Made this over the weekend and it blew everyone away. Did about four hours on the offset to get the smoke and bark, then in the slow cooker to confit on low overnight. The smell in the kitchen in the morning was fantastic. And the leftovers make for some pretty insane scrambled eggs the day after the party.
Watching your videos and how simple you break it down is refreshing compared to some guys who try to reinvent the wheel and make cooking unbearable; trust me...some of those types are on my BBQ team. I'm beginning to enjoy cooking again trying these recipes Appreciate all the content you put out.
I made your barbacoa and brisket today. My super picky son might eat more of the Barbacoa than I will. Both turned out great. The brisket is on hold in the over for lunch tomorrow. So far everyone of your recipes has been a 10/10 for me. Cheers from H-town!
Brad for you got it going on my friend. Very impressed how you have mastered Texas Food Fare. You are a master at your craft. Love your videos, love your story. Awesome pits.
Another great video and I really like how you changed it up and cooked on the box. It would be really cool to see you cook something like a brisket on the mini box.
I've made barbacoa many times, but hadn't really thought of using a colander for draining. I'll have to give it a try next time. I usually do a tiny bit more seasoning to mine....comino, sometimes a little chipotle powder. I also usually cook down the onions and some jalapenos enough that they just get completely mixed into the final shred.
Amazing vid bro. Anyone giving a thumbs down needs to get out of their mothers basement and get a life. Damn keyboard cowboys! This is the best BBQ Channel on TH-cam!
What no radishes? Is that a thing? I made smokey, tender, juicy, delicious beef short ribs yesterday. Today the left overs are getting braised in tallow and the tortillas will be heated on the flat top in smoked beef tallow! Love the channel ❤️
Really need to put those leaves in a fire or the stove , kinda like worming up tortilla on the stove. Leaves will change color becomes fragrant and a lot more pliable.
A gringo making awesome real barbacoa AND homemade corn tortillas!! All the bells and whistles!! I ran through your equipment list but didn’t see your tortilla press. Is it electric?? Mine is 35+ years old I wouldn’t mind a upgrade.
I would just like to say a few things. 1. This is a great demonstration and you covered it all. 2. Great recipes Chef and thanks for sharing. 3. Next to you fire up the pit, send me the address!😁
A couple questions for you Brad: 1. Would adding apple cider vinegar help to break down all that connective tissue quicker? Not to rush the fine job you're doing, just thinking of ways to make the process a little quicker 2. Why add beef tallow since there's so much fat already on those beef cheeks? Keep up the good work, I enjoy the content you're putting out very much!
Muy diferente a como en realidad se hace la barbacoa pero se ve deliciosa, tu estilo es genial lo a mexicanos la hacen en poso bajo la tierra checa eso
Es mas similar al estilo del norte de mexico (cj juarez especificente). Aunque no usamos queso fresco ni crema en la barbacoa, y tipicamente usamos salsa roja. Y si, tradicionaente se have en un ollo pero los que hacen en masa para vender usan unos hornos enormes 🤷♂️
This is the best BBQ channel , no questions
U ain’t lying
Truth!
Truth!
By far!!
Malcom Reed would like a word.
"Look at this gringo go!" Luv it!
Big Red is the king of sodas
Hi, my names Ricky Bobby and if you are not drinking Big Red, then F**k You!
~Ricky Bobby
*Probably*
Made this over the weekend and it blew everyone away. Did about four hours on the offset to get the smoke and bark, then in the slow cooker to confit on low overnight. The smell in the kitchen in the morning was fantastic. And the leftovers make for some pretty insane scrambled eggs the day after the party.
I just read this and you blew my mind with the confit in the slow cooker.
Watching your videos and how simple you break it down is refreshing compared to some guys who try to reinvent the wheel and make cooking unbearable; trust me...some of those types are on my BBQ team. I'm beginning to enjoy cooking again trying these recipes
Appreciate all the content you put out.
I’ve made these 3 times now. Simply amazing. Became the new staple at my house. Thanks for sharing!
