ShadowDriver
somebody shut me the fark up.
Long time lurker. Long time since I've smoked / grilled much.
The earlier beef cheeks discussion really got me off my keester and back to the drawing board. It's been ages since I made homemade barbacoa.
Once again, I'm using a somewhat modified version of the SteveKing Barbacoa Recipe that's been tops since we first tried it about 7 years ago.
Found some chuck and beef cheeks. I find going strictly cheeky is just too rich for my blood, and straight chuck just doesn't do the texture and fat content justice.
I called out John's Naturiffic Q-Salt for the seasoning duties.
Broke out some mesquite lump charcoal from the Meximart as my fuel and smoked them around 250-300F until they hit 150-160 internal... with one flip. Sorry, no photos of the 26er with SNS in action.
Whipped up the braising liquid from SteveKing... leaning heavily on the savoury bits and skipped anything that's spicy or has a strong flavor. That means I used a single bay leaf, upped the garlic, skipped the chiles in adobo, the white onion, and cut down the cumin by about half.
Tipped the kids into the hot tub (Instant Pot).
She's running at high pressure for 45 minutes with a natural release. I'll check for tenderness and go from there (probably have to rinse/repeat for another 30, if I remember correctly from last time).
Thanks for dropping by on this blazing hot Sunday in the 505.
More to follow.
The earlier beef cheeks discussion really got me off my keester and back to the drawing board. It's been ages since I made homemade barbacoa.
Once again, I'm using a somewhat modified version of the SteveKing Barbacoa Recipe that's been tops since we first tried it about 7 years ago.
Found some chuck and beef cheeks. I find going strictly cheeky is just too rich for my blood, and straight chuck just doesn't do the texture and fat content justice.
I called out John's Naturiffic Q-Salt for the seasoning duties.
Broke out some mesquite lump charcoal from the Meximart as my fuel and smoked them around 250-300F until they hit 150-160 internal... with one flip. Sorry, no photos of the 26er with SNS in action.
Whipped up the braising liquid from SteveKing... leaning heavily on the savoury bits and skipped anything that's spicy or has a strong flavor. That means I used a single bay leaf, upped the garlic, skipped the chiles in adobo, the white onion, and cut down the cumin by about half.
Tipped the kids into the hot tub (Instant Pot).
She's running at high pressure for 45 minutes with a natural release. I'll check for tenderness and go from there (probably have to rinse/repeat for another 30, if I remember correctly from last time).
Thanks for dropping by on this blazing hot Sunday in the 505.
More to follow.
