Jeff Moore Jeff Moore

Smoked Spatchcock Chicken

Springtime has officially began and with it brings about my favorite time of the year. The weather is starting to warm up, the NCAA tournament is well underway, golf season is here, and ultimately grilling season is upon us. Unless you’re like my family, where grilling season is all year round, regardless of weather. What doesn’t kill you, makes you stronger, right? Only the strong survive? I could keep going but you get my point. The elements can’t stop me from firing up the grill or smoker to fulfill my cravings.
With that being said, one thing that I absolutely love to smoke, and sometimes grill to finish it off, is chicken. Particularly, whole, spatchcocked chicken. If you’re not familiar with the term spatchcock, it simply means to remove the backbone of typically a chicken or turkey, and lay the bird out flat. By doing this, you’re allowing for a more even cook and also reducing the cooking time. It’s a win-win situation. It’s definitely my preferred method for cooking chicken or turkey.
When smoking whole chicken, there’s endless possibilities of options of where you can take your chicken in terms of flavoring. From seasoning blends, to rubs, to injections, mops, wood to use, and so on. The combinations are endless and ultimately up to your discretion and what you’re looking for or whatever you’d like to try experimenting with that day.
Let’s start off with fuel source. My favorite wood to use for smoking chicken is mesquite wood. I like it for poultry and fish. It’s a hardwood that imparts tons of flavor. If you want a lighter flavor profile, you could use a fruit wood such as apple. I really like to mix woods as well. For this particular cook, I blended in some apple wood to the mix. One thing to keep in mind is how much wood you’ll need, as well as another fuel source if you choose. I like to supplement with charcoal. I actually start off with a bed of charcoal, getting it completely or near completely ready, and then add a split of wood on top. Typically, one split of wood should last around 45 minutes, so depending on how long your cook time is, you can kind of guesstimate how much wood to plan on using for your cook. The chickens I used for this particular cook were quite large, so my cook time was nearly 4 hours. I tried to maintain a temperature between 250 and 275 degrees Fahrenheit.
Next, let’s discuss seasoning options. There’s essentially no limit to how you can prepare your chicken. Whether you want to go savory or sweet or spicy, that’s up to you. For this cook, I chose to go in a semi spicy route. I used Meat Church Holy Voodoo rub and also injected the chicken with Tony Chachere‘s Creole Style Butter. If you’ve never heard of Meat Church, I highly recommend you look it up. Matt Pittman is someone that I’ve been watching and following on YouTube for quite some time and his seasonings and rubs that he creates and cooks with in his outdoor kitchen in Waxahachie, Texas are absolutely incredible. The Holy Voodoo rub is a spicier rub that not only imparts incredible flavor, but also add a beautiful color to the meat. Adding the Creole butter injection to the chicken, for me, is crucial to keeping the chicken moist and juicy throughout the entire cook. It also pairs well with the Holy Voodoo in keeping with and adding to the spicier, Cajun-ish theme. I use that same injection for turkey even if I’m going a more traditional, savory route for seasoning the outside. It just keeps the meat super juicy. And hey, butter makes everything better.
You can also brine your chicken and/or mop or sprits periodically throughout your cook. I like to sprits with apple cider vinegar every half hour to 45 minutes throughout the cook. The next time I smoke chicken, I plan on trying out a mop recipe that Malcom Reed from How to BBQ Right created and used in one of his recipes. He’s another guy that I’ve followed and been a fan of for quite some time. I would highly recommend looking him up and watching his videos or listening to his podcast for ideas, tips, and tricks.

