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Barbacoa Recipe
Comments
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The only time I've seen anything on "barbacoa" was when SWMBO looked for a pulled beef recipe. It was a crock pot version using brisket, worked just fine. The meat pulled and had a "Mexican" flare (as a Canadian - what the hell do I know about Mexican?)Other than burning lump because of a love to burn lump, I've never understood the logic of covered braising on the egg. (uncovered might be different - never done that)Pulled pork we do in the crock pot (no bark) if we plan to serve with a BBQ sauce, we do on the egg (great bark) if we plan to serve with a vinegar Carolina slaw.I guess the same might go for Barbacoa beef.... if you want bark, do it on the egg, sauce it after the cook.This is the crock pot recipe SWMBO found: It is goodDelta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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this looks interestingDo use Mexican oregano. McCormick, spice isleLarge, small and mini now Egging in Rowlett Tx
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When I've had barbacoa in Mexico it has always been goat or sheeps head.
Steve
Caledon, ON
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barbacoa is kind of a vague name for fire roasted meat. The definition changes regionally. It kind of translates to BBQ.
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I will probably use beef, maybe goat if i can find it. I am more interested in the spices and technique used to produce barbacoa similar to what you get a Chipolte. Something to put on tacos or burritos.
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Little Steven said:When I've had barbacoa in Mexico it has always been goat or sheeps head.I think the term has been used to sell Mexican/Latino BBQ restaurants - noticed there are lots of hits on eateries with the term barbacoa in the name.@MikeP624 - the recipe above from @Austin_Egghead uses cumin, it is one of the ingredients listed on the Chipotle web site. Good luck.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Traditional here is smoked then braised brisket. Love itKeepin' It Weird in The ATX FBTX
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I've had it in places you wouldn't normally consider eating in. Heavy on the flies, light on cleaning. All the old skulls stacked around the hole where a window would normally go. Damn fine food though
Steve
Caledon, ON
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2 barbacoa, please. And easy on the fly larvae.
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Dude, I'm not the most sensitive person with regards to sterile surroundings but man it was bad in these places. I'm talking small town non-touristy places. Guess it's what you're used to.
Steve
Caledon, ON
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Little Steven said:
I've had it in places you wouldn't normally consider eating in. Heavy on the flies, light on cleaning. All the old skulls stacked around the hole where a window would normally go. @#!*% fine food though
Keepin' It Weird in The ATX FBTX -
Only place I got sick from was a Holiday Inn. Nix the sunny side up eggs in Mexico. I knew that beforehand too.
Steve
Caledon, ON
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The food probably won't kill you. But the cartels will.
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If you are looking for true barbacoa, get your shovel handy, cuz your gonna be digging a pit and then burying your meat in it. But where can you find cow skulls now-a-days since the mad cow scare awhile back?
From what I understand, there is only one place left in Texas that is allowed to use a hole in the ground to make their barbacoa, Vera's in Brownsville. It, along with others, were grandfathered in when gov'ment got involved and said it wasn't sanitary. Vera's is the only one still around that does it that traditional way.
I hear the cow's eye is a real treat.
http://fcg-bbq.blogspot.com/2012/03/veras-backyard-bar-b-que.html
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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The Cen-Tex Smoker said:Traditional here is smoked then braised brisket. Love itI was thinking of moving the meat to the braise about the same time as I normally crutch, sound right?Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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My understanding is most of the smoke flavor is absorbed pretty early in the cooking process. I was thinking i might smoke the meat for like 2 hrs, and then move it to the dutch oven at that point. Any thoughts on if that is a good approach?
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The smoke ring stops developing at 140* but the smoke will continue to flavor the meat throughout the cook. That is a direct quote and I even left out the superfluous "u" in flavour
Steve
Caledon, ON
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I'd smoke it until you're into the stall, then braise it. Get as much flavor and texture as possible in the bark. If that takes two hours, then yep. Depends on meat/size/dome temp.
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Okay. Thanks for the help. Will post the results after the cook. (Probably on Sunday)
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Skiddymarker said:The Cen-Tex Smoker said:Traditional here is smoked then braised brisket. Love itI was thinking of moving the meat to the braise about the same time as I normally crutch, sound right?Keepin' It Weird in The ATX FBTX
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This is the recipe i will be following for the spice mixture.
http://www.hispanickitchen.com/profiles/blogs/barbacoa-slowcooked
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Sounds like a good one @MikeP624. Can't wait to see how it turns out.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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You're probably already good to go, but thought I'd throw this out here .
First link is the article explaining the recipe (second link)
http://www.seriouseats.com/2012/04/better-than-chipotles-beef-barbacoa-tacos.html
http://www.seriouseats.com/recipes/2012/04/tender-beef-barbacoa-chipotle-tacos-recipe.html
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