Look at those flames! After a week in the speedy sauce it was time to grill, which we did over mesquite charcoals.

It was both a different color and texture by the end of it, ready to be skewered and grilled.

I left a lot of the garlic on top because I honestly love garlic more than most.

It's been super hazy and cloudy here lately.

This was a combination of beef and pork so I cooked the meat until the thickest pieces tested out at 160 degrees with a thermometer. These are reportedly served with Italian bread but I ate it plain and found it great on pizza finely chopped. Our only thoughts on flavor was it was a bit on the salty side for our tastes, so I may adjust that in the future.

Did you enjoy this post? Check out the links below for more like this one!

The Speedy Saga, Part 1: The Marinade
Cajeta Tortuga Recipe (Goat Milk Caramel Turtles with Sea Salt)
Going Bananas in Acapulco, One more Time: Avocado Oil Vegan Plantain Chips

In case you missed them, some of my recent posts:

Acapulco Sunsets: The Sun Has Moved
Acapulco Sunsets: The Seasons are Changing 4
Anarchaforko Anarchapulco Fork Update: @smartcash and the Musical Stylings of @larkenrose and @dragonanarchist

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