However you choose to season your chicken and whatever wood(s) you decide to use, most likely you’re going to end up with a delicious product. The key to ensuring that you end up with a juicy, smoky, delicious product, is maintaining that 250-275 degree temperature throughout the entire cook. 165 degrees is the internal temperature you’re looking for in the deepest part of the breast meat. If you’d like to crisp up the skin even more at the end, there’s a few options you have. First, you could put it in your oven on a baking sheet, with or without a wire rack, and hit it with a higher temperature with the chicken placed on the highest rack possible. Secondly, you could use a kitchen torch or culinary torch like you would use for creme brûlée or a meringue pie. This method, however, can potentially be dangerous, inconsistent, or depending on the size of your torch, time consuming. The third option, which I prefer, is to transfer the wood/coals mixture to a charcoal grill or the main cooking chamber of your smoker if it allows for it, and cook it directly over the coals and residual wood that is still viable from the cook. I try to place the chicken farther away from the coals to prevent too many flare ups from the juices from the chicken dripping down into the coals. If your grill has the ability to raise and lower the grate where your fuel source is on, try lowering it as far as it’ll go. Otherwise, only add a small amount of coals and adjust accordingly so as not to completely burn up and ruin your skin, which I did the first time I ever tried out that method. So learn from my mistakes. Your meat can be salvaged, but unfortunately the skin cannot. So ease into it and only go until you like what you see. When the skin starts cracking and splitting, you’re probably as far as you’ll want to go if you haven’t taken it off sooner. I like to let the chicken rest, lightly tented with foal, for 20 minutes or so, before I cut into it. You want to let your meat rest so that it way it doesn’t dry out. Letting it rest allows the internal juices to redistribute and retain more moisture so you’re not just losing all of the juices on the cutting board. I know it can be all too tempting not to wait, but trust me it’s well worth it.
So however you choose to season and smoke your chicken, spatchcocked or not, just get out there and do it. You’ll love the product and maybe you’ll even enjoy and find an appreciation for the process in which you got there. And I can almost guarantee, especially if it’s your first time, that you’ll want to do it again. You’ll pick up on little things that you’ll want to adjust and do differently next time. Or maybe want to try a new seasoning or rub or barbecue sauce. Whatever it may be, enjoy the weather and get out and cook. Fire up that smoker or grill and get to it!

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Jeff Moore Jeff Moore

Hot Ones Challenge

If you’re like me, you enjoy torturing yourself and going through the gauntlet just for the experience of trying something spicy. However, for me, it’s always a much more pleasant experience if the flavor is enjoyable too. There’s plenty of hot sauces out there that are extraordinarily hot but taste like garbage. The tricky part is having something that will burn your entire mouth, drain your sinuses, have you in tears and sweating profusely, but keep you coming back for more because it tastes so good. The spice can be addicting. Maybe I’m just a little insane, but I know I’m not alone. The cravings still persist.

On the search for spice, my journey has led me to YouTube on several occasions. YouTube can be and has been an amazing resource for anything food related and beyond. I think everyone knows that already. The amount of food shows and food related content that I’ve consumed on YouTube is never ending. I’m always looking for inspiration, ideas, new cooking methods and techniques, and foods that I’ve never even heard of. And good commentary to go with it is always a plus.

This led me to the YouTube channel called First We Feast, which has a show called Hot Ones hosted by Sean Evans, which debuted in 2015. The famous tagline of “The show with hot questions, and even hotter wings” characterizes the show’s layout where Sean interviews celebrities while they eat increasingly hotter wings. They have a 10 wing lineup that’s been pre-tossed in the individual sauces. Sean and his guest(s) eat the wings simultaneously, while Sean conducts a full on in-depth interview. It’s great. And it’s wildly entertaining seeing how different celebrities respond to each sauce.

Over the years and seasons, the sauces have rotated and changed and Sean and his team have even partnered with people now to create their own sauces. This is where the challenge comes in. They’ve developed 3 signature sauces. A mild, a medium, and an insanely hot. They’re called The Classic Hot Sauce (mild), Los Calientes (medium), and The Last Dab (xtra hot!). The Classic is usually the first sauce in the Hot Ones lineup, the Los Calientes is 4th or 5th, and The Last Dab is obviously last, with tradition being host and guest, although the guest doesn’t have to if they don’t want to, adding an additional dab or two to the last wing before eating it. The best part is watching what happens next and the chaos that typically ensues after the guest consumes that final wing. For me, instead of watching it and wanting to shy away from ever eating anything that hot, it instead makes me that much more intrigued to test out those sauces for myself. That dream became reality for me when the Hot Ones crew rolled out their chicken bites with the sauces included, available at Walmart. So naturally, I had to rush in, pick up a package, and test them out myself. I was not disappointed.

The package gives air fryer, baking, and microwave instructions, but I decided to deep fry mine. I know not everyone has a deep fryer and they can be dangerous and whatnot but invest in one. Just do it. Don’t hesitate. You’ll love it. Just be safe and don’t blame me for anything you do wrong.

