slu Posted August 11, 2013 Report Posted August 11, 2013 This lamb shoulder has marinated for 48 hours. It's 4am and time to go in. Now the 12 hour wait! n68785 n68786
dstr8 Posted August 11, 2013 Report Posted August 11, 2013 Re: Barbacoa de Borrego Can't wait to hear your follow up results. And the recipe
tony b Posted August 11, 2013 Report Posted August 11, 2013 Re: Barbacoa de Borrego Where do you get banana leaves? Is it essential, i.e., can you "fake it" with something else?
slu Posted August 11, 2013 Author Report Posted August 11, 2013 Re: Barbacoa de Borrego Can't wait to hear your follow up results. And the recipe Here is the recipe that I followed. http://www.patismexicantable.com/2012/0 ... _in_adobo/
slu Posted August 11, 2013 Author Report Posted August 11, 2013 Re: Barbacoa de Borrego Where do you get banana leaves? Is it essential' date=' i.e., can you "fake it" with something else?[/quote'] Many Mexican and Asian markets have either fresh or frozen leaves. These are fresh. You could use parchment paper or foil in a pinch.
slu Posted August 12, 2013 Author Report Posted August 12, 2013 n67513 n67514 n67515 Re: Barbacoa de Borrego The results after 14 hours....
Loquitur Posted August 13, 2013 Report Posted August 13, 2013 Re: Barbacoa de Borrego The results after 14 hours.... Peter: So how was it? It looks incredible!!
dstr8 Posted August 16, 2013 Report Posted August 16, 2013 Re: Barbacoa de Borrego Damn...I can tell how it tastes just from the pics: Incredible! I'll be putting this recipe idea to the test soon!
slu Posted August 17, 2013 Author Report Posted August 17, 2013 Re: Barbacoa de Borrego The results after 14 hours.... Peter: So how was it? It looks incredible!! Susan, the meat came out great. We used it solely for tacos. It was moist and very flavorful. My one diviation from the recipe was to coat the meat heavily with the "mole." I did not pour the balance of the mole over the meat prior to wrapping as the recipe indicated. Next time I may try that as well. Since I have mole left over, I am going to marinate a chicken, and roast it indirectly in the KK. I think the flavors will mesh well.
Loquitur Posted August 17, 2013 Report Posted August 17, 2013 Re: Barbacoa de Borrego I know it doesn't appear so from the pix but did you put your banana package in a foil covered pan? Did you cook it at 325 in the KK the whole time? Your post prompted me to attempt a mini version of a longish leg of lamb cook. I have a 5 lb bone in leg of lamb in the frig now in a Greek style marinade. My plan is to roast it tomorrow, 425 uncovered in the kitchen oven for an hour (30 min per side) and then move it to the KK at 325 for 1.5 hours tightly covered, 1 hour loosely covered, and 1 more hour uncovered. I'll toss some peach or plum smoke wood in when it is uncovered. After this, I'm expecting it to have a roasty crust and to pull. I'm also planning to do some potatoes, swiss chard and raisins in the same pan in the latter stages of the cook. If it turns out any good, I'll post. Thanks for the inspiration!!!! Susan
slu Posted August 17, 2013 Author Report Posted August 17, 2013 Re: Barbacoa de Borrego I did not wrap it in the foil. I was shooting for any flavor that might be derived from the smoke penetrating through the banana leaves. Also I cooked it for slightly over 14 hours at 250.
