in RECIPES: Or, we're basically a food truck, The State We're In

Outdoor cooking: We got the barbacoa

Tim is a fan of outdoor cooking — specifically that which involves charcoal and a Dutch oven.

I am a fan of letting Tim do the cooking.

Today, we adapted this recipe for Slow Cooker Barbacoa, and although nobody who’s lived in South Texas for more than two suppers would call it true barbacoa (wrong part of the cow, wrong cooking method), what it yielded was some Damn Good Shredded Beef, and we shall enjoy its tender, savory deliciousness in tortillas, on salads, and right off a fork. Definitely a keeper.

I changed nothing about the recipe (?!?) but the cooking method.

For the Dutch oven: Brown the meat, onions and garlic over 23 coals. Add the remaining ingredients, transfer 7 coals to the lid, and allow meat to cook for 3-4 hours, replacing coals as necessary. Shred and serve as per recipe at link above.

For the Dutch oven: Brown the meat, onions and garlic over 23 coals. Add the remaining ingredients, transfer 7 coals to the lid, and allow meat to cook for 3-4 hours, replacing coals as necessary. Shred and serve as per recipe at first link above.

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