Now THIS is the way to make barbacoa! I’m Mexican and I absolutely love how true you stay to our famous dishes! Thank you for showing this to the world!
Seconded. I personally prefer barbacoa made from a cow's tongue instead of the cheeks, but there's no bad barbacoa if it's done properly like this was done.
Interesting history point, when it comes to "TexMex" alot of things came from old Spain, so the Tejas style things like this gentleman is making is has an much background as Mexican style does. 👌
@@jmhaces oooh yes! Tongue barbacoa is good! But I have had some that is really fatty and me personally I don’t like it as much. But if it’s seasoned well, I won’t mind a little bit of fat.
In a world of unGodly situations as we now live in…and getting worse…a true pleasure to see your videos and to take us back to some level of normalcy and decency. Thank you Mr. Kent!
Thank you Kent for keeping the authenticity in your videos from the traditional to cooking dishes our ancestor started from the Spanish/Mexican vaqueros cowboys to the now texmex cowboy BBq with our amigo Kent 🤠
Respeto, kent 🫡 me as a mexican guy, appreciate that you do our plates the way they gotta be done and you don’t mix some b.s like some other people trying to mix our food, gracias 🙏🏽
The restoration on the wagon turned out great! You're a man of many talents and skills. It looks like a museum piece but being put to use for what it was built for and in the hands of a master.
One of Few People That Will Actually use a Devise for its intended purpose. To many people will Fix/ Restore but, never Use it for Historical Value! Why own it if one can't Use It or Teach From it! They are my Favorite Family
Kent you did a wonderful job! A beautiful job with that wagon it looks gorgeous. I know you had help so kudos to the ones that helped you but the wagons gorgeous!
Kent I love watching what you do. I grew up cooking this way on the ranch and in the fields. We still do it for enjoyment. One things for sure. My daddy didn’t raise no fool. I don’t need electricity and my family can survive if we have to without all the technology. Maybe these videos will help some younger ones learn to cook let alone live without electricity!!! 😂 Thank you 🙏
Looks delicious - I am pretty sure I have never had any of this dish. That wagon looks gorgeous - the wood grain really pops out in the bright sunlight. Well done!!
I enjoyed that Kent. My favorite pepper is the Poblano. One time I was preparing them for a pot of chili but I used the dried kind. I toasted them, removed the seeds, boiled some water and steamed them. Then I pureed them. Man that was the chili I ever made.
Beef cheeks are great in barbacoa but try adding beef lips to it and it comes out great. In Northeast México the original barbacoa is whole beef head cooked underground. Now that’s good eating. Saludos Mr. Rollins
In New Zealand they call this style of cooking a hangi and it is wrapped up in leaves above heated rocks and left to stew and bake! Great video again mate!
I cooked Barbacoa last year for the first time and it was fantastic Thanks for doing this, finding beef cheek meat was the big problem, but it tastes so different than anything else. Had to mail order the cheeks. I cooked my cheeks indirect in my Green Egg for about 5 hours. I do love your Salsa on most of my food! Love the look of your rebuilt Chuckwagon!
Cowboy Kent, I love watching your videos. This one in specific, because it brings me so much nostalgia with the barbacoa tacos. In South Texas, most people eat this every Sunday with salsa, avocado, and some hand made tortillas. Nothing like barbacoa tacos. My grandfather was an ol’ cowboy like yourself, and brought us up with barbacoa. God bless you for making this video 👍🏻💪🏻
The wagon turned out beautiful, I am happy I had the opportunity to see it an meet you, Shannon, your mother in law and Major in person. Wagons for Warriors touched my heart and I am so glad I finally had a chance to attend and celebrate the Veterans.
Mr Kent, thank you for sharing barbacoa. I requested it from you and you came through perfectly. Down here in Texas, whole cow's head with tongue is great also. God bless you and yours my brother.
Thank you for the video. I absolutely LOVE Barbecoa, but never knew how to make it. This is a Friday morning staple in the construction world. Now I can have it at home.
