Reply to "PICS: Barbacoa"

padrefan98Member

Did these on Saturday and wanted to share.

Started with 5 pounds of Beef Cheeks. These were frozen and thawed in the fridge for 3 days.

Rubbed with Grand Champion and in to the PG500 at 225 degrees.

Smoked them for 4 hours. Covered with foil and finished in a 225 degree oven for 5 hours.

Tested and it was fall apart tender. Let rest in oven turned off for 2 more hours waiting for guests to arrive.

Pulled and ready to serve. They were so tender and gelatinous. The tendons and fat just gave it this sticky sweet succulent texture.

Amazing! Will do it again. Hoping to source some fresh cheeks next time.

10/24/1610:26 AM

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...