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View Full Version : BBq Liberation and Bob and the "Mexicoid" Brisket


Pitmaster T
12-18-2016, 06:39 PM
Many know I am a teacher. There is a lot of **** I can't do but teachin' is not one of them. My kids got a deal, perform well (overall 20% increase in scores) on their 2cnd Curriculum Based test and they get Mr. T's (Popdaddy's Smoked Brisket or Pork Street Tacos.

They did and I did. I brought just my MBU military burners, griddle, a roaster with two briskets and a butt and my tent. 150 of them stood out in the rain as ate as I cooked.

It was a great R and D experiment. For one, 60 percent of our studnent body is hispanic ---- me.... well everyone knows I am a strong black woman. I had been doing seared meats but I needed to keep it cheap and I have no idea why I never thought of brisket which was $2 a pound. I picked up some red hots for the teachers and a pork butt at $1 a pound.
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Each kid got two little 4 inch tacos (hard to find) and a **** load of brisket. I mean I think I loaded some as much as some people make a sandwich out of. The lady who helped me serve was an art teacher I grew up with - we went to school together. She initially said I put on too much but then observed the rolling eyes.... people here are not used to 4 inch tacos... but the big piles of meat she eventually said made it something to talk about.
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Recently my salsa process has been made MUCH easier with a veggie basket on my grill.... deans guacamole dip has been my go to squirt bottle dip and a squirt of sriracha and mayo in the sour cream has gone over well. I plan to use Guac and roll from now on for my guac.

So what was so liberating was the complete disregard and half- assed way I did my meats. Here is what made me think of Bob Brisket all the way through.

I jammed to, big assed 14 lb briskets, a bent wire rack to elevate the pork butt and packed it so much I needed to adjust to keep the air flow. They touched, overlapped, I folded over the thin blade I JUST DID NOT GIVE A ****! Three hours... and then I did it...... i cut the briskets in half and then again in half and dumped into a turkey roaster. The **** was rare inside! Pork butt went in oven after three hours too.

I was concerned the center would not cook the meat was so packed n the turkey roaster... i even grimaced when I could hear it sear against the sides. The lid went on the temp went seriously up to 280 and I went to bed at 10.

At 2 I got up to a house that smelled so much like Kreuz I wished I had cooked it out on the patio. BUT THEN I SAW IT!!!!!!

BOB I SAW AND HEARD IT!!!!!

I walked into the kitchen and heard that gurgle that lard only can make.

I checked the meat and noticed it was done.... turned the meat... added a coke, some of my salsa and some citrus.

Smoked meat cooked in lard all night................ mercy!

So Bob, I have a question. What do you think is in this consomme in the taco picture. I can't seem to find out what it is. 136663

The lard on site is also GREAT for cooking the torts on.

Pstores
12-18-2016, 07:26 PM
Very very nice...... My mom was a 30 year teacher. I have a lot of respect for those that can teach. Nice job....

wrinklenuts
12-18-2016, 08:02 PM
I like how you roll!

Pitmaster T
12-18-2016, 08:12 PM
someone told me...... the red stuff... consume is a beefy or porky broth made from the drippings minus the fat of course.... it gets the color from the spices.... can u imagine that flavor - that is what i heard - strained broth

pjtexas1
12-18-2016, 08:17 PM
I love the reward based system. :thumb: only thing I can teach is basketball. My daughter is s first grade teacher. I now have a lot of respect for those that decide to become teachers. Lots of hard work and you guys put a lot of your time and dollars into helping the kids. I even put some of my own money when the kids need it. Nice job!

BillN
12-18-2016, 08:24 PM
You did good and I'm sure the students really appreciated it.

Pitmaster T
12-18-2016, 08:31 PM
I love the reward based system. :thumb: only thing I can teach is basketball. My daughter is s first grade teacher. I now have a lot of respect for those that decide to become teachers. Lots of hard work and you guys put a lot of your time and dollars into helping the kids. I even put some of my own money when the kids need it. Nice job!


yeah about $120 maybe more with drinks.

but... the sauce in the picture. someone find Bob Brisket please

BobBrisket
12-18-2016, 08:49 PM
Good on Ya, Donnie! I know those kids enjoyed it and appreciated it. Always gotta have a reward system in place.
We have district based Benchmark test coming up in January. You have given me an idea.......A big Taco Fest for those passing that dreaded state test at the end of the year!

