BARBACOA: Easy Recipe for Smoked Lengua & Beef Cheeks / Cachete скачать в хорошем качестве

BARBACOA: Easy Recipe for Smoked Lengua & Beef Cheeks / Cachete

Let’s barbecue some BARBACOA Getcha Some APC BBQ Rubs Here: https://www.pitmaster.us/ Now, barbacoa translates basically to “barbecue” in English – so does that mean we’re gonna barbecue some barbecue? Not exactly, we’re gonna making BARBACOA de CABEZA aka a WHOLE COW’S HEAD. But wait, there’s more! In South Texas barbacoa pretty much means BEEF all the time…but in other places barbacoa can be beef, goat or lamb. Confused yet? Don’t worry… cuz this cooking process is SUPER easy. And yeah, yeah, yeah barbecue is all about tradition but sometimes…you don’t want to dig a hole in the ground to cook an entire cabeza just to enjoy some fresh, delicious and traditional barbacoa. That’s what’s traditionally called “en pozo” – in a hole in the ground – and that’s how my Dad and grandpa used to make it on the farm. Well I got my above ground pozo right here! My (brooks?) drum smoker. I’m gonna start by smoking this cabeza just a little bit (elaborate more here? What temp? How long?) and to finish it it we will transfer it to a roasting pan wrapped in foil with a bayleaf and cook it all night till it’s done (about how long? At what temp?). So why would you want to cook a WHOLE cabeza for barbacoa and not just grab a pound from the meat market? Well, first of all you get ALL of the lean lengua and all of the moist cachete meat which will let you blend a perfect bite of barbacoa in your tacos. Secondly, by cooking it in the drum instead of the oven or crock pot we get to put some smoky flavor on the cabeza which will make the experience all the better.. And lastly…come on! Just look at this WOW factor!! It’s just badass barbecue. Now let’s fire up this pozo and make some barbecue…I mean barbacoa!