I live in Oregon and there probably isn't a real Chuck Wagon within 2500 miles from my front door. I watched the two videos where you repaired your Chuck Wagon, and I honestly didn't know that they were still used today. I assumed your Chuck Wagon was a prop and wasn't actually still used in the field. Old traditions are the best traditions! Well done.
This one Is Definitely Going to Be Used Next March on my Camping trip to Texas!!!! Wagon Looks So Beautiful ! On that Note! I Tip my Hat to You and Family for bringing These Videos! Nothing Like Old School! Wagons to Cooking! Friends and Family!
I still can't get over how beautiful the wagon turned out, I just love the finishes on the different woods & the green. Food looked wonderful as always.
Kent, i still cant get over that chuck wagon restoration, it looks so nice!! I kinda want one now, theres just nothing like cooking outside!! Im just glad theres old timers like you keeping these pieces of history around! i appreciate it and if i come across one of these you best believe i will do as you did!
Hey Mr. Kent love the way that wagon turned out! I just got back from 10 days in Kansas, Nebraska, South Dakota and Wyoming and boy did I think about you and riding on that trail. I told my wife that any cowboy today would come running to your wagon for food and fellowship. Thank you so much for your great recipes and your entertaining content.
Bien echo Kent Rollins y sistes buen cocineyo!!! You are in tact with mexican cuisine my friend !! Wonderful work on your wagon just gorgeous!! From south texas it's always a great pleasure to watching you and your Mrs!!! God bless you both my friends!!!🙏🙏🙏
I had a roommate from Brownsville,Texas.On a visit to his parents we were instructed to dig a big hole in the backyard. A cows head was going to be pit cooked for Sunday's barbacoa. Dave's Dad prepped the head.Dave and I prepped the hole with coals from mesquite wood. Dave's Dad layered dirt then wet seaweed.Thecowhead was in a wet canvas sack. Cover the head in wet seaweed.Covered seaweed with dirt and more coals.It slow cooked til Saturday afternoon. We dug up the head and Dad finished processing. The meat went into a large cauldron with some spices and just slow cooked til Sunday. The best I ever had.
Mr. Rollins you did a fine job on that ChuckWagon. It's gorgeous. I know a lot of hard work went into restoring it. Those Tacos looks delish! 😋 Thank you, God bless you!
Kent, I searched all through my Williams Sonoma kitchen tool catalog and was unable to locate the handy kitchen tool you used to char the peppers. Love your shows. Thanks for always recognizing veterans on every program.
Annette, well there's that other boutique cooking supply house, Tractor Supply they have one (Mr. Heater, it's true). Anyway, your reply was clever. I did laugh👍👍👍😁😁😁
Love most of your videos Kent, but I worked on the kill floor of a packing plant breaking down heads, after that experience I could never look at cheeks again!!! Please keep up the great recipes.
Mis respetos..Sr... sigo su canal...y cada vez va probando..nuevas recetas y eso es admirable. Lo bonito de la comida es que puedes darle tu toque y fusionar la comida ,,un saludo cordial desde cd juarez chihuahua México 🇲🇽 bendiciones y mucho éxito siempre mis mejores deseos y admiración.
When Kent says it’s the best tacos you’ll eat he ain’t kidding. My lil niece will absolutely, positively tear up some barbacoa. This lil girl will ask me to make her some for her lunch for school for the week she loves it so much. Now my recipe is a tiny bit different from Kent’s since I unfortunately don’t have the same facilities that he does. Usually I do it this way 1 Chuck Roast 1 can of adobo peppers with the sauce I use a similar season blend to what he does and don’t be stingy on it, seriously coat that thing in it just like he said I use apple cider vinegar myself to break down the meat but that’s out of habit for pulled meats I leave it in the slow cooker for roughly 8 hours or so and it pulls right apart easily.
Discovered this channel just a little bit ago today with the Big Mac video, been going through loads more all through this morning on my TV while doing my chores, been a real delight to view. Hope your having a great day, best wishes from canada.
