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Tacos Dorados de Birria


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This was my attempt to reimagine Tacos Dorados de Birria on a Kamado.  I slow cooked beef short ribs (with a mix of salt, pepper, paprika, and celery seeds over a binder of mustard) at 275 until probe tender.  In the meanwhile, I made a consommé with beef stock, yellow onion, fresh garlic, chipotle peppers and adobo sauce, and fresh cilantro.  I blended the mixture and placed in a 5 qt dutch oven.  After smoking the beef short ribs, I slow cooked them in the consommé, also on my Kamado.  I put my dutch oven on my spider accessory over direct coals (middle rack of divide and conquer).  The temp was about 300 but I cooled it down to about 250 after a few hours.  It was too spicy, so I poured in a can of coconut milk, which tamed the dragon.  Sorry I do not have pictures of the process, but as you can see, the slow cook did not ruin the smoke ring.   

 

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4 hours ago, A.O. said:

What is your "spider accessory" ?

The Kamado Joe X-accessory, which fits on the Divide & Conquer system, which you normally use for deflector plates.  The Lodge 5 QT Dutch oven fits snugly in the ring.  Very handy for slow cooking soups, sauces, and consommé over coals on a Kamado. 

 

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23 minutes ago, Salt and Pepper BBQ said:

The Kamado Joe X-accessory, which fits on the Divide & Conquer system, which you normally use for deflector plates.  The Lodge 5 QT Dutch oven fits snugly in the ring.  Very handy for slow cooking soups, sauces, and consommé over coals on a Kamado. 

 

Cool, got one, didnt know the name, thanks

 

But interesting, I dont think I've ever used it to hold my deflector plates

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