Carne seca doughnuts anyone?

Gore · 02-24-2013, 09:42 PM

I normally don't cross-post in the regular forum. Actually, I normally don't cook for Q-Talk at all unless someone decided to make a cooking show out of it. I'm wondering why that didn't happen this time.

Anyway, this was just too goofy not to share here. For some reason I got very lucky and my wife picked up a chuckie to make some carne seca. I love carne seca, but it is very hard to find here. We haven't adjusted the recipe to this yet, so don't be too shocked. The recipe begins with a good boiling. This is a Pitmaster T type of Texas boil with lots of spices that get infused into the beef. After a couple hours, we take it out.

and shred it by hand.

This is mixed with two cups of the juice that we created from the boil and again reduced, then spread on a cookie sheet

This is mixed with salt, chile powder and put into the smoker to give it some smoke and dry it out.

After a few stirrings, we end up with something that is heavenly.

I absolutely love carne seca chimichangas, and this was a super treat. I'll just show the pics, cause it's pretty self-explanatory:

Now that was one of the best chimichangas I've ever had, but that's not the full story because with all that hot oil about someone decided to make some doughnuts.

Maple-frosted and coconut were the two favorites, mmmmmmm

Those were yummy

But where's the fun in that when you have carne seca just waiting to be explored. So, aside from the traditional doughnuts, we feasted on these carne-seca doughnuts (TD pic below):

Yes, I did say carne-seca doughnuts. The frosting is made of Sweet Baby Rays and Sriracha. We added a bit of powdered sugar so the frosting would set. I know most of you like sprinkles, and what better sprinkles than BACON.

gtr · 02-24-2013, 09:45 PM

I think I love you.

Actually I think I love ecode.

Hoss · 02-24-2013, 09:48 PM

The doughnuts look awesome! I saw no pic of the carne ones,just a blank.

They are there now.????
Not sure whut happened.

HeSmellsLikeSmoke · 02-24-2013, 09:55 PM

I'm gonna pass on the donuts but not on the carne seca!

Gore · 02-24-2013, 09:56 PM

Quote:

Originally Posted by Hoss

The doughnuts look awesome! I saw no pic of the carne ones,just a blank.

That's funny. They're all together in the same account and it shows up for me.

1911Ron · 02-24-2013, 10:04 PM

That is a hell of a dinner and dessert

Bludawg · 02-24-2013, 10:05 PM

I have a word for this PORK-A-LICIOUS!!!!

landarc · 02-24-2013, 10:08 PM

Sick, you're just sick! Send me donuts so I can forget this ever happened

caliking · 02-24-2013, 10:08 PM

i don't even know where to start with the accolades... I'm speechless. one of the best goshdarn cooks I've ever seen here.

1MoreFord · 02-24-2013, 10:09 PM

It's all showing up for me.

How 'bout the spice bill for the boil?

Needless to say I'm hungry.

Bluesman · 02-24-2013, 10:09 PM

I have a fix on were you live and after this fiasco............I am following you home..........better bolt the fridge door shut.better yet weld it shut...........

caseydog · 02-24-2013, 10:14 PM

I like mixing heat and sweet. And, the carne seca chimichangas look like something my doctor would NOT approve of, therefore, I want one.

I love a good. fresh donut, too, but not with coconut. Maple works!

I also notice that we own some of the same major cookware. Wow, two smart people and an art major with the same pots and pans. That's gotta sting, a little.

CD

bigabyte · 02-24-2013, 10:15 PM

I can't wait to stack some of those!

Gore · 02-24-2013, 10:20 PM

Quote:

Originally Posted by 1MoreFord

It's all showing up for me.

How 'bout the spice bill for the boil?

Needless to say I'm hungry.

ten cloves of sliced garlic,
3 tbsp vinegar to help break down
1 tbsp salt
1 tbsp black pepper
1 tbsp NM chile powder
8 cups water

Ingredients are approximate -- we generally add more.

We actually save the leftover water as a base to make enchilada sauce

After pulling and reducing, the meat is seasoned with
lime juice (one lime)
salt
pepper
NM chile powder

then it is dried out on the smoker, 275* for about an hour or so, mixing occasionally.

Ron_L · 02-24-2013, 10:32 PM

Wow! those all look good! even the meat donuts!