So great to see the beautiful wagon back in use. Will definitely try the slow cooker version of this as we don't have a place to dig a whole. Wish your video's had scratch and sniff ♥
Being from Texas, I’m used to the beef cheek Barbacoa. Then, I married my Mexican wife and ate the REAL Barbacoa in Querétaro Mx for the first time, it changed me forever… 🤠😋🤠😋
Yummy, Barbacoa for my tummy. Everything you cook is so good. I’ve never had this but it’s now on the menu for a future meal with the family. Thank you Kent. I have a request. I just recently acquired a vintage cast iron bean pot but have never used one. I would love to see some of your cooking demonstrating how best to use a cast iron bean pot. Thanks again for honoring the men and women, active and retired, of our military.
Kent your videos are amazing and I am Blessed to watch your videos, you are respectful and humble. I hope you do a video on making migas Mexican style or carne guisada stay Blessed kent!!!!
Thats awesome. I did the same this past weekend for my sons graduation. I put 3 cowheads in the ground for 12 hrs with a lot of mesquite and applewoood.
My father in law and I just made this he’s from somewhere in Mexico I can’t even pronounce haha we used 4 cachete (cheek meat) and 1 lingua (cow tounge) cut off the cow tongue skin and follow the same recipe makes enough for the whole la migra!!! 🇺🇸🇲🇽
Nogales was a staple to add to many dishes when times were tough. Diced nopales with eggs, sliced in strips to add to a taco, on refried beans the combinations are endless for a filling meal that's still tasty and stretch your buck for this underrated and cheap veggie.
What a phenomenal video. Seeing the wagon again is glorious. You've always been an inspiration for me. I go hiking with servicemembers in the summer and I'm always the camp site cook. I hump my gear in a giant duffel, but the look on their faces at dawn when a three course hot breakfast is served with fresh coffee... worth it every time. LOL Beats canned and bagged chow, sure enough. God bless you folks and keep on keeping on.
Poblano peppers = ancho chilies. Just gotta smoke/dry them. At least that’s what I’ve heard. That’s why I started growing poblanos, love that ancho chili powder.
Beef cheeks are awesome. A local cookhouse use to serve them until they stopped 5 years ago. boy were they tender! and tasty. I dont know of any grocery store that sells it. yummy
Back in the day, during the winter, my dad would burn pear for the cows to eat. He enjoyed doing it because the cows would follow him around and eat the burnt paddles as soon as they were cool.
Great video Kent and Shannon, good to see the Studebaker earning it's keep again, she sure looks good !!That was a great lesson today about the meat and the cooking method. Sure looked good after all that cooking, the Cook who thought that up had to earn his keep as a cowboy and Ole Cookie too ! Works out well for many a good meals in the slow cooker, era 1700- 1900. Keep up the good videos and recipes. Fred.
Thank you always for being on this u tube for all of us, your stories and explanations are always perfect, and correct, lol those stickers don't come out, thank you for entertaining us, keeping us hungry and happy GOD BLESS you both
Now THIS is the way to make barbacoa! I’m Mexican and I absolutely love how true you stay to our famous dishes! Thank you for showing this to the world!
Seconded. I personally prefer barbacoa made from a cow's tongue instead of the cheeks, but there's no bad barbacoa if it's done properly like this was done.
Interesting history point, when it comes to "TexMex" alot of things came from old Spain, so the Tejas style things like this gentleman is making is has an much background as Mexican style does. 👌
@@jmhaces oooh yes! Tongue barbacoa is good! But I have had some that is really fatty and me personally I don’t like it as much. But if it’s seasoned well, I won’t mind a little bit of fat.
I would love to eat your Mexican taco
Damn straight!!!
First time I see a real gringo cook BARBACOA very, very close to how we cook it in Mexico..... CONGRATS MR KENT ROLLINS..... BIG CHEERS FOR YOU !!!!
In a world of unGodly situations as we now live in…and getting worse…a true pleasure to see your videos and to take us back to some level of normalcy and decency. Thank you Mr. Kent!
I second that
@@googlearchipelago2825 I'll third that...
Well spoken.
