Ingredients
Directions
Crab 🦀 Legs
- Throw your pre thawed crab legs in your oven or smoker at 250°F. You want to baste them in a garlic butter mixture every 5 minutes.
- After 25 minutes they are done. The smoker will add a rich smoky flavor to these.
Lobster 🦞
- In a pan over medium heat, add 2-3 tablespoons of oil and throw on your lobster tails meat side down.
- Add 1/2 stick or more of butter, and 2 tablespoons minced garlic.
- Season your lobster with Spanglish Asadero Golden Garlic seasoning and baste the lobster as it cooks.
- Feel free to add rosemary for a nice fresh hint of flavor.
- Pull at 140°F.
Octopus 🐙 Tentacles
- Drizzle your pre cooked tentacles with olive oil. Season with Spanglish Asadero Chipotle Chicken seasoning.
- On a grill over medium-high heat. Throw the tentacles on and cook 3 minutes per side.
- Squeeze on a little lemon juice.
Shrimp 🍤
- Season your shrimp with Spanglish Asadero All Purpose seasoning and toss on your grill over medium heat.
- Cook about 2-3 minutes per side and pull.
- Squeeze some fresh lemon to kick up the flavor.
Steak 🥩 any cut you have will work for this
- Drizzle your steak with olive oil as a binder and season with Spanglish Asadero Carne Asada seasoning.
- On a grill over high heat, throw on your steak and cook to your desired temperature. We had these medium rare so we pulled at 125°F.
Chain Cut Pork Ribs 🐽
- Season with Spanglish Asadero All purpose seasoning and toss on a grill over medium heat.
- Flip every two minutes.
- Once they hit 190°F, drizzle on some Spanglish Asadero Pineapple Chipotle sauce and pull after 5 minutes.
Salsa 💃
- In a pan over medium heat toss in your tomato, tomatillo, Jalapeño, dried red chilies, Onion, and garlic.
- Cook until nicely charred.
- Throw everything in a blender along with 1 can of beer. Water works too.
- Add fresh Cilantro 🌿 and your favorite Spanglish Asadero seasoning.
- Blend to the consistency of your liking.
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