New Posts  All Forums:Forum Nav:

Frozen Burrito

post #1 of 16
Thread Starter 
It was bound to happen sooner or later . . . although that was not my intent when I lit the smoker yesterday. I just wanted to get rid of my last bag of Cowboy (since my order of WGC Weekend Warrior had arrived the day before), season and experiment with the tuning plates a bit, really load up the charcoal basket to see how high I could get the temp, and experiment with preburning chunks and TBS production.

After an hour or so of experimentation, I had gotten the temp slightly over 300, temps were fairly even from side to side after playing with plate placement, TBS was gently wafting from the stack and I had finished my beer. I was thinking that to get a true representation of the temp gradient, there should be something to abosrb heat as the meat would do during a normal smoke. I thought I could put a large water pan on the middle grate or . . . toss on a frozen burrito -- an El Monterey Shredded Steak and Chesse burrito to be exact. The burrito wouldn't be much of a heat sink but at least I would have a snack at the end.

The smoker had settled in at about 275, the frozen burrito directions said 30 to 45 miniutes at 300 so I tossed it on for an hour with some hickory smoke. When I pulled it off, I was not expecting much, but man, it was pretty good. The smoke flavor was confined to the outer tortilla and it smelled and tasted delicious!! I split it with my 9 year old son who loved it!

I'm not saying I would always do them this way, but if I have the time and inclination, they turn out pretty darn good.

post #2 of 16
Can't knock a guy for finding everyday uses for the smoker! Let me know how spanish rice comes out!
post #3 of 16
Thanks for sharing this success story with the burrito. I have wondered how something frozen would do.
post #4 of 16
Way to go Dave..PDT_Armataz_01_37.gif

I enjoy trying new things in the smoker....sometimes you have a winner and sometimes you don't, but you'll never know if ya don't try. lol

Sounds like you have a winner.PDT_Armataz_01_34.gif

(I do not recommend twinkies)
post #5 of 16
Thread Starter 
LOL, if I could figure out a way to do that, my wife sure would let me smoke more often. She loves spanish rice.

post #6 of 16
Did you defrost the burrito first, or throw it o frozen?
post #7 of 16
Thread Starter 
Just tossed it on frozen.

post #8 of 16
Aaaahhhhhh.... Tweeeenkieeeees...
post #9 of 16
Frozen Twiiiiiiiiiiiinkiesssssssssssssssssssss...MMMmmmmm mmmm
post #10 of 16
You gotta be pretty creative to come up with a first around here. I woulda never a thought of smoke any kind of burrito let alone a frozen one.
post #11 of 16
Thread Starter 
Thanks, I appreciate the compliment . . . but I can't take credit for the original idea. Josh aka Geek With Fire gave me the idea.

post #12 of 16
As far as spanish rice or the likes(mac cheese etc) put in a metal collinder in a shallow pan to catch any liquid-smoke & stir as needed.-re-distribute the liquid.Where theres a will theres a way! and the tortilla acted like fat does-dosn't let the smoke penetrate.
post #13 of 16
I've smoked stuffing before on a cookie sheet. It came out pretty good. Does that count?
post #14 of 16
did you get those burritos from Costco? We got some shredded steak and cheese ones and they are really good!!
post #15 of 16
Thread Starter 
Yep, those are the ones. Just took one out of the freezer, unwrapped it and onto the smoker it went.

post #16 of 16
You guys are craking me up with those burritos!!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Charcoal Smokers