Barbacoa - The Cook - OT

SciAggie

SciAggie

SciAggie

A good time was had by all - I got no complaints about the tacos. I’m a bit conflicted though. This cook was great in terms of effort. The work was all front loaded and today was a breeze. The broth from the cook was amazing. 

On the other hand, the carnitas may have been the winner in terms of taste and texture - at the expense of a more labor intensive cook,
i will say though this meat wasn’t bad - it was very good by most standards. 

caliking

it looks and sounds like you had a winning day  

Re: hot water to make dough, it apparently hydrates the flour faster/better than cold water, and makes a more relaxed dough as the gluten is more loose. I use hot water to make rotis/chapatis, and they turn out better than when I used cold water in the past. 

Legume

lousubcap

What a cook and finish.  Congratulations across the board.  Quite a skill-set demonstration right there.  

smokingal

Great job @SciAggie.

20stone

20stone said:

SciAggie said:

Why not dig a pit? I decided to do it this way because the oven is sitting there. 

... and that oven is a spectacle by itself.  Good call.

I married the right girl. I described what you were up to and she said (regarding oven vs hole), "Really?! He's got all the land in the world to dig a hole" As for the cook, that looks fantastic.

SciAggie said:

Ok - time for the big reveal. The meat was tender and flavorful. But to be honest the vegetable broth was the star of the show. It had depth of flavor and everyone went back for seconds. 

Vegetable broth cooked under 7 pounds of beef (or duck or pork) is the BEST vegetable broth.

johnmitchell

What a great post...

NorthPilot06

Looks like good eats and a good time were had by all! 

The banana leaves sure made for a great presentation!

Mattman3969

When this all started I was intrigued. When it was complete I was impressed. Outstanding cook my friend! 

WeberWho

That looks absolutely stellar!

HendersonTRKing

You’ve once again moved the needle, raised the bar and shown the way. Thanks for sharing this incredible project. It must be so satisfying to conceive and create such amazing dishes!!

buzd504

Bravo!!  Looks amazing!

TTC

Fantastic cook and documentation. Thank you 

SciAggie

@20stone “  "Really?! He's got all the land in the world to dig a hole" ”
I guess I just need to consider this cook a test run. She’s right (most of the time they are) - I do have the available space. 

It also just so happens I have a substantial size pot and the other necessary tools. I think @The Cen-Tex Smoker has me figured out though. If I go to all the trouble of digging a big hole in this hard ground - I’ll be making a permanent barbacoa pit...

I have a large pot, shovel, and the room. 

I have some fire brick. Not enough, but a start. 

I always have wood. 

With friends like y’all - what could go wrong?
Don’t forget, I have an Asado cross that needs to be broken in as well...

caliking

tandoors are built as in-ground pits in some parts of the world. 

Just sayin’...

SciAggie

caliking said:

tandoors are built as in-ground pits in some parts of the world. 

Just sayin’...

“Just sayin’...”

I have a host of friends, lol

SciAggie

@SGH Scottie, I’m sorry. I just realized I never answered your question. 

I make corn tortillas using the Maseca corn flour from the local grocer. 2 cups of flour and 1 1/2 cups of really warm water are mixed together. I like to flavor the tortillas. It’s easy to add smoked paprika or other powdered spices to the water before mixing. I’ve also taken a roasted green chili and ground it into a paste in the mortar and pestle - I count it as part of the liquid and then adjust the dough by feel. 

To cook the tortillas you just need an inexpensive tortilla press and a good griddle. Press the tortillas between some plastic then lay them gently on the griddle. I cut a quart ziplock for the plastic. The griddle needs to be pretty hot - I’d say 6 on a scale of low to high - so medium high. Cook about 30 seconds then flip. Cook on the second side about a minute. Then flip again and press the tortilla with the back of your spatula. If all is well in the world your tortilla will puff like you want. Put it in a covered dish or basket in a towel to keep warm. They’ll steam in there and get nice and soft. 

20stone

SciAggie said:

@20stone “  "Really?! He's got all the land in the world to dig a hole" ”
I guess I just need to consider this cook a test run. She’s right (most of the time they are) - I do have the available space. 

It also just so happens I have a substantial size pot and the other necessary tools. I think @The Cen-Tex Smoker has me figured out though. If I go to all the trouble of digging a big hole in this hard ground - I’ll be making a permanent barbacoa pit...

I have a large pot, shovel, and the room. 

I have some fire brick. Not enough, but a start. 

I always have wood. 

With friends like y’all - what could go wrong?
Don’t forget, I have an Asado cross that needs to be broken in as well...

Now we're talkin'.

I am just a three hour drive away if you need a hand.

NorthPilot06

Ditto

theyolksonyou

I would consider getting on a plane to see this.  Figure I could be there in half a day.  

smbishop

SciAggie said:

@SGH Scottie, I’m sorry. I just realized I never answered your question. 

I make corn tortillas using the Maseca corn flour from the local grocer. 2 cups of flour and 1 1/2 cups of really warm water are mixed together. I like to flavor the tortillas. It’s easy to add smoked paprika or other powdered spices to the water before mixing. I’ve also taken a roasted green chili and ground it into a paste in the mortar and pestle - I count it as part of the liquid and then adjust the dough by feel. 

To cook the tortillas you just need an inexpensive tortilla press and a good griddle. Press the tortillas between some plastic then lay them gently on the griddle. I cut a quart ziplock for the plastic. The griddle needs to be pretty hot - I’d say 6 on a scale of low to high - so medium high. Cook about 30 seconds then flip. Cook on the second side about a minute. Then flip again and press the tortilla with the back of your spatula. If all is well in the world your tortilla will puff like you want. Put it in a covered dish or basket in a towel to keep warm. They’ll steam in there and get nice and soft. 

Thank you, for this!  I bought the flower, need a press.  I have been wanting to try this!

smbishop

20stone said:

Now we're talkin'.

I am just a three hour drive away if you need a hand.

Less than 3 hours, 1.5 if I am at my Farm....

Legume

It sounds like Cabeza Camp 1.0 is forming up.

SciAggie

@smbishop Making tortillas isn’t hard but it does take practice. It took me several times before I could get them to puff up like they are supposed to do. They taste great even when they don’t. 

I think there was an old Mexican saying that a young maiden was not ready for marriage until she was able to make all of her tortillas puff up. 

So make them - and have patience. You’ll get the feel of the dough and know how hot to get the griddle after a few attempts. They are worth the trouble. 

smbishop

SciAggie said:

@smbishop Making tortillas isn’t hard but it does take practice. It took me several times before I could get them to puff up like they are supposed to do. They taste great even when they don’t. 

I think there was an old Mexican saying that a young maiden was not ready for marriage until she was able to make all of her tortillas puff up. 

So make them - and have patience. You’ll get the feel of the dough and know how hot to get the griddle after a few attempts. They are worth the trouble. 

Will do!!!

20stone

Legume said:

It sounds like Cabeza Camp 1.0 is forming up.

Team NFA will be there.

thetrim

Awesome job!  Epic cook!

The Cen-Tex Smoker

caliking said:

tandoors are built as in-ground pits in some parts of the world. 

Just sayin’...

Atta boy.