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Inspired by Texaswig
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YukonRon
Posts: 16,989
Brisket tacos. The best.
Used burnt ends, in my own molasses tomato based sauce, smoked Colby jack and slaw. Best food ever.
Used burnt ends, in my own molasses tomato based sauce, smoked Colby jack and slaw. Best food ever.
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky
XL and MM
Louisville, Kentucky
Comments
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CurtisMaximus said:
Looks great...hope you got enough for everyone!
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Saw the title and just knew I'd find tacos!! You definitely didn't disappoint! Looks tremendous.XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Nicely done sir.
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Man does that look good. I hope you gathering went well.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I met @Texaswig in Salado. I find the idea of him being inspirational somewhat oxymoronic. While the rest of us worked to pump out good food he just wandered around and ate our food and drank our beer.
Although I guess maybe I should have been inspired to do that....XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Very very nice Mr Ron!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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northGAcock said:Man does that look good. I hope you gathering went well."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
JohnnyTarheel said:Very very nice Mr Ron!!!!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Thatgrimguy said:Saw the title and just knew I'd find tacos!! You definitely didn't disappoint! Looks tremendous."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Hotch said:Nicely done sir."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Foghorn said:I met @Texaswig in Salado. I find the idea of him being inspirational somewhat oxymoronic. While the rest of us worked to pump out good food he just wandered around and ate our food and drank our beer.
Although I guess maybe I should have been inspired to do that....
My Beautiful Wife thought this was the best brisket I have made this far. Neighbors went nuttier than squirrel shid over it."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That looks delicious Ron! Nice work!Sandy Springs & Dawsonville Ga
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bgebrent said:That looks delicious Ron! Nice work!"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
That's what I'm talking about. Hard to go wrong with tacos . that's what makes texas so awesome. We're all taco fueled. @Foghorn bro there's nothing that taste better than others free beer. Now go make me some more of those bad a** wings.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
Foghorn said:I met @Texaswig in Salado. I find the idea of him being inspirational somewhat oxymoronic. While the rest of us worked to pump out good food he just wandered around and ate our food and drank our beer.
Although I guess maybe I should have been inspired to do that.... -
In Salado he just strolled around like he owned the place - you know - like he was @Mickey or something.
And sorry for the thread hijack. The tacos do look outstanding.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Foghorn said:In Salado he just strolled around like he owned the place - you know - like he was @Mickey or something.
And sorry for the thread hijack. The tacos do look outstanding."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:Foghorn said:In Salado he just strolled around like he owned the place - you know - like he was @Mickey or something.
And sorry for the thread hijack. The tacos do look outstanding.Sandy Springs & Dawsonville Ga -
Foghorn said:I met @Texaswig in Salado. I find the idea of him being inspirational somewhat oxymoronic. While the rest of us worked to pump out good food he just wandered around and ate our food and drank our beer.
Although I guess maybe I should have been inspired to do that....
And if that wasn't enough, he put out some boudain jalapeno popper thingies at the Athens eggfest which were devoured in minutes. Also brought along gear for us to cook on, even though he didn't need to use it himself.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Very nice....You have tacos mastered.
Pozole made with with leftover brisket is pretty darn good too.Large, small and mini now Egging in Rowlett Tx -
Just be careful, he's been known to offer tacos and then say 'come with me, they're in the van'
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For the record.... I brought my own beer and rum and shared both. And the only free beer I had was a sip of @Foghorn s monk made beer to be polite. I also helped handout food to cooks who never get to taste everything. I totally didn't mean to come off like I owned the place. I was just there to see my friends and talk food. @YukonRon sorry your thread was jacked because you were trying to be nice and mentioned me.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
texaswig said:For the record.... I brought my own beer and rum and shared both. And the only free beer I had was a sip of @Foghorn s monk made beer to be polite. I also helped handout food to cooks who never get to taste everything. I totally didn't mean to come off like I owned the place. I was just there to see my friends and talk food. @YukonRon sorry your thread was jacked because you were trying to be nice and mentioned me."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
Foghorn said:I met @Texaswig in Salado. I find the idea of him being inspirational somewhat oxymoronic. While the rest of us worked to pump out good food he just wandered around and ate our food and drank our beer.
Although I guess maybe I should have been inspired to do that....
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
@Hotch, I did not get any of the rum, but I wasn't lacking for adult beverages that evening. Beer plus apple pie moonshine was more than sufficient.
@texaswig, please don't take my comments seriously. I was just trying to enhance the thread with some good-natured ribbing. It's all good.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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@Foghorn That beer you had your son sneak across state lines was killer!!
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX -
Well I want to know more about the molasses tomato-based sauce.
Little Rock, AR
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Biggreenpharmacist said:Well I want to know more about the molasses tomato-based sauce.
I have to to make more before I do another brisket or butt. This recipe feeds an Army. I make it prior to taking butts down to the shelters.- 2 1/2 cups water
- 1 18 - ounce can tomato paste
- 1 12 - ounce bottle molasses (1-1/2 cups)
- 1 1/2 cups dark-color corn syrup
- 3/4 cup vinegar
- 3/4 cup honey
- 2 tablespoons smoked paprika
- 4 tablespoons ( or more ) Bourbon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon liquid smoke
- 1 tablespoon bottled hot pepper sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/4-1 teaspoon ground red pepper
- 2 bay leaves
directions
- Combine all ingredientes in a 4-quart Dutch oven. Bring to boiling. Reduce heat; cook and stir, uncovered, over medium-low heat for 30 minutes. Remove bay leaves. Refrigerate, covered, up to 2 weeks or freeze for longer storage. Reheat and pass with cooked meat or brush on beef, pork, or poultry during the last 10 minutes of grilling. Makes 8 cups (32, 1/4-cup servings).
"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky - 2 1/2 cups water
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