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A month or so ago I found this fantastic authentic Mexican place in Toronto, the smell as I first walked in immediately confirmed that I was in the right place. Very little English was spoken, it took a while before anyone understood my request. "It smells amazing, I have money, just bring me food". The Lamb Barbacoa had to have been the best I’ve ever had. Not that I needed the excuse but I thought the long weekend would be a great time to give it a shot myself. I started with a 10lb Lamb shoulder (Bone-In), trimmed to approx. 9.5lbs. I built my adobo marinade using Guajillo chilies that I de-stemmed and toasted. I gave the shoulder a good rub with a generous amount of paste and allowed it marinate over night in the fridge. I fired up the Kamado early Saturday morning. While coming up to temp, I wrapped the shoulder in Banana leaves and placed it in a roasting pan with some braising liquid. I pulled the shoulder at 198 – 207 degrees IT (until the probe went in like butter). The cook lasted approx. 5 ½ hours @ 285 – 300 degrees. After 2 hours of rest in the covered roasting pan, the lamb shoulder was pulled and served with fresh tortillas, pico de gallo, a galic lime crema and Mexican street corn. The Corn was soaked in water for 4 hours and steamed in the husk for 30mins, allowed to rest for 15 mins, de-silked, buttered and back on the Kamado before being dressed with El Salvadorian Crema, Cotija Cheese, Smoked Paprika, Lime, Salt and Cilantro Next to the tacos the corn was the BOMB!
Hey Grillers, I just found this wickedly cool BBQ Bible made by a company in Brazil. Only a few of them were made for master Barbecue chefs and a simpler version will be available in Brazilian stores only. There's a link to the video on my blog http://www.gratefulgriller.com/2014/05/08/the-bbq-bible-is-here/ I am soooo hoping they make this available outside Brazil! Feed your fires! G