness the pork always comes out great.

    Your tacos sound great!!

    4 Replies
    1. re: Nanzi

      Nanzi, what do you look for in a brisket? I'm a new smoker, and I've got a 9 lb brisket in the freezer. It's untrimmed - the butcher said that was "Texas style" so that's what I took. Any tips appreciated - I love love love to learn from great home cooks!

      1. re: Vetter

        Vetter, the big question is what do you have.

        A whole Brisket has two parts, a point and a flat.

        Most retailers at even teh butcher level cut the single brisket in two giving you a point cut that oftten cooks fast and can be dry vs. a flat that often cooks evenly.

        Add to that the fact that beef varies from supplier to supplier and thus the canundrum.

        A whole brisket will often yield the best results but the flat is ideal.
        Having smokedmany dozens of them, it's really a matter of sourcing , cut and fat to me.

      2. re: Nanzi

        Me too! My friends and family all love the pulled pork I cook in my Big Green Egg. That's what I usually serve when I have a party, since pork shoulder is so cheap, and I can get a lot of sanwiches from a few pounds of meat. They also love my ribs, chicken, pretty much anything I cook in the Egg. I also make my own vinegar-based Carolina style sauce that I serve with pulled pork and everyone raves about that. It's been a long time since I've done brisket (mainly because it's hard to find a whole one.) I should do one soon.

        This was supposed to be a reply to Nanzi's post from July 7.

        1. re: 4X4

          4X4, would you please share you recipe for your vinegar-based Carolina sauce? I have been searching for a good one to try with pulled pork - I much prefer vinegar-based sauce on my pork than the tomatoey bbq sauce version.

      3. Nothing fancy, that's for sure! Time and time again I'm asked to bring either chicken wings, potato salad, or baby back ribs to a gathering. I think it must be the various ways I brine and/or marinate things that does the trick.....

        1. Unfortunately, no-one raves about my dishes. Not even Mrs Harters.

          Folk do rave about her pesto rice salad which she's always asked to bring.

          1 Reply
          1. re: Harters

            Will Mrs. Harters share her recipe?

          2. Folks say my pizza is better than anything they can anywhere around........then again, I DO live in Georgia.

            1 Reply
            1. My friends and relatives clamor for 4 or 5 dishes. What is interesting is they are fairly simple to make.

              Crockpot pulled pork
              Breakfast croissants - sausage, scrambled egg and cheese in a croissant
              Chicken Marsala
              Swiss Steak
              Chocolate truffles - I have made several flavors including dark chocolate, white chocolate, peamut butter with white chocolate, cherry chocolate, pina colada and almond joy.

              Even the truffles are easy but I have a $400 chocolate tempering machine so I can dip them in chocolate. I wouldn't do them if I had to hand temper. Well, maybe I would dip them in other things like coconut, cocoa or chopped nuts.

              10 Replies
              1. re: Hank Hanover

                I am now officially jealous--tempering always seems to PUT me in a temper! ;)

                1. re: KSlink

                  Okay, so what am I missing? Any time i want to dip something in chocolate i just melt it in my homemade double boiler (ceramic cereal bowl in a little pan) and it comes out fine. I've never needed to add fat or had it scorch.

                  1. re: tinahtulsa

                    Melting the chocolate in a double boiler works fine. However, it usually loses it's temper. Tempered chocolate is shiny and snaps when you break it or in the case of something dipped snaps a little when you bite into it. Untempered chocolate is dull, doesn't snap and melts with contact from your hand (even quicker than tempered chocolate.

                2. re: Hank Hanover

                  I'd love to know how you do your crockpot pulled pork!

                  1. re: ochound

                    I'm sure it isn't as good as a pork butt that has been smoked for 12 hours but it is hard to screw up pulled pork. In short, there is no such thing as bad pulled pork... only better.

                    Slow Cooker Pulled Pork
                    3 1/2 - 4 lb. Package pork carnitas (chunks of Boston butt roast)
                    16 ounce jar of barbecue sauce
                    12 ounce bottle of beer
                    8 ounce can of pineapple juice
                    pork rub consisting of onion powder, garlic powder, chili powder, smoked paprika, and black ground black pepper
                    1 large or 2 medium onions rough chopped
                    Put onions in bottom of slow cooker. Rub pork rub onto chunks of pork and put in crockpot.
                    Add barbecue sauce, dear, and pineapple juice to crockpot. Put the lid on and set too low for eight hours.
                    Remove pork to separate plate to cool. I'll pork is cooling. Strain and defat 4 cups of braising liquid. Put this liquid in a saucepan on medium heat and reduced to 2 – 3 cups. Be sure to bring liquid to boil to kill any lingering bacteria. Adjust sauce to taste. It may be necessary to add vinegar if the sauce is too sweet. It may need liquid smoke. You may want to add more barbecue sauce to thicken it. If you don't wish to use more barbecue sauce you could thicken the sauce with a teaspoon of cornstarch in a slurry.
                    Use two forks to shred pork. Discard excess fat. Add some of the braising liquid to the pork and mix. Serve on hamburger buns with a ring of sweet onion and some relish.

                    1. re: Hank Hanover

                      thanks for posting your recipe- I will give it a try! I usually use a pork shoulder roast, either bone-in or boneless. Instead of cooking it whole, I might try cutting it in chunks like you use...

                      1. re: ochound

                        As long as it fits in a crockpot, I'm sure it will be fine. I use the package called carnitas because they cost about 10 cents more per pound but they are boneless and carnitas come in 3.5 - 4 pound packages at my grocery store. Bone in Boston Butts are usually 8 pounds at my store. That makes a lot of pulled pork. The good news it easily freezes. However, it is part of the reason I use the smaller package of carnitas.

                      2. re: Hank Hanover

                        Sounds delicious - one problem for ME, I'm deathly allergic to pineapple. Have you ever tried something else in place of the pineapple juice or left it out? I'm on the hunt for a good pulled pork for an upcoming party and this sounds so delicious.

                        1. re: tiffeecanoe

                          I've often used mango juice/nectar as the fruity note. Maybe you could use it in place of the pineapple. Or you could try an apple cider vinegar, not 8 oz though, probably just a 1/4 cup (2-ish oz) will do the trick for the the quantities listed for the above recipe.

                          1. re: tiffeecanoe

                            I used pineapple juice because I knew about al pastor and was sorta heading in that direction. Before I did that, I just used beer and no juice. I'm sure you could use any of the following juices: mango, papaya, or apple. I wonder if pomeganite juice would be any good? The adventurous could find out.