Those tacos look perfect to me!

Do you have the vid link?

Bob

Pitmaster T
12-18-2016, 09:00 PM
Good on Ya, Donnie! I know those kids enjoyed it and appreciated it. Always gotta have a reward system in place.
We have district based Benchmark test coming up in January. You have given me an idea.......A big Taco Fest for those passing that dreaded state test at the end of the year!

Those tacos look perfect to me!

Do you have the vid link?

Bob

the question is about the consomme seen in it. MEXICO STREET FOOD - TACOS AL PASTOR - YouTube


of course its pork in the video

Pitmaster T
12-18-2016, 09:04 PM
check this happy **** out

https://www.youtube.com/watch?v=aZ44fTXOZW8#t=64.720958

Pitmaster T
12-18-2016, 09:12 PM
Here is Mexico's version of the Arby's French Dip

BobBrisket
12-18-2016, 10:19 PM
Donnie,

Here is the question........when you go to eat and tear up a taco, do you want a hot, wet, moist taco, or a hot dry one? :grin:

That consommé can be just about anything. BUT, most likely has been made with the drippings or broth from something. Could have some red chile concentrate or some of their house salsa. It is packed with flavor and is many things. Adds some wet and moisture to the meat and torts. Tacos are great, but if you are using a dry cut like that pastor and then the thicker handmade torts, there is a lot of bulk there. The quac, salsa, and consommé help em make for a juicier eating experience!

That consommé is also served as appetizer type soup. I've made it a few times and use the meat drippings or broth, mostly broth, but using both is best. Straining is fine. I'll add some red chile concentrate and then go from there. But my red chile concentrate will have lots of the flavor in it already. It's a nice sauce to add some squirt to the taco!!! :)

Bob

Pitmaster T
12-19-2016, 07:28 AM
Donnie,

Here is the question........when you go to eat and tear up a taco, do you want a hot, wet, moist taco, or a hot dry one? :grin:

That consommé can be just about anything. BUT, most likely has been made with the drippings or broth from something. Could have some red chile concentrate or some of their house salsa. It is packed with flavor and is many things. Adds some wet and moisture to the meat and torts. Tacos are great, but if you are using a dry cut like that pastor and then the thicker handmade torts, there is a lot of bulk there. The quac, salsa, and consommé help em make for a juicier eating experience!

That consommé is also served as appetizer type soup. I've made it a few times and use the meat drippings or broth, mostly broth, but using both is best. Straining is fine. I'll add some red chile concentrate and then go from there. But my red chile concentrate will have lots of the flavor in it already. It's a nice sauce to add some squirt to the taco!!! :)

Bob

Very Erotic Post Bob.

Tell me of this red chili concentrate. Like Paste?

Miss you and Militant. Here is proof136683

Pitmaster T
12-19-2016, 07:38 AM
Bob I will tell you what my plan is to make it. It is about the color of what is under my roasts once they are cooked in the lard. The liquid under that... I throw in either arbol or pasilla chilies with the meat in the roaster along with my salsa. i also throw in some cans of marzona tomatoes and onions and cilantro, etc. but i have been throwing that all away in the end. lol.

granted, the meat sits in it before i pull and shred.

so i will strain, defat, add broth, red chili concentrate and serve hot. the key is that sheen and it is so void of little bits so it penetrates all the shredded meat

Pitmaster T
12-19-2016, 07:49 AM
taco stand and other crap served

BobBrisket
12-19-2016, 10:07 AM
Donnie,

That is exactly how the consommé can be made. You can hit the mixture with a boat motor and then strain or not. Many don't even skim the fat off. They just keep mixing the consommé so the fat is always incorporated in it.
Now, some places also shred the meat and then put in back into the liquid. This is more along the lines of how carne desebrada(shredded) is made. Think, Mexican version of pulled pork/beef. This method keeps the meat moist and juicy at all times. This is one way to do it too.
The beauty of it is that you can make it any way you want. Thick, thin, spicy, etc. Whatever you do, don't toss that liquid out ANYMORE! That is the good stuff! Some can even be a thinned out, watered down red salsa.
One last hint......the tortilla. You will need a tort that can stand up to that added moisture OR serve on 2 torts. Most places just give you 2 torts per taco to compensate for that if they tend to serve meats that are on the wetter side.

