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Barbacoa

ScantronScantron Posts: 93
Hello, my fellow Eggheads! 

For my first post on the forum, I thought I would share my barbacoa cook from yesterday.

Rubbed a 4 lbs chuck roast with peanut oil and taco seasoning from Costco.  Smoked on my LBGE for two hours at 260 degrees until an internal temp of 165 degrees.  Put the smoked chuckie in a dutch oven with the braise sauce I made.  Then it went in the oven at 275 with the lid on for about 3.5 hours until it probed tender.  I let it rest for 1.5 hours before I pulled it.  We made tacos and the meat was fantastic very tender and moist.  The sauce was good, but way too spicy.  I like things spicy but it was too much for my wife, although she said she really liked the flavor.  I agreed, they were fantastic but too spicy.

Overall, it was a great cook.  Next time I will use a few less chilies in the sauce, but I don't think I'd change much else!  I'd  

SAUCE RECIPE
1/2 cup Beef Broth
2 TBSP White Wine Vinegar
1 TSP Chili Powder
1 TSP Oregeno
2 TBSP Minced Garlic
1 TSP Cumin
4-5 Chile Peppers in Adoba Sauce
Combine and blend in blender. Poured over top of meat in dutch oven.



Cooking on a Large Big Green Egg in North Chicagoland.

Comments

  • JohnInCarolinaJohnInCarolina Posts: 12,844
    Welcome to the forum!  Love me some barbacoa!  

    Check out the recipe @The Cen-Tex Smoker has on here for barbacoa.  It has some heat to it but overall it’s pretty mild, and more than a few people here have tried it with great success.

    http://eggheadforum.com/discussion/1145985/barbacoa-chuckie-a-la-centex

    "If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT

    "I've made a note never to piss you two off." - Stike


  • SciAggieSciAggie Posts: 3,726
    Nice cook and welome to the forum. Cook lots, posts pics, and join in the conversation. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven.
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
  • bgebrentbgebrent Posts: 17,481
    Welcome aboard.  Great cook right out of the gate.
    Sandy Springs & Dawsonville Ga
  • DobieDobie Posts: 2,586
    Nice intro, welcome. 
    Not playing well with others in Jacksonville FL
  • WeberWhoWeberWho Posts: 6,677
    Welcome! Great looking grub right there!
  • jabamjabam Posts: 1,782
    Awesome first post! I’d be all over that!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
  • FoghornFoghorn Posts: 6,843
    Great first post.  Welcome aboard.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • FockerFocker Posts: 8,364
    edited April 29
    Looks great!
    To cut back on the heat/Chiplotles in Adobo, deseed and destem and rehydrate a combo of the milder dried Pasilla, Guajillo, or Ancho, and blend.

    Welcome to the playground, nice post.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • johnnypjohnnyp Posts: 3,233
    Very nice! Welcome 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • 20stone20stone Posts: 1,657
    Nicely done. Bang out some tortillas, and you’re in business. 

    You might try some pequin peppers as well. They add a nice flavor as well. 
    Joule SV
    GE induction stove
    Gasser by the community pool
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
  • CPARKTXCPARKTX Posts: 1,924
    Nicely done
    LBGE & SBGE.  Central Texas.  
  • blastingblasting Posts: 5,942

    Welcome here, nice first post - I could go for some on a roll right about now.


    Phoenix 
  • ScantronScantron Posts: 93
    Thanks for the warm welcome, fellas! I've quickly realized that there is a lot of great stuff to learn on this forum. I've had my LBGE since 2012 and somehow never came across the forum. I already have a long list of things to try from you Eggheads!

    Beer, fire, and meat. That's my happy place. 
    Cooking on a Large Big Green Egg in North Chicagoland.
  • calikingcaliking Posts: 11,770
    "way too spicy"?? what the heck does that mean?? :)

    Great first cook/thread ! You'll fit in well here. 

    PS - whereabouts in/near Chicago?

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • R2Egg2QR2Egg2Q Posts: 2,122
    Nice 1st post! Welcome aboard
    XL, Large, Small, Mini Eggs, Humphrey's Weekender, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 18.5" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
  • ScantronScantron Posts: 93
    caliking said:
    "way too spicy"?? what the heck does that mean?? :)

    Great first cook/thread ! You'll fit in well here. 

    PS - whereabouts in/near Chicago?
    Near Gurnee (North). Not too far from the Wisconsin border.
    Cooking on a Large Big Green Egg in North Chicagoland.
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