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Birria chuck tacos, smoke during the braise?
I'm sure there are lots of good recipes out there. My cook was based on the "basics with babish" version, so, you know, a not-brown new york hipster self-taught cook's multi-layered vision of a dish from Jalisco. It's tasty. I'm sure someone *from Jalisco might think it's a bit extra and... -
Birria chuck tacos, smoke during the braise?
Other notes - I had wrongly assumed that mexican oregano is just a different specific cultivar the way mexican cilantro isn't exactly like other cilantros but all of them share most of the same genome. mexican, european, and asian cilantros are all branches off the same genetic tree. Nah... -
Birria chuck tacos, smoke during the braise?
Yeah that works. Fwiw i think i would still add ancho to the mix of chilies. -
Birria chuck tacos, smoke during the braise?
Yeah. The meat flavor of the broth is really forward despite how many times i added water. I was asked if i added MSG. The pint of swanson is unopened and will go into storage. It ended up needing a little more salt which is always better than needing less. The smoke flavor is good. Low to... -
Birria chuck tacos, smoke during the braise?
Simmered the oxtails in the broth for about 3 hours today and they gave up the rest of what they had to offer. Story of my life - I shoulda done it earlier so i could chill it again and pull off the additional fat. I don't think i have a turkey baster or similar device for separating oil from... -
Birria chuck tacos, smoke during the braise?
The chuck all pulled easily with forks. The oxtails did not. And they still have a fair bit of fat and gristle on them. The recipe calls for them to be roasted ahead of time and maybe i did not roast them long enough. So I put them in with the consomme and i guess i will simmer them for a... -
Birria chuck tacos, smoke during the braise?
Thoughts: Babish does this recipe in a conventional home oven and turns the meat at 1:30. Since the losses to convection are greater in a pellet grill, also with the result that the caramelization on the exposed surface of the meat happens much faster, maybe turn the meat every hour, and top up... -
Birria chuck tacos, smoke during the braise?
Called it quits at the 4 hour mark, brought it inside and covered it with foil and will pull meat in like 45 minutes i guess. Maybe if my smoke tube had stayed lit from the start, it would be reasonable to cover it with foil after a couple hours? Probably should have added water at the 1:30... -
Birria chuck tacos, smoke during the braise?
You also have to refrigerate the consomme so that you can lift off the fat anyway. That and i slept in real late. Anyway. The trimmings were pretty much done after 2:15 in there, so i took them out and my smoked tallow is dripping through a coffee filter into a jar still. at 3 hours almost... -
Birria chuck tacos, smoke during the braise?
No worries. After trimming the chuck roast came to about 2.4lbs. About 2.2lbs of oxtails. I decided to fill the smoke tube about 2/3rds full with a mix of small lumps (or large chips?) of mesquite and i think kingsford maple blend pellets. I had to re-light it twice which is why it is not... -
Birria chuck tacos, smoke during the braise?
Yeah, a roast where the meat is half-submerged in a water-based liquid with no lid is only semi braised? broasted? *shrug* -
Birria chuck tacos, smoke during the braise?
Well, he braises uncovered in a conventional home oven in the video. Marginally more will be lost to convection if i braise in my GMG. I'm concerned that maybe the whole roasting pan full of liquid and veg will maybe pick up too much smoke. I suppose i could also try only filling the smoke... -
Birria chuck tacos, smoke during the braise?
I've had good birria at one taqueria and not so great birria at a couple others. I guess that's what happens when something is suddenly in vogue. I'd like to try it with some mesquite smoke, and since i have a pellet grill and some smoke tubes now, that should be doable. I've decided to try... -
First pie out of my GMG pizza oven
4th. Square because why fight the shape the dough ball took from spending days in a sandwich bag. This time I used the "pizza mode" setting hidden two menus deep in the control app. Near as I can tell, it keeps the induction fan on full. Not really sure though. I told it to heat to 300f... -
First pie out of my GMG pizza oven
There's a balance to be found between the mass of the pizza and the temperature of the deck. For a Neapolitan style thin stretched crust, you need Neapolitan style heat which the AVPN specifies as 430-480c or roughly 800-900f. Heavier pizzas will burn on the bottom before the dough and... -
My slightly ambitious pizza dough recipe.
It might be reasonable to increase the salt to 1.5 teaspoon or slightly higher. It might be good to reduce the rye to half a tablespoon. It's potent stuff. -
First pie out of my GMG pizza oven
2nd pie. Better stretch this time. Correct amount of cheese. Got some good browning on the cheese too. Mise in place for this needs to include having tongs and a big spatula right at the grill to turn it. Oops. I may have hit my 90-second target. Still feeling out thermal management... -
Which Pellet Smoker Do You Own? (poll)
GMG Daniel Boone Prime- ej0rge
- Post #10
- Forum: General Discussion
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Inaugural GMG Ledge smoke
I'm confused because I thought wet surfaces took smoke better. -
First pie out of my GMG pizza oven
I don't feel like i nailed it but i was for sure close enough!