Gotta say, all this talk about wet tacos is a great way to start off the week! LOL!

Bob

12ring
12-19-2016, 10:35 AM
I wish I had a teacher with skills like you.

sturev
12-19-2016, 11:34 AM
Bob, I've gotta agree with you... I've never been able to turn down a nice wet taco!

sbramm
12-19-2016, 12:17 PM
that was absolutely awesome of you to do for your kids. my mom was a teacher so i understand how challenging it can be.

i'd go back to school and ace my tests to stand in line for a plate of that!

Pitmaster T
12-19-2016, 03:24 PM
bob.... totally agree on the double torts... its getting that way. i will be shuffle them from the pack, steaming with the hot links or hot dog/brats bread then... on the griddle.

the inside one i have been using to actually grab the meat these days... just use the actual tort to grab from the pile of meat. lol

RevZiLLa
12-19-2016, 04:06 PM
Dammm! Did some of them want an extra credit assignment for a shot of seconds?

Pitmaster T
12-19-2016, 04:12 PM
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Pitmaster T
12-19-2016, 04:27 PM
Okay here is the recipe and my only regret is that it is not brisket drippings.

I have smoked 3 pounds of country style ribs after a the chorizo stuff pork loin and van and froze them so essentially that's pork butt.

I tossed it in the roaster/pot at 300 with a pasilla and some arbol peppers, bay leaves, two oranges with juice, some lime and lemojn juice, some of my salsa, a can of rotel, onions a stalk of celery, and water

once done I spooned out the veggies. I then strained it through a wire strainer, added a can of blended smooth can of chipolatas. I added kitchen bouquet, Worcestershire, salt... and a bit of sugar to remove some of the acidity.

I strained it again, this time I am squeezing through everything with a wood spoon but the seeds. I tasted. I compared it to a sample blended with tomato sauce. I like the one with the sauce better. I added lime juice and tomato sauce - maybe about 1 part tomato to 2 parts broth.

Remebering this is not a soup and a condiment I stopped there. EXTREMELY flavorful and I can only imagine it on my meats before the taco goes out.

Ayvatr
12-19-2016, 05:30 PM
Man, I'm going to sign up for classes with you next semester! Hard work=reward.....not enough of this work ethic being taught in schools these days.
From one teacher to another....

BobBrisket
12-19-2016, 07:38 PM
Okay here is the recipe and my only regret is that it is not brisket drippings.

I have smoked 3 pounds of country style ribs after a the chorizo stuff pork loin and van and froze them so essentially that's pork butt.

I tossed it in the roaster/pot at 300 with a pasilla and some arbol peppers, bay leaves, two oranges with juice, some lime and lemojn juice, some of my salsa, a can of rotel, onions a stalk of celery, and water

once done I spooned out the veggies. I then strained it through a wire strainer, added a can of blended smooth can of chipolatas. I added kitchen bouquet, Worcestershire, salt... and a bit of sugar to remove some of the acidity.

I strained it again, this time I am squeezing through everything with a wood spoon but the seeds. I tasted. I compared it to a sample blended with tomato sauce. I like the one with the sauce better. I added lime juice and tomato sauce - maybe about 1 part tomato to 2 parts broth.

Remebering this is not a soup and a condiment I stopped there. EXTREMELY flavorful and I can only imagine it on my meats before the taco goes out.

Dayyum! That sounds good. Reserve a bit and add some cumin and a little oregano to it. Also, paprika will give you some color with minimal flavor. Another good pepper is guajillo. In place of tomato sauce, I wonder how some sofrito would work in it?

You gonna try it on some tacos soon? Tomorrow is Tuesday!

Pitmaster T
12-19-2016, 08:08 PM
Dayyum! That sounds good. Reserve a bit and add some cumin and a little oregano to it. Also, paprika will give you some color with minimal flavor. Another good pepper is guajillo. In place of tomato sauce, I wonder how some sofrito would work in it?

