View Full Version : Headless Barbacoa - now with Pics
Or - smoked and pulled blade-in chuck roast. I'm doing a variation on a recipe in this article which is a good one on barbacoa: http://www.lomexicano.com/barbacoa.htm
CIVILIZED SOUTH TEXAS STYLE BEEF BARBACOA
1 ½ teaspoons garlic powder
1 ½ teaspoons black pepper
1 tablespoon dried Mexian oregano
1 ½ teaspoons chile powder
1 teaspoon kosher salt
3.8 pound bone-in chuck roast
I worstered it, rubbed it with the blended spices and placed in on a Weber Smokey Mountain without water in the pan. only 2 chunks of hickory and a sorry attempt at the minion method thanks to the lousy NEW Kingsford. The whole basket lit up quickly - not my plan.
I'll wrap it after 4 hours and cook for a couple of more until the meat is tender and pullable.
Then, tortillas (tarpoulians if you're bigwheel), maybe guacamole and pico or black bean and corn salsa or somesuchstuff.
No pics yet as I had to run to work once it was on.
bigwheel
04-29-2006, 11:28 AM
Sounds muy stalweiner to me amigo. Aint been looking too heavy of course..but taking a guess them la cabezas be a little difficult to obrtain anyway. Seems like I have seen them at Albertsons a few times but not often. Prob take a trip over to Fiesta or Carnival to find some.
bigwheel
wheel......
I did a search for stalweiner and got a link to a TexasBBQrum forum post by one bigwheel. Lotta good that did. I'll just take it as a compliment. :lol:
I am in no way looking for cow's heads. The pics I've seen of S.Texas barbacoa cooks turns my stomach. I do, howsomever, like beef and the rub sounds good, so I've been wanting to try some of this stuff - sans cabeza.
bigwheel
04-29-2006, 01:03 PM
Yeppers..that is whut Tex-Mex astronaunts say instead of A-ok. Course now down at Cape Canaveral that is the same bunch which sits down to eat dinner whenever they hear the word "launch."
bigwheel
jgh1204
04-29-2006, 01:23 PM
With the rise of mad cow disease, I dont believe cow's heads are available commercially anymore. A little over a year ago, they took tripas off the commercial market due to the proximity to the spinal cord.
They have since reversed the decision on tripas.
What is used for barbacoa now is beef cheek meat. Has a higher fat/connective tissue/collagen content.
You can get large packages of cheek meat at Sam's in Brownsville and McAllen. I would bet that is not the case in the FW/D area.
mucho less likely in the Hotlanta area.
Pics of the barbacoa and some country ribs (from Boston Butt): http://www.kodakgallery.com/ShareLandingSignin.jsp?Uc=g2c065y.d2fx18i&Uy=at06lh&Upost_signin=Slideshow.jsp%3Fmode%3Dfromshare&Ux=0&UV=486238462376_46246838210
Grumpy Gator
04-29-2006, 04:38 PM
Now them's Good Eats, Droopy... I mean TB :)
jgh1204
04-29-2006, 05:59 PM
Why do I get pictures of a pitts and spitts store and a dog on a grill?
Now here's the deal. Flour tortillas, spread with guacomole, then the roast and topped with corn and black bean salsa. It was GREAT! I'll do dis some more!
Why do I get pictures of a pitts and spitts store and a dog on a grill?
Beats me! :lol:
bigwheel
04-29-2006, 06:56 PM
Hey now that looks good enough to eat nearly:) Looks like ya done good!! Now you sure them country style ribs was sliced up butts? Looking strikingly like the real McCoys to me. Now maybe that is just the way the light is shining on it. Kindly let we'uns know. Thanks.
bigwheel
ps..aint nuttin ever come out of cow head which looks as good as that chuck roast. Least that I ever seen anyway.
....Now you sure them country style ribs was sliced up butts? Looking strikingly like the real McCoys to me. Now maybe that is just the way the light is shining on it. Kindly let we'uns know. Thanks.
bigwheel
I'm not sure. Just looked like a sliced butt to me. I guess it could have been a bone-in loin, but I've never seen one before. This had a good deal of fat on it.[/quote]
They make country style ribs by slicing up butts 'round here too. Sliced loin end blade roast or some such thing. How long did you cook 'em TB? How'd they come out?
txpgapro
04-30-2006, 10:22 AM
Man that looks good!! Just tell me you washed your paws before choppin' that meat.
I had to "paws" a moment to think. Yeah, I washed em.
Bigwheel, I think you are right. Pork loin with ribs attached.
I thought Country Style ribs came from the pork belly, but I'm not sure.
They make country style ribs by slicing up butts 'round here too. Sliced loin end blade roast or some such thing. How long did you cook 'em TB? How'd they come out?
I cooked em till 180 F, about 2-3 hours. Not really sure. I've had a lot of trouble with tough, dry country ribs, so I foiled these at 160 or so.
david brace
04-30-2006, 07:41 PM
Yum-O !!!
DB
bigwheel
04-30-2006, 09:09 PM
Well some of them parts may well have been sliced butts but I think you got at least some of the real stuff mixed in there. The real stuff be the South end of the N. bound hawg backbone about when they run out of pork chops and switch over to pork steaks. That is the januine article for country style ribs. That other stuff is sliced up butts as far as I can tell. Wonder how come the guv'ment dont resuce us from these type shenanagins by the evil meat companies?
bigwheel
......Wonder how come the guv'ment dont resuce us from these type shenanagins by the evil meat companies?
bigwheel
Cause half the goment is for the companies and half is agin 'em. Kinda matter/antimatter thang and they cancel each other out. And it don't matter.
:lol:
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