Just for Clarissa! Lamb head and beef cheeks!

Discussion in 'Nose to Tail' started by webowabo, Oct 8, 2013.

  1. webowabo

    webowabo Master of the Pit SMF Premier Member

    Sorry Girl! I couldnt find a goat head.. but picked up a lamb head for ya and some beef cheeks.... lamb? Goat? Close enough! They only had one head and not much meat on just one head.. so ill had in some beef cheeks for some left over goodies ;)
    ill cook them up Saturday. . For sure gonna smoke+braise since it works well for you and I in the past!

    Menu for One (ME) :)
    tacos cabeza de Borrego with a smokey tomatillo salsa
    Can hardly wait! Thanks for reminding me... ;)
    *muah*

     
    foamheart likes this.
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Mikey!

    Too sweet.....a shout-out for me on a lamb head post. I love it!

    You better believe I'll be watching this thread. You are one fearless dude! :jaw-dropping:

    Have fun!
    Clarissa
     
  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    Ill smoke the head whole, the cheeks, and all veggies for the salsa for a  few hours... just to get a little smokey flavor... then Ill split the head down the middle... remove the brain (for deep fried brain nuggets :p) and put skull inside cut down with the beef cheeks in a roaster with some chilis and such.. and just slow braise in some juices in the oven for however long it takes... strain juices and save, seperate meat from skull and shed beef... back to cooking juices....

     I think that plan sounds wonderful..  Sound good to you? you are the braise queen!
     
  4. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    I only have personal experience with cooking heads that are covered in water at a simmer. Lots of connective tissue on a head, so for braising I'd be sure to have plenty of pan juices covering the head halves at least halfway up, keep the pan really well sealed to hold in the moisture, and probably flip the heads a few times.

    Moikel, dls1, or Chef JimmyJ might have some other thoughts or ideas???

    Your plan sounds really intriguing....can't wait to hear how it comes out!! Smokey cabeza y mejilla tacos and smokey salsa....yum!!
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Cant wait to see this.   [​IMG]
     
  6. moikel

    moikel Master of the Pit OTBS Member

    I love it:drool,it's brilliant. I have Internet drama here so it's I pad until the 15 th.
    I am fascinated by the Mexican style that is unheard of here. I can only contribute this ,skim braising liquid as you top it up & keep topping it up.
    Looking forward to photos.
     
  7. webowabo

    webowabo Master of the Pit SMF Premier Member

    Rubbed with some SPOG.. some mex oregano. . And some fresh ground cumin from my lovely neighbor Amelia! Over night.
    Tomatillos, japs, garlic, lime, and onion ..
    Lamb head.. beef cheeks around head. Veggies on top.
    Im gonna smoke til the head gets color... or til I see my fat from the beef cheeks starting to render.. I want that goodness for later. Should be interesting..

    Hopefully for to come!
     
  8. webowabo

    webowabo Master of the Pit SMF Premier Member

    About 2 hours in the smoker at 225* veggies are done.. meat has a good color.
    Split the skull and went in for the brains.. they were liquid ; ( next time ill split before cook and remove brain before.. lesson learned.
    Added to a roasting pan. With some roasted dried chilis. . To small cans of chipoles with the adobo sauce. Some onions chick stock and a beer ..water to fill..
    And into the oven they go for the rest of the day ;)
    Veggies for salsa.. I realized I didnt put any limes on the tray *doh!*
    Not much meat on the head at all..
    Split the skull open.. (not for the weak stomach people) brains where mush.. so sad.
    About to be wrapped in tight foil and into a 225* oven for the day!
     
  9. fwismoker

    fwismoker Master of the Pit

    Wow i'm speechless!   ...and that takes alot.  lol     I just want to know how it tastes.  Mikey you are fearless, i like it!
     
  10. webowabo

    webowabo Master of the Pit SMF Premier Member

    Well after my Longhorns kicked that ars today! HOOK em! And I woke from my nap. .. I got the pan out of oven... he we go...


    Salsa was the BEST thing of the day. Soooo smokey and sweet.. and garlicky. .. yum!
    Anyways..
    Meat just fell off the bones... sorry no pics of me pulling...but between me being one handed cause of a sprained wrist and the very very fattie greasy meats the pictures where hard to come by...
    I strained the juices and shedded meat.. back into the pan.. lots of fat... yum!
    Street taco set up.... yeah baby!
    Tacos...
    Yo bear view ;)



    Ok.. ive made cheeks for this purpose many times.. really fattie... greasy ... love stuff.. so im assuming the lamb was the muttony taste I was tasting. However I was picking different meats off the skull and trying before kt all went into the pan and juices. So it could have just stuck around. Overall though. . Great tacos.. smokey smokey garlicky salsa (needed more japs to counter the sweetness of the onions cooked. ..)

    I threw the whole batch in the fridge to come together overnight.. ..

    Thanks for looking..
     
    snorkelinggirl likes this.
  11. webowabo

    webowabo Master of the Pit SMF Premier Member

    You speachless. ..lol. thats funny right there guy!
     
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. That looks great.
     
  13. webowabo

    webowabo Master of the Pit SMF Premier Member

    Tanks man ;)
     
  14. fwismoker

    fwismoker Master of the Pit

    Mikey i'd grub on those taco's all day long...somehow i missed them the first go round and only had brains on my brain. [​IMG]
     
  15. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    OK, next weeks game is at Mikey's house!

    That looks good Mikey!
     
  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That looks great and a nice compliment of seasoning and salsa. I guess you learned that if you want eat the brains in a certain preparation, they need to be removed before smoking. Were they edible when you split the skull post smoke?...JJ
     
  17. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks for looking Chef! I did learn that today for sure.. Im up for trying anything once.. and my neigherbor does fried brains so thats what I was going for... however, after a few hours in the smoker. . I dont think it was salvageable. . Maybe for some ... but the texture of mush was not to well.. hehe.. next time I will split before the smoker just to get some flavor and seasoning on the inside meat and tongue. . More surface space. .
     
  18. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks Foam.. I might be in your neck of the woods Nov 2nd.. trying to go to Voodoo fest at last min. ..
     
  19. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey Mikey,

    Wow, your street taco setup looks amazing! And those final pictures are beauties! You are a nose-to-tail superstar!!! :2thumbs:

    I also especially liked seeing how you made your smokey tomatillo salsa.

    Looks like a GREAT day of cooking. Sorry to hear about your wrist, but doesn't appear to have slowed you down too much! An awesome job, Mikey!! :points1:

    Have a great Sunday!
    Clarissa
     
  20. webowabo

    webowabo Master of the Pit SMF Premier Member

    Thanks Clarissa. I love the tacos.. i brought some up for some bar guest and they weren't to much for the mutton taste.. but, a little lime and cilantro mixed in with the meat itself masked the taste enough for them.... it was fun.. and thats what cooking is all about.. 

    and eating of course [​IMG]  

    You as well have a good Sunday :)
     

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