You gonna try it on some tacos soon? Tomorrow is Tuesday!


i will be making all those changes.

gengle
12-19-2016, 08:34 PM
I'm not sure about most of what the fark you two've just said (I can be pretty slow on the uptake). Maybe it's the way you've juxtaposed things but, fark, it looks so good! I'd eat all of it until it hurt and then I'd rub the rest all over my body and stand down wind of myself ... I've said that before and it's true this time too.

BobBrisket
12-19-2016, 09:11 PM
LOL. Usually turning things around helps it make better sense!

Pitmaster T
12-19-2016, 10:00 PM
LOL. Usually turning things around helps it make better sense!

Just talked to a hot little number I know. She is Mexican. She wants kids with my blue eyes. Very flirty and says I will never understand Spanish until I take Spanish 5.... which means I take her as a lover. I am married.


She loves my cooking and told me its Barria. Normally thought of as a soup but you strain off the beef. She tells me I am doing it sort of backwards.

I should add the drippings to IT once I get the taste right.

6 guajillo chiles
6 ancho or mulato chiles
12 cascabel chiles
1 teaspoon oregano
1 teaspoon pepper
1/4 teaspoon cloves
1/4 teaspoon cumin
1/4 teaspoon cinnamon
1/2 teaspoon ground thyme
5 whole allspice
10 garlic cloves
3 bay leaves
1 onion
Salt to taste
1 cup of water

you take this and do your deseed and soak then blend all but the bay leaves,

Normally you sear meat and plop in a pot with bay leaves and an onion and cover - then after you toss the bay leaves from the chili mixture to the beef stock pot, you wire strain all the chili paste into the broth and cook for 3 hours.... in my case, she says I will strain the soup and add the drippings. then cook slow for three hours.

BobBrisket
12-19-2016, 10:17 PM
I think it's birria. Yes, that is a sauce all of its own. Very complex and flavor rich as you can see by the chiles in it.
https://en.m.wikipedia.org/wiki/Birria
Normally a stew, but seems the broth itself can be made then tossed on tacos.

Now, if you go that route and willing to make that recipe.....oh man, it is good stuff!

She sounds just as spicy as the birria recipe!

BobBrisket
12-19-2016, 11:11 PM
NSFWF.....there is some LANGUAGE in this vid. You have been warned. But, I so like this set up up Donnie. Looks like a taco stand to visit.

https://m.youtube.com/watch?v=qFglNTvnV6A


Donnie, how are your tort flipping skillz? Lol

Look at that cart.....trompo for the pastor and lots of flat top real estate.

Did he say, lard!?

DanQuixote
12-20-2016, 03:53 AM
Food all looks great, and I am sure many of you are wonderful teachers. I'm a bit old fashioned I reckon. I don't cotton to the idea of rewarding good behavior. I like the idea of rewarding exemplary work, or service above and beyond, but doing the right thing is something that should not need a reward. I like the saying..." My best teacher was my last mistake".

TXBronco
12-20-2016, 02:54 PM
I made a deal with my 7th graders that is similar to our test next semester. Way to be an amazing educator a brethren!

jasonjax
12-20-2016, 04:18 PM
You had me at Mexicoid.

Pitmaster T
12-21-2016, 07:48 PM
bob.... Bob... Bob... The woman turned me in to her brother... He runs a lot a co thing in a market. He said this when I showed the Birria recipe and told him what I wanted to do with it. He says he did it that way but it's too much work... So he got smart. He says.. Use the dried peppers we talked about in the meat simmer... Pull THOSE out and blend with some suffrito mix. Step saved... He uses 3 parts Goya Soffrito in the jar to one part Goya Recaito. Then add ... Get this... A good quality big can of quality, quality enchilada sauce and then the meat drippings to taste. you strain before the sauce goes in. Really saturates yet soaks the meat.

Pitmaster T
12-21-2016, 08:00 PM
Food all looks great, and I am sure many of you are wonderful teachers. I'm a bit old fashioned I reckon. I don't cotton to the idea of rewarding good behavior. I like the idea of rewarding exemplary work, or service above and beyond, but doing the right thing is something that should not need a reward. I like the saying..." My best teacher was my last mistake".

