BBQ II - taco tutorial

better/more pics as promised this time



dry rubbed 5 lb shoulder with brown sugar, cumin, oregano, & dino BBQ rub



smoke for 4 hr bare, then 2 hr wrapped in foil (jalapeno experiment - didn't do much that i could tell)



finish for 1 hr wrapped in foil in oven at 300* bring internal temp to 205*

 

shred and chop pork, serve on soft corn tortillas



add (wife's) mexican coleslaw



add pickled radishes



add cotija cheese



enjoy with favorite hot sauce

 

...and most importantly, favorite cerveza



yeah, it's pretty flat here right now.....

 

well i have different favorites for different dishes, but in this case it was definitely cholula

 

local Portland, ME brew, Rising Tide Zephyr IPA but distribution probably isn't good enough to get it too far outside of the city...but another good one that might be that is made up this way is Baxter Stowaway IPA

 

It is the Brinkmann. It's not great, but it was cheap (those two things go together) and easy as it's electric. It never gets the shoulder up to desired temp so I always have to finish in the oven.

 

cholula is always the go to, especially for tacos...most nachos too, but when I throw some crispy fish on there I like Melinda's...burritos can also go either way, but usually melinda's or tapatio or cholula

for eggs it's tobasco all the way...popcorn and making fried wings it's frank's red hot (but sometimes go for anchor bar for the wings)

for bbq/smoke there is a sauce called Lost Woods made up this way that is great

 

always up for a new hot sauce, i'll check it out - thanks!