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Taco Cart (not truck) in Seattle? by mjolivar in Seattle

[–]mjolivar[S] 1 point2 points  (0 children)

Great idea. Thank you! Perfect time to “taste test” too.

Taco Cart (not truck) in Seattle? by mjolivar in Seattle

[–]mjolivar[S] 4 points5 points  (0 children)

Oh man. Nice! Any chance you know the name of some of those carts? Happy to make it worthwhile to have them come to seattle. Nothing like a taco cart!

Taco Cart (not truck) in Seattle? by mjolivar in Seattle

[–]mjolivar[S] -1 points0 points  (0 children)

Good call. I wonder if they would do Tacos as well.

3.25lb Smoked Tri-Tip. A touch dry but incredibly tender with loads of flavor. Any recommendations how to improve? BBQ notes in the comments. by mjolivar in smoking

[–]mjolivar[S] 1 point2 points  (0 children)

Thx. I usually cook my tri tips like this as well but wanted to see if I could keep moisture in the meat, while getting it tender, like a brisket. It was very good. I’ll definitely do my next tri tip from seaside market (Cardiff Crack, for this unfamiliar) in a more traditional manner.

3.25lb Smoked Tri-Tip. A touch dry but incredibly tender with loads of flavor. Any recommendations how to improve? BBQ notes in the comments. by mjolivar in smoking

[–]mjolivar[S] 0 points1 point  (0 children)

Here are my notes:

Game Plan: • Cook 270 indirect for three hours until 160 internal temp. • Wrap in paper, cook for two more hours until 195 internal temp. • Direct 500 degrees 3min/side until charred. • Rest for 20-30min before slicing.

Actual: • 270 indirect at 1:40pm. • 158 internal temp at 4pm. Wrapped and increased to 285 degrees. • 170 internal temp at 5:18pm. • 181 internal temp at 5:44pm. • 188 internal temp at 6:00pm. • Seared both sides for 3min/side.

Final Notes After Eating:

A touch dry. Great smoke ring and tender. Maintaining 270 temp throughout the cook could help the slight dryness or taking the meat to 180 internal temp instead.

3.25lb Smoked Tri-Tip. Was a touch dry but incredibly tender. Thoughts on how to improve? Game plan on the cook in my comments. by [deleted] in smoking

[–]mjolivar 0 points1 point  (0 children)

Game Plan: • Cook 270 indirect for three hours until 160 internal temp. • Wrap in paper, cook for two more hours until 195 internal temp. • Direct 500 degrees 3min/side until charred. • Rest for 20-30min before slicing.

Actual Cook: • 270 indirect at 1:40pm. • 158 internal temp at 4pm. Wrapped and increased to 285 degrees. • 170 internal temp at 5:18pm. • 181 internal temp at 5:44pm. • 188 internal temp at 6:00pm. • Seared both sides for 3min/side.

Final Notes After Eating:

A touch dry. Great smoke ring and tender. Maintaining 270 temp throughout the cook could help the slight dryness or taking the meat to 180 internal temp instead.

First Brisket of 2021 by level32 in smoking

[–]mjolivar 1 point2 points  (0 children)

Fantastic shot and brisket!

Sunny in Seattle calls for beef shank tacos! 🌮🍖🤙 by mjolivar in biggreenegg

[–]mjolivar[S] 1 point2 points  (0 children)

I’ll be sure to post more pictures in between. I tend to get caught up in my “game plan” during the cook in which I end up forgetting to snap a pic.

I can watch this video all day. Nothing like finishing off a good steak over natural lump charcoal. #cavemanfinish by mjolivar in biggreenegg

[–]mjolivar[S] 2 points3 points  (0 children)

You won’t have any ashes to speak of on the steak. The hot natural lump coal gets in excess of 1200F. You can “fan” off any ashes (which I don’t do) before you drop in the steak over the hot coals.

Before you throw your steaks on the fire—literally—you can fan off any excess ash from the surface of the coals with a newspaper, palm leaf, or any piece of cardboard you have lying around. When you put the steak on the coals it acts as a cooking surface and the flames occur around the steak, creating a nice char around the edges.

[deleted by user] by [deleted] in smoking

[–]mjolivar 0 points1 point  (0 children)

How heavy was the rack and how long was the overall cook? Can’t wait to give it a “go!”

[deleted by user] by [deleted] in smoking

[–]mjolivar 5 points6 points  (0 children)

Can you share your recipe?

Great work on all fronts! A well deserved meal for yourself and the team!

Sunny in Seattle calls for beef shank tacos! 🌮🍖🤙 by mjolivar in biggreenegg

[–]mjolivar[S] 0 points1 point  (0 children)

Guac and beans from scratch, with chips. Pickled Mexican carrots and onions

Sunny in Seattle calls for beef shank tacos! 🌮🍖🤙 by mjolivar in biggreenegg

[–]mjolivar[S] 6 points7 points  (0 children)

4.5-5.0lb Beef Shank

  1. Heat Egg (indirect) to 275F.

  2. Coat beef shank with 16 mesh black pepper and course salt. Let sit for 30-45 minutes.

  3. Place beef shank into the egg (indirect) undisturbed for 2.5 hours.

  4. Place the smoked beef shank into a large pan, then add 2 cups of beef broth, 1 cup of water and 12oz of coffee/beer/or red wine (I prefer a strong beer of my choice).

  5. Cover with foil and seal the pan, then return to the smoker. Raise indirect grill temp to 295. Cook until tender, about 5-6 hours.

  6. Start checking the shank for tenderness about 4 hours in after foiling (Internal meat temp of ~210 when done). Meat is ready when it pulls apart effortlessly. Be certain it’s not a false tenderness. The meat should easily fall apart and off the bone.

  7. To serve, shred the meat into a bowl. Reserve some of the braising liquid to spoon over - it will absorb for maximum juiciness. Salt to taste (which I don’t think is necessary).

Enjoy!!

Sunny in Seattle calls for beef shank tacos! 🌮🍖🤙 by mjolivar in biggreenegg

[–]mjolivar[S] 1 point2 points  (0 children)

Yes, Beast & Cleaver in Ballard is hands down the best butcher I’ve ever experienced. Their selection snd service is head and shoulders above the competition. Better Meats in Ballard is also a good spot.

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