ShadowDriver
somebody shut me the fark up.
Happy Sunday Phunday, y'all!
It is absolutely beautiful here in the 505 - watched the hot air balloons rise over the Sandias around dawn. Temps are still ridiculous in the sun, but we'll soon be sub-90 F in the day and sub-60 F at night. Can't wait.
I've failen for a local barbacoa place - Barbacoa El Primo - Google Maps link - Great photos and the like. Some of you may remember that I've made barbacoa before and that I swear by SteveKing's Barbacoa Recipe.
- El Primo's Barbacoa is different - very soft but still with a little texture in the meat, and with no spicy notes to be found - just lovely fatty, umami lusciousness that's cut by the veg, lime juice, and house-made salsas in a taco.
Today, I'm on the prowl for that flavor and texture. Wish me luck.
I started with a small chuckie and some of John's Q-Salt.
That went on the kettle to smoke until 150-160F over mesquite (El Diablo charcoal).
Using SteveKing's recipe, but omitting anything with "heat" or "spice" (concentrating on depth of flavor), I built the braising liquid in the Instant Pot.
- Better Than Bouillon (Beef), half of a huge elephant garlic clove, cut into about 8 chunks, cumin, Mexican oregano, ground cloves, bay leaves, lime juice, and apple cider vinegar.
I broke down the chuckie into smaller chunks, added it to the pot, and gave it a quick stir/mix.
I'm going to run this a little long, intentionally, on high pressure (for our high altitude here in the Duke City), for 45 minutes with a natural release.
Cross your fingers. We'll see how this plays out.
Kind regards and thin blue.
It is absolutely beautiful here in the 505 - watched the hot air balloons rise over the Sandias around dawn. Temps are still ridiculous in the sun, but we'll soon be sub-90 F in the day and sub-60 F at night. Can't wait.
I've failen for a local barbacoa place - Barbacoa El Primo - Google Maps link - Great photos and the like. Some of you may remember that I've made barbacoa before and that I swear by SteveKing's Barbacoa Recipe.
- El Primo's Barbacoa is different - very soft but still with a little texture in the meat, and with no spicy notes to be found - just lovely fatty, umami lusciousness that's cut by the veg, lime juice, and house-made salsas in a taco.
Today, I'm on the prowl for that flavor and texture. Wish me luck.
I started with a small chuckie and some of John's Q-Salt.
That went on the kettle to smoke until 150-160F over mesquite (El Diablo charcoal).
Using SteveKing's recipe, but omitting anything with "heat" or "spice" (concentrating on depth of flavor), I built the braising liquid in the Instant Pot.
- Better Than Bouillon (Beef), half of a huge elephant garlic clove, cut into about 8 chunks, cumin, Mexican oregano, ground cloves, bay leaves, lime juice, and apple cider vinegar.
I broke down the chuckie into smaller chunks, added it to the pot, and gave it a quick stir/mix.
I'm going to run this a little long, intentionally, on high pressure (for our high altitude here in the Duke City), for 45 minutes with a natural release.
Cross your fingers. We'll see how this plays out.
Kind regards and thin blue.