Never tried beef cheeks till I watched your channel. Big fan of them now.
Bradley you are hilarious and informative I can't stop watching your videos!!!
I made your barbacoa and brisket today. My super picky son might eat more of the Barbacoa than I will. Both turned out great. The brisket is on hold in the over for lunch tomorrow. So far everyone of your recipes has been a 10/10 for me. Cheers from H-town!
I've watched this video so many times. It's great, pour a cold drink and watch someone who really knows what there doing,
Dang!!! Instantly drooling 🤤, loved the repress idea 👍🏽
Brad for you got it going on my friend. Very impressed how you have mastered Texas Food Fare. You are a master at your craft. Love your videos, love your story. Awesome pits.
That boot snake cameo was great lmao
I have wanted to try making barbacoa for a while now, but was unsure... Definitely gonna be trying this soon!
Another great video and I really like how you changed it up and cooked on the box. It would be really cool to see you cook something like a brisket on the mini box.
Currently one of my top five bbq channels!!!
Enough "water" to blend. BEAUTIFUL.
Homie threw down!!!! This looks AMAZING.
I've made barbacoa many times, but hadn't really thought of using a colander for draining. I'll have to give it a try next time. I usually do a tiny bit more seasoning to mine....comino, sometimes a little chipotle powder. I also usually cook down the onions and some jalapenos enough that they just get completely mixed into the final shred.
I've watched almost all your vids, but this one here.. this one made me very proud and earned you my sub.
One thing I'm gonna say is you can go with flour tortillas but corn just takes it to another level
Love Brook covering the tagline!
Speechless!!!!!! You are officially my favorite gringo!
Looks Awesome!! Great seeing Brooke 😉😁👍👍
Love your simple explaination and accent great video
Man, you rock! You quickly became my go to BBQ/Mexican grill master guru.
Possibly the best thing I've ever made, just incredible. Thanks for the inspiration, you da man!
Thank you for making this video, I have made these 3xs so far and it is over the top!!!!!
Perfect...barbacoa tacos, salsa verde, and Big Red! And yes, I'm from San Antonio.
Chud you are a refreshing bastard, every video is something new. Awesome content man thanks!
Looks good, like always! Yes with the Big Red!
Appreciate the shout out to San Antonio..great video
In the words of Peter Venkman, "There's something you don't see every day". That was awesome dude.
Yesss!!!! Trying this weekend
Merry Christmas you beautiful... smokey... delicious BBQ legend.
Love the hat brother.
There's a snake in my boot😂😂😂😂😂 .. I love it every time
Love me some big red ! Plus those tacos look amazing 👍🏼 new sub keep those videos coming love watching this stuff man !
My goodness you have outdone yourself...
“Beef cheek barbacoa” is just fun to say
Two legends in their own place:
Rocky Balboa
Beefy Barbacoa
Nice Job, they look awesome. One question. Why do you not rough chop the Cilantro for the Tacos?
anybody following the recipe for the green sauce, its not 2 tbsp of salt.
Every time I think of something to make, I just search your channel and find the recipe 😂
If this wasn't the most Texas vid you've ever made, you then bring in the Big Red at the end! LOL. So good.
the best BBq channel
Just found this guy. He’s hilarious. Good looks amazing
Everytime I find a small channel i like, they seem to always blow up lol
Amazing vid bro. Anyone giving a thumbs down needs to get out of their mothers basement and get a life. Damn keyboard cowboys! This is the best BBQ Channel on TH-cam!
Love it, and love the boot snake entrance by your girl.
Mexican approved
"K-so fRAYsco" haha love it!
Thanks for the Barbacoa cooking process guidance, my favorite taco meat. And, thanks for the tasty Salsa Verde recipe (Mine needed adjustments).
That rig is amazing sir
Thanks for the video Bradley. Can you make the Georgia mustard from L&L?
The best "Snake in my boot" yet!
