food Thegreenchilemonster Cooks For Three

Since I'm cooking my last lamb shoulder right now, I had to stock back up! This whole lamb box was only $107, on sale at Costco. I'm a BIG fan of this NZ lamb, although I do still prefer Aussie lamb slightly more.
 

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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.
 

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Grilled lamb rib chops, grilled sicilian eggplant drizzled with rocoto spiked chimichurri, grilled thin cut pork spare ribs, and fried okra.
 

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Rajun Gardener said:
? For Ya. Did you remove the membrane on those pork ribs? I need to play with that technique and I'm wondering if I smoke them to bite through tender if the meat will just fall off the bone.
 
 
 
Did you see mark Wiens new video?  This is in your wheelhouse and reminded me of you.
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.

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...
 
Grilled skirt steak(entraña), beef short ribs, chorizo, morcilla, grilled fresh garden squash, rocoto spiked chimichurri, and a baked potato w/butter/black pepper/merkén.
 

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Feijoada, farofa de manteiga, arroz branco, e laranja.

I used pork hocks, chorizo, smoked lamb barbacoa, and skirt steak as the protein base with the beans. The pork/lamb/beef trifecta worked perfectly!
 

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