Kids are weird like that. My 4 yr old baby girl is the same way.

Thanks. I guess that's why I call her "Sweet Cheeks". LOL

Wouldn't that be more like rump roast?

tag Doing this

Where can you by cheek meat in Dallas? I assume a Mexican meat market but wouldn’t know what to ask for.

I buy it at HEB in the Odessa/Midland area.

Do you cut the fat off or drain off after cooking or just leave it?

I trimmed off some of the most obscure looking parts before cooking. After cooking I tossed any large chunks of fat, shredded with a fork and then drained the liquid off of it. When I do it again I will drain the liquid before shredding.

I also left out the bay leaves because ive never seen them make a difference in anything I made (no offense to those who use them) and added a little extra garlic powder. I wont add any garlic powder when I do it again... and there will surely be an again!

Thanks.

Man that looks good. Barbacoa Tacos w/ some spicy salsa and avocado slices. Gotta pair it with a ice cold Big Red (no ice).

Best hangover cure in the world.

Going to try this but on the smoker, give them a little smoke then braise them in a foil container.

I couldn't help it after I saw this yesterday. Stopped at HEB and put some in the crockpot last night. Had a couple tacos this morning. Also, it was made preemptively for tomorrow morning. Going to the Texans game tonight. Going to stash a big red in the fridge when I get home.

Really good. But, I should have trimmed more of the fat before cooking. To many huge chunks of fat were left when it was done.

Looks great.

Yes, I try to cut off the loose fat and any of the connective tissue I can, without sacrificing the meat.

Dang that might just take it up a notch... gonna have to try it again now lol

I also trimmed the fat and big connective tissue before cooking and after cooking I dug out some of the solid blobs of fat also.

I am still amazed it comes out as tender as it does.

I could see how it would come out tender. I thought I did trim a good bit of fat off of it. But there were still chunks of it after it was done. Not a TON of it, but more than I wanted. I was just worried about trimming too much. Silly thing to be worried about I guess.

Tag for later

Made some the other night. Trimmed a bunch of the obvious fat and put in crockpot for a little over 8 hours...drained excess fat the next morning...AMAZING!

I made some last night. Fried it in a cast iron dutch oven first and cooked it down on the stove (This method cut the cook time in half). Other than the cooking method I used Skinnerback's recipe (Thanks Skinnerback!)

It's bagged up and ready for opening weekend.

I'm about to make some more myself.