Well done, a very much underrated cut of meat, scary as hell to look at raw but the final product is amazingballs.
Never tried beef cheeks myself , but I think I will that look good to me. Thanks guys
The subtitles don’t lie when you’re pressing those tortillas “music”
Pastrami Brisket next please 🙏
What no radishes? Is that a thing? I made smokey, tender, juicy, delicious beef short ribs yesterday. Today the left overs are getting braised in tallow and the tortillas will be heated on the flat top in smoked beef tallow! Love the channel ❤️
Man I still remember the fist time I had this amazing
Damn I’ve been wanting to make this all year. Looks delicious can’t wait to try it.
Killing it brotha gotta definetely gonna try this ! 🤘
Home run again👍🏼👊🏼
Tacos de barbacoa are a gift from god.
You can use your torch on the banana leaves to make them more pliable.
Hey Bradley, any advice for cooking cheeks on a UDS? Sounds like it would be much the same as a chud box.
Little bit of water adds beer yup I am subscribing 😂😂
Dang. Barbacoa mountain. Christmas hat mountain. Big red mountain. Evan Leroy Mountain.
Beef cheek is soooooo rich 🤑 yum love these videos!
The snake in my boot gag gets me everytime.
Taco squeal always good for a giggle!
That last taco!!! 🤤 Saludos.
Evan has strong Kevin Smith energy
Barbacoa & Big Red!!! It’s a TEXAS thing....
Man these look so rad!
Beef tongue next! 🔥🔥🔥🔥🔥
Is this a little tongue in cheek? 🤣
We’re did you get that tortilla press I really want one here in Detroit Michigan.Love you’re channel
Really need to put those leaves in a fire or the stove , kinda like worming up tortilla on the stove. Leaves will change color becomes fragrant and a lot more pliable.
i stumbled across your channel and i just found out your in austin. austin born and raised right here.
Big red is excellent with BBQ.
Can’t wait to try this!
Y’all ever tried adding smoked “sweetbreads “ or Thymus to your menu at Leroy and Lewis?
A gringo making awesome real barbacoa AND homemade corn tortillas!! All the bells and whistles!!
I ran through your equipment list but didn’t see your tortilla press. Is it electric?? Mine is 35+ years old I wouldn’t mind a upgrade.
Grew up with this dish in my Mexican household but never tried grilling it
Great video yet again.
Looks great, but have you tried with home made tortillas de maiz or corn?
Coooomin up!
never seen beef cheek raw but that meat has really nice marbling. If i see it at my store ill definitely have to snag!
That looks good brother
About to use this recipe to make some tamales! Neighbors challenged me to out cook them. They have no chance
Mircotech is the correct way to open anything.
I would just like to say a few things.
1. This is a great demonstration and you covered it all.
2. Great recipes Chef and thanks for sharing.
3. Next to you fire up the pit, send me the address!😁
Next time make a West Texas Shandy - Fill your cup 3/4 with light beer, and the other 1/4 with the big red.
Every step: this is just for a little extra flavor
A couple questions for you Brad:
1. Would adding apple cider vinegar help to break down all that connective tissue quicker? Not to rush the fine job you're doing, just thinking of ways to make the process a little quicker
2. Why add beef tallow since there's so much fat already on those beef cheeks?
Keep up the good work, I enjoy the content you're putting out very much!
Oh and, BEEF CHEEKS! (had to say it again lol)
I would definitely have to reduce the salt, but it does look delicious.
Love this
The yum dance is the best
Muy diferente a como en realidad se hace la barbacoa pero se ve deliciosa, tu estilo es genial lo a mexicanos la hacen en poso bajo la tierra checa eso
Es mas similar al estilo del norte de mexico (cj juarez especificente). Aunque no usamos queso fresco ni crema en la barbacoa, y tipicamente usamos salsa roja. Y si, tradicionaente se have en un ollo pero los que hacen en masa para vender usan unos hornos enormes 🤷♂️
Good recipe
Pibil Pork next is a good idea