Welcome to our expert guide on how to smoke delicious barbacoa on your Weber Kettle! If you’re a barbecue lover, you know that nothing beats the smoky flavor of slow-cooked meat. And while barbacoa can seem intimidating to make, with the right technique and a bit of patience, it’s actually quite simple. In this post, we’ll walk you through everything you need to know to make perfectly tender, flavorful barbacoa on your trusty Weber Kettle. So fire up that smoker, grab your apron, and let’s get cooking!
How to Smoke Delicious Barbacoa on Your Weber Kettle: An Expert Guide
Introduction
Barbacoa is a traditional Mexican dish made from slow-cooked meat, usually beef cheeks, that result in a tender and flavorful dish. In recent years, the dish has gained wide popularity in the US and is now a popular menu item in many Tex-Mex restaurants. However, most people only know barbacoa as a filling for tacos. In this article, we will show you how to smoke delicious beef cheeks and use them in a grilled cheese sandwich, giving you a unique and flavorful twist on a classic comfort food.
Ingredients
To smoke beef cheeks for this recipe, you need the following ingredients:
- 3 lbs of Wagyu beef cheeks
- Malabar steak rub
- Salt and pepper
- Vegetable oil
- White bread
- Butter
- Shredded cheddar cheese
Step-by-Step Guide
Step 1: Season the beef cheeks
The first step in the recipe is to season the beef cheeks generously with the Malabar steak rub. This rub is made from a blend of spices that complement the flavor of the beef, adding depth and richness to the meat.
Step 2: Prepare the Weber Kettle
Prepare your Weber Kettle for indirect heat by lighting a chimney of briquettes and placing them on one side of the grill. Add some soaked wood chips to the coals for that delicious smoky flavor. Place the Mallory M1 cast iron grate on top of the grill grates, and place the beef cheeks on the cool side of the grill.
Step 3: Smoke the Beef Cheeks
Close the lid of the Weber Kettle and let the beef cheeks smoke for 3-4 hours, adding more soaked wood chips every hour to keep the smoke going. You’re looking for an internal temperature of 200-205°F for the cheeks to be done.
Step 4: Make the Grilled Cheese Sandwich
Once the beef cheeks are ready, it’s time to make the grilled cheese sandwich. Start by buttering two slices of white bread, and then place a generous amount of shredded cheddar cheese on one slice. Add a few slices of the smoked beef cheek, sprinkle some salt and pepper, and top with more cheese. Place the other slice of bread on top, and press it down with a spatula.
Step 5: Grill the Grilled Cheese Sandwich
Transfer the sandwich to the Mallory M1 briquette baskets, which have been moved to the direct heat side of the grill. Grill the sandwich for 3-4 minutes per side, until the bread is crispy and golden brown, and the cheese is melted.
Coupon Code
If you’re interested in trying Wagyu beef cheeks, you can visit Wodagyu website and use the coupon code CWR for a discount off your purchase. Wodagyu is a company that specializes in supplying high-grade beef cuts, and their Wagyu beef cheeks are a perfect option for this recipe.
Cooking Process
If you need a visual guide on how to smoke the beef cheeks and make the grilled cheese sandwich, you can check out the Cooking with Ry YouTube channel. Ry has created a step-by-step video showing how to make this recipe, and he also provides links to affiliate cooking equipment in the video description.
Conclusion
Smoked beef cheek grilled cheese sandwich is an excellent alternative to the classic barbacoa tacos. The Wagyu grade beef cheeks from Wodagyu make this recipe unique and unforgettable. With the right seasonings and cooking process, you can create a juicy, smoky, and flavorful sandwich that will have your taste buds jumping for joy.
FAQs
Q1. Can I use other cuts of beef instead of beef cheeks?
A1. You can use other cuts of beef, but the flavor and tenderness won’t be the same. The beef cheeks are a unique and delicious cut that works perfectly in this recipe.
Q2. Can I use a gas grill instead of a Weber Kettle?
A2. Yes, you can use a gas grill, but you won’t get the same smoky flavor that comes from using a charcoal grill.
Q3. How do I know when the beef cheeks are done?
A3. You’re looking for an internal temperature of 200-205°F. You can use a meat thermometer to check the temperature.
Q4. Can I use a different seasoning instead of the Malabar steak rub?
A4. Yes, you can use any other seasoning that you prefer. Just make sure that it complements the flavor of the beef.
Q5. Can I freeze the smoked beef cheeks?
A5. Yes, you can freeze the smoked beef cheeks for up to 3 months. Just make sure to wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn.
