Yesterday, The Missus and I were talking about some boneless prime short rib meat we had in the chest freezer, and what we could do with it. Normally, the first choice would have been to make Korean BBQ, but the way the short rib meat was cut wasn't exactly conducive for that, so I suggested we make a Mexican style barbacoa with it. I've had this a number of times in restaurants, with both boat and beef, and it was really delicious. The plan was to smoke/cook the meat indirect for some added flavor, then put it in a clay cooker in the oven to finish.
Here's the meat:
Seasoned up with some rub:
Fired up the Kingsford Oval with a nice chunk of oak:
The meat went on indirect:
About 60 minutes later, we had this:
At that point, I pulled the meat, then cubed it up, along with the Barbacoa seasonings, which consisted of ground dried ancho chiles, salt, one chipotle in adobo, cumin, oregano, garlic, and onion, with a touch of beef broth:
About 2.5 hours later, this is what we had:
Meanwhile, The Missus got going on making homemade tortillas:
Beefy flavorful goodness:
Frying up the taquitos:
Plated with fresh homemade guac and pico de gallo:
The meat was delicious, and translated really well to the taquitos in particular; most restaurant versions I've had the meat was dry, but the short rib meat was moist and tasty.
Here's the meat:
Seasoned up with some rub:
Fired up the Kingsford Oval with a nice chunk of oak:
The meat went on indirect:
About 60 minutes later, we had this:
At that point, I pulled the meat, then cubed it up, along with the Barbacoa seasonings, which consisted of ground dried ancho chiles, salt, one chipotle in adobo, cumin, oregano, garlic, and onion, with a touch of beef broth:
About 2.5 hours later, this is what we had:
Meanwhile, The Missus got going on making homemade tortillas:
Beefy flavorful goodness:
Frying up the taquitos:
Plated with fresh homemade guac and pico de gallo:
The meat was delicious, and translated really well to the taquitos in particular; most restaurant versions I've had the meat was dry, but the short rib meat was moist and tasty.
