Shredded Beef Tacos

m-fine · 06-04-2016, 07:14 PM

In recent weeks I have built up a small reserve of chicken and pulled pork that can go into tacos, burritos, or enchiladas when we need a good meal with minimal prep time. This weekend, I added some shredded beef to the mix.

I picked up some chuck that was cut into thick steaks. This should give more surface area for rub and bark which is desired to add texture and flavor to the pulled meat. They were lightly seasoned and then on to the Pit Boss. BTW, this was my first full on cook using my new HeaterMeter and RD3 controller and monitoring solution. You can see the pit probe peeking up over the meat and the meat probes getting ready on the far shelf.

First look as the meat is starting to stall right at 165. Time to foil? Heck NO!!!!!!!

Now THAT'S the bark we are lookin' for!

It pulled perfectly. Lots of bark mixed in to give it a little more interest than the typical braised/slowcooker barbacoa.

A rich meat calls for a rich sauce so I mixed in a chipotle adobo sauce.

Now to assemble the tacos. Corn tortillas on the griddle. Add meat, a cowboy caviar corn salsa and then melt on a little cheddar.

Plated and ready to eat. If I am going to actually be competitive in any throw downs, I am going to have to put a little more effort into the plating and pictures (like pull out the real camera and not just the phone) but the point of this was a quick meal on short time so you get the lazy photos for today.

Bigr314 · 06-04-2016, 07:29 PM

Looking good. Some serious bark there. Nice job.

m-fine · 06-04-2016, 07:52 PM

The bark was exactly what I was looking for. The pictures make it look burnt and the meat look grey, but that is a crappy camera and an even worse photographer at work.

Stingerhook · 06-04-2016, 07:53 PM

One word, FANTASTIC!

m-fine · 06-04-2016, 08:22 PM

Doh! I almost forgot dessert! A quality Mexican meal deserves a quality Mexican style chocolate dessert.

SMOKE FREAK · 06-04-2016, 08:25 PM

Quote:

Originally Posted by m-fine

The bark was exactly what I was looking for. The pictures make it look burnt and the meat look grey, but that is a crappy camera and an even worse photographer at work.

Yeah I always blame the photographer and his equipment

But seriously this is well timed for me as I have a new "idea" rolling around in my head...
Thanks for the inspire...

KevinJ · 06-04-2016, 08:37 PM

BillN · 06-04-2016, 09:22 PM

Very nice, love tacos and these look great.

arbkab · 06-04-2016, 09:36 PM

Outstanding!

m-fine · 06-05-2016, 09:22 AM

Breakfast time. One beef with corn salsa, one pork with peach mango, one chicken with standard salsa, one glass of Bell's Oberon.

OK, that's it for tacos from me for a while...unless I pick up some fish.

Evil-g · 06-05-2016, 10:44 AM

Aw man heaven. That chocolate took it over the top for me.

northeast bbqer · 06-05-2016, 10:52 AM

Those tacos look awesome. Very nice bark you got there.

m-fine · 06-05-2016, 11:35 AM

Quote:

Originally Posted by Evil-g

Aw man heaven. That chocolate took it over the top for me.

That stuff is like crack. Almost the opposite of ultra smooth Swiss chocolate, it has a gritty unrefined rawness to it. It is also the model of simplicity. Stone ground cocoa beans, cane sugar, and chili powder. That's it. Highly recommended.

ssv3 · 06-05-2016, 12:37 PM

Those are some hearty tacos. Great job!!

al_pastor · 06-05-2016, 02:09 PM

I would hit that.

06-04-2016, 07:14 PM	#1
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	Shredded Beef Tacos In recent weeks I have built up a small reserve of chicken and pulled pork that can go into tacos, burritos, or enchiladas when we need a good meal with minimal prep time. This weekend, I added some shredded beef to the mix. I picked up some chuck that was cut into thick steaks. This should give more surface area for rub and bark which is desired to add texture and flavor to the pulled meat. They were lightly seasoned and then on to the Pit Boss. BTW, this was my first full on cook using my new HeaterMeter and RD3 controller and monitoring solution. You can see the pit probe peeking up over the meat and the meat probes getting ready on the far shelf. First look as the meat is starting to stall right at 165. Time to foil? Heck NO!!!!!!! Now THAT'S the bark we are lookin' for! It pulled perfectly. Lots of bark mixed in to give it a little more interest than the typical braised/slowcooker barbacoa. A rich meat calls for a rich sauce so I mixed in a chipotle adobo sauce. Now to assemble the tacos. Corn tortillas on the griddle. Add meat, a cowboy caviar corn salsa and then melt on a little cheddar. Plated and ready to eat. If I am going to actually be competitive in any throw downs, I am going to have to put a little more effort into the plating and pictures (like pull out the real camera and not just the phone) but the point of this was a quick meal on short time so you get the lazy photos for today. __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]

06-04-2016, 07:29 PM	#2
Bigr314 Babbling Farker Join Date: 11-20-13 Location: Uniontown,Pa	Looking good. Some serious bark there. Nice job. __________________ Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner.

06-04-2016, 07:52 PM	#3
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	The bark was exactly what I was looking for. The pictures make it look burnt and the meat look grey, but that is a crappy camera and an even worse photographer at work. __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]

06-04-2016, 07:53 PM	#4
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	One word, FANTASTIC! __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

06-04-2016, 08:22 PM	#5
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	Doh! I almost forgot dessert! A quality Mexican meal deserves a quality Mexican style chocolate dessert. __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]

06-04-2016, 08:37 PM	#7
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	Yum

06-04-2016, 09:22 PM	#8
BillN somebody shut me the fark up. Join Date: 03-14-16 Location: St David, Az. Name/Nickname : Bill	Very nice, love tacos and these look great. __________________ Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates

06-04-2016, 09:36 PM	#9
arbkab Got Wood. Join Date: 04-30-16 Location: houston, Tx	Outstanding!

06-05-2016, 09:22 AM	#10
m-fine is Blowin Smoke! Join Date: 04-25-16 Location: Rochester/Finger Lakes NY	Breakfast time. One beef with corn salsa, one pork with peach mango, one chicken with standard salsa, one glass of Bell's Oberon. OK, that's it for tacos from me for a while...unless I pick up some fish. __________________ [Smoker: Lang 84] [Grills: Chargril on Lang & Webber Ranch] [Kamado: Pit Boss 24]

06-05-2016, 10:44 AM	#11
Evil-g is Blowin Smoke! Join Date: 07-29-15 Location: Pittsburgh,Pa.	Aw man heaven. That chocolate took it over the top for me. __________________ 270 Sumo insulated smoker Weber OTG BBQ PRO Grill Dome Backyard Grill 26 inch Pit Barrel Cooker

06-05-2016, 10:52 AM	#12
northeast bbqer Full Fledged Farker Join Date: 04-13-15 Location: MA	Those tacos look awesome. Very nice bark you got there.

06-05-2016, 12:37 PM	#14
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Those are some hearty tacos. Great job!! __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

06-05-2016, 02:09 PM	#15
al_pastor On the road to being a farker Join Date: 06-04-16 Location: Dallas, TX	Yum I would hit that. __________________ Steve --- WSM 22.5"