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Guinness British Burrito - QView

post #1 of 10
Thread Starter 

Hey guys,

 

Have not posted for a while (been exceptionally busy these days) but have not stopped smoking. In fact I have been having a blast trying out new recipes! That said, I could not pass up sharing this awesome recipe that turned out fantastic!

 

If some of you are on facebook, you may have seen a mouth watering image of a 'British Burrito'. You can find it here: British Burrito

I was very sad that I could not find the recipe for this burrito even after lengthy searches...so I decided to replicate as best I could...and boy oh boy am I glad I did!

 

The one exception was that I could not see how a traditional Yorkshire pudding could hold all of the filling...so I went with a pizza dough instead.

 

 

So first thing is first...prep the meat:

 

Marinated about 4 lbs of Chuck with Worcestershire sauce and some seasoning (Coarse Black Pepper, Garlic Powder, Onion Powder, Kosher Salt, and Montreal Steak Spice) for about 12 hours.

 

Next morning got the smoker to about 230F and tossed in the meat and began smoking with part Hickory & part Mulberry.

 

 

As the meat was on, I started working on the rest of the filling;

 

- Opened a 12 ounce can of Guinness Draught Beer, poured it into a bowl so that it flattens.

 

- Cooked up about 7 slices of Bacon (chopped into small bits) and saved the bacon fat.

 

- Using my dutch oven over on the stove, I tossed in 3 chopped up Onions with about 3 tbsp of Olive oil. Once the onions had a nice golden color, I added the bacon & fat, Guinness, 2 1/2 cups of Beef Stock, about 4 cups of cubed Yukon Gold Potatoes (about 1/2'' x 1/2''), 2 cups of chopped Mushrooms, and 2 cloves of minced garlic.

 

- Set it aside to wait for the beef!

 

Once the chuck was about 165F, I removed from the smoker;

 

 

Then I tossed it into the Dutch Oven;

 

 

I place the dutch oven onto the BGE, still at 230F with the lid on.

 

During this time, I began making my dough. Simple recipe really;

 

Combine the following;

 

- 3 1/2 cups of Flour

- 1 tsp Sugar

- 2 tsp Kosher Salt

- 1 envelope instant Dry Yeast

- 2 tbsp Olive Oil

- 1 1/2 cups Water (warm)

 

Once it's all mixed, I tossed the dough ball into a greased bowl for about 3 to 4 hours.

 

After about 3 to 4 hours, the chuck reached an IT of about 198F. I took the Chuck out of the Dutch Oven and let it rest while I worked on the rest of the filling.

 

- Placing the Dutch Oven back on the stove at medium heat, I stirred in 1/4 of flour and 2 tbsp of Bisto (gravy thickener).

- Kept stirring until the sauce got a little thicker.

 

Once it did, I removed from the heat and began pulling the beef and adding it back into the Dutch Oven;

 

  

 

After adding some salt and black pepper for final seasoning, I took the Daisy wheel of the BGE and got the temp up to 600F

 

Rolled out the dough, added some stuffing as well as some white cheddar cut into 1/2'' x 1/2'' cubes.

 

Put the burritos in the BGE and voila!!

 

 

 

Ok so not identical to the Yorkshire Pudding British Burrito, but man oh man was it ever good. Was like eating a true Guinness stew, with a hint of Canadian bacon inside a pizza! Truly amazing!

 

Cheers!

post #2 of 10

Holy cow Chad!

 

That looks awesome!

 

Gotta try one of those!

 

POINTS!!

 

Al

post #3 of 10
Wow! Tasty meal!
POINTS!
post #4 of 10

I wanna get comatose on that. Fantastic!

post #5 of 10
Thread Starter 

Thanks guys! Was a great trial always very satisfying to just look at a picture and attempt to recreate it.

 

Still bugs me that I had to use pizza dough instead of the Yorkshire Pudding that the original pic claimed to have used...but it was fantastic nonetheless! 

post #6 of 10
Quote:
Originally Posted by knifebld View Post


The one exception was that I could not see how a traditional Yorkshire pudding could hold all of the filling...

This is how you do it UK Style,

Giant Yorkshire Puddings!

I saw this on Facebook, but did not intrest me, but now I have seen you do it, will keep it a give it a go! 👍
post #7 of 10
Thread Starter 
Quote:
Originally Posted by Smokin Monkey View Post


This is how you do it UK Style,

Giant Yorkshire Puddings!

I saw this on Facebook, but did not intrest me, but now I have seen you do it, will keep it a give it a go! 👍

 

Nice pudding! Would love to see your pics if you decide to give it a try! Cheers

post #8 of 10

The Chef is using a bit of artistic license with the Yorkshire Pudding. I suspect he may be pouring the traditional batter into a sheet pan to keep it thin and minimize puff. As it is removed from the oven a rolling pin deflates any puffing and since the center is still hot and gooey, fuses the top and bottom layers together as it cools. The result a thin sheet of Yorkshire Pudding. He rolls in the filling and portions it. This would give all the flavor of YP and a Burrito shape...JJ

post #9 of 10
Most people's puddings come out flat!!!
post #10 of 10
Quote:
Originally Posted by Smokin Monkey View Post

Most people's puddings come out flat!!!

 

 

True, but not around the Edges. A sheet pan will not give the 4-6cm thick sides seen in a pudding baked in a 23cm X 33cm X 5cm Baking Dish...JJ

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