Dry Aged Lamb Tacos Al Pastor

smokingal

When I started this dry aging experiment, I wasn’t sure what I was going to do with the results.
Lamb loins are pretty lean and foreign cuts are even leaner than domestic, so there were some
limitations to take into account.  The process started with a 30 day dry age of 4 bone-in lamb loins.

 

 

 

The bones and trimmings were used to make a dry aged lamb stock and to render lamb tallow.

 

 

 

 

Three of the loins were deboned and separated into the loin and tenderloin cuts, diced into
thick sections and flattened.  The flattened pieces were then marinated in carne asada mix
for 6 hours, with pineapple juice being added during the last 2 hours.

 

 

A whole pineapple was carved up, with the bottom portion getting placed onto a vertical rotisserie stand and the marinated lamb slices were piled on top.  Slices of the fresh pineapple were layered in between the meat layers, which were dipped in lamb tallow and basted with dry
aged lamb broth.  Not much to look at upon assembly, but I pressed on.

 

 

 

 

The Egg was cranked up to 400F using hickory and cherry wood chunks for smoke.  After a
while, heavenly smells started wafting in from the outdoors and I felt compelled to take a peek.

 

 

 

 

The temp was cranked up to 450F to get a bit of char and then it was done.

 

 

 

 

I’ve read that some people like their al pastor cooked a second time on the plancha for a bit
more char, so I sliced off some meat and pineapple and gave it a quick fry on a cast iron griddle.

 

Dinner time.

 

 

 

 

Pretty tasty.   The dry aged flavor managed to hold its own against the heaviness of the marinade. While I’m not the biggest fan of leg of lamb, I think it’s worth a shot to use that next time just for comparison.  I’m definitely going to give this a go with some form of poultry.  All in all, it was good eats.

JohnInCarolina

Epic.

BGEChicago

Just a nice Tuesday cook ... It blows my mind just seeing your new posts... I hope someone from the Food network or Bon Appetit is seeing this!!! Gosh I wish I was your neighbor!

SciAggie

First and most important - I LOVE the time you invest in a cook. Anybody that puts weeks of effort into a sandwich or a taco is bad azz....
Second, what’s on the beans?

smokingal

SciAggie said:

Second, what’s on the beans?

Queso chihuahua on refried black beans

Florida Grillin Girl

Damn, Girl!  (And I do mean Gal, of course.)
Nice cook! And I love me some lamb, so this 
looks perfect!

Canugghead

We are not worthy! Simply in awe.

mEGG_My_Day

Fantastic again!!! Is that vertical spit from CGS? I want to try this, but need to buy a spit. As always, thanks for posting. 

GrateEggspectations

I’m not much for lamb, but this had me salivating. 

Phenomenal cook, as always. 

RRog17

Wow! Awesome!

bradleya123

BZ!!  Damn!!

lousubcap

Another off the charts cook and documentation.  Great work with the lamb and pineapple.  Congrats.  Awesome once again. 

johnnyp

Holy cow.  Incredible effort. Spectacular cook

Griffin

Why do I open your posts first thing in the morning? I should know better.

Awesome job as always.

saluki2007

👏👏👏

smokingal

mEGG_My_Day said:

Fantastic again!!! Is that vertical spit from CGS? I want to try this, but need to buy a spit. As always, thanks for posting. 

@mEGG_My_Day Yep, it's from CGS.

bucky925

I really look forward to your cooks, and this was another out of the park home run!  Thanks for sharing.....again. 

trip150

Spectacular!