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11-03-2012, 12:03
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#1 |
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Joey Tempest
Join Date: Sep 2007
Location: Gravesend.
Posts: 2,751
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Brisket & Pulled Pork Burrito+
Hi All, another monster food thread
 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:  The Rice & Meat/Burrito cook mix.  Avocado (slightly underripe  ), firey cheese mix & soured cream The finished article (card there for size reference)  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.
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11-03-2012, 13:37
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#2 |
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Absinthe
Join Date: Jan 2007
Location: Chester
Posts: 2,345
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That is magnificent. I want one!
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11-03-2012, 19:39
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Absinthe
Join Date: Jun 2008
Posts: 1,855
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Omg I want, I want, I want now..........
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11-03-2012, 20:12
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#4 |
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Joey Tempest
Join Date: Sep 2007
Location: Gravesend.
Posts: 2,751
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I can give you my spice mix and the recipe for this if you want, it's hella simple just takes a little time
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11-03-2012, 21:47
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#5 |
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Absinthe
Join Date: Jan 2007
Location: Chester
Posts: 2,345
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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. |
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11-03-2012, 22:02
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#6 |
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Joey Tempest
Join Date: Sep 2007
Location: Gravesend.
Posts: 2,751
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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 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.
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15-03-2012, 15:46
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#7 |
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Absinthe
Join Date: Jan 2007
Location: Chester
Posts: 2,345
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We're having brisket with your spice mix tonight
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17-03-2012, 12:08
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#8 |
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Joey Tempest
Join Date: Sep 2007
Location: Gravesend.
Posts: 2,751
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How did it go?
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17-03-2012, 16:17
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#9 |
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Absinthe
Join Date: Jan 2007
Location: Chester
Posts: 2,345
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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://yfrog.com/oechjujj I want to try it on a steak & see how it goes. |
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