Indian Fry Bread Tacos

smokingal

In an ongoing effort to make room in my freezer, I took out three cuts of beef to cook.  The
items at hand were a 2.5 lb dry aged bavette, Wagyu skirt steak and full-blood Wagyu rib cap
lifter.

 

 

 

 

Good marbling never gets old.

 

 

 

 

 

The bavette was split in half for carne asada and mojo criollo marinades.

 

 

 

 

 

 

The skirt steak received a coconut red curry marinade consisting of red curry paste, coconut
flake purée and brown sugar.  The rib cap lifter 'umami bomb' marinade included black garlic,
soy sauce, fish sauce, worcestershire sauce, granulated beef broth, onion powder, porcini
mushroom powder and black pepper.

 

 

 

 

 

 

The skirt steak, bavette, and rib cap lifter were cooked sous vide for 8, 30 and 48 hours respectively. Unfortunately the carne asada seasoned skirt steak was sacrificed to the floor gods, but there was plenty of beef at hand to cover this loss.

 

 

 

 

 

 

I got the Egg good and hot and put a little color on the beef.

 

 

 

 

 

 

The Indian fry bread was cooked and the tacos were served with romaine lettuce, red onion,
tomatoes, monterey jack cheese and grilled lime sour cream.

 

 

 

 

 

 

 

One can never go wrong with fried dough and grilled meat.  The meat was tender, smoky and
very well seasoned, with the rib cap lifter being my favorite.  It's been a while since I've had
Indian fry bread so this was a nice change of pace.

Hans61

Dude that looks soooo good! 

littlerascal56

awesome looking cook.  You nailed it!!

bluebird66

That looks mighty good!

JethroBodeen

As per usual, stunning!

builderdawg

smokingal said:

In an ongoing effort to make room in my freezer, I took out three cuts of beef to cook.  The
items at hand were a 2.5 lb dry aged bavette, Wagyu skirt steak and full-blood Wagyu rib cap
lifter.

 

 

 

 

Good marbling never gets old.

 

 

 

 

 

The bavette was split in half for carne asada and mojo criollo marinades.

 

 

 

 

 

 

The skirt steak received a coconut red curry marinade consisting of red curry paste, coconut
flake purée and brown sugar.  The rib cap lifter 'umami bomb' marinade included black garlic,
soy sauce, fish sauce, worcestershire sauce, granulated beef broth, onion powder, porcini
mushroom powder and black pepper.

 

 

 

 

 

 

The skirt steak, bavette, and rib cap lifter were cooked sous vide for 8, 30 and 48 hours respectively. Unfortunately the carne asada seasoned skirt steak was sacrificed to the floor gods, but there was plenty of beef at hand to cover this loss.

 

 

 

 

 

 

I got the Egg good and hot and put a little color on the beef.

 

 

 

 

 

 

The Indian fry bread was cooked and the tacos were served with romaine lettuce, red onion,
tomatoes, monterey jack cheese and grilled lime sour cream.

 

 

 

 

 

 

 

One can never go wrong with fried dough and grilled meat.  The meat was tender, smoky and
very well seasoned, with the rib cap lifter being my favorite.  It's been a while since I've had
Indian fry bread so this was a nice change of pace.

That looks phenomenal. Well done. 

GrateEggspectations

Love the new profile pic, btw. 

GrateEggspectations

So many questions come to mind when I see this thread. I know you are a forum favourite here, so I figure others may similarly wish to know.....

Why do you have so much high quality beef stored in your freezer? What is it that you are trying to make room for?

Many of your cooks look quite laborious, involving, at a minimum, the making of marinades, treatment of proteins and baking of breads. Never mind the documentation. Where do you find the time and energy?

I notice you run the https://barbecueaddict.com website and include watermarks on your photos (too bad, as I was hoping to claim them as my own! 😉). What got you into cooking and what now motivates you to share your cooks via this forum and on that site? Have you ever considered cooking in a professional capacity?

Keep up the phenomenal cooks. 

lkapigian

Awesome Cook and Cool new Avitar 

BBBQ

Inspirational and creative. Love it. I am from New Mexico and grew up eating fry bread tacos—special place in my heart for them. Usually just do them with hatch green chile and ground beef and beans, but now I’ve got something to strive for. 

Dyal_SC

I love your posts. 

gmanrva

Amazing, just Amazing!!

johnnyp

Excellent cook.  Stunning 

dbCooper

We attend several powwows each year and always enjoy IFB Tacos as part of the festivities.  They are not these!  Amazing but unsurprising coming from this cook!  Wow!

Care to share details of your bread recipe/technique?

Thanks for posting your cooks, always a treat.

JohnnyTarheel

Awesome cook.... I’m on a ask the question everyone wants to know... Is everyone in your home big as a house eating all that good food?

saluki2007

Awesome as always!

smokingal

GrateEggspectations said:

Why do you have so much high quality beef stored in your freezer? What is it that you are trying to make room for?

Many of your cooks look quite laborious, involving, at a minimum, the making of marinades, treatment of proteins and baking of breads. Never mind the documentation. Where do you find the time and energy?