I'll 4th that! 😊👋
I'll 5th that sir
Thank you Kent for keeping the authenticity in your videos from the traditional to cooking dishes our ancestor started from the Spanish/Mexican vaqueros cowboys to the now texmex cowboy BBq with our amigo Kent 🤠
Thanks for watching
Your little dance after the first bite made my day! Reminded me of my old Man, may his soul rest in peace
Respeto, kent 🫡 me as a mexican guy, appreciate that you do our plates the way they gotta be done and you don’t mix some b.s like some other people trying to mix our food, gracias 🙏🏽
Thanks
Kent I love that you salute our military every video. Keep doing what you do brother.
The restoration on the wagon turned out great! You're a man of many talents and skills. It looks like a museum piece but being put to use for what it was built for and in the hands of a master.
Thank you very much!
One of Few People That Will Actually use a Devise for its intended purpose. To many people will Fix/ Restore but, never Use it for Historical Value! Why own it if one can't Use It or Teach From it! They are my Favorite Family
A taqueria just down the road has the best barbacoa and they do the whole head. Best Tacos around.
Kent you did a wonderful job! A beautiful job with that wagon it looks gorgeous. I know you had help so kudos to the ones that helped you but the wagons gorgeous!
Thanks
True enough, very inspiring!
@@CowboyKentRollins You're very welcome. You're inspiring man
@@CowboyKentRollins 0p]]p
Mighty fine looking wagon, Kent... Congrats on a job VERY WELL Done !!!
Thanks
Thank you Kent for being ao genuine and keeping the authenticity of Mexican dishes. You sir will forever be invited to all Mexican family functions.
WOW. Might be my favorite KR recipe yet. I like that deep 12" dutch oven! I appreciate your patriotism and spreading love as well.
Thanks so much
Happy to see the old wagon back in action!
Kent I love watching what you do. I grew up cooking this way on the ranch and in the fields. We still do it for enjoyment. One things for sure. My daddy didn’t raise no fool. I don’t need electricity and my family can survive if we have to without all the technology. Maybe these videos will help some younger ones learn to cook let alone live without electricity!!! 😂 Thank you 🙏
Glad you enjoyed
It’s still amazing Kent did most of the work himself. Hats off to you
That's a true cowboy right there!
Hes a strong guy
Looks delicious - I am pretty sure I have never had any of this dish.
That wagon looks gorgeous - the wood grain really pops out in the bright sunlight. Well done!!
Thanks Randy
The wagon looks awesome! You need to find a hobo cart for it. Beautiful job!
I don't think I commented on just how wonderful the wagon turned out! If I did, well I will just restate it! That wagon is amazing!
I enjoyed that Kent. My favorite pepper is the Poblano. One time I was preparing them for a pot of chili but I used the dried kind. I toasted them, removed the seeds, boiled some water and steamed them. Then I pureed them. Man that was the chili I ever made.
The wagon looks great! Though I have to say, It's a little sad to not see the old colors. Will take a little time to get used to.
Beef cheeks are great in barbacoa but try adding beef lips to it and it comes out great. In Northeast México the original barbacoa is whole beef head cooked underground. Now that’s good eating. Saludos Mr. Rollins
Recieved my spacala and towels last week. Great stuff. Another good recipe.
Thanks for sharing.
Be well
In New Zealand they call this style of cooking a hangi and it is wrapped up in leaves above heated rocks and left to stew and bake!
Great video again mate!
Gorgeous work on the wagon!
Thank you Kent. From an Army Vet. Was going to see you in Ohio but the covid hit and things got canceled. Hope you get back around here again.
My amazing girlfriend from Mexico introduced me to this not long ago.
Oh man barbacoa tacos with cilantro and onions would be so good. Add a Big Red soda pop to drink and you’re in Heaven or Texas.
I cooked Barbacoa last year for the first time and it was fantastic Thanks for doing this, finding beef cheek meat was the big problem, but it tastes so different than anything else. Had to mail order the cheeks. I cooked my cheeks indirect in my Green Egg for about 5 hours. I do love your Salsa on most of my food! Love the look of your rebuilt Chuckwagon!
Glad you enjoyed it!
