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[Greg Jones]

Those look amazing!

I agree-the beef cheeks look amazing. I’ve never had them, that I know of. However, a plate like that deserves homemade tortillas!

 

[SmokeOCD]

I made them once.... ONCE!!!
Not really worth the effort, but fun to do for the experience. When we go to MX there is this wonderful little old lady that comes in and makes the tortillas and has a line of people 20-something deep, and it's worth the wait. I live in/near a sanctuary city - LOTS of Mexican supplies/groceries all around, including tortillas so fresh the packages are still sweating on the inside.

 

[RattleR]

My first attempt at smoked tacos de cabeza was pretty amazing.

SPG rubbed, doubled up the smoke tubes, smoked at 200-250° until IT was 165°. Filled a foil pan with beef broth, some dark beer, an onion, and ton of minced garlic. Covered and braised cheeks until IT was 210°, and then held them there for a couple hours.

Dunked corn tortillas in the juice and browned them. A little cheese, cilantro, jalapenos, and a squeeze of lime juice.

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I knew better than to look. Looks great now I am hungry

 

[Jim6820]

..a plate like that deserves homemade tortillas!

Si, Señor @Greg Jones; estás en lo correcto!

 

[Greg Jones]

Si, Señor @Greg Jones; estás en lo correcto!

¡Sí, este es el camino!

Love my home made tortillas, made with masa hernia from Oaxaca Mexico Pressed with a Donna Rosa tortilla press!

 

[Greg Jones]

This time last year my wife, daughter, and son-in-law spent 11 days in Oaxaca. Amazing. I’d go back every year if someone would drive us. Picture from the road to our B&B and the view from the back of the B&B.

The food there was absoluty amazing!

 

[SmokeOCD]

Maybe we should start a separate MX thread. This is our regular spot, Riviera Maya.

 

[C. Keeper]

I knew better than to look. Looks great now I am hungry

¡Sí, este es el camino!

Love my home made tortillas, made with masa hernia from Oaxaca Mexico Pressed with a Donna Rosa tortilla press!

You two will need to check in with Boarder Patrol

 

[Greg Jones]

Maybe we should start a separate MX thread. This is our regular spot, Riviera Maya.
View attachment 20748

Nice!

 

[SmokeOCD]

There's talk on another board about this extinct rub called Carne Crosta and it's apparently hella-good. Distinguishing features are shrooms and coffee. So just for giggles I mixed up Montreal, McCormick UMAMI seasoning and instant coffee. 4-1-1 ratio. It takes away the Montreal pop and adds a deep earthy undertone. I highly recommend this if you're just looking for a change. Definitely doing this one again. Tonight it was on a Prime Rib.

 

[RHEINLEIN]

There's talk on another board about this extinct rub called Carne Crosta and it's apparently hella-good. Distinguishing features are shrooms and coffee. So just for giggles I mixed up Montreal, McCormick UMAMI seasoning and instant coffee. 4-1-1 ratio. It takes away the Montreal pop and adds a deep earthy undertone. I highly recommend this if you're just looking for a change. Definitely doing this one again. Tonight it was on a Prime Rib.

Todays St Louis project !

 

[Gonefishin]

Nice looking ribs, do you know the brand? Those have a lot more meat then hat I’ve been getting.

 

[Mrgreen617]

Needed a quick easy meal the other night. Found Zatarain's andouille sausage and some peppers on sale. Grabbed a couple onions. It didn't suck. Should have chopped more garlic...

Uh... Why aren't my images showing up?

Maybe didn’t let the fully load?

 

[C. Keeper]

Displaying ones sausage is probably NSFW

 

[Greg Jones]

Probably one of the nicest briskets I’ve ever cooked. A small Choice brisket from Kroger, 11# and nearly perfectly shaped. About the only trimming I did was to one side where the oxidation from processing was. Eight hours in the Yoder at 275° until it hit the stall, then moved indoors to the Joule oven (electric is a lot cheaper than pellets in Kentucky) and cooked for four more hours to 203° I’d about given up on briskets because of the time and trouble when cooking for the two of us, but I’d buy more if I can find them under 12#.

 

[Greg Jones]

Oh, as a FYI I used the MEATER 2 probe on this cook. So far, it’s the only wireless probe that has given me 12+ hours of battery life. Still like the tailed probes better for extra long cooks as I just don’t wonder if they will fail.

 

[Gonefishin]

Greg, is that a flat or a mini full packer?

 

[Greg Jones]

Greg, is that a flat or a mini full packer?

Full packer, but it was small! You can see the Mohawk in the lower side of the first picture that I sliced off for burnt ends.

 

[Jim6820]

Wow! And, that’s why I like small packers; 10-12 pounds is my sweet spot, but they are hard to find. Nicely done, @Greg Jones.

 

[SmokeOCD]

@Greg Jones 4 hours of pellets is about $2, unless you’re being really fancy with your pellets. What do you think 4 hours in your Joule costs?
Looks great btw, the economics of the situation really got my attention.