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Unread 09-19-2013, 05:03 PM   #1
cirk
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Question 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!
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Unread 09-19-2013, 05:05 PM   #2
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One of my favorite disposal methods for a Brisket Flat.
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Unread 09-19-2013, 05:36 PM   #3
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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.

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Unread 09-19-2013, 07:10 PM   #4
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Quote:
Originally Posted by caseydog View Post
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...
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Unread 09-19-2013, 07:13 PM   #5
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Quote:
Originally Posted by Bludawg View Post
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.
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Unread 09-19-2013, 07:16 PM   #6
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Quote:
Originally Posted by cirk View Post
Thinking of doing a thin cut chuck reverse sear then add to the stock and spices.
Traditional is cubes
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Unread 09-19-2013, 07:55 PM   #7
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Quote:
Originally Posted by Bludawg View Post
Traditional is cubes
I plan to cube the chucks after the sear
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Unread 09-20-2013, 08:20 AM   #8
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Bump
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Unread 09-20-2013, 08:35 AM   #9
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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.
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Unread 09-20-2013, 09:04 AM   #10
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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.
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Unread 09-20-2013, 04:50 PM   #11
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Quote:
Originally Posted by Grumpy Habenero View Post
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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Last edited by cirk; 09-20-2013 at 05:07 PM..
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