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Barbacoa Chuckie A La Centex-FINALLY!!!
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krobertsmsn
Posts: 655
Been missing my "real" Tex-Mex a good long time since moving from Houston almost nine yrs ago. They just can't get it right here in GA. I've had this cook on my "to-cook" list about 2 yrs or more and tomorrow is the day! I'll prepare the sauce today. I'll smoke the meat and finish it all just in time for some great libations and barbacoa on the deck around 5-6 Sunday.
Thanks @ Cen-Tex for the inspiration!!!
Thanks @ Cen-Tex for the inspiration!!!
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013
Rome, GA
Comments
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Yup it's good. I bookmarked the original!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
Sweet! Let me know how you like it. It's kinda fusion mex more than Tex mex but it will cure your itch for Mexican food.Keepin' It Weird in The ATX FBTX
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yea, I was thinking that as I made the sauce and pickled onions...good so far!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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@The Cen-Tex Smoker Did you smoke indirect and did you use any wood?
TIALBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA -
krobertsmsn said:@The Cen-Tex Smoker Did you smoke indirect and did you use any wood?
TIAKeepin' It Weird in The ATX FBTX -
Hey @Cen-Tex Smoker, Is the oven temp for the final step (braising) supposed to be 275? TIALBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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Don't want to answer for @The Cen-Tex Smoker, but I reviewed the thread and the answer is yes. Oven at 275 for the final braise.
FWIW I don't think the oven temp matters as much as the internal temp of the meat. and the "fork test". Recipe mentions it took 3 hours to go from 165-210. You could cook hotter or cooler, just pull when the meat is around 210 and you can stick a fork in it and twist it like spaghetti.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
SmokeyPitt said:Don't want to answer for @The Cen-Tex Smoker, but I reviewed the thread and the answer is yes. Oven at 275 for the final braise.
FWIW I don't think the oven temp matters as much as the internal temp of the meat. and the "fork test". Recipe mentions it took 3 hours to go from 165-210. You could cook hotter or cooler, just pull when the meat is around 210 and you can stick a fork in it and twist it like spaghetti.Keepin' It Weird in The ATX FBTX -
Got it! Had an awful stall for 3 hrs at 152-157. Got tired of it so took it off and went to the braise. Looks like I will crank up the oven to 300-325. Hopefully ready in about 90 more min.... Cocktail time!!!!!LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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Wont be a problem at all. Let er rip and have a cocktail.Keepin' It Weird in The ATX FBTX
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Ahhh, perfection....LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I have had this on my to do list since it's original post. Need to revise my batting order.
Great at looking meal.
Greensboro, NC -
don't know why pics are sideways....sryLBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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I would suggest playing with other condiments as mentioned in the orig post by Cen-Tex. Maybe salsa, sour cream, crema fresca or anything else you like. We LOVED the pickled onions and plan on doubling the jalapenos next time. Great cook.LBGE 4/2012, MBGE 6/2012 & Mini 11/2013Rome, GA
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krobertsmsn said:I would suggest playing with other condiments as mentioned in the orig post by Cen-Tex. Maybe salsa, sour cream, crema fresca or anything else you like. We LOVED the pickled onions and plan on doubling the jalapenos next time. Great cook.Keepin' It Weird in The ATX FBTX
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Wow that looks delicious, and pickled onions are never a bad choice.
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Radishes=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
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