Have you ever had hog jowles best part of the hog
Yep and pickled pigs feet
@@CowboyKentRollins As a Kid, my mom cooked pigs feet ever couple of weeks. I loved them!
pigs feet are good eating... especially if the pig stepped in something sweet... lol
That looks delicious, Kent! The wagon looks great too! Great post!
Thanks Ronald
Mighty tasty Kent and Shannon. Good one. Great job on the wagon.
Thanks Richard
The guitar player gave me an old west sound I love, especially watching Cowboy Kent.
It’s the final taste and dance for me hahaha let’s go Kent! Get it
Looks delicious and tender , happy to see the wagon is back 👍👍🇺🇸
always love your energy
Cowboy Kent, I love watching your videos. This one in specific, because it brings me so much nostalgia with the barbacoa tacos. In South Texas, most people eat this every Sunday with salsa, avocado, and some hand made tortillas. Nothing like barbacoa tacos. My grandfather was an ol’ cowboy like yourself, and brought us up with barbacoa. God bless you for making this video 👍🏻💪🏻
Aside from the awesome food just listening to your videos as I work feels so peaceful and entertaining. Keep up the good job boss
Thank you! Will do!
Thank you for sharing and teaching us a new way to cook
Thanks Kim for watching
One of the most genuine people on TH-cam. God Bless You Kent.
Thanks and God bless you
The wagon turned out beautiful, I am happy I had the opportunity to see it an meet you, Shannon, your mother in law and Major in person. Wagons for Warriors touched my heart and I am so glad I finally had a chance to attend and celebrate the Veterans.
Mr Kent, thank you for sharing barbacoa. I requested it from you and you came through perfectly. Down here in Texas, whole cow's head with tongue is great also. God bless you and yours my brother.
You have made me passionate about my cooking! There is nothing more peaceful than cooking
So true it is
Thank you for the video. I absolutely LOVE Barbecoa, but never knew how to make it. This is a Friday morning staple in the construction world. Now I can have it at home.
Are you really gonna dig down with post hole diggers to make this? And risk sand getting in? Not necessary! Love this channel, but good lord.
I agree! Wonderful job on the wagon! The food and cooking process was awesome too!!
Thanks so much!
I live in Oregon and there probably isn't a real Chuck Wagon within 2500 miles from my front door. I watched the two videos where you repaired your Chuck Wagon, and I honestly didn't know that they were still used today. I assumed your Chuck Wagon was a prop and wasn't actually still used in the field. Old traditions are the best traditions! Well done.
This one Is Definitely Going to Be Used Next March on my Camping trip to Texas!!!! Wagon Looks So Beautiful ! On that Note! I Tip my Hat to You and Family for bringing These Videos! Nothing Like Old School! Wagons to Cooking! Friends and Family!
This is so interesting. My very 1st episode of my TH-cam channel was Barbacoa in a Dutch oven.
You won't a more wholesome channel and yt community. Welcome! I use this channel to cook with almost weekly.
I still can't get over how beautiful the wagon turned out, I just love the finishes on the different woods & the green. Food looked wonderful as always.
Nothing better than to be cooking out in the open range 💯 God bless you always king of chefs
Kent, i still cant get over that chuck wagon restoration, it looks so nice!! I kinda want one now, theres just nothing like cooking outside!!
Im just glad theres old timers like you keeping these pieces of history around! i appreciate it and if i come across one of these you best believe i will do as you did!
I may have another one to fix up and sell pretty soon
@@CowboyKentRollins **hat tip** oh dont do that to me sir! dont tempt me! 🤣
Kent you are a A master of what you do .I enjoy what you & your bribe do .thank ya'll for being a breath of fresh air in these times
Brought back some great memories with my grandfather taking me to pit beef barbeque with a whole side of beef. Thank you for that old memory.