I don't remember saying the tacos were for good behavior... I did say it was for a performance goal. For five years I have had the highest scores and most advance scores in the district.

Pitmaster T
12-21-2016, 08:04 PM
Bob, dried peppers are cheap... My thought is the night before... Or at some point making enough for a while.... Mixing a batch of the suffrito, blended and strained peppers and adding the enchilada sauce and chilling or freezing if needed. I could simply heat up on site and strain in the beef stock. He said the beef stock gives it that robust flavor that strays away from tasting prepared.

Pitmaster T
12-21-2016, 08:20 PM
And so you know, a brought him some of the jalapeño and cheese filled sausage wrapped in a corn husk and smoked and the hot dogs and thin mini brats I encased in masa and steamed like tamales... The dawgmale husk gets opened in front of the customer and slathered in chili cheese onions and cilantro... He says the time I spend making that consume would be better spent making those. Lol

Pitmaster T
12-21-2016, 09:02 PM
http://cdn.abclocal.go.com/content/ktrk/images/cms/1664785_630x354.jpg

and of course someone else on here made these.... these are great "freezables"

but mine are like stuffed

http://cdn.smokingmeatforums.com/4/49/604x453px-49751c61_tamale1b.jpg

Pitmaster T
12-22-2016, 08:29 AM
bob.... Bob... Bob... The woman turned me in to her brother... He runs a lot a taco thing in a market. He said this when I showed the Birria recipe and told him what I wanted to do with it. He says he did it that way but it's too much work... So he got smart. He says.. Use the dried peppers we talked about in the meat simmer... Pull THOSE out and blend with some suffrito mix. Step saved... He uses 3 parts Goya Soffrito in the jar to one part Goya Recaito. Then add ... Get this... A good quality big can of quality, quality enchilada sauce and then the meat drippings to taste. you strain before the sauce goes in. Really saturates yet soaks the meat.


Bob brisket... still need your feedback on the shortcut.

ITBFQ
12-22-2016, 10:15 AM
Well done, Donnie. I'm also a teacher and have been toying with the idea of pulled pork and pulled chicken tacos as a reward for a performance goal on our annual ACCESS for ELLs test.

FYI - I can only find the small tortillas at one store around here. They're Atontonilco brand made in the south suburbs of Chicago. Great size for feeding a large number of people. We used them this summer at a school fundraiser to sling 500 smoked cochinita pibil tacos.

BobBrisket
12-22-2016, 01:30 PM
Bob brisket... still need your feedback on the shortcut.

Donnie,

That short cut sounds good to me. It makes sense since the sofrito has all of those ingredients in it already. Plus, a good quality red sauce cuts down on time too. I say give it a go. The broth will make it, but add some cumin and oregano. Those two profiles are damn good in a sauce like that. They bring a lot to the table.

That said, me, personally.....I'd make the red sauce. Peppers are cheap AND you control the stuff that's in it like salt, etc. Homemade red sauce is a blank canvas except for the heat level it has. From there, you can decide how much salt, etc it has so it won't conflict with the seasonings already in the sofrito. Those short cuts help.

Those tamales are incredible, Donnie! Damn, I'm hungry!


Donnie,

Here's how I make my concentrate and store. I use gallon zips too. Saves on freezer space and makes for perfect serving/cooking portions.

http://www.bbq-brethren.com/forum/showthread.php?t=172119&highlight=Red+chile


I store my stocks the same way too.

Pitmaster T
12-22-2016, 02:30 PM
Donnie,

Here's how I make my concentrate and store. I use gallon zips too. Saves on freezer space and makes for perfect serving/cooking portions.

http://www.bbq-brethren.com/forum/showthread.php?t=172119&highlight=Red+chile


i want to cry out of gratefulness

Randy3269
12-22-2016, 10:05 PM
Please....PLEASE...let us know what the final process becomes. It sounds like it is going to be off the charts good!

Pitmaster T
01-05-2017, 07:09 PM
Please....PLEASE...let us know what the final process becomes. It sounds like it is going to be off the charts good!

posting my findings and new consomme sauce tonight

Pitmaster T
03-27-2019, 01:10 PM
this was a good thread/experiment