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Barbacoa

Scantron
Scantron Posts: 93
in Beef
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.
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Comments

  • JohnInCarolina
    JohnInCarolina Posts: 32,481
    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

    "I've made a note never to piss you two off." - Stike
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  • SciAggie
    SciAggie Posts: 6,481
    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. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • bgebrent
    bgebrent Posts: 19,636
    Welcome aboard.  Great cook right out of the gate.
    Sandy Springs & Dawsonville Ga
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  • Dobie
    Dobie Posts: 3,446
    Nice intro, welcome. 
    Jacksonville FL
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  • WeberWho
    WeberWho Posts: 11,251
    Welcome! Great looking grub right there!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • jabam
    jabam Posts: 1,829
    Awesome first post! I’d be all over that!
    Central Valley CA     One large egg One chocolate lab "Halle" two chiuahuas "Skittles and PeeWee"
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  • Foghorn
    Foghorn Posts: 10,049
    Great first post.  Welcome aboard.

    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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  • Focker
    Focker Posts: 8,364
    edited April 2018
    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."

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  • johnnyp
    johnnyp Posts: 3,932
    Very nice! Welcome 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • 20stone
    20stone Posts: 1,961
    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. 
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • CPARKTX
    CPARKTX Posts: 2,095
    Nicely done
    LBGE & SBGE.  Central Texas.  
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  • blasting
    blasting Posts: 6,262

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


    Phoenix 
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  • Scantron
    Scantron 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.
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  • caliking
    caliking Posts: 18,871
    "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.
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  • R2Egg2Q
    R2Egg2Q Posts: 2,136
    Nice 1st post! Welcome aboard
    XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG

    Bay Area, CA
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  • Scantron
    Scantron 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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