Brisket & Pulled Pork Burrito+

[SidewinderINC]

Hi All, another monster food thread :p

Decided that I wanted to cook one meal for the entire weekend, so an epic burrito it was.

a brisket joint and a pork shoulder joint rubbed in my own spice mix and cooked at 120C for 5 hours, gently blew on the pork shoulder and it fell apart!
Brisket dried out a little but chopping it into chunks and putting it back in the cooking juices worked a treat..

The construction...

The Wraps:
http://a7.sphotos.ak.fbcdn.net/hphotos-ak-snc7/419691_10150624713901225_503226224_9548617_5615081 69_n.jpg

The Rice & Meat/Burrito cook mix.
http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/423325_10150624714096225_503226224_9548619_9292270 94_n.jpg

Avocado (slightly underripe :(), firey cheese mix & soured cream
http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc7/420624_10150624714461225_503226224_9548622_1766267 774_n.jpg


The finished article (card there for size reference)
http://a6.sphotos.ak.fbcdn.net/hphotos-ak-ash4/427698_10150624668526225_503226224_9548528_1418126 108_n.jpg


There is no photo of this one cut open, I figured it wouldn't be as appealing as the Calzone.


This weighs in at 3.7kg with the plate (that weighs a kilo at the most, will weigh it when it's clean) so that brings this monster burrito a weigh in of 6lbs!!!

Muahahahaha.

[Joe 90]

That is magnificent. I want one! ;D

[Glaucus]

Omg I want, I want, I want now..........

[SidewinderINC]

I can give you my spice mix and the recipe for this if you want, it's hella simple just takes a little time :p

[Joe 90]

Yeah I'd be interested in that. The simple things work the best.

The salsa mix I do for spicy things is ridiculously simple but perfectly suitable.

[SidewinderINC]

3 Tbsp. cornflour / "sauce flour"
1 Tbsp. chili powder
1/2 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. dried onions, crushed up a bit more than they come.
1/2 Tbsp. brown sugar
1 crushed chicken stock cube
1 crushed beef stock cube
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/2 tsp. crushed red pepper flakes
1 tsp. cumin

I make this up and have it in a jar and just sprinkle on as much as I think I need to make a good flavour and soak up all of the juices.


The pulled pork was as simple as rubbing some of the mix over the shoulder joint, putting it in a casserole dish (or any dish with a lid) and sticking it in the oven at 120C till it falls apart :p

Next time I'll probably put more sugar into the spice rub, just to get it to stick a little better.


Then for the actual piecing together, fry onions, add meat, sprinkle spice mix, then add peppers later depending on how soft or crunchy you like them.

Be warned that the spice mix will soak up a lot of oil because of the flour so you will have to add water to avoid anything burning.

[Joe 90]

We're having brisket with your spice mix tonight ;D

[SidewinderINC]

How did it go?

[Joe 90]

Really well!

We ended up with plain brisket, the spice mix on pulled pork, and a bit of chicken with nandos sauce for the fussy eaters!
The flavour it left on the pork was subtle, but we had a gravy boat full of what was left in the pan which was a really bonus to whatever it covered! It had a nice spicy kick to it as well!

http://desmond.yfrog.com/Himg878/scaled.php?tn=0&server=878&filename=chjuj.jpg&xsize=640&ysize=640

http://yfrog.com/oechjujj

I want to try it on a steak & see how it goes.