Regardless of how you decide to cook the wings, they’re most likely going to be delicious. The quality of these wings is impressive for store-bought, processed wings. Even without the sauce, I’d still buy the wings. But the sauce is what brought me to the table in the first place. So allow me to describe my experience. In preface to this, I have to say that historically I haven’t been a huge fan of hot sauce just for hot sauce’s sake. But as I’ve gotten older, I do tend to use different hot sauces depending on what I’m cooking or eating. The Hot Ones Classic hot sauce, the mild sauce, was my least favorite of the three simply because it tasted too much like a Tabasco sauce. Not to say that’s a bad thing for everyone else because Tabasco has been a staple in American households for generations, so obviously people enjoy it. I’m just unusual compared to the masses here. The spice level that Hot Ones rates this sauce is 2/10. I’d say that’s pretty accurate, maybe even a 2.5-3. So nothing crazy, just enough of a kick to let you know there’s something there. The Los Calientes, the medium sauce, I found absolutely delicious. It was definitely my favorite of the three sauces. The heat level they label it as is 5/10. I’d rate it closer to 6 or low 6’s. The flavor, in combination with the heat, however, makes this sauce spectacular. The heat it provides is nice and hot, clearly making you aware that it’s got some spice to it, but not overwhelming. Even with the heat level, this sauce keeps you coming back for more. Then comes the Last Dab sauce, made with the Apollo pepper, which was actually engineered and created in collaboration with the Hot Ones crew in conjunction some pepper growers they brought in specifically to help them create a pepper for their sauce brand. From the second you bite into the wing coated in this sauce, you feel it. It’s an immediate punch of heat, but the surprisingly delicious flavor of the sauce keeps you from hating what you just did to yourself. The heat level they give for this sauce is 11/10 and that might be a conservative number. 12.5 is more like it in regards to a heat rating. My nose was running like a faucet, all the while I’m starting to sweat and my outer lips seem to go numb as well. This lasted close to a half an hour. The craziest part to me was that while I was cleaning out the bowl that I used to toss those wings, the spices seemed to waft into the air and caused my nose to run again and I got choked up and started coughing. I felt like I was going through the experience of eating the wings all over again. So be aware of that second wave of spice when you go to clean up. But, nevertheless, don’t use that as an excuse not to give this challenge a go. If you crave spice or just want to see if you could handle it or see what all the fuss is about, try these wings. I will definitely be trying these again and probably trying the wings from the package with other sauces as well, just because the quality of this chicken is much better than most of the alternatives. So I hope you go out and get a package of these wings to try for yourself! Just take the appropriate precautions, enjoy, and live a little!

(Left to right): The Classic Hot Sauce, Los Calientes, and The Last Dab

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Jeff Moore Jeff Moore

St. Joe German Supper

Growing up Catholic in little Mt. Hope, Kansas, there were 3 churches that my sisters, my mom, and I would rotate going to depending on whatever we had going on that weekend. Our main location that we’d go to was in Andale, called Saint Joseph Catholic Church. Our second most frequented church was in Colwich at Sacred Heart. I always liked when we’d go there because we’d usually go to the 5:30 mass on Saturday night and every now and then my mom would get us pizza from Gambino’s afterwards. Then the least frequented of our rotation was St. Joe, Ost. Saint Joseph Catholic Church in what is technically Ost, Kansas. My mom and her siblings actually went to grade school there. However, my family and others that I grew up with going to these different locations never called the churches by their actual names. They were just referred to as Andale, Colwich, and St. Joe. Each of these communities have their own festivities, traditions, and gatherings, but the one I always looked forward to the most was the German supper at St. Joe. Bierocks and German rope sausage are the main course, although I can do without the bierocks. Bierocks are German stuffed rolls filled ground beef, onions, and cabbage. I’m a big baby and just can’t stand the cabbage. On the other hand, even if the only thing they served was the German rope sausage, I’d still gladly wait in line for hours in a snowstorm in the middle of a tornado. I love it that much. And the weather was no peach this year as it was windy and cold and then went from rain to snow in a matter of a few hours. But this food is worth it.

Bierocks, rope sausage, mashed potatoes, brown gravy (my favorite), green beans, sauerkraut, baked apples, bread, and an array of desserts that I know I can’t even name all of them. The pie selection alone is a thing of beauty. You have all your favorites and then some. From your typical fruit pies in apple, cherry, peach, and blueberry to your different kinds of chocolate pies, in which they had plain chocolate (pictured below), chocolate cream, French silk, chocolate mousse, Oreo pie, and I’m sure I’m missing some. But they also had a delicious pecan pie (pictured below), rhubarb, peanut butter pie with chocolate chips, cheesecake (plain or with sauce), and I’m certain there were others I’m leaving off the list. I’m pretty sure I saw a lemon meringue, which is one of my all time favorites.

