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OT - Crockpot “Barbacoa” - OT

Dyal_SC
Dyal_SC Posts: 6,248
in Off Topic
I know this is a BGE forum, but thought I’d share this with y’all in case you are like us and find it convenient to use a crockpot every now and again. The reheated leftovers outta the freezer taste even better and they make for really quick weeknight meals. 

https://therecipecritic.com/slow-cooker-barbacoa-beef/

My wife makes this periodically and we always use about 5 lbs of boneless chuck roast instead of brisket. Delicious on tacos or a bowl full of polenta or grits. Not true Barbacoa, but dang tasty. 

Cook’s Illustrated pickled onion recipe goes perfect with it, and those can be kept a good while in the fridge. 


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Comments

  • SGH
    SGH Posts: 28,879
    It looks mighty fine brother. Some of the best meals ever served came out of crockpots and black iron pans. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • YukonRon
    YukonRon Posts: 17,075
    This guy cooks like a pro. All of his meals look outstanding, and this presentation is no different.
    Another great job my friend.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Dyal_SC
    Dyal_SC Posts: 6,248
    YukonRon said:
    This guy cooks like a pro. All of his meals look outstanding, and this presentation is no different.
    Another great job my friend.
    Thx but my wife made this one. :)  @bgebrent and I are fakes. Our wemens do all the cooking and we take credit. 
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  • YukonRon
    YukonRon Posts: 17,075
    Dyal_SC said:
    YukonRon said:
    This guy cooks like a pro. All of his meals look outstanding, and this presentation is no different.
    Another great job my friend.
    Thx but my wife made this one. :)  @bgebrent and I are fakes. Our wemens do all the cooking and we take credit. 




    Please pass on my thanks and appreciation to your lovely wife. You should tell her how lucky you are, which I am sure you do, everyday.


    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • bgebrent
    bgebrent Posts: 19,636
    Great cook Dyals!  That looks delicious!
    Sandy Springs & Dawsonville Ga
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  • johnnyp
    johnnyp Posts: 3,932
    Great looking meal there, Craig.  Thanks for sharing.
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • thetrim
    thetrim Posts: 11,375
    Very nice!
    =======================================
    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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  • northGAcock
    northGAcock Posts: 15,171
    It’s an honor to live in the same town of his greatness...although I am out of town at the moment. Very nice Craig!
    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
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  • Griffin
    Griffin Posts: 8,200
    Looks great, Dying. Cloves seem a little odd to put in barbacoa, though IMHO, but what the f do I know?

    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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  • Dyal_SC
    Dyal_SC Posts: 6,248
    Oops, I gave the wrong link.  Here’s the correct one:

    https://www.thekitchn.com/recipe-to-feed-a-crowd-slow-cooker-barbacoa-beef-165301

    Still uses ground cloves, Griffen. 
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  • JRWhitee
    JRWhitee Posts: 5,678
    Thanks for sharing Craig
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • jeffwit
    jeffwit Posts: 1,348
    Prolly do it in the Instapot, too. 
    Jefferson, GA
    XL BGE, MM, Things to flip meat over and stuff
    Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs. 
    “Honey, we bought a farm.”
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  • PSC
    PSC Posts: 148
    Being from Mexico, northern region, the BEST beef barbacoa is made from cheek and/or tongue

    give it a try

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  • Dyal_SC
    Dyal_SC Posts: 6,248
    PSC said:
    Being from Mexico, northern region, the BEST beef barbacoa is made from cheek and/or tongue

    give it a try

    I’d give it a try for sure, but there ain’t no way my wife would eat cow tongue. Lol  Maybe I’ll fool her one day, cook it and tell her afterwards. ;)  Beef cheeks are awesome and she’s eaten that before. They aren’t easy to get in my neck of the woods though.  
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  • SGH
    SGH Posts: 28,879
    PSC said:
    Being from Mexico, northern region, the BEST beef barbacoa is made from cheek and/or tongue

    Or the whole head. A winner either way. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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