BBQ Brethren "Tortilla" Throwdown

[Oldyote]

For the injection I used

1 1/2 Tbsp Minced Onion (dry)
2 Tbsp Garlic Powder
1 Tbsp sesame oil
2 Tbsp soy sauce
4 Tbsp (kochujang) red pepper sauce
3 Tbsp sugar
2 -4 Tbsp Mirin
2 tsp ginger
The juice from my can of pears (saved the pears for the sauce).

The onions didn't play nice with my injector so I used it first as a marinade (about 4 hours) and then strained it all through a cheese cloth. Once strained then I injected the shoulder with what I had left and rubbed the remaining paste all over.

Sauce

2 cloves garlic minced
Dried Green onion (thrown in with the garlic when chopping)
black pepper to taste
soy sauce (recipe was for 1/2 cup but that seemed like too much so I started with maybe 1/4 cup)
1/4 - 1/2 cup mirin
honey (not sure how much maybe 2 Tbsp)
1 Tbsp sesame oil
My left over Asian pears (the whole can)
2 Tbsp gochujang
Splash rice vinegar

I used an immersion blender with everything and then played around with the honey until I had the level of sweetness I wanted.

Once I tasted everything together I wanted a little more heat so I used a little of the gochujang along with the sauce.

That is about as close to at as I can get.

 

[BobBrisket]

Chuco Town Breakfast Pizza........Here's my dawg for the Tortilla TD fight. Come on, you know this Mesican had to enter the Tortilla TD, Right?:becky:
More details here: http://www.bbq-brethren.com/forum/showthread.php?t=115972

 

[bigabyte]

That looks killer!:hungry:

 

[Al Czervik]

Great lookin' breakfast pizza Bob :thumb:

Way to kill a bunch of birds with one stone... :becky:

 

[Oldyote]

Yum :-D

 

[BobBrisket]

Mine is the one on the lower right............the one bathed in salsa. They were a hit. Mrs. Brisket asked that they be put on the repeat menu SOON!:thumb:
Thanks!

Bob

 

[Al Czervik]

They were a hit. Mrs. Brisket asked that they be put on the repeat menu SOON!:thumb:
Thanks!

Bob

I can understand why! :becky:

 

[bluetang]

Lobster Tacos

These fellers were swimming Saturday. Freshness! Apparently someone owed Donna big, she came home from the dive shop with them and gave them to me:-D. She'll eat them, but doesn't really care one way or the other. Oh darn! They were pretty big tails! I grilled them on Homey and pulled them off very rare.

I chilled them down overnight (Well, after a healthy sampling:biggrin1

I made up a pico de gallo using tomato, avocado, jalapeno, cilantro, onion, Tabasco, salt, black pepper, and key lime juice.

The bugs

I sauteed some sweet onion, garlic, cumin, chili powder, cayenne, and salt in evoo. The lobster meat was added, after the onions were soft, just until hot.

I took flour tortillas into a CI skillet and melted queso and cheddar cheeses on them. Once melted, I wrapped a hard corn tortilla with the cheesy flour tortilla.

The tacos were first layered with the pico de gallo, followed with a generous helping of the succulent white and orange lobster. Served with sour cream, chilled lettuce, and thin slices of red onion. Twas really nice. Please use this shot, and thanks for looking.

 

[Gore]

Lobster tacos! :shock:

 

[Redhot]

Wow! Drool, and another WOW!

 

[Al Czervik]

Very nice... That's gonna be tough to beat... :thumb:

 

[colonel00]

Lobster tacos! :shock:

Double decker lobster tacos! :shock: That meal looks amazing :faint:

 

[ecode]

For this throwdown, I decided to make a crisp taco salad. I first had to mix up some rub as we've almost run out. This took a bit of time to track down all the ingredients, but I made a big batch this time. It should last us for a whole month at least.

We even made some labels for some of the bigger jars:

With any taco salad, we're really interested in the meat. Last night, I lit a low fire in my Oval and put in a big chunk of mesquite:

I seasoned the 4 pork butts with fresh Foil Hat Rub and parsley and they went on the lower shelf. The ones on top were an experiment:

These cooked between 14 and 18 hours. Pulled, we should have enough lunchmeat for at least three days:

Of course a taco salad requires a tortilla shell, not to mention qualifying for the throwdown. I toasted several up outside, with and without EVOO. It took about 10-15 minutes at 350*

They had a nice shape.

Since Gore would be eating this, I filled the bowl up with meat, topped with melted sharp cheddar cheese and a little mozzarella, green onions and tomatoes, and I served it with a Scottish ale.

In the blink of an eye, ... it was gone! :shock:
I like it when you can eat the dishes.
Thanks for looking.

 

[colonel00]

Looks great. What was the experiment with the other butts?

 

[deguerre]

Hey Bob! Su esposa esta una senora muy afortunado!

Blutang, what can I say? Speachless here. Stunned silent.

Ecode, yet another exquisite entry!

 

[ecode]

Looks great. What was the experiment with the other butts?

Here ya go.

http://www.bbq-brethren.com/forum/showthread.php?t=116094

 

[Al Czervik]

OMG... What a flurry of kick a$$ entries!!! I don't stand a chance... :doh:

Come on Zero! :heh:

 

[colonel00]

Here ya go.

http://www.bbq-brethren.com/forum/showthread.php?t=116094

Thanks, just saw that. Psst, your's is better :behindsofa:

 

[Moose]

Here's my last minute tortilla throwdown entry:

Cheesy Chile Spicy Verde Pork Enchiladas with Homemade Tortillas

First we, roasted tomatillos, poblanos, and onions on the grill:

After the chiles were properly roasted, we put them in a paper bag so the skins would soften:

Meanwhile, The Missus had been roasting a pork shoulder, and after browning it, put the savory meat chunks in the clay pot:

After blending the roasted chiles and veggies, we added the mixture to the pork:

Then into the oven for a nice long cook. In the meantime, we began tortilla prep. If you've never made homemade tortillas from fresh masa, you're missing out on one of life's great pleasures!

First, we form a small ball of dough over a plastic bag:

Then press down firmly and evenly:

Voila!

Now onto the hot comal:

Some minutes later, we had quite a few:

Meanwhile, The Missus decided to fry up some tortilla chips:

After the chips were done, we began grilling the tortillas:

After we had a good batch warmed and toasty, we put them in a safe place:

We began building the enchiladas, first stuffing them with cheese, then after they were lined up, covering them with the Chile Verde, then a final topping of cheese:

After about 20 minutes of cooking, we served up the enchiladas with some of the fresh chips, and homemade pico de gallo:

Above pic will be throwdown entry.

 

[Al Czervik]

Very nice Moose! :thumb: