Curtido is a taco condiment staple, especially in the Yucatan where it is featured on Cochinita Pibil, Mexico's answer to low and slow pulled pork. I like it on many tacos, especially the meaty ones likes Carnitas or Campechano(steak and chorizo).
And making it could not be more simple.
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The Vitals:
the recipe: Al Pastor Traeger Hack
the smoker: Traeger Ironwood 885
the time: about an hour
the full nelson: too damn fun not to try
Lazy Sunday cookouts have been a running theme in my backyard lately. On Sundays, like in this Instagram Reels post, I've been hitting up my neighborhood carniceria. Their selection of marinated meats and salsas are damn tasty when I don't feel like dedicating a weekend for the prep. And it gave me a reason to try out this Al Pastor Traeger hack.
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The Vitals:
the spot: your house! A zoom cooking class with Ali Khan and Stiles Switch BBQ
the eats: Central Texas style brisket with steakhouse sides
the bucks: contact through site for pricing
the full nelson: Dressing up Brisket with a classic steakhouse style dinner
The last year and a half has got me in the kitchen more than ever. Now I'm taking those skills plus my years of food tv, blogging and writing into your kitchen. I've teamed up with celebrated Austin BBQ restaurant, Stiles Switch BBQ to create a series of cooking classes where we remix classic Central Texas Smoked Meats.
Grab a martini and read all about my Central Texas Brisket dinner with Classic Steakhouse sides.
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The Vitals:
the recipe: Traeger Baby Back Ribs Vol 3 + 4
the smoker: Traeger Ironwood 885
the time: Vol 3: 6.5 hours Vol 4: 8 hours
the full nelson: the learning curve is long but learning I am
This follow up post to my original has been a long time coming. Last summer the folks at Traeger Grills were kind enough to send me a grill, ah yes, the perks of being a Food TV guy. As lucky as I am to have gotten a free grill, making great bbq takes a lot of work. Trial and error is the name of the game. And when your trial and errors take at least a whole afternoon, you learn to accept the fact that the pursuit of perfect barbecue is indeed a lengthy journey.
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