Going Where This Man Has Never Been Before: Beef Cheeks & Barbacoa

 

       With our wealth of winter projects, we aren't traveling much so far and as such I have plenty of time for cooking.  I certainly hope that this isn't becoming the norm since we purchased our winter place here.  I still have the travel bug.   I have researched in some depth about America's beef import/export philosophy due to cultural supply and demand.  It can be confusing.  Needless to say, we enjoy several of the cuts here that are not normally available in the north.  This blog chapter is all about beef cheeks, and in this case the preparation of Barbacoa.  This is a very traditional meat in this part of the country.  The cheeks are a delicious, savory, tender meat that compliments any dish, but most notably tacos and enchiladas.

      We bought a 5-pound pack and trimmed the excess fat and separated into equal pieces. 

5 pounds beef cheeks

• Salt and freshly ground black pepper
• 2 Tbsp vegetable oil
• 1 1/4 cups beef broth, divided
• 1/3 cup Hatch Green Chiles
• 4 garlic cloves
• 1 tsp Hatch Green Chile Powder
• 1 Tbsp dried oregano
• 1/4 tsp ground cloves
• 2 bay leaves
• 1/4 cup fresh orange juice
• 1 pack flour tortillas

Cutting the cheeks into chunks

•        Cut roast into 6 portions while removing any large pieces of fat.  It is important to note that beef cheeks are a working muscle and probably the toughest meat I have ever tried to cut.  Make sure your knife is SHARP.  Heat 1 Tbsp vegetable oil in a skillet.  Dab meat dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper).  I used Kosmos SPG seasoning, we love the versatility of this.  Add 3 pieces to skillet and sear until browned on all sides. Transfer to slow cooker.
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  Sear in hot oil
  
  
•        Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.  In a food processor, pulse together, Hatch chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
•        In a 2-cup liquid measuring cup or in a bowl, whisk together remaining beef broth with Hatch peppers, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef layers. 
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  Ready to cook for awhile
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•       Cover and cook on low heat 8-9 hours
•       Remove beef from slow cooker (leave broth) and shred. Stir orange juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.  It was amazing just how tender this cut of meat became after 9 hours in the crockpot; delicious.  
•        Strain liquid from beef and serve in tortillas or enchiladas with desired toppings, such as Cotija cheese, radishes, avocados, cilantro, diced onion, chunk pineapple, sour cream, SW Crema Sauce, etc. When used in flour soft shell tacos I title this Rich's Tacos Al Pastor (Mexican Street Tacos).
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  Remove, shred, and return to crockpot with OJ for 30 minutes
  
  
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  Finis' plated Tacos Al Pastor
  
  
•          The taste of beef cheeks when properly prepared is luscious.  It is savory, tender, and well fitted for any dish.  Next time I would serve the pineapple crushed, rather than chunked.  We even had enough for breakfast enchiladas the next morning.  This was a discovery we enjoyed and have it in our plans for many more meals.      
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• "It is better to have burnt and lost than to have never BBQd at all."
• Anyone with a BBQ
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Spatchcock Chicken

 

      Another 'something' I always wanted to try.  Spatchcock Chicken is a split chicken seasoned and roasted on the grill.  I got a very nice whole chicken from Uvalde Meat Market and then researched for a good seasoning mix.  Although you can cook this on a traditional grill, I cooked this on the wood pit over oak. 

      Place the bird breast side down with the legs pointing at you.  Here's a 'how to' video.   https://youtu.be/UV8sAZkrExw Use kitchen shears to cut down each side of the backbone through the spine to remove the backbone.  I did find the backbone pretty tough to cut, even with a kitchen shears.  Then sever the inside breast cartilage near the wings to finish. This will allow the bird to be opened up butterfly style.   Flip the chicken and press it out to lay it out flat     

Cutting out the backbone

After backbone is removed turn over and press out flat to butterfly

      Rub the chicken all over with extra virgin olive oil.  Combine the dry rub ingredients and rub all over the chicken all sides.

Spatchcock Chicken Dry Rub 

2 tablespoons chili powder

4 teaspoons packed brown sugar

2 teaspoons granulated sugar

1 ½ teaspoons salt

¾ teaspoon smoked paprika

½ teaspoon garlic powder

½ teaspoon Mustard powder

½ teaspoon Allspice

½ teaspoon Celery Salt

¼ teaspoon ground ginger

¼ teaspoon cayenne pepper or Flatiron Sweet Heat

Rubbed out and into the pit

Temp at 155, just before wrapping to prevent further drying out

       Place chicken on wood pit or grill breast side up no higher than 350 degrees and cook for 30 minutes.  This is to crisp the chicken. I left mine at high temps a bit too long, don't do this.  Then lower temp to 250-300F and cook chicken till internal temp is 170F.  Remove from grill and let rest for 30 minutes.  Serve with choice of sides: corn o' cob, beans, rice, coleslaw, FF, etc.   

