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THE THIN BLUE SMOKE THREAD XII

simon1

Self Ignored by Vista
Got 'er done before the tornados and flood hits.

Ribeye over lump charcoal and hickory.

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Turned out a little over medium in the thin parts, and a bit under medium in the thicker parts.

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Soirved with green beans and baked tater.

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martym

Contributor
I have a 17.5 pound brisket, some beef cheek, and the home made, green onion sausage. View attachment 1077380
Nicely done

I buy the beef cheek, throw it in the crock pot at night with cilantro, onion, and tomato and leave it on overnight.
In the morning, barbacoa.
Just gotta squish some avocado and heat up some tortillas. I prefer corn tortillas with barbacoa.
 

TexLaw

Contributor
Nicely done

I buy the beef cheek, throw it in the crock pot at night with cilantro, onion, and tomato and leave it on overnight.
In the morning, barbacoa.
Just gotta squish some avocado and heat up some tortillas. I prefer corn tortillas with barbacoa.
I do something similar with cumin, garlic, Mexican oregano, chipotles, bay leaves, and a little tomato paste, but I also like to put some smoke on the meat beforehand.
 
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