food Thegreenchilemonster Cooks For Three
- Thread starter Thegreenchilemonster
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Barbacoa tacos & consomé de cordero
I decided to try a new tech for my barbacoa. I usually smoke the whole lamb shoulder, then wrap it in banana leaves to steam it. I wanted more bark on my barbacoa, so this time I deboned the lamb shoulder, and cut the meat into strips to smoke with apple wood.
This technique worked like a charm, and I ended up with some super barky, and deliciously tender barbacoa. I individually wrapped each strip of barbacoa into corn husks, then steamed them to have them melt in your mouth tender. This was great, since the barbacoa my wife and I didn't eat, we just left in the corn husks "tamales" style, so the meat doesn't dry out for when we have leftovers.
I simmered all of the bones and neck, for 4 hours with some fresh rosemary and oregano from my garden, plus some blended up red big jims I had frozen from my garden last year. I also added chick peas towards the end of the cook of the consomé.
Barbacoa tacos covered with P. Dreadie scotch bonnet spiked guacamole, and dusted with cotija and merkén. Steamed tamal de elote topped with crema méxicana. Consomé de cordero topped with diced onions and culantro, plus a squirt of lime juice.
I decided to try a new tech for my barbacoa. I usually smoke the whole lamb shoulder, then wrap it in banana leaves to steam it. I wanted more bark on my barbacoa, so this time I deboned the lamb shoulder, and cut the meat into strips to smoke with apple wood.
This technique worked like a charm, and I ended up with some super barky, and deliciously tender barbacoa. I individually wrapped each strip of barbacoa into corn husks, then steamed them to have them melt in your mouth tender. This was great, since the barbacoa my wife and I didn't eat, we just left in the corn husks "tamales" style, so the meat doesn't dry out for when we have leftovers.
I simmered all of the bones and neck, for 4 hours with some fresh rosemary and oregano from my garden, plus some blended up red big jims I had frozen from my garden last year. I also added chick peas towards the end of the cook of the consomé.
Barbacoa tacos covered with P. Dreadie scotch bonnet spiked guacamole, and dusted with cotija and merkén. Steamed tamal de elote topped with crema méxicana. Consomé de cordero topped with diced onions and culantro, plus a squirt of lime juice.
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Bro, that is pharking off the chain beautiful!!! 
Thanks man, it was a mighty tasty meal!Rajun Gardener said:Bro, that is pharking off the chain beautiful!!!
Thanks man, the chimichurri went well with everything on the plate. It's nice to have a sauce that you can dip anything on the plate into.BDASPNY said:
I did not remove the membrane, but since the ribs were cut so thin, it didn't really matter much. I do always peel the membrane off of whole racks of pork ribs before I smoke them, though.Rajun Gardener said:
I just watched that video, what a feast a churrascaria is! I've been to a few churrascarias in Brazil, and they are absolutely bomb. I went to one near the Iguazu falls, on the Brazilian side many years ago. It was so unique because they were serving all kinds of badass local freshwater fish from the grill, along with all of the standard Brazilian red meat cuts. You can only have a meal like that on that part of the river, in that part of Brazil.
My wife and I had our first date 14 years ago at a Brazilian churrascaria in Albuquerque. I spoke to the waiters and hostesses in portuguese, which my wife(first date at the time) didn't know I speak. Talk about a good first impression...
The membrane disappears over flame, it's really only a problem indirect (smoking), because there is no flame to melt it off and it has a cellophane-like texture. Over fire, no prob!
Thanks man!Tinnie said:
Good man
You did that lamb justice my friend.
Great looking fish too!
Thanks! That fried pampano skin is crispy like a chicharron, so niiiiceMasher said:Lamb is a stunner, and what a perfect fry on that Pompano.
You make some damn fine eats chilimonster.
Oh for sure! I like to stuff them with mozzarella, then batter and fry them. Sooo good!Masher said:
I picked up a pack my favorite black forest smoked sausage and a box of pork riblets just for feijoada. 
I completely forgot to look for some shanks. I like the addition of the pork skin (collagen) you get with shanks or belly.
I completely forgot to look for some shanks. I like the addition of the pork skin (collagen) you get with shanks or belly.