Hey Mr. Kent love the way that wagon turned out! I just got back from 10 days in Kansas, Nebraska, South Dakota and Wyoming and boy did I think about you and riding on that trail. I told my wife that any cowboy today would come running to your wagon for food and fellowship. Thank you so much for your great recipes and your entertaining content.
you could speed things up by wrapping the outside of the dutch oven with foil. I'm hungry already 😁
Bien echo Kent Rollins y sistes buen cocineyo!!! You are in tact with mexican cuisine my friend !! Wonderful work on your wagon just gorgeous!! From south texas it's always a great pleasure to watching you and your Mrs!!! God bless you both my friends!!!🙏🙏🙏
Mr. Kent I always watch your videos and I always get so hungry haha greetings from Tijuana Mexico
I had a roommate from Brownsville,Texas.On a visit to his parents we were instructed to dig a big hole in the backyard. A cows head was going to be pit cooked for Sunday's barbacoa. Dave's Dad prepped the head.Dave and I prepped the hole with coals from mesquite wood. Dave's Dad layered dirt then wet seaweed.Thecowhead was in a wet canvas sack. Cover the head in wet seaweed.Covered seaweed with dirt and more coals.It slow cooked til Saturday afternoon. We dug up the head and Dad finished processing. The meat went into a large cauldron with some spices and just slow cooked til Sunday. The best I ever had.
Mr. Rollins you did a fine job on that ChuckWagon.
It's gorgeous. I know a lot of hard work went into restoring it.
Those Tacos looks delish! 😋
Thank you, God bless you!
Kent, I searched all through my Williams Sonoma kitchen tool catalog and was unable to locate the handy kitchen tool you used to char the peppers. Love your shows. Thanks for always recognizing veterans on every program.
Annette, well there's that other boutique cooking supply house, Tractor Supply they have one (Mr. Heater, it's true).
Anyway, your reply was clever. I did laugh👍👍👍😁😁😁
Love most of your videos Kent, but I worked on the kill floor of a packing plant breaking down heads, after that experience I could never look at cheeks again!!! Please keep up the great recipes.
Mis respetos..Sr... sigo su canal...y cada vez va probando..nuevas recetas y eso es admirable. Lo bonito de la comida es que puedes darle tu toque y fusionar la comida ,,un saludo cordial desde cd juarez chihuahua México 🇲🇽 bendiciones y mucho éxito siempre mis mejores deseos y admiración.
Interesting! I've never even heard of this before. Thank you for sharing.
God bless all here.
When Kent says it’s the best tacos you’ll eat he ain’t kidding. My lil niece will absolutely, positively tear up some barbacoa. This lil girl will ask me to make her some for her lunch for school for the week she loves it so much. Now my recipe is a tiny bit different from Kent’s since I unfortunately don’t have the same facilities that he does. Usually I do it this way
1 Chuck Roast
1 can of adobo peppers with the sauce
I use a similar season blend to what he does and don’t be stingy on it, seriously coat that thing in it just like he said
I use apple cider vinegar myself to break down the meat but that’s out of habit for pulled meats
I leave it in the slow cooker for roughly 8 hours or so and it pulls right apart easily.
I do a dance every time I tasted your food too. MEXICAN and BBQ are my to favorite food to eat. And the wagon look's beautiful.
"Easy open" 😂😂😂😂. Love this man.
This is such an interesting cook. Thanks so much!
Discovered this channel just a little bit ago today with the Big Mac video, been going through loads more all through this morning on my TV while doing my chores, been a real delight to view.
Hope your having a great day, best wishes from canada.
Kent my guy, tacos are my life but your wagon looks like a million bucks! It should last a good while, I loved the restoration videos too.
So great to see the beautiful wagon back in use. Will definitely try the slow cooker version of this as we don't have a place to dig a whole. Wish your video's had scratch and sniff ♥
That looks great Kent. And the wagon looks awesome. I know you are very happy with it. Have a great day!
Thanks Timothy
Im glad you didn't forget the sala,Great Video...And the Chuck box looks outstanding.
Mexicans all over aprove this!! Keep it up cowboy, keeps making those delish cookings.