I was so excited for the main course and getting my hands on some German rope sausage, that I completely forgot to capture the moment, so there’s no photos of that. But believe me when I tell you that it’s delicious. Dipped in some yellow mustard with a little horseradish. That’s what dreams are made of. It’ll change your life. And if you don’t like mustard, just know that you’re wrong and I hate you. Just kidding. Kind of. Anybody who really knows me well knows that I have an unhealthy obsession with mustard (thank you grandma Kathy). Either way, even plain, this type of sausage is still top notch and one of my favorites, if not my absolute favorite.

So all in all, I highly recommend that you go out and give it a try next year. It’s for a great cause, in that it’s St. Joe’s main, if only, yearly fundraiser for the grade school. You can dine in or go through their take out drive through line. Parents and family members and members of the community donate their time and energy into putting on this event. They make all the Bierocks and all of the desserts and work to getting all sorts of items included for the silent auction. It’s a pretty incredible feat that gets the whole community involved. Whether you’re Catholic or not, religious at all, or whatever you believe in, the German supper at St. Joe is to the great benefit of all the kids that attend their grade school. It’s pretty impressive when you see the staggering amounts of people lined up all throughout the halls, outside, and wrapped around the building just to get in, support a great cause, eat some truly delicious food, and get together with the community and maybe people they hadn’t seen since the German supper the year before. I can tell you that I’m already looking forward to next year and my family and I will most definitely bring it up in plenty of conversations throughout the next year.

Pecan pie

Chocolate pie

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Jeff Moore Jeff Moore

Trompudo’s Tacos

Trompudo’s Tacos is a restaurant located in Oklahoma City’s south side that serves a variety of homemade Mexican delicacies. What drew me in was the fact that their Al Pastor is served shaved off of a spit, or trompo; hence the name Trompudo’s. They also have a type of meat with a cooking method unlike most others that you wouldn’t see at the typical taco shop or chain. These are Tacos de Suadero. According to delightedcooking.com, “Suadero is a cut of beef that lies between the lower flank and sirloin primal sections of a cow that Is often used in Mexican cooking. Suadero is sometimes referred to as rose meat because of its light pink color. Suadero meat is sometimes confused with hanger steak or brisket because each types of meat are all types of thinly cut beef.” Tacos de Suadero are traditionally prepared on a concave comal (I’ll put a picture at the bottom). It’s an incredibly interesting and effective way of cooking the Suadero because it basically confits the meat and you can warm tortillas on the concave part of the contraption. The texture of the meat is very similar to carnitas and even looks similar because of its lighter color.

I decided to try the Tacos Al Pastor, obviously, as well as the Tacos de Suadero on this visit. The Al Pastor was pretty solid, but at the same time, underwhelming. The meat was crispier than I expected and more so than most places. The tortillas were a bit of let down as well. I don’t think they were homemade and they were extra greasy. I’m thinking they might dip them in fryer oil to simultaneously warm them as well as crisp them up to maybe add a different texture than you’re accustomed to, but I could be wrong. I’m not saying the tacos Al Pastor were bad by any means, just not exactly what I was hoping for. The saving grace for these tacos might have been the salsa. Trompudo’s provides an array of salsas, 6 to be exact. 4 of them are labeled and made specifically for different kinds of meat. The salsa that they have paired for the Al Pastor is a spicy pineapple salsa that I’m thinking is made with Chile de arbol to give it that nice kick. Overall, I would give the tacos Al Pastor a 7.4. They get a little bit of extra credit due to the fact that they’re built on a trompo. I would definitely give them another shot, but not necessarily drive out of my way just for them.

