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-   -   Carne Guisada? (http://www.bbq-brethren.com/forum/showthread.php?t=171426)

cirk 09-19-2013 06:03 PM

Carne Guisada?
 
Anyone made this dish by grilling or smoking the meat first?? Got a rainy weekend coming up and hoping to make some tacos!

Bludawg 09-19-2013 06:05 PM

One of my favorite disposal methods for a Brisket Flat.

caseydog 09-19-2013 06:36 PM

I have not made Carne Guisada, but I do make my own version of carnitas on the smoker. It is not exactly the same, and is certainly not authentic, but it is very good.

I certainly think it is worth trying.

CD

cirk 09-19-2013 08:10 PM

Quote:

Originally Posted by caseydog (Post 2631191)
I have not made Carne Guisada, but I do make my own version of carnitas on the smoker. It is not exactly the same, and is certainly not authentic, but it is very good.

I certainly think it is worth trying.

CD

I make carnitas a lot and it's one of my favorites...

cirk 09-19-2013 08:13 PM

Quote:

Originally Posted by Bludawg (Post 2631175)
One of my favorite disposal methods for a Brisket Flat.

Thinking of doing a thin cut chuck reverse sear then add to the stock and spices.

Bludawg 09-19-2013 08:16 PM

Quote:

Originally Posted by cirk (Post 2631269)
Thinking of doing a thin cut chuck reverse sear then add to the stock and spices.

Traditional is cubes

cirk 09-19-2013 08:55 PM

Quote:

Originally Posted by Bludawg (Post 2631273)
Traditional is cubes

I plan to cube the chucks after the sear

cirk 09-20-2013 09:20 AM

Bump

Grumpy Habenero 09-20-2013 09:35 AM

I have made guisada a few times, but always on the stovetop. I think smoking the meat first might give it a great new flavor dimension. Just don't give it too much smoke flavor, the guisada gravy is delisious and you wouldn't want to overpower it.
I think I will try this myself soon, it sounds good. I think I would reverse sear it by smoking it to a rare condition, cube it, and then sear it in the skillet.

Jorge 09-20-2013 10:04 AM

I like to use brisket that I've trimmed well. I'll smoke it 45-60 minutes to pick up some flavor before cutting it up to add to a pot or dutch oven if I'm cooking it on a pit. I don't cook the meat too much because I want the flavors to blend while the meat is becoming tender. I trim the fat pretty aggressively to avoid too much rendered fat floating in the pot.

It's one of my favorite meals.

cirk 09-20-2013 05:50 PM

Quote:

Originally Posted by Grumpy Habenero (Post 2631705)
I have made guisada a few times, but always on the stovetop. I think smoking the meat first might give it a great new flavor dimension. Just don't give it too much smoke flavor, the guisada gravy is delisious and you wouldn't want to overpower it.
I think I will try this myself soon, it sounds good. I think I would reverse sear it by smoking it to a rare condition, cube it, and then sear it in the skillet.

I smoked then seared and left rare used blade steak


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