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chichas01
12-12-2015, 11:51 AM
Got inspired after reading a couple threads on beef shank so I'm doing some beef shank tacos today! Chicken too. Going to make some flour tortillas as well. Wife is making her amazing refritos and mexi-rice
(http://www.bbq-brethren.com/forum/showthread.php?t=216878)
(http://www.bbq-brethren.com/forum/showthread.php?t=182835)

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xtf1/t31.0-8/s960x960/12370885_157061511317404_2441496038029500750_o.jpg


https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xfl1/t31.0-8/s960x960/12363123_157061521317403_3540158714546970163_o.jpg

Usually do KBB in the WSM. Switching to RO to see how that goes

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xal1/t31.0-8/s960x960/12363253_157458564611032_6473283545013743171_o.jpg

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xal1/v/t1.0-9/11223847_157457554611133_8883327520191831197_n.jpg ?oh=a2b81a6ae1c3f7c674a0f5f049405ac7&oe=571DE04B

cheez59
12-12-2015, 12:12 PM
Good looking start. You will notice a big difference in the performance of your WSM by switching to the lump. Lump runs quite a bit hotter and produces much less undesirable smoke when you first fire it up.

chichas01
12-12-2015, 12:18 PM
yeah, i did notice right away the smoke was much lighter. can't wait to see how this comes out. you think i'll have to add more RO sooner than later? the KBB is pretty consistent which is its best benefit

Roguejim
12-12-2015, 01:20 PM
How did you season/marinade the shank?

landarc
12-12-2015, 01:27 PM
Full basket of lump should be fine for the cook if you're under 275F, at 300F you might need to add more. Looks like good eating

And home made tortillas, oh man, haven't had those in decades

chichas01
12-12-2015, 04:08 PM
i like the color so time to wrap it

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xaf1/v/t1.0-9/12366388_157554997934722_7277162360393515358_n.jpg ?oh=537c3f55924977a03a34262e4026d55c&oe=5721C2AC

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xpa1/v/t1.0-9/12341394_157555037934718_2591411289973599157_n.jpg ?oh=77a4222753574b58e73e3cf899bcb85c&oe=56E1733A

Moose
12-12-2015, 04:10 PM
:pop2::pop2::pop2:

chichas01
12-12-2015, 04:10 PM
RougeJim, i used equal parts salt, pepper, chili powder, cumin. Made a olive oil, cilantro, garlic paste and rubbed it down. put the spice rub on on top of that. Let it sit since about 5PM last night.

chichas01
12-13-2015, 07:56 AM
turned out pretty good. Not as shredable as I had hoped. I probably should have put it in a pan, added beef broth and covered it to braise it for a while. Still have a good chunk of it left to try that with.

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xfp1/v/t1.0-9/11030750_157907071232848_3969529145263416436_n.jpg ?oh=c3d1746b4fdee24a93d2bec7a43e0cd7&oe=56EA1713

https://scontent.fsnc1-1.fna.fbcdn.net/hphotos-xpf1/v/t1.0-9/12373437_157907117899510_1284325125183405477_n.jpg ?oh=e293931571f4cb65d7a504231b13daab&oe=57227300

cowgirl
12-14-2015, 11:04 AM
Looks great!!