THE MEANING…

Breakfast has a new meaning when the Chef of the House goes that extra mile to prepare a fantastic and deliciously good dish! “What do I mean?” Well, this dish had been in the works since the day before. Smoked to perfection, slowly cooked in the slow cooker, and seasoned just right. The seasoning I leave it all up to you…The Chef of your House!

Needless to say, a barbacoa in the slow cooker will taste great. You don’t have to smoke it like I did; at times I just don’t have any. Time; that is what I meant to say. Time just slips on by to only God knows where…okay; it slips into the past.

“You see, time does and not it. ” My English teacher would have scolded me if I at least didn’t make an effort to correct myself!”

If by chance any Brit’s were to read the above, I’d say they would say its “Rubbish!” “Time and it; it and time!” “Rubbish!” You see, I’ve had the privilege to practice War Games with the Royal Air Force for a whole month back in the day of the “young and the restless.”

We would have plenty of time  to go out and wander… And I am becoming aware; I would have to say, of how I am just blabbering away here,” just rubbish!” “I’d have to say so myself!” “Rubbish!”

So then, without any further wasting of time…here is “Smokey Barbacoa Delight!”

 

THE GOODS

I remember just several years ago you could buy these just a $20 spot in your wallet; not anymore. Time has changed and are a changing as we sit here. “Carry onward my son!” 

If you don’t have a smoker or grill; you can skip the next part and go directly to the slow cooking part. You can also buy Liquid Smoke which gives a really tasty smoke flavor to many dishes without using the real stuff. I have used just 1 tablespoon for the pair, so if you are cooking 2; then use 2 tablespoons.

 

THE GREAT SMOKE OUT

I had rinsed the beef tongue and cheeks under cold running water and into the smoker they went. The smoker had been prepped about 30 minutes before to allow any coals to ash over properly; “meat tastes terrible if you skip out this part.” I added Hickory chunks to the coals for a that rich smokey flavor for my “Smokey Barbacoa Delight!”

“Okay-okay!” I’ve heard you have to include your title at least three times in you body for SEO reasons? That’s why I did it, after all…we do want other folks to notice you? “Do we?” They might say its???” “Yes, RUBBISH!” “Blab, blab, blab….” Here we go again, onward Maestro!

 

MEMOIRS

I will include little things here and there (as I hope others will to) about past events that I might recall that reminds me of my planned meal for the day.

I don’t cook barbacoa all the time because its too expensive and as anyone who cooks can guess; its not too healthy either. I can think of a lot of things more healthier than beef tongue and cheeks… “Like cream of wheat or oatmeal?”

But…I have to say, it tastes marvelous! Fantastic! Unforgettably delicious! And, if you don’t eat everyday, I guess it won’t really affect your health that much. Think of it like eating bacon once a week except we eat barbacoa once every two to three months.

My first recollections of barbacoa was when I was very young, I must have been 5 or 6 years old; 7 tops! My father would dig up this huge hole, fill it with mesquite ( a tree indigenous to our parts), and light it up. After the fire turned to coals he would lower a cow’s head into it in a huge pot big enough to fit the head in and covered with aluminum foil. He would then cover the opening and leave it over night. In the morning it was BARBACOA TIME! Unforgettable times!

 

SLOW COOKER TIME

So, the tongue and cheek had been smoking for close to 5-7 hours and had been I slow cooked them further for an additional 8 hours. You don’t have to if you smoke them longer, but I don’t really like to get up in the middle of the night to check the fire (to see if it needs more logs). Maybe next time I will. Just to check out the difference in taste and see what the taste buds think of it.

I had added a bit of pepper and sea salt (beats the regular salt any day, my opinion of course) about a tablespoon of each and 1 crushed garlic for that extra punch when I put them in. I covered with water and that was it.

 

SHREDDING TIME

Do remove the tough tongue skin. This will be very hot, so be careful not to burn your fingers.

I always check the end result first…”its good to be the Chef of the House!” I like to lightly season it with a little more sea salt, just a tap or two and mix it up really well. Goes excellent with chopped cilantro and tortillas! I was raised eating barbacoa with corn tortillas, but flour is really good to!

 

 

I will in the end (later on) add the rest of the recipe for the above in later blogs, as you know; as time permits me to do so. I will also add more beef tongue and cheek recipes, I have a few. Til next time, whenever it may be; farewell my unknown friends!