The mini green egg is a myth. Zedalis claims to have one but refuses to sell me one. For camping, apartment living or casual tailgating, you can't beat the Son of Hibachi. Easy to transport and puts itself out in 20 mins. For the money, it's the best grill you can buy. http://www.sonofhibachi.com
Picked up a 9lb dry aged beef shank. Proceeded to rub it down with achiote paste. Plan is to hit the smoke for 10-12 hours and then braise for 1-3. Gonna be some bomb-ass Yucitan-inspired tacos going down tomorrow. BayouMafia start fasting. Aussie sorry you can't make it. Penguin The Duck y u no answer my text?
I'm not going to eat a thing northerner 16 hours so I can maximize my beef shank experience. Penguin The Duck hope to see you there. I'm bringing an Almanac Dogpatch Sour and a Simcoe Sour just for you.
Not my first choice for a rub, but I think I did use it as a run for a pork butt once that turned out really well. I also use the stuff on almost everything, so it could just be me.
Coming along nicely, needs another 2-3 hours on the smoke then braising time. Going to start working on some beans & chicharrones now.
Taques and I will be in DFW today, we're going to swing by, brutally assault you (for not inviting us), then take your beef shank.
seriously, stop by anytime from noon after. just me and a couple bromos doing football and beer. ask user Taques if he still has my address.
Thanks .We're in town for a wedding, might not be able to get away, but these pics are making it harder to refuse. We'll let you know if we can swing it.
I love turkey I did a test run last weekend, spatchcocked my first turkey Had turkey pot pie out of the leftovers for dinner tue, lunch wed, dinner wed......
My mom used to make turkey and rice a couple days after most of the leftover meat was gone. It was so goddamn good. She gave me the recipe and I can never get it to taste right. Must be woman sorcery.
Got a 10 lb brisket that's been on for 4 hours at 275. Bark looks great. Flat temp is reading in the 190s but point is 172ish in the stall. Should I wrap now or wait until the point comes out of the stall?
I've never had beef shank before. How does it compare to other cuts? How do you eat it? Just pull it off and eat or do you try to slice it? The presentation on the bone is awesome. I want to try it.
Lot of fat & connective tissue, very similar to a short rib. Pull it off with tongs or a fork and put that shit on a tortilla.
first time I saw beef shank was that place in Fort Worth think you may have even been the one who posted the picture have family in Ft Worth I legit only want to go see to have an excuse to get that
Thanks. Smoke at 250ish? Pull at what temp? And then braise at what temp? Sorry for so many questions but it looks awesome.
Smoke until your bark gets how you want it, i do 250. Braise at 350 until it gets super tender, similar to braise a short rib.
What and how are you doing your chicharones? I married into that language speaking side of the state and have learned a thing or two about pork skin in the last few years.
Trim off ALL the fat, light boil, dry, fry in their own lard, then season while fresh off the fry seems to be the way my inlaws do them But probably the best ones i ever had werent even soaked or seasoned Tio Paul has a wood burning stove in his shop and he takes the fresh cut skin (like so fresh the pig aint even in the ground yet) and puts the strips fat side down on the top of that stove till they start to crisp up, pull and eat hot, only seasoning was whatever was on top of that old stove Thats some of the best eating i may have ever had