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A BBQ thread

snert said:
Im liking those speakers and vinyl
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Thanks! My system is all pure Class A and all vinyl. 2.1 channel. Restored the speakers a couple years ago. Great music on a good system with good food, wine and company sure makes everything better.
 
Made some killer loaded chicken tacos tonight, but got so wrapped up in cooking, eating and then finishing loading ammo for a long range match tomorrow I forgot to take pics.

But, don't overlook things like pollo preparado from your local carniceria. $3.19/lb for pre marinated chicken is a steal in my mind! I just add a few extra seasonings to flavor it how I like, chop it up (usually comes as a deboned half chicken with lots of dark meat) sautee for 15-18 minutes, fresh flour tortillas, rice, frijoles, and whatever veg fixins you like. Best part, I can serve 6-7 adults (or 3 hungry teens plus mom and I in my case) for under $40 all in.
 
ELR LVR said:
It sounds almost foolproof to use a Corned Beef
However, after my last experience with Brisket
I decided the juice aint worth the squeeze for that cut of meat
But for pastrami it may just be
----------------------------------------
Although I am also thinking of making a Pastrami now out of
a Chuck Roast,
Use the same methods, of Brine for days and pink salt etc
Being that Chuck is much better in taste and texture
Sounds fun anyway
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The more i think about it, The last Pastrami gifted to me was made
from a clod heart. Ideas are clicking......
 
Fast14riot said:
Made some killer loaded chicken tacos tonight, but got so wrapped up in cooking, eating and then finishing loading ammo for a long range match tomorrow I forgot to take pics.

But, don't overlook things like pollo preparado from your local carniceria. $3.19/lb for pre marinated chicken is a steal in my mind! I just add a few extra seasonings to flavor it how I like, chop it up (usually comes as a deboned half chicken with lots of dark meat) sautee for 15-18 minutes, fresh flour tortillas, rice, frijoles, and whatever veg fixins you like. Best part, I can serve 6-7 adults (or 3 hungry teens plus mom and I in my case) for under $40 all in.
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"Your local carniceria" lol. You lost a bunch of people on this thread with this! fyi this is a SW and Calif thing where Mexicans run their own meat markets + specialty foods+ more. They dont exist in Oregon but when I go to Az I frequent them every time I go shopping to get excellent imported Mexican pork cut to the thickness I like. Here are smoked and fresh chops. I ask them to cut my fresh chops off 'the punta' so I get the prime rib cut!

IMG_6261.JPGIMG_6264.JPG
 
If you want to purchase one of these, Santa Maria BBQ outfitters makes them. The smaller one like the one pictured is called the Tailgater. They are located in Santa Maria Calif.
 
Well finally.....One end of it vanished shortly after I pulled it.
After a day in the fridge, I sliced it up for sandwiches or just
picking on. The butt I cube up, and along with some Wisconsin
cheddar, and our local Railbenber ale, I snacked for lunch today.
Flavor cold, still had a heavier (but great) beef sausage flavor, and
not like a typical pastrami. I'm wondering if this particular corned
beef had a brief brine time. Either way, I'll call it another success
in experimental caveman cooking......
 

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quest450 said:
I prefer to support local American farmers but that's me :)
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Here they are local American farmers, often generational family farms of Mexican immigrants. Plus, they are small businesses, in my city, paying taxes and wages. There are even commercial processors here that buy local meat/poultry/fowl/game and sell wholesale to shops like these. They make their own tortillas, masa, some even nixtamalize their own corn. Here in the Central Valley we have some of the best Mexican food and suppliers/produce in the world.
 
Fast14riot said:
The "shoulder clod" is the chuck primal cut, the "heart" is a tender, lean single muscle cut from near the center thats heart shaped.
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Not long ago, good packer brisket was hard to get but, clods were
available and cheap. You can do some fantastic cooks with the heart.
Last one my boy did was just 3 hours in the smoker, then right into a
slow cooker for the rest of the day. Gravy made from it was awesome.
Sometimes I'll crush a plate of mashed tator's and gravy by itself. Gravy
will always be the hallmark of that type of cook.
 
Fast14riot; had to look up the process you mentioned.


Nixtamalize: click below…

Had some really amazing food at a local restaurant in Santa Fe after shopping for supplies to hunt Wild Turkeys near Cloudcroft.
Absolutely the best Mexican food I’ve had. The tortillas and tamales were stellar, as was the shredded beef and carnitas. Definitely an education.
 
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