Michael Richards
TVWBB Emerald Member
First I want to start with a shout out to Tim O and his awesome al Pastor cook from this weekend also. I have been wanting to do this cook for a while now and then when I go to do it and someone else is doing the same cook. I love this site. That is when you know you have found your people.
Tomorrow is the first day of school for my kids. First time going back into the school in 18 months, let's see how it goes....
Anyways, the one big cook left on my summer to cook list was Al Pastor tacos. So I had to get it done now or never.
Followed this recipe:
www.atbbq.com
Working up the marinate was a lot of fun and it smelled amazing. Got it mixed and then went to work on the salsas.
Fired up the Smoky Joe (after using it last night as a fire pit for some s'mores). Started with the red salsa.
And followed with the salsa Verde.
And both blended.
Next it was time to put the spit together.
Time to cook. First check.
Kettle locked in at 400 with a mix of Cowboy All Natural Hardwood Briquets and the Cooks I picked up, with a little piece of pecan woo it each basket. Ready to shave the first bits off.
Later.
A pan full to serve.
And tacos! Red fire charred salsa on the bottom and pineapple on top.
This was freaken amazing. There was so many different textures from the meat. Soft melt in your mouth pieces, charred goodness, and chewier ones. The pineapple on top took it into taco perfection for me. That was a great busy cook to close out the summer!
Tomorrow is the first day of school for my kids. First time going back into the school in 18 months, let's see how it goes....
Anyways, the one big cook left on my summer to cook list was Al Pastor tacos. So I had to get it done now or never.
Followed this recipe:
Tacos al Pastor Recipe
Unlock an explosion of flavor with Chef Tom's tacos al pastor, crafted on a Kamado Joe Grill. This recipe of Lebanese and Mexican techniques creates an unforgettable eating experience - savory pork marinated and cooked over fire in the traditional way. Delight your senses with this fusion of...
www.atbbq.com
Working up the marinate was a lot of fun and it smelled amazing. Got it mixed and then went to work on the salsas.
Fired up the Smoky Joe (after using it last night as a fire pit for some s'mores). Started with the red salsa.
And followed with the salsa Verde.
And both blended.
Next it was time to put the spit together.
Time to cook. First check.
Kettle locked in at 400 with a mix of Cowboy All Natural Hardwood Briquets and the Cooks I picked up, with a little piece of pecan woo it each basket. Ready to shave the first bits off.
Later.
A pan full to serve.
And tacos! Red fire charred salsa on the bottom and pineapple on top.
This was freaken amazing. There was so many different textures from the meat. Soft melt in your mouth pieces, charred goodness, and chewier ones. The pineapple on top took it into taco perfection for me. That was a great busy cook to close out the summer!
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, and give your kids something to think about while they are at school tomorrow.....
. We have 90 degree days in the forecast all week long, but between the kids' school, my wife going back to teaching on campus next week, soccer back in action it felt like I needed to get this one done. Next I need to start to make my own tortillas.
look tasty 
times for those winter cooks 
I have a case of Modello Especial in bottles and a 36 Coors Light in the fridge (always) ready to go.