- Joined
- Jan 14, 2006
- Location
- At home on the range in Wyoming
Aka.... Beef Burrito With Rice.
Hmmm... a BBQ burrito. At la casa de thirdeye, leftover BBQ usually finds it's way into a burrito or enchilada, something like pulled pork or shredded chicken. But... what's more BBQ than burnt ends? How would they work in a burrito? And what filling would accent and highlight the BE's without being overpowering? Well I found out today.
For starters, I broke down a brisket and prepped the point for burnt ends. Seasonings were a local prime rib rub, some Smokin' Guns Hot, and for a kick.... a light layer of Temper Temper (Pendery's spice company) which is a blend of red & black pepper, jalapeno, and habanero.
About 3.5 hours in the drum, stoked with hickory and some A-Maze-N Pitmaster Blend pellets, wrapped and back on for another 3.5 hours, then rested in a hotbox for 4 hours.
I did not sauce the burnt ends, just reduced them in Minor's AuJus until they surrendered. The Mexi rice had some diced red mini-bell peppers.
Sides are some Poblano Relleno's (black and pinto beans, garlic, cumin, cilantro and cheese) grilled indirect.... and Mexican street corn (Elote) basted with a mix of butter and Butcher's Butter Grilling Oil.... over a 500° fire. (ProTip - wear gloves when slathering butter/oil on corn) What you don't see in the plate shot is some jazzed up mayonnaise, chili salt and some shredded cheese that are the toppings for the corn. It gets dressed up, then squirted with lime juice.
Hmmm... a BBQ burrito. At la casa de thirdeye, leftover BBQ usually finds it's way into a burrito or enchilada, something like pulled pork or shredded chicken. But... what's more BBQ than burnt ends? How would they work in a burrito? And what filling would accent and highlight the BE's without being overpowering? Well I found out today.
For starters, I broke down a brisket and prepped the point for burnt ends. Seasonings were a local prime rib rub, some Smokin' Guns Hot, and for a kick.... a light layer of Temper Temper (Pendery's spice company) which is a blend of red & black pepper, jalapeno, and habanero.
About 3.5 hours in the drum, stoked with hickory and some A-Maze-N Pitmaster Blend pellets, wrapped and back on for another 3.5 hours, then rested in a hotbox for 4 hours.
I did not sauce the burnt ends, just reduced them in Minor's AuJus until they surrendered. The Mexi rice had some diced red mini-bell peppers.
Sides are some Poblano Relleno's (black and pinto beans, garlic, cumin, cilantro and cheese) grilled indirect.... and Mexican street corn (Elote) basted with a mix of butter and Butcher's Butter Grilling Oil.... over a 500° fire. (ProTip - wear gloves when slathering butter/oil on corn) What you don't see in the plate shot is some jazzed up mayonnaise, chili salt and some shredded cheese that are the toppings for the corn. It gets dressed up, then squirted with lime juice.
