It was a beautiful weekend out in the SoCal desert. We missed most of the fantastic bloom from all the rains, but there were some blooms left.
Pulled into camp Friday morning and set up. Grilled some wings with Plowboys Yardbird for a quick lunch while finishing set up and cracking the first beer.
Love this place.
After a couple of beers, I prepped a full rack of spares with a combo of Cimarron Doc's sweet rib rub and BPS sweet money. Put them into the ECB with the mesquite lump I got at Costco. In about 4 1/2 hours I started to slather with some Blues Hog original.
Turned and slathered for about a half an hour. Plated with a sweet potato and some ABT's.
Somehow missed pics of breakfast. Bacon, diced potatoes, onions, and jalapeno fried in bacon grease with some scrambled eggs. Did some hiking then came back to prep a chuck roast for shredded beef tacos. Ground ancho and chipotle chilis with onion, garlic, Mexican oregano, and some salt.
About 4 hours later, started on the braising liquid. Mixed Tecate with some barrel aged imperial stout.
Brought it up to a simmer and added seasonings.
All went into a foil pan, covered, and back on the smoker for another hour or so.
Done and fork tender. It got pulled apart and over the hot coals to thicken and reduce the liquid.
Plated with some cheese and salsa fresca, ABT's and chips. Started with one, went back for another.
Afternoon at camp.
Next morning I whipped up some machaca with the leftover beef.
Onions, bell pepper, garlic, and jalapeno.
Added in the beef, then the scrambled eggs.
Breakfast tacos.
A really fantastic weekend. Of course some good whisky for the evenings around the campfire.
Thanks for looking and have a good one.
Pulled into camp Friday morning and set up. Grilled some wings with Plowboys Yardbird for a quick lunch while finishing set up and cracking the first beer.
Love this place.
After a couple of beers, I prepped a full rack of spares with a combo of Cimarron Doc's sweet rib rub and BPS sweet money. Put them into the ECB with the mesquite lump I got at Costco. In about 4 1/2 hours I started to slather with some Blues Hog original.
Turned and slathered for about a half an hour. Plated with a sweet potato and some ABT's.
Somehow missed pics of breakfast. Bacon, diced potatoes, onions, and jalapeno fried in bacon grease with some scrambled eggs. Did some hiking then came back to prep a chuck roast for shredded beef tacos. Ground ancho and chipotle chilis with onion, garlic, Mexican oregano, and some salt.
About 4 hours later, started on the braising liquid. Mixed Tecate with some barrel aged imperial stout.
Brought it up to a simmer and added seasonings.
All went into a foil pan, covered, and back on the smoker for another hour or so.
Done and fork tender. It got pulled apart and over the hot coals to thicken and reduce the liquid.
Plated with some cheese and salsa fresca, ABT's and chips. Started with one, went back for another.
Afternoon at camp.
Next morning I whipped up some machaca with the leftover beef.
Onions, bell pepper, garlic, and jalapeno.
Added in the beef, then the scrambled eggs.
Breakfast tacos.
A really fantastic weekend. Of course some good whisky for the evenings around the campfire.
Thanks for looking and have a good one.
