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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-29-2012, 06:45 PM   #31
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Quote:
Originally Posted by coyotero View Post
Bob Brisket;

Thanks for coming to the rescue, I understand that most people haven't been exposed to "barbacoa en pozo"

But eventhough, I don't care for brains, (never developed the taste for the bland and pasty stuff), when it comes to the eye, you took the words from my mouth, -marrow-, but I would call it "marrow on steroids" when it comes to flavor.

JV
There are some threads on the forum about that type of cooking. Funny, I had posted some youtube links in this thread and kinda of took it off topic, but there are some awesome vids that showcase this type of cooking. Looking at em took ME WAY back in time. Brought back some strong memories of my grandfather. I was pretty much always there with him from the beginning when we made barbacoa, from the slaughter to the plate so to speak. He brought the tradition and knowledge with him from Mexico and showed it to his kids and grandkids. Seems that only my dad and I have kept it going. There are some good vids here. This is old school. Cooks like this involved ENTIRE communities. Shows the culture and the origins too.

The brains we treat like scrammbled eggs. Mix with some meat kinda like a machaca and then some pico de gallo. Good stuff! I love seeing this type of cooking being done and kept alive.
The "pencas de maguey" they talk about are basically agave cactus. The goat cook in the thread was a 24 hour cook time. That is one SERIOUS pit. I've never seen one that big!
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Old 04-29-2012, 06:50 PM   #32
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That first pic is quite the pic. I think my guests would make a run for the door if they saw that on the counter. Cant wait for the finished product. I have heard it tastes great.
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Old 04-29-2012, 06:53 PM   #33
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Well after the 17 hr 30 min. mark, the internal temp. on the brains, tongue and cheek are 190 so I closed off the vents and gonna pull it from pit once it reaches 195 (just to be on the safe side)....it looks and smells DELICIOUS....dinner is gonna be AWESOME..... will post more pics when I'm pulling the meat from the head.....stay tuned and let me know what you think.....

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Old 04-29-2012, 06:56 PM   #34
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OH YEAH!!!!! Looks done! Pass me a tortilla and the salsa. Man, you done good!
That gets hit several times on a Sunday!

Bob
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Old 04-29-2012, 07:08 PM   #35
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Thats looking good now. When you prep it do you cut a hole for the brains or just shake it out when done?
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Old 04-29-2012, 07:08 PM   #36
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If one can be 'squeamish', I'm the one over here in the corner 'squeaming'.

I'm a wuss with any kind of organ meat.

That said, my very favorite cut of beef is the shank.
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Old 04-29-2012, 07:15 PM   #37
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I'm starting to think that the barbacoa that you get at Chipotle is not authentic.

I was willing to try it until I started to hear eyes and brain... City boy!@ I don't know...
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Old 04-29-2012, 07:25 PM   #38
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Quote:
Originally Posted by vhram View Post
Thats looking good now. When you prep it do you cut a hole for the brains or just shake it out when done?
When I prepped it, I did not cut a hole for the brains as this was my first time to cook the entire head..it is resting now and I will figure out how to get the brains out while I'm tearing the meat from the head.....stay tuned..the warden will take pics
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Old 04-29-2012, 07:48 PM   #39
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waiting for more pics
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Old 04-29-2012, 08:03 PM   #40
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The barbacoa at chipotle is most likely made of beef clod. Which is very good on it's own, but not the same as whole beef head barbacoa. A different texture. The real deal is like eating beef flavored butter.

Once or twice a year, I'll get a chipotle barbacoa burrito with no ill effects, but I don't miss them once they are gone.

Down here, there are many authentic Mexican food trucks that serve up all the real deal stuff from lengua to barbacoa and everything inbetween. It's a rush eating the real deal that's been properly prepared.
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Old 04-29-2012, 08:14 PM   #41
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Wife and kids are totally grossed out, but I'm interested in seeing how this turns out! My 12yo saw the first post and was turned off....
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Old 04-29-2012, 08:24 PM   #42
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I like BBQ, but I'm probably with the kids on this one.
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Old 04-29-2012, 08:44 PM   #43
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Looks interesting - I wouldn't mind trying that at all.
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Old 04-29-2012, 08:45 PM   #44
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Cabeza is awesome.

I love lamb head too.
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Old 04-29-2012, 08:49 PM   #45
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Quote:
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I like BBQ, but I'm probably with the kids on this one.
The warden is preparing the tacos but you have to try it before you knock it....ask anybody who lives close to the border....it's farking DELICIOUS.
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