Thanks Juan
Being from Texas, I’m used to the beef cheek Barbacoa. Then, I married my Mexican wife and ate the REAL Barbacoa in Querétaro Mx for the first time, it changed me forever… 🤠😋🤠😋
as a representative of the Mexican community, I hereby declare Mr. Kent Rollins an honorary Mexican
Yummy, Barbacoa for my tummy. Everything you cook is so good. I’ve never had this but it’s now on the menu for a future meal with the family. Thank you Kent. I have a request. I just recently acquired a vintage cast iron bean pot but have never used one. I would love to see some of your cooking demonstrating how best to use a cast iron bean pot. Thanks again for honoring the men and women, active and retired, of our military.
Gettin' hungry! Yeeehaaa...
Greetings from cologne, germany!
Cheers, Arthur 😉
Hello there! Thanks for watching
Use Elmer’s glue to get Cacti thorns out. Works like a charm!
But Not to get them off the Nopale. 😉
Kent!!!! No more red frame around the thumbnail. Makes me think I watched it already almost missed this one
Cabeza tacos are amazing. Good choice of cut for this recipe, Cowboy!
Thanks Kent, good to see the old Stude back in action!
Those green chilies look good , EVERYTHING LOOKS GOOD !!!
Kent, i have to tell you not only have you given me a new dish to make but it looks fun. Can't wait to start the process...Thanks a lot.
Hope you enjoy
Kent your videos are amazing and I am Blessed to watch your videos, you are respectful and humble. I hope you do a video on making migas Mexican style or carne guisada stay Blessed kent!!!!
Thank Ya'll so much !!!
Thats awesome. I did the same this past weekend for my sons graduation. I put 3 cowheads in the ground for 12 hrs with a lot of mesquite and applewoood.
My father in law and I just made this he’s from somewhere in Mexico I can’t even pronounce haha we used 4 cachete (cheek meat) and 1 lingua (cow tounge) cut off the cow tongue skin and follow the same recipe makes enough for the whole la migra!!! 🇺🇸🇲🇽
TACOS!!!!
Nogales was a staple to add to many dishes when times were tough. Diced nopales with eggs, sliced in strips to add to a taco, on refried beans the combinations are endless for a filling meal that's still tasty and stretch your buck for this underrated and cheap veggie.
We fry them like okra as well
Yummy, Thank you for sharing 💪
What a phenomenal video. Seeing the wagon again is glorious.
You've always been an inspiration for me. I go hiking with servicemembers in the summer and I'm always the camp site cook. I hump my gear in a giant duffel, but the look on their faces at dawn when a three course hot breakfast is served with fresh coffee... worth it every time. LOL Beats canned and bagged chow, sure enough.
God bless you folks and keep on keeping on.
I love the way the wagon turned out great job!!!
Thanks a bunch!
Magnificent video Kent,I've never knew u could cook like this. Those cheek meat tacos looking good my friend,it's great to see the wagon restored.
Poblano peppers = ancho chilies. Just gotta smoke/dry them. At least that’s what I’ve heard. That’s why I started growing poblanos, love that ancho chili powder.
Beef cheeks are awesome. A local cookhouse use to serve them until they stopped 5 years ago. boy were they tender! and tasty. I dont know of any grocery store that sells it. yummy
Back in the day, during the winter, my dad would burn pear for the cows to eat. He enjoyed doing it because the cows would follow him around and eat the burnt paddles as soon as they were cool.
Yep they sure get to liking them when aint nothing else growing
Kent, Shan, I love you guys but that wagon needs a name. I suggest Chuck 😆😆🤷🇺🇸👍🏻
Excellent receipe. Beautiful scenery.
We saw your stuff at Atwood’s last week! That was awesome. Love your posts, and never miss any! God bless you and yours!
Great video Kent and Shannon, good to see the Studebaker earning it's keep again, she sure looks good !!That was a great lesson today about the meat and the cooking method. Sure looked good after all that cooking, the Cook who thought that up had to earn his keep as a cowboy and Ole Cookie too ! Works out well for many a good meals in the slow cooker, era 1700- 1900. Keep up the good videos and recipes. Fred.
Thanks for watching
Thank you always for being on this u tube for all of us, your stories and explanations are always perfect, and correct, lol those stickers don't come out, thank you for entertaining us, keeping us hungry and happy GOD BLESS you both