The tacos de Suadero were super interesting. The texture makes you think you’re eating carnitas but with a beefy flavor. Once again the tortillas were prepared the same way as the others, greasy and underwhelming, but not terrible. The salsa Morita that they recommend for the Suadero is delicious. It packs just enough heat to not be overbearing, while still letting you know that it’s there. It might be a little too much if you’re a pansy, but at least dip your toe in the pool and test the waters. All in all I’d give the tacos de Suadero a 7.6. The tortillas might have held back from a higher score but ultimately these are solid tacos and I would definitely try them again. And who knows, maybe it was just an off day for the tortillas. I’ll give them the benefit of the doubt. Maybe I’m accustomed to other varieties and maybe their target clientele appreciates the way they do their tortillas, but I’ll let you all decide for yourselves when you stop in, which I recommend you do. 6015 S May Ave, Oklahoma City, OK 73159

Tacos Al Pastor

Tacos de Suadero

Concave comal cooker (not my image)

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Jeff Moore Jeff Moore

Chocolate Covered Strawberries

Chocolate; delicious. Strawberries; delicious. Chocolate covered strawberries; absolutely incredible! One of my favorite treats and also super easy to make. With only a few simple ingredients, you can indulge in a decadently delicious and sometimes romantic treat.
The possibilities for which type of chocolate you can use are virtually endless, so long as it melts. I tend to go for almond bark, and I prefer white chocolate over other chocolates. But the great thing here is that you can customize it and make these however you would like with whatever kind of chocolate you prefer. Just add some Crisco or, how I prefer now, thanks to my sister Jordyn, coconut oil, to the chocolate while it’s melting to help it spread easier and become more applicable to the strawberries.
This Valentine’s Day I made some two different ways. I made some with a base layer of milk chocolate almond bark then drizzled white chocolate almond bark colored with pink food coloring over them and sprinkled them with white sparkling sugar. Reversely, I made some with the base layer of white chocolate almond bark colored with pink food coloring, sprinkled with white sparkling sugar, then drizzled with the milk chocolate almond bark. Both were delicious but I still prefer more white chocolate than milk chocolate. The next time I make them and decide to do a drizzle on top, I think I’ll try out two different colors or shades of food coloring colored white chocolate. The only downside is if you use different colored sparkling sugar, that tends to stain your mouth and fingers alike. But it still tastes delicious. If you plan on storing the strawberries in the fridge, be sure to place a paper towel underneath because the sugar will actually start to melt and dissolve and can cause the chocolate to become damp and messy. But if you plan on devouring them all after you’ve given them adequate time to chill in the fridge, like I often do, then you won’t have to worry about it.

To melt the chocolate, I use the double boiler method with stainless steel melting pots that I found on Amazon. I’ll leave a link below. If you’ve never made chocolate covered strawberries yourself because you’ve thought they might be too difficult, think again, because they’re way easier than you would imagine. And in most cases, they’re going to be way cheaper if you make them yourself. Give it a go because they’re worth it and you won’t be disappointed!

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Jeff Moore Jeff Moore

Pie Junkie

Pie Junkie is a neat little bakery located in Oklahoma City’s Plaza District. It’s surrounded by numerous other shops and eateries with lots going on in a small area. You’re bound to discover something for the whole family or friend group to enjoy there. Pie Junkie has plenty to offer and has a rotating list of fresh goodies to choose from. I decided on two kinds of pies that caught my eye. Here’s what I thought about them:
Peanut butter chocolate-7.8. For me, I prefer a lighter, creamier pie. This pie is super rich and although delicious, not necessarily my style. I scored it higher than I probably would for myself because I feel like other people will enjoy this pie more than I did. Definitely a shareable dessert even for 2,3,4 people if you’re just taking a couple bites, which seemed perfect for me. My dad would love this pie because of how rich it is.

French silk-7.6. For some reason it bothers me when someone calls a pie French silk and it doesn’t have any shaved chocolate on top. Mini chocolate chips on top should downgrade the title to a simple chocolate cream pie. And simple does not mean less delicious. I need to find out what kind of chocolate chips they use because I think they were maybe dark chocolate. For me, that made the pie less enjoyable. I guess if they’re trying to add some contrast so as it’s not just a sweet pie I get it. But for me, I’d rather have milk chocolate chocolate chips or no chocolate chips. My great grandma used to make the best chocolate pie I’ve ever eaten still to this day and she didn’t even add any whipped cream or chocolate chips or shaved chocolate on top. The chocolate filling spoke for itself and stood out more than enough to keep me reminiscing about it 20 years later. That will be a recipe that I’ll look to recreate in the near future.

