skinnerback, I like your barbacoa recipe better than mine

Hey skinnerback, tried your barbacoa recipe. Pretty damn good, I like it better than they way I have been making it.

Dang, that does look good.

Good deal! Glad you enjoyed it. I wish I had some right now. Looks great!

can we get a recipe?

Buy 2 packs of cheek meat.
Pat dry with paper towels.
Put in crockpot.
Season with salt and pepper.
Chop up an onion in big chunks and place on top of meat.
Put about 6 peeled cloves of garlic on top of meat.
Put 2 bay leaves on top of meat.
Cover crockpot and cook on low about 8 hours.
Take out bay leaves,onion,and garlic and discard.
Shred meat with forks, it will be fall apart tender.
Taste to see if you need to add salt or pepper.
Chow down.

Do you add any liquid to crock pot?

I'm thinking pressure cooker.

No, it makes plenty.

Oh damn... I might try this this weekend, ill be home.

Does it freeze well? No way I can eat that much barbacoa nobody in the house will try it, they don't know what they are missing.

tag

Will definitely have to try this....

finally someone that makes it from the right cut of meat

Yes Sir, in vacuum bags. Thaw out at the ranch for quick tacos.

If it doesn't come from the head, it's not barbacoa.

No comparison. Shredded beef is not barbacoa neither in taste, texture or fat content. Good with breakfast too!

Exactly, no comparison.


I made a batch last week and brought to work for breakfast with all the fixin's, it got destroyed lol.

I've never heard of cheek meat..

The cheeks have the richest flavor, more than any other cut of beef.

Would

Mmm I won’t start a new post but I cooked some of skinner’s world famous barbacoa over night in the crock pot... it passes muster and I like it better than many of the local taco houses.

if you use 2 tortillas it would be just like the tacos here

When I get the street tacos/mini tacos on corn tortillas they come with 2 tortillas on each taco. These are Mixla tortillas, heb sells them, they are like a combination of corn/flour tortilla, I like them a lot.

Looks awesome!
Glad you liked it!
Good stuff and easy to make!

No joke on the easy part, it was just like on the TV infomercials throw it in a pot set it and forget it lol.

I got the wife to take 2 tacos for breakfast this morning and she said they were so so, but she has never had barbacoa before, probably not her favorite, but I thought it was great. My little boy, just turned 4 refused to try it.

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.