拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 12-03-2012, 03:17 PM   #16
basuraman
Full Fledged Farker
 
basuraman's Avatar
 
Join Date: 06-06-11
Location: Sacramento, CA
Default

Um...yes please..yes.
__________________
WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.)
basuraman is offline   Reply With Quote


Old 12-03-2012, 03:27 PM   #17
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Los Angeles, CA
Default

Centex,

Thanks for posting pics of the cook as well as the recipe - outstanding!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Proud Member of "THE BLACKSTONE POSSE"
Big Red UDS/Small BGE/Blackstone Pizza Oven/Pit Barrel Cooker/Vision Kamado/Purebred American Rat Terrier Whisperer
Check out my blog:
www.mooseonfire.com



Moose is offline   Reply With Quote


Old 12-03-2012, 04:26 PM   #18
centexsmoker
Full Fledged Farker

 
Join Date: 09-22-12
Location: Austin, TX
Default

no worries moose. Really enjoyed it. The payoff was good too!
centexsmoker is offline   Reply With Quote


Old 12-03-2012, 06:13 PM   #19
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

That looks great, just good TexMex comfort food. I always use the head of the slaughter cow to make it.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Old 12-03-2012, 06:22 PM   #20
JimmyDAL
Take a breath!
 
Join Date: 05-30-11
Location: New England
Default

Nice!
JimmyDAL is offline   Reply With Quote


Old 12-03-2012, 07:00 PM   #21
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Now, that is some good looking food
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Old 12-03-2012, 07:52 PM   #22
lowbass
is one Smokin' Farker
 
Join Date: 07-31-12
Location: indianapolis
Default

Looks very good.
lowbass is offline   Reply With Quote


Old 12-03-2012, 10:19 PM   #23
QTEX
Full Fledged Farker
 
QTEX's Avatar
 
Join Date: 07-25-12
Location: Edinburg
Default

That looks fabulous Centex and am sure it was, will just add that roast is what alot of restaurants and sunday morning barbacoa resellers are using. There is a distinctly different flavor when you use cheek meat as it was originally done, much better imo. Just mentioned in case you want to try sometime, you'll be pleased.
QTEX is offline   Reply With Quote


Old 12-03-2012, 10:30 PM   #24
martyleach
Babbling Farker

 
martyleach's Avatar
 
Join Date: 12-17-10
Location: Pleasanton, Ca
Default

I agree with you about beef cheeks having a distinctly different flavor. I like them but some people don't because they are distinctly beefy in flavor and very rich.

Very nice cook and Pron! I have made those pickled onions with a quartered beet thrown in to heighten the color. Wait 2 days, then serve (not the beets).


Quote:
Originally Posted by QTEX View Post
That looks fabulous Centex and am sure it was, will just add that roast is what alot of restaurants and sunday morning barbacoa resellers are using. There is a distinctly different flavor when you use cheek meat as it was originally done, much better imo. Just mentioned in case you want to try sometime, you'll be pleased.
__________________
Large BGE, Cold smokehouse, Kamado Joe Jr,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star, Smokey Joe, Jumbo Joe Gold, Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)

www.amlwoodart.com
martyleach is offline   Reply With Quote


Old 12-03-2012, 10:38 PM   #25
centexsmoker
Full Fledged Farker

 
Join Date: 09-22-12
Location: Austin, TX
Default

Quote:
Originally Posted by QTEX View Post
That looks fabulous Centex and am sure it was, will just add that roast is what alot of restaurants and sunday morning barbacoa resellers are using. There is a distinctly different flavor when you use cheek meat as it was originally done, much better imo. Just mentioned in case you want to try sometime, you'll be pleased.
great call. I love cheek and have done it various ways many times. I like to sous vide it and sear like a steak. I actually set out to do brisket barbacoa which is pretty central to the austin food scene. Unfortunately, my bourgeois hipster grocery store thought they would charge $5 per lb ($7 for a brisky this weekend so I moved to chuckie.
centexsmoker is offline   Reply With Quote


Old 12-03-2012, 10:41 PM   #26
JS-TX
is One Chatty Farker
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

Quote:
Originally Posted by QTEX View Post
That looks fabulous Centex and am sure it was, will just add that roast is what alot of restaurants and sunday morning barbacoa resellers are using. There is a distinctly different flavor when you use cheek meat as it was originally done, much better imo. Just mentioned in case you want to try sometime, you'll be pleased.

With a corn tortilla, a little extra salt and a little pico de gallo! + some Big Red!
JS-TX is offline   Reply With Quote


Old 12-04-2012, 12:25 AM   #27
R2Egg2Q
is One Chatty Farker

 
R2Egg2Q's Avatar
 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

That looks great CTS!
__________________
-John

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is offline   Reply With Quote


Old 12-04-2012, 07:43 AM   #28
centexsmoker
Full Fledged Farker

 
Join Date: 09-22-12
Location: Austin, TX
Default

Quote:
Originally Posted by R2Egg2Q View Post
That looks great CTS!
Thank you sir (and happy belated BDay)

I'll actually be in your neck of the woods next week. I'll be all around the bay area doing some work.
centexsmoker is offline   Reply With Quote


Old 12-04-2012, 08:59 AM   #29
R2Egg2Q
is One Chatty Farker

 
R2Egg2Q's Avatar
 
Join Date: 08-15-10
Location: Pleasanton, CA
Default

Quote:
Originally Posted by centexsmoker View Post
Thank you sir (and happy belated BDay)

I'll actually be in your neck of the woods next week. I'll be all around the bay area doing some work.
Thanks!

Seems like the Bay Area is a popular destination for Brethren this month with Gore here now, Boshizzle here on Sat I think, and you next week. There's quite a few of us out here that are often available to meet up over some BBQ (depending on your location & availability). We're meeting up with Gore this Thurs.

If you're interested you can post in the Brethren Road Trips or if you wish to be less public with trip details you can send me a PM.
__________________
-John

XL BGE, Large BGE, Small BGE, Mini BGE, Superior Smokers SS-Two, MAK 1-Star General, Hasty Bake Gourmet, Imperial Kamado, Santa Maria Grill, UDS (Darth Maul), Thai Charcoal cooker, Webers: 18.5" WSM, 22.5" OTG, WGA, Summit S-620 NG; Stoker, Rocket Red Backlit Thermapen, custom BGE & Weber handles by brethren martyleach

CLICK HERE to join us in a BBQ Brethren Throwdown!
R2Egg2Q is offline   Reply With Quote


Old 12-04-2012, 09:27 AM   #30
TheEther
Found some matches.
 
Join Date: 12-02-12
Location: Lexington KY
Default

WOW thanks for the Pr0n and the writeup! Will be trying this soon!!
TheEther is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:54 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.