Nevertheless, I definitely recommend trying out Pie Junkie. With so much to choose from, I will no doubt be making another trip soon to discover even more of the deliciousness that they have to offer. 1711 NW 16th St, Oklahoma City, OK 73106

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Jeff Moore Jeff Moore

Brown’s Bakery

Brown’s Bakery, located in midtown OKC, is a surprisingly spacious, heavenly scented bakery with a multitude of delicious treats to choose from. For me, I was on a quest for donuts, and their donuts did not disappoint. I tried three different kinds. The first one I tried was their original glazed donut. I feel like you can learn a lot about a bakery by its plain original glazed donut. The second one I tried was their chocolate frosted donut with shredded coconut. How can you go wrong with that combination? Trick question. You can’t. And lastly, the third donut I tried was their chocolate frosted donut with sprinkles. This particular type of donut is probably my all-time favorite, especially Krispy Kreme’s version. Below are my thoughts:


Original-7.4 light, fluffy, overall solid glazed donut. This donut was good. Nothing overly exceptional about it, but still a solid donut.

Chocolate frosted coconut-7.2 overall solid, chocolate may have been a little too thick but my love of coconut helped overcome that minor flaw. I would definitely get it again.

Chocolate frosted with sprinkles-7.6 overall very good. Would’ve rated higher but the sprinkle mix that was used has the little pearls in it which I think make too much of a texture contrast and I’m just not a fan of them. The pearls are just too crunchy and can feel like you’re about to chip a tooth. I absolutely love chocolate frosted donuts with sprinkles but I prefer the basic sprinkle mix. It also seemed that the base donut itself was from a different batch. The base donut itself I’d give an 8.4. Absolutely delicious but the pearls in the sprinkles killed it for me. I blame myself for not looking closer. Do not hold back from getting this donut. I have a feeling they rotate the sprinkle mixes based on the next upcoming holiday. This was the Valentine’s Day version.
Overall, I definitely recommend Brown’s Bakery and I will surely be back for another visit. 1100 N Walker Ave, Oklahoma City, OK 73103

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Jeff Moore Jeff Moore

Taqueria La Michoacana NG

Not too long after I moved to Oklahoma City, I was introduced to Taqueria La Michoacana. It has since set the standard for how I judge and rate other taquerias. The Al Pastor is incredible. They build it on a trompo and it’s what draws your attention as soon as you walk in. It’s beautiful. The meat is shaved super thin, as it should be, and traditionally served with cilantro, onion, and pineapple, but of course, I leave off the pineapple. After a squeeze of lime is applied to the tacos, I reach for one of their four salsas that they provide you with. They have their salsa roja, their hottest salsa, a salsa verde, a delicious tomatillo salsa with a kick from jalapeños, a habanero crema and an avocado crema. I use all four salsas together. I think they all compliment one another and go perfectly with the Al Pastor. I tend to get lost in the sauce. I absolutely love them. And I haven’t even gotten to the homemade tortillas. The tacos come with two tortillas, as is tradition in most places. They’re soft, warm, and fragrant. A delicious vessel that transports the rest of the amazing ingredients that make up the tacos. I would rate the average Al Pastor taco that I’ve had at Michoacana between an 8.9 and a 9.2. That’s an extremely high rating and it’s ultimately set the bar for how I view other taquerias. I absolutely love this taqueria and I go once or twice a week. When I try other taquerias I often find myself disappointed because Taqueria La Michoacana has spoiled me and has set the bar so high that it’s nearly impossible to match. I highly recommend that you go visit this wonderful establishment if you live in or near OKC or you plan on visiting or are just passing through. It’s definitely worth it and you won’t be disappointed. 4922 NW 23rd St, Oklahoma City, OK 73127.

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Jeff Moore Jeff Moore

A Love of Tacos

Anyone who knows me closely, knows that I absolutely love tacos. Street tacos in particular. And if we’re getting specific, my go to and what I seek out more than anything else in life, are tacos al pastor. My favorite type of al pastor is the kind that is built on a trompo and sliced off thin. For me, it doesn’t get much better in life. Most places will serve their tacos al pastor with pineapple, onion, and cilantro. Some places will have their pineapple placed atop the trompo and some have it on the top and bottom. I, however, skip the pineapple because I’m picky and don’t like the texture of it. I’m all about the onion and cilantro and of course you have to top it off with a squeeze of lime as well as whatever salsas are made available. For me, the hotter the better. Bring it on.

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Jeff Moore Jeff Moore

Introduction

Hey everyone! Welcome to my page. My name is Jeff Moore and I decided to pursue an outlet designed at documenting my journey through this life. That journey often times leads me in a direction navigated by my pursuit of food. If you know me already, you’re already aware of that. And if you don’t know me yet, one look at me, and it’s pretty evident that I don’t skip many meals along the way.

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