I seasoned it heavily with a Baria spice I found at Costco the other day. Then , because I was lazy, I placed my Lodge C.I. griddle on my weber gasser and pre heated it on high for 30 minutes before I threw the TT on to the griddle that I slathered with beef tallow that I made from my last Brisket.
I gave it a hard sear for 10 minutes on each side. Then I transferred it to a stock pot that had some California Chilis and Chipotle Better Than Bullion, and a little enchilada sauce. I cooked for 2 hours at a constant simmer until it was shredable.
I had a package of hand made white corn tortillas from our local Mexican store, which is also a tortilla factory for local Mexican restaurants. They taste better than my homemade tortillas, and they are cheap.
Then heated up the 16" CI slillet and made some Baria tacoswith Mexican melting cheese and the shreaded TT. They were way, way, KILL'ER!!!!! This was my first time shreading TT, and it shreads and tastes better than Shrdded Chuckies.
I for sure will be making this meat whenever I need shreded beef, it's that good. Leave all the fatt on it and add a few scoops of tallow and add 2 scoops pork back fat.
Once you're ready,
Double up the tortillas,.dunk them into the baria juice then scoop about 1/4 " of the fAtty baria juice.
,And a full hand of the melting cheese than some of the shreded baria TT. In the braising liquid I added 2 Bay leaf, 4 cloves,and 4 Allspice berries, and 4 big smashed garlic cloves., and w big while onions sliced into ring.
Basically dripping tortillas hand for of cheese and a palmfull of shreded TT.
I'm super tired, I hope this all makes sense. If not I will edit it tomorrow.
Lay the tacos flat like a tostada,, cook until the shell browns up, fold, tham up take a scoop of the fatty baria meat juice, pour around the tacos and cover so the steam melts the cheese and heats the meat.
Pour some hot baria juice into small dipping bowl and your set.
They turned out amazing.
TT shreads amazingly,and tastes so much better than Chuckys.
Give it a try
Dan
I gave it a hard sear for 10 minutes on each side. Then I transferred it to a stock pot that had some California Chilis and Chipotle Better Than Bullion, and a little enchilada sauce. I cooked for 2 hours at a constant simmer until it was shredable.
I had a package of hand made white corn tortillas from our local Mexican store, which is also a tortilla factory for local Mexican restaurants. They taste better than my homemade tortillas, and they are cheap.
Then heated up the 16" CI slillet and made some Baria tacoswith Mexican melting cheese and the shreaded TT. They were way, way, KILL'ER!!!!! This was my first time shreading TT, and it shreads and tastes better than Shrdded Chuckies.
I for sure will be making this meat whenever I need shreded beef, it's that good. Leave all the fatt on it and add a few scoops of tallow and add 2 scoops pork back fat.
Once you're ready,
Double up the tortillas,.dunk them into the baria juice then scoop about 1/4 " of the fAtty baria juice.
,And a full hand of the melting cheese than some of the shreded baria TT. In the braising liquid I added 2 Bay leaf, 4 cloves,and 4 Allspice berries, and 4 big smashed garlic cloves., and w big while onions sliced into ring.
Basically dripping tortillas hand for of cheese and a palmfull of shreded TT.
I'm super tired, I hope this all makes sense. If not I will edit it tomorrow.
Lay the tacos flat like a tostada,, cook until the shell browns up, fold, tham up take a scoop of the fatty baria meat juice, pour around the tacos and cover so the steam melts the cheese and heats the meat.
Pour some hot baria juice into small dipping bowl and your set.
They turned out amazing.
TT shreads amazingly,and tastes so much better than Chuckys.
Give it a try
Dan
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