Live Cook OU/UT- Boy/49ers Weekend

[Rc1275]

Starting off with searing my roast for Barbacoa and prepping my Casey’s jalapeño and cheese sausage.

 

[Flatbrimmer]

I only clicked because it said 49ers, but I’ll be sub’d for the barbacoa recipe

 

[Rc1275]

4 bay leaves
Whole sweet onion
Small bunch of thyme
Two whole limes squeezed and added
1 can of chipotle in adobo
Salted and peppered roast seared
4 pieces of bacon finely chopped for fat
1 beer
1 box of beef stock


Cumin and 8 cloves of crushed garlic (added when only about two hours to go)


We are in the oven at 225 after searing and smoking on the grill

 

[Rc1275]

Sausage and poppers on the grill.

Texas scores= shot time from the Texas grad

 

[Rc1275]

What we are eating. First elk.

 

[Rc1275]

 

[Rc1275]

 

[Rc1275]

I hate football.

Once the meat will start to pull apart with a medium - hard push, push 80% of the meat past the juice line while adding garlic and cumin.

 

[Rc1275]

Back to the grill to finish with smoke. Cast iron 1” open plenty of flow through the grill with fresh hickory.

 

[Rc1275]

Heat is not the goal here. It got too rolling hot so I trimmed the vents way down for a gentle roll. Meat is cooked. This is about finishing and adding flavor.

 

[WildWill]

Looks good! Oh yeah Boomer!

 

[Rc1275]

Meat is becoming softer. Pushed it down more under the liquid and removed the cast iron top. Covered the grill with very little flow. Still releasing some smoke from the grill.

 

[Rc1275]

All done. Once it pulls apart with ease it is done. Let it rest until eating temp soaking up the juices. Remove the meat to a plate and enjoy.

 

[longbow51]

That looks dandy!

 

[Rc1275]

Perfect. Hope you like flavor.