 Plated w/broccoli coleslaw & biscuits

      I learned a lot this first time out.  First of all, this is a great cut of meat and easy to cook.  The backbone is tougher to cut than you think; don't hesitate to use a larger, sharper knife.  When crisping the chicken DO NOT leave it at the high temps longer than prescribed.  It chars pretty easily.  It will cook just as easily at the lower temps.  When temps reached 155, I wrapped the bird and returned to the pit.  This kept the moisture from leaving and drying out the meat.  You can use any rub you wish; this one was so-so.    

"Left wing, chicken wing.  It don't make no difference to me"  

Woody Guthrie

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The Franklin

 

    Many of us enjoy watching the Food Channel.  For me, its Diners, Drive Ins, and Dives.  Besides a host that has as much charisma as anyone on TV, Guy Fieri is a noteworthy food entrepreneur himself.  He visits some really 'path not taken' places that offer delicious cuisine.  I have tried several of the recipes featured as well as visited some of the eateries.  Some worked out, some didn't.  This episode really caught my eye.  The Denver Biscuit Company offers a breakfast biscuit that looked so good I just had to try it.  As Guy himself would say it, "This is The Franklin".  

This recipe makes 2 biscuits.

1 pack of LARGE Flakey Grand biscuits

1 chicken thigh, butterflied, halved, and pounded out thin

1 cup White gravy

1 cup flour

1/2 cup corn starch

4 slices Bacon

2 slices Cheddar Cheese

2 eggs

1 sliced apple (optional) 

1 cup buttermilk

 

      Bake biscuits according to directions.  Of course, homemade are great, but I have good luck with Pillsbury Flakey Grands.  Keep warm.  Prepare white gravy according to directions.  Stir, and keep warm.  Fry up bacon to medium crispness, slice into 4 strips, and drain. 

Pillsbury Flakey Grands

Food prep

      Pound out chicken thigh meat.  Dredge in corn starch, wash in buttermilk, dredge in flour, and put into hot skillet with extra virgin olive oil.  Turn after 2 minutes; set aside and drain when done. 

Finished Chicken Fried Steak

      Fry 2 eggs over medium and set aside.    

Building

 

      Build STACK as follows:  slice biscuit in half and set bottom on plate.  Trim and place chicken on next.  Place 2 strips bacon on each chicken steak.  Place a slice of cheese on next.  Top with trimmed fried egg and cover with top half of biscuit.  Skewer with tall stick and heavy drizzle white gravy overall. This is not just for breakfast.  For safety's sake I offer 2 simple rules.

1)  Don't wear tight pants when eating this

2)  NAPKIN

Plated for dinner, The Franklin

"When you wake up in the morning Pooh, said Piglet at last, what's the first thing you say to yourself?  What's for breakfast? said Pooh."

A.A. Milne

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Pastrami and the Train We Rode in on....

 

     I have made Pastrami twice in the past, each time with pork belly.  This turned out very well, but a bit thick to slice.  I have solved some of this with the purchase of a commercial meat slicer.  I want Pastrami that I can slice very thin and roll on the sandwich.  I'm also trying a new meat this time.  I bought a commercial "corned beef' where I can make either Pastrami or Corned Beef, depending on the prep, seasoning, and smoking.    

      When unpackaging, soak the brisket in cold water for 8 hours to desalinate.  Then I set aside to dry so as to better adhere and layer with the dry rub.  The dry rub for corned beef is a bit different.  For Pastrami it is as follows:    

1/4 cup crushed coriander

2 Tbsp. crushed black pepper

2 Tbsp. smoked paprika

Into the wood pit freshly rubbed out

      Fire up wood pit to stabilize at 225 degrees.  I used oak.  Place meat into wood pit and smoke for 6 hours or until internal temp is 160 degrees. 

5 hours in

      Wrap in paper or foil and return to wood pit.  Cook until internal temp reaches 200 degrees.  Remove and let rest 1 hour.   Place wrapped pastrami into fridge for the night.  The next morning it will slice much easier.  It can always be reheated.  We also vacuum sealed and froze a couple of packages for later.  

Done at 195F

New Slicer

3 lbs. sliced vacuum sealed & frozen

     I am still learning to use the new slicer.  I would have liked it a bit thinner, but I'll learn. The meat was very tasty, but a bit tart as I think there was too much smoke on this load. Apple, cherry, or pecan might have been a bit sweeter wood.  This is a delicious meat, making for a memorable sandwich.  Normally Rye, but your choice of bread, covered with slaw, Russian dressing, slice of Swiss cheese, with a pickle and some mustard if you choose.  Barb did find it a bit salty for her taste.  

Ala Oh Baby with Russian Dressing, Coleslaw, Melted Swiss Cheese, fries, and a pickle    

 

" I find Pastrami to be the most sensual of the all the cured meats"

George Costanza

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