Caseknife
Well-known member
Smelling pretty good
Birria bombs
- Thread starter mtmuley
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brocksw
Well-known member
Got a serious case of fomo and bought a birria bomb at Wally World yesterday. Turned out excellent.
Caseknife
Well-known member
Turned out real good. One bomb is definitely enough flavor for one mtn goat shoulder blade and a quart of bone broth.
El Jason
Well-known member
I did 8 hours at 275 yesterday, which I believe is high on most crock pots.
Thanks for this reminder. Not a B Bomb, but have an elk shank and heel in the crockpot today for a Mississippi Pot Roast.
El Jason
Well-known member
I need to do this again too. Thanks for the reminder. Might try it with some bear loin, cut into medallions.
We try to do a family/friends dinner at least once a month. My son in law has one Montana antelope shoulder left. And he is headed for Wyoming to hunt them soon. I'm already sold on how easy it is. mtmuley
El Jason
Well-known member
Are you guys doing the entire front quarter? Done that with mule deer and it’s the way to go.
Yes. Minus the shank. Only shoulders we will cut up anymore are elk. Minus the shank of course. mtmuley
Wildabeest
Well-known member
The cooking or the hunting antelope in WY?
Cooking with tge Birria Bombs. Never hunted Wyoming but I can guarantee this kid will get it done. mtmuleyThe cooking or the hunting antelope in WY?
Caseknife
Well-known member
Pretty tasty with garden fresh green beans and bacon.
You won't be sorry. mtmuley
EastTNHunter
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- Jun 13, 2018
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Alright, I tried the Birria bomb. Truthfully, we don’t care for venison roast, but my dad had a couple that he wasn’t using so we put one in the crockpot with 4 cups of beef broth and the Birria bomb, cooked on low for close to 11hr, then “pulled” it and used it for tacos, burritos, and burrito bowls. It was fantastic.
I’m going to start keeping shanks and maybe even a few whole shoulders for this in the future. We’ll figure out our own seasoning recipe over time. This will never take the place of broiled fajita backstrap, but it will be a really good change of pace from the ground venison tacos which we eat so often. Glad I found this thread
I’m going to start keeping shanks and maybe even a few whole shoulders for this in the future. We’ll figure out our own seasoning recipe over time. This will never take the place of broiled fajita backstrap, but it will be a really good change of pace from the ground venison tacos which we eat so often. Glad I found this thread
Addicting
Well-known member
Left over meat with juices does really well in the freezer. When you are feeling nachos for dinner, it’s easy to use and just as great on them.
Good news. Going to take some to camp in November. mtmuley
Wildabeest
Well-known member
So I’m interested to hear from anyone who’s done both traditional Birria and the bombs as to a comparison? I’ve only done the traditional, and quite frankly, it’s a bit of a pain with toasting the chilis, then soaking them, then making the purée. But there’s also a certain pleasure in doing all of that to understand and appreciate how flavors come together. But if there’s no difference in the taste of the end product, I’ve been there done that and happy to take the easy way out going forward. I asked the owner of my local Mexican joint about it, and he said he hadn’t tried the bombs and never will. He makes some kick ass Birria.
