After our drive back from Puebla, we barbequed steaks and green onions. The green onions are a thing here that Autumn learned about from her warehouse guys. You just barbeque them until their soft and kind of blackened, and then you just bite the white tips off. They're very sweet and delicious...
Anyway, I forgot to buy charcoal briquettes at the commissary, so I had picked up some Mexican "charcoal," which I've used before, and it's fine...but definitely not the same as it's American counterpart. It's basically just a bag of semi-burnt leaves, sticks and twigs, and it puts on quite a show after you finally get it lit.
Yes, that's about a 10 foot high inferno of sparks and flames shooting out of the chimney starter that we use for lighting the barbecue!
Anyway, I forgot to buy charcoal briquettes at the commissary, so I had picked up some Mexican "charcoal," which I've used before, and it's fine...but definitely not the same as it's American counterpart. It's basically just a bag of semi-burnt leaves, sticks and twigs, and it puts on quite a show after you finally get it lit.
Yes, that's about a 10 foot high inferno of sparks and flames shooting out of the chimney starter that we use for lighting the barbecue!
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