Barbacoa


 
JimK

JimK

TVWBB 1-Star Olympian
I took a chuck roast out of the freezer on Sunday and had intended to do a Bolognese style sauce with it today. Being Taco Tuesday and all, I didn't think that would be appropriate. So I set out in search of Barbacoa recipes. I found this one and decided to run with it (https://www.allrecipes.com/recipe/266528/barbacoa-supreme/?page=2). I couldn't bear the thought of browning that poor roast on the stovetop, so I decided to 'Weberize' the recipe. Mixed up a quick rub of kosher salt, fresh ground pepper, cumin, chili powder, garlic powder and oregano and gave it a good rubdown. I then started one basket of lump in the Performer and added a chunk of pecan wood. I then added the chuck on the indirect side. Windy day here, but I was able to keep things around 275 degrees for about an hour with just enough fuel left for a gentle sear at the end. Here's how things have gone so far.

Rubbed down and ready for some smoke:

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At the turn - things moving along well so far.

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Almost done! Time for a little sear.

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And we're finished with step 1.

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While the chuck was on the grill, I made up the sauce. After a short rest, I cubed it up, and put it in the enameled DO along with it's liquid companions. Here it is all ready to go to step 2.

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To be continued...
 
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I'm not sure why, but all I was thinking was Tacos Bolognese...... :) I'll keep an eye out for the next installment of photos, Jim. This should turn out nicely!

R
 
Rich G said:
I'm not sure why, but all I was thinking was Tacos Bolognese...... :) I'll keep an eye out for the next installment of photos, Jim. This should turn out nicely!

R
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I see no reason for “Tacos Bolognese” not to be a new “fusion” food! The barbacoa sounds pretty good though waiting with drool sliding down the side of my face!
 
Rich G said:
I'm not sure why, but all I was thinking was Tacos Bolognese...... :) I'll keep an eye out for the next installment of photos, Jim. This should turn out nicely!

R
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That sounds pretty good - just wrap 'em in lasagna noodles instead of tortillas. :D
 
OK, minimal finishing pics, but here they are.

Shredded and supposed to be back in the oven for 30 minutes. Seemed a tad dry to me, so I added a few splashes of chicken stock.

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Finished and on your plate with pickled jalapeños and onions, along with some Cotija cheese and cilantro. 8 enthusiastic thumbs up from this family of four.

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Well done, Jim! Since it's Taco Tuesday, we're having takeout.....from a burger joint! Ooops. :)

R
 
Looks great Jim, I copied the recipe and will be giving this a try next week.
Quick question about how long in the DO and I'm assuming you did the whole cook on the performer.
Thanks.
 
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Rich Dahl said:
Looks great Jim, I copied the recipe and will be giving this a try next week.
Quick question about how long in the DO and I'm assuming you did the whole cook on the performer.
Thanks.
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IIRC, the recipe said 6 hours in the DO at 250. I had it on the Performer (whole) at 275 for about an hour, then a little over 2 hrs in the oven at 275. Then I shred it and added a little liquid, followed by another 30 min. Like BBQ, it's done when it's done. Time and temp is just a guide. :D But I think 6 hours is probably significantly longer than necessary.
 
Hey Jim....I took a closer look at the link you provided and was curious about the heat level with 4 chipotle peppers in adobo sauce? I like a lot of heat. Will be giving this a try soon. You did a masterful job on this cook!
 
Looks delicious. You really had me when you topped it with pickled jalapeños and onions, Cotija cheese, and cilantro.

I'm on a pickled red onion kick lately. Made a big container of them and put them on everything from sandwiches to salads.

Like Cliff, I'm curious about the heat level with 4 chipotle peppers in adobo. Those suckers are hot. Maybe the time in the oven milds them out some.
 
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