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Cinco de Mayo (long)

fire eggerfire egger Posts: 1,124
edited 10:33PM in EggHead Forum
ok, so I was off today, kind of worked myself into a long cook, turned out very good, and I had a few cervezas' to keep me company, worked out out good
Started with a nice chuck roast, rubbed with S&P, a little red chile powder, also some Roma tomatos sliced in half
Seared the roast both sides and the edges, 450ish, just long enough to get a good crust, put the romas on for a little char
The romas' went in the food processor with a chopped onion, garlic, toasted, rehydrated Arbol chiles, S&P and lime juice and turned into salsa
Cumin, ancho chile powder, cayenne and a couple more arbol chiles,crushed tomatos and at a simmer for a couple of hours
An hour and dos cevezas later, I found the bay leaves where I left them
After about 2.5 hours the chuck was very tender and ready to shred
Home fried shells, still practicing
Plated with fresh salsa, cucumber slices and guac
Even the front door gaurds are in the spirit!!
Have a good night Y'all!!


  • cookn bikercookn biker Posts: 13,407
    Great way to celebrate Kendall! Nice job on the shells and what a terrific meal!
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
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    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • BeliBeli Posts: 10,751
    :laugh: Felicidades Kendell!! Nice cook!!
  • Gator Bait Gator Bait Posts: 5,244
    I bet that was tasty! It looks great. :)


  • fire eggerfire egger Posts: 1,124
    Thanks Molly!, good way to spend my afternoon!
  • fire eggerfire egger Posts: 1,124
    Thanks Beli!!
  • fire eggerfire egger Posts: 1,124
    It was good, thanks Blair!
  • elzbthelzbth Posts: 2,075
    Wonderful photos! Quite a guard-dog too! The tacos had to be delicious - I'm getting a slight hankering right about now for some myself.... :)
  • WOW!!! Looks delicious. Great idea. I will be making this in the near future. Thank you!!
  • carlharpercarlharper Posts: 28
    Very nice. Looks like a fiesta on a plate!

    East Fallowfield PA

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    Large and Small BGE

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  • 2Fategghead2Fategghead Posts: 9,623
    Nicely done Kendell. :P
  • GriffinGriffin Posts: 7,608
    That looks very delicious, Kendell.

    Two questions, you say you simmmered the beef for a few hours....what did you simmer it in (liquid)? and what temp was the egg at for that? Thanks. I would really like to try that.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • JerzeeJerzee Posts: 84
    That looks absolutely delicious. Will definitely have to try this one.
  • fire eggerfire egger Posts: 1,124
    It was 1 tblspn cumin, 1 tblspn ancho chile powder,1 tblspn mexican oregano, 1 onion, 2 big garlic cloves, 3 bay leaves, and the original recipe called for 1 tblspn cayenne, I used about a quarter of that and three arbol chiles, 1 new mexico red chile. the liquid was 1 large can of crushed tomatos, with water added to cover the meat, the final sauce was way to tomatoey/acidic for my taste,however the meat was incredibly tender/moist, and very flavorful. I shredded the meat, dumped the sauce. in the future I will try reducing the tomatoes, adding water or stock for the braising liquid, and see how that works. I started with the egg at 450 dome for the sear,put the DO on at that for the onions and garlic, when I added the liquid I closed the vents down and eventually the egg went to 250ish for the simmer.
  • AZRPAZRP Posts: 10,116
    Home fried taco shells and tortilla chips are the best, absolutely no comparison to store bought. Looks delish! -RP
  • fire eggerfire egger Posts: 1,124
    absolutely right!! this was my first try, they were amazing. I would welcome any tips or tricks, I deep fried at 350, used a wooden spoon to fold.
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