02-24-2013, 09:42 PM	#1
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	Carne seca doughnuts anyone? I normally don't cross-post in the regular forum. Actually, I normally don't cook for Q-Talk at all unless someone decided to make a cooking show out of it. I'm wondering why that didn't happen this time. Anyway, this was just too goofy not to share here. For some reason I got very lucky and my wife picked up a chuckie to make some carne seca. I love carne seca, but it is very hard to find here. We haven't adjusted the recipe to this yet, so don't be too shocked. The recipe begins with a good boiling. This is a Pitmaster T type of Texas boil with lots of spices that get infused into the beef. After a couple hours, we take it out. and shred it by hand. This is mixed with two cups of the juice that we created from the boil and again reduced, then spread on a cookie sheet This is mixed with salt, chile powder and put into the smoker to give it some smoke and dry it out. After a few stirrings, we end up with something that is heavenly. I absolutely love carne seca chimichangas, and this was a super treat. I'll just show the pics, cause it's pretty self-explanatory: Now that was one of the best chimichangas I've ever had, but that's not the full story because with all that hot oil about someone decided to make some doughnuts. Maple-frosted and coconut were the two favorites, mmmmmmm Those were yummy But where's the fun in that when you have carne seca just waiting to be explored. So, aside from the traditional doughnuts, we feasted on these carne-seca doughnuts (TD pic below): Yes, I did say carne-seca doughnuts. The frosting is made of Sweet Baby Rays and Sriracha. We added a bit of powdered sugar so the frosting would set. I know most of you like sprinkles, and what better sprinkles than BACON. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

02-24-2013, 09:45 PM	#2
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I think I love you. Actually I think I love ecode. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

02-24-2013, 09:48 PM	#3
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	The doughnuts look awesome! I saw no pic of the carne ones,just a blank. They are there now.???? Not sure whut happened. Last edited by Hoss; 02-24-2013 at 10:31 PM..

02-24-2013, 09:55 PM	#4
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	I'm gonna pass on the donuts but not on the carne seca! __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-24-2013, 10:04 PM	#6
1911Ron is one Smokin' Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	That is a hell of a dinner and dessert __________________ It all started with a Redhead! 22" Redhead OTS 22" Blue OTS22" Grey 3 wheeler, Ethel (62-63) 18" Grey 3 wheeler18" Black OTS X2 18" Black Jumbo Joe,Mini-WSM,Smokey Joe 22" Blue Platinum OTP,22" Black OTG (on sale for $99) British Racing Green Thermapen More grilling stuff than what i know what to do with

02-24-2013, 10:05 PM	#7
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I have a word for this PORK-A-LICIOUS!!!! __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

02-24-2013, 10:08 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Sick, you're just sick! Send me donuts so I can forget this ever happened __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-24-2013, 10:08 PM	#9
caliking is One Chatty Farker Join Date: 01-13-10 Location: Houston, TX Downloads: 0 Uploads: 0	i don't even know where to start with the accolades... I'm speechless. one of the best goshdarn cooks I've ever seen here. __________________ EZ wood handled 3 wheeler \| OTS \| OTS mod to OTG \| Ladybug SS Performer \| UglyDrumTandoor \| UDS v1 \| midi UDS with red nipples \| SJG smoker mod \| Simpsons SJS \| Simpsons OTG \| WGA charcoal \| SJP \| Stacked brick WFO \| Lodge Logic Sportsman's Grill cast iron hibachi/sigri \| LBGE

02-24-2013, 10:09 PM	#10
1MoreFord is one Smokin' Farker Join Date: 03-14-05 Location: N. Little Rock and Hot Springs, Arkansas Downloads: 0 Uploads: 0	It's all showing up for me. How 'bout the spice bill for the boil? Needless to say I'm hungry. __________________ Joe

02-24-2013, 10:09 PM	#11
Bluesman is One Chatty Farker Join Date: 01-01-10 Location: Fond du Lac, WI Downloads: 0 Uploads: 0	I have a fix on were you live and after this fiasco............I am following you home..........better bolt the fridge door shut.better yet weld it shut........... __________________ "98" Green Weber Performer "95" Black Weber Platinum - Dumpster find workin' on it "00" Weber Simpsons OTG 22.5 WSM Smokin' Bucky UDS Weber Q100 Weber Q200 Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker Proud Member of the Zero's Club with Voodoo Soup..

02-24-2013, 10:14 PM	#12
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I like mixing heat and sweet. And, the carne seca chimichangas look like something my doctor would NOT approve of, therefore, I want one. I love a good. fresh donut, too, but not with coconut. Maple works! I also notice that we own some of the same major cookware. Wow, two smart people and an art major with the same pots and pans. That's gotta sting, a little. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

02-24-2013, 10:15 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I can't wait to stack some of those! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-24-2013, 10:32 PM	#15
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Wow! those all look good! even the meat donuts! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend