Ag76
is Blowin Smoke!
Someone asked about how to cook barbacoa yesterday. I don't remember who it was, but I replied that a friend of mine has cooked it a lot, and that I would check with him. Here is how he does it:
Take 10 LB. of beef cheek meat and heavily season it with chili powder, black pepper, comino and salt.
lay the meat directly on the racks in a barbeque pit preheated to 350 degrees and cook for 4 hours at 300 to 350 degrees.
transfer the fully cooked meat to a 1/2 sized aluminum steam table pan (2 3/16" deep. Pour in most of a can of beer(either pour out the rest or drink it, your choice), one can of Rotel diced tomatoes and chilis and the juice from one lime.
Seal the pan with foil and put in an oven preheated to 200 degrees. Braise for about 4 hours. If the meat doesn't fall apart with a fork then braise it longer.
Eat on tortillas with fresh Pico de Gallo and Cilantro or for breakfast with scrambled juevos.
Take 10 LB. of beef cheek meat and heavily season it with chili powder, black pepper, comino and salt.
lay the meat directly on the racks in a barbeque pit preheated to 350 degrees and cook for 4 hours at 300 to 350 degrees.
transfer the fully cooked meat to a 1/2 sized aluminum steam table pan (2 3/16" deep. Pour in most of a can of beer(either pour out the rest or drink it, your choice), one can of Rotel diced tomatoes and chilis and the juice from one lime.
Seal the pan with foil and put in an oven preheated to 200 degrees. Braise for about 4 hours. If the meat doesn't fall apart with a fork then braise it longer.
Eat on tortillas with fresh Pico de Gallo and Cilantro or for breakfast with scrambled juevos.