Barbacoa CenTex style

[basuraman]

Um...yes please..yes.

[Moose]

Centex,

Thanks for posting pics of the cook as well as the recipe - outstanding!

[centexsmoker]

no worries moose. Really enjoyed it. The payoff was good too!

[Bludawg]

That looks great, just good TexMex comfort food. I always use the head of the slaughter cow to make it.

[JimmyDAL]

Nice!

[landarc]

Now, that is some good looking food

[lowbass]

Looks very good.

[QTEX]

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.

[martyleach]

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).

Originally Posted by QTEX

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.

[centexsmoker]

Originally Posted by QTEX

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.

[JS-TX]

Originally Posted by QTEX

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!

[R2Egg2Q]

That looks great CTS!

[centexsmoker]

Originally Posted by R2Egg2Q

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.

[R2Egg2Q]

Originally Posted by centexsmoker

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.

[TheEther]

WOW thanks for the Pr0n and the writeup! Will be trying this soon!!