I had some frozen skirt steaks and homegrown tomotoes and Bahamian goats, so I figured I'm putting out my take on Cuban ropa vieja.
The veggies
Couple of pepper pics (light is better in one, the quarter is in the other for scale) and I ended up using 3 Bahamian goats I grew (had to save one for later) and what I believe to be a long pheno red bhut I got from a friend
Red and white onion sliced and into a well oiled CIDO
I fired up my 18" kettle with a small chimney and put the cooking grate on top to sear the meat, it creates a hot as all hell sear zone
Garlic and bay leaves
On top of some seared skirt
Move to the 22" kettle to get ready for the actual cooking part, fire roast the tomatoes to loosen the skin
After pulling off the skin and squashing the tomatoes a bit I added coriander, Mexican oregano, ground mustard, salt, and pepper
Charring peppers
Skin removed and chopped
The chopped hotties
Into the basement (charcoal grate rather than cooking grate) with a lid on top, now it just needs to cook for a couple hours
I added a couple of cups of beef broth for braising liquid, and once everything loosens up I'll take the lid off to reduce down a bit. I may add a piece of smoking wood at that time... we'll see. Be back with the rest in a couple of hours.
The veggies
Couple of pepper pics (light is better in one, the quarter is in the other for scale) and I ended up using 3 Bahamian goats I grew (had to save one for later) and what I believe to be a long pheno red bhut I got from a friend
Red and white onion sliced and into a well oiled CIDO
I fired up my 18" kettle with a small chimney and put the cooking grate on top to sear the meat, it creates a hot as all hell sear zone
Garlic and bay leaves
On top of some seared skirt
Move to the 22" kettle to get ready for the actual cooking part, fire roast the tomatoes to loosen the skin
After pulling off the skin and squashing the tomatoes a bit I added coriander, Mexican oregano, ground mustard, salt, and pepper
Charring peppers
Skin removed and chopped
The chopped hotties
Into the basement (charcoal grate rather than cooking grate) with a lid on top, now it just needs to cook for a couple hours
I added a couple of cups of beef broth for braising liquid, and once everything loosens up I'll take the lid off to reduce down a bit. I may add a piece of smoking wood at that time... we'll see. Be back with the rest in a couple of hours.