Lunch: Barbacoa!!!

[tiger roach]

EXCELLENT

But with all due respect, you could have shopped yesterday and had it cooking in the crock pot by now. You Californians have to be about 4 hours late with everything. :-\

 

[Lerxst]

It's Barbacoa Sunday again! Just getting ready to shop for the stuff.


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Nice. I've doubled down on pork today with 1/2 shoulder for carnitas in the slow cooker and the other half going to pulled pork underway on the smoke since about 6:30am

 

[Mark Wein]

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[bsman]

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I've got a 2012 Sbragia reserve Cabernet I can bring!

 

[rsadasiv]

Nice. I've doubled down on pork today with 1/2 shoulder for carnitas in the slow cooker and the other half going to pulled pork underway on the smoke since about 6:30am

About five hours into a pork shoulder smoke here.

 

[BlockInlay]

About five hours into a pork shoulder smoke here.

Address please?!

 

[mongooz]

damn you guys.....now i'm hungry and since i just moved in to the new apartment and don't even have my funiture yet.....all i got in the fridge is ground round. :(

 

[GilmourD]

 

[GilmourD]

 

[parrotheada1a]

I approve of this entire thread. You have done me proud! In the meantime, I have a 6 lb yardbird smoke roasting in the WSM. Should be done in about an hour w/ a gigantic salad. I'm trying to keep my carb intake on a low roar. That way I can chomp on more pollo. Mark, nice looking hunk of beef there, and good choice of fresh ingredients. Try adding a very little peanut butter to a small bit and taste. Should make the whole thing pop flavorwise without being noticeable.

 

[rsadasiv]

+ potato rolls, cole slaw and Sweet Baby Ray's. Delicious, delicious.

 

[Mark Wein]

ok...I added an extra adobo pepper or two and doubled the garlic and its even better now

 

[GilmourD]

ok...I added an extra adobo pepper or two and doubled the garlic and its even better now

You always double the garlic in recipes.

Then you double that.

Then maybe double that.

I'm Italian, though, so... Take that for what it's worth.