I notice you run the https://barbecueaddict.com website and include watermarks on your photos (too bad, as I was hoping to claim them as my own! 😉). What got you into cooking and what now motivates you to share your cooks via this forum and on that site? Have you ever considered cooking in a professional capacity?
 

Purchasing meat online often comes with minimum purchase requirements, so I buy things on sale in bulk.  If I'm not utilizing that stuff quick enough, the freezer gets rather full and it's difficult to find things or simply to rifle through it.

The cooks take time, but most of that time is spent waiting.  Aside from kneading dough by hand, it's not that laborious.  It does require a good amount of patience, however.  Being single and child-free allows me a lot of freedom in that regard.

Cooking wasn't my mother's forte and while my dad could cook, he preferred someone else do it.  If I wanted to eat well, I had to cook for myself.  My father and brother used my desire to eat better food to ensure they benefited from it too.  My mom was not a fan of accoutrements, as such, when my grandmother came to visit, it was the first time my sibling and I had real home cooking - roasted meat and mashed potatoes served with gravy, homemade cake with icing, fresh yeast rolls, etc.  I was hooked, as well as baffled as to why my mom wasn't more into cooking.  Once I learned the gravy making process, I was off to the races.  I got volunteered to cook Thanksgiving dinner from then on.
The blog doesn't get much traffic.  It's kind of an online journal to keep track of my cooks.  I don't think I'd be happy cooking professionally.

dbCooper said:

Care to share details of your bread recipe/technique?

I followed the recipe and instructions for the bread here.

JohnnyTarheel said:

Awesome cook.... I’m on a ask the question everyone wants to know... Is everyone in your home big as a house eating all that good food?

Eating in moderation, staying active and regular use of the home gym helps maintain a normal size, lol.

GrateEggspectations

smokingal said:

GrateEggspectations said:

Why do you have so much high quality beef stored in your freezer? What is it that you are trying to make room for?

Many of your cooks look quite laborious, involving, at a minimum, the making of marinades, treatment of proteins and baking of breads. Never mind the documentation. Where do you find the time and energy?

I notice you run the https://barbecueaddict.com website and include watermarks on your photos (too bad, as I was hoping to claim them as my own! 😉). What got you into cooking and what now motivates you to share your cooks via this forum and on that site? Have you ever considered cooking in a professional capacity?
 

Purchasing meat online often comes with minimum purchase requirements, so I buy things on sale in bulk.  If I'm not utilizing that stuff quick enough, the freezer gets rather full and it's difficult to find things or simply to rifle through it.

The cooks take time, but most of that time is spent waiting.  Aside from kneading dough by hand, it's not that laborious.  It does require a good amount of patience, however.  Being single and child-free allows me a lot of freedom in that regard.

Cooking wasn't my mother's forte and while my dad could cook, he preferred someone else do it.  If I wanted to eat well, I had to cook for myself.  My father and brother used my desire to eat better food to ensure they benefited from it too.  My mom was not a fan of accoutrements, as such, when my grandmother came to visit, it was the first time my sibling and I had real home cooking - roasted meat and mashed potatoes served with gravy, homemade cake with icing, fresh yeast rolls, etc.  I was hooked, as well as baffled as to why my mom wasn't more into cooking.  Once I learned the gravy making process, I was off to the races.  I got volunteered to cook Thanksgiving dinner from then on.
The blog doesn't get much traffic.  It's kind of an online journal to keep track of my cooks.  I don't think I'd be happy cooking professionally.

dbCooper said:

Care to share details of your bread recipe/technique?

I followed the recipe and instructions for the bread here.

JohnnyTarheel said:

Awesome cook.... I’m on a ask the question everyone wants to know... Is everyone in your home big as a house eating all that good food?

Eating in moderation, staying active and regular use of the home gym helps maintain a normal size, lol.

What was that about being single and child-free? 😉

Griffin

Game over, Man, game over!! Smokin' Gal wins the forum!!

Always love your posts.

SciAggie

“One can never go wrong with fried dough and grilled meat” @smokingal I may need to update the quote on my signature line. 

Sorry @YukonRon this is as wise as your bourbon slushies quote. Maybe I’ll just quote you both. 

The meal looks delicious as it always does. 

JohnInCarolina

Your cooks are an inspiration as always.  I love the new forum pic too.   Well done!

YukonRon

SciAggie said:

“One can never go wrong with fried dough and grilled meat” @smokingal I may need to update the quote on my signature line. 

Sorry @YukonRon this is as wise as your bourbon slushies quote. Maybe I’ll just quote you both. 

The meal looks delicious as it always does. 

Mine does not contribute much to the spirit of these lovely artistic expressions from food made by the cooking elite which are an integral asset to the BGE forum.

I accept the dereliction of my  myself and my methods, which more often than not, turn out less than spectacular results either from marginal presentation and photographic skills, or failure from too many libations during the cook.

The bottom line to my ongoing diatribe is this; While flattered in that somehow anyone found anything I have ever said to be determined as "quote worthy," was indeed an honor, however, I am realistic as well to understand.....there really are better things to read.

Do as you will, it is about the forum, and that is the most important consideration to be made.