Shawn W
TVWBB Emerald Member
I woke up this morning wondering what to do for Cinco de Mayo. I had a 4lb tray of hamburger ready for meaty spaghetti sauce, then I came up with this idea.
I took the tray of hamburger and cut it into six pieces, leaving it as loose as it came.
Then I placed it in my Keg kamado, started a medium fire, larger than smoking, smaller than grilling, added smoke wood, put the diffuser in and loaded the meat. I set my vents to max at around 400°F.
It started at about 200°F, then slowly climbing in temp it took about 90 minutes to finish. I pulled the squares at 150°F internal.
Then I allowed the meat to cool on the tray while I small diced a medium onion and minced 3 cloves of garlic. I proceeded to chop tostada topping veggies allowing the meat cubes to further cool.
Then I took a knife and broke down the hamburger. It broke down easy.
I sautéed the onions in a little EVOO until softened, adding the garlic at the last. It only took a few minutes. I set the onions aside in a large bowl.
Then I sautéed half the ground beef with a little EVOO until it was nicely browned, dumped that on top of the onions in the bowl and repeated with the other half of the hamburger.
Dumped it all in the pan and added spices. Mixed well, then added around 2C of water (maybe it should have been Corona
). Enough to cover the bottom. Mix again, then cover and simmer stirring occasionally until the pooled liquid on the bottom is just gone, but leaving it moist.
Then, tostada time!
I used salsa, habanero hot sauce, cheese, lettuce, bell pepper, green onion, cilantro, tomato and sour cream.
Awesome tostadas, best darn ground beef taco meat ever! I'm sure you can mimic the cook with your grill/smoker/kamado.
I took the tray of hamburger and cut it into six pieces, leaving it as loose as it came.
Then I placed it in my Keg kamado, started a medium fire, larger than smoking, smaller than grilling, added smoke wood, put the diffuser in and loaded the meat. I set my vents to max at around 400°F.
It started at about 200°F, then slowly climbing in temp it took about 90 minutes to finish. I pulled the squares at 150°F internal.
Then I allowed the meat to cool on the tray while I small diced a medium onion and minced 3 cloves of garlic. I proceeded to chop tostada topping veggies allowing the meat cubes to further cool.
Then I took a knife and broke down the hamburger. It broke down easy.
I sautéed the onions in a little EVOO until softened, adding the garlic at the last. It only took a few minutes. I set the onions aside in a large bowl.
Then I sautéed half the ground beef with a little EVOO until it was nicely browned, dumped that on top of the onions in the bowl and repeated with the other half of the hamburger.
Dumped it all in the pan and added spices. Mixed well, then added around 2C of water (maybe it should have been Corona
). Enough to cover the bottom. Mix again, then cover and simmer stirring occasionally until the pooled liquid on the bottom is just gone, but leaving it moist.Then, tostada time!
I used salsa, habanero hot sauce, cheese, lettuce, bell pepper, green onion, cilantro, tomato and sour cream.
Awesome tostadas, best darn ground beef taco meat ever! I'm sure you can mimic the cook with your grill/smoker/kamado.
Last edited:
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