Finally getting around to posting this past weekend's cook. Rather than having a few threads I decided to combine everything. It was pourin' out here pretty much all weekend thus my title.:becky: I had a get together that was planned way in advance but not the rain storm.:mad2: Regardless, I did what I had to do.
The menu was al pastor (pork) and carne asada (beef) tacos for my guests. I also had to do a brisket for my bro all in one day, Saturday, which he had to take to a function.
Prepped the pork taco meat on Friday night as it needed to sit in the marinade for at least 12 hours. I used country style ribs (pork butt) as my meat. My first time doing al pastor as it's usually done on a spit but I figured I work around it by thinly slicing it and cooking it on my griddle instead.
Next I made the marinade for it
Pineapple chopped to go in the marinade as well to tenderize the meat and give flavor
Viola! Let these babies get happy overnight
Come Saturday I ran out to do some last minute shopping. A little delay but no biggie. P.S. People in CA can't drive for sh*t when it rains. :evil:
Beverages are almost covered :becky:
Prepped by bros brisket with S&P
Can't really tell by the pic but it was pouring and at this point I put the briskie in the PBC
In the meantime I started on my salsas. These were the ingredients:
Roasted tomatillos, serranos, jalapeno some onion and garlic. This was my base for the sauces.
Made some salsa roja (red hot sauce)
And some avocado and tomatillo salsa (I'm sure it's called Aguacate salsa)
Ready for the fridge to chill. Apparently avocado pits prolong the shelf life so I dropped a few in there.
Made some pico de gallo as well
Fast forward, my bro's brisket was getting close so I separated the point from the flat to make burnt ends.
Look at that smoke ring on the point before being cubed:shocked:
Before the sauce
Here they are getting sauced
Eventually dropped them right on the firebox
Briskie on top for a bit to probe like buttah
Still pouring:-D
Briskie probed like buttah at this point
I think our County Fire chopper smelled something good because they were hovering right on top of us. Pic don't look it but they were real low.
Ohh yeah!! Ready to get packed
Finished product on it's way to its destination
Need a breather for a second
Now my party is already getting here. Seasoned the beef (flap meat)
And we're cooking! Pork on left, beef on the right
Getting chopped up
Warmed up some tortillas and we were in business
Finally assembled! Amazing flavor!
Afterwards we ended up going out to a club and........well.... Hangover happened:doh:
Sunday morning my other brother said he had the cure for it. Some Thai "Tom Yum" soup. I think that's what it's called
It's a coconut based seafood soup or can omit the coconut.
Awesome stuff!
For Sunday night's dinner I had plenty of leftovers
Made some dinner Monday night with the left over uncooked al pastor and some potatoes. It was excellent.
Yet still some more cooked meat that was leftover so I turned it into fajitas for lunch today. It was outstanding!
Thank for looking guys and gals!! Hopefully I didn't bore you to death!
The menu was al pastor (pork) and carne asada (beef) tacos for my guests. I also had to do a brisket for my bro all in one day, Saturday, which he had to take to a function.
Prepped the pork taco meat on Friday night as it needed to sit in the marinade for at least 12 hours. I used country style ribs (pork butt) as my meat. My first time doing al pastor as it's usually done on a spit but I figured I work around it by thinly slicing it and cooking it on my griddle instead.
Next I made the marinade for it
Pineapple chopped to go in the marinade as well to tenderize the meat and give flavor
Viola! Let these babies get happy overnight
Come Saturday I ran out to do some last minute shopping. A little delay but no biggie. P.S. People in CA can't drive for sh*t when it rains. :evil:
Beverages are almost covered :becky:
Prepped by bros brisket with S&P
Can't really tell by the pic but it was pouring and at this point I put the briskie in the PBC
In the meantime I started on my salsas. These were the ingredients:
Roasted tomatillos, serranos, jalapeno some onion and garlic. This was my base for the sauces.
Made some salsa roja (red hot sauce)
And some avocado and tomatillo salsa (I'm sure it's called Aguacate salsa)
Ready for the fridge to chill. Apparently avocado pits prolong the shelf life so I dropped a few in there.
Made some pico de gallo as well
Fast forward, my bro's brisket was getting close so I separated the point from the flat to make burnt ends.
Look at that smoke ring on the point before being cubed:shocked:
Before the sauce
Here they are getting sauced
Eventually dropped them right on the firebox
Briskie on top for a bit to probe like buttah
Still pouring:-D
Briskie probed like buttah at this point
I think our County Fire chopper smelled something good because they were hovering right on top of us. Pic don't look it but they were real low.
Ohh yeah!! Ready to get packed
Finished product on it's way to its destination
Need a breather for a second
Now my party is already getting here. Seasoned the beef (flap meat)
And we're cooking! Pork on left, beef on the right
Getting chopped up
Warmed up some tortillas and we were in business
Finally assembled! Amazing flavor!
Afterwards we ended up going out to a club and........well.... Hangover happened:doh:
Sunday morning my other brother said he had the cure for it. Some Thai "Tom Yum" soup. I think that's what it's called
It's a coconut based seafood soup or can omit the coconut.
Awesome stuff!
For Sunday night's dinner I had plenty of leftovers
Made some dinner Monday night with the left over uncooked al pastor and some potatoes. It was excellent.
Yet still some more cooked meat that was leftover so I turned it into fajitas for lunch today. It was outstanding!
Thank for looking guys and gals!! Hopefully I didn't bore you to death!
