Mrs Grillah and I were invited to a Mexican themed evening and, as I was already firing up the smoker for another project, I figured I might as well whip up something Mexican as well.
I’ve recently acquired a BBQ Book authored by DJ BBQ aka Christian Stevenson, one of Jamie Oliver’s mates from across the pond. There’s a bunch of great recipes in there including pulled beef (which I’m already fairly comfortable with) and a grilled pineapple salsa.
So the decision was made: pulled beef tacos with grilled pineapple salsa.
Recently local legend Urbangriller posted up a recipe for an easy “cheat’s rub” I’d been meaning to try and figured it would be perfect for my Mexican inspired BBQ.
The cheat’s rub is designed to give you the salt, sugar and spices of a traditional BBQ rub without having to either spend a lot of time or money in the process.
Urbangriller’s Cheat’s Rub
2 x packets of Old El Paso fajita mix
80g demerera sugar
50g coffee sugar crystals
Combine all the ingredients and you’re ready to rub. You can find a bunch of great recipes and ideas over at http://www.urbangriller.com.au
For the beef you’ll want a chuck roast – I picked up a 2kg piece but any size will work. Cover the meat liberally with the rub.
Fired up the smoker to around 110 degrees celsius and got the beef in. For the smoke I used jarrah as it’s all I had on hand but will get the job done fine enough.
With all that hard work done I figured I’d earned a beer and once suitably refreshed I got the pineapple salsa under way.
DJ BBQ’s Grilled Pineapple Salsa
1 x pineapple
1 x red chili
250g cherry tomatoes
juice of one lime
1 x coriander bunch
Grill the pineapple until it starts to get a decent amount of colour on it. Ideally over charcoal but any method will work.
Once that’s done let the pineapple cool to room temp then chop all ingredients and combine – it’s that easy.
You can definitely expect more recipes from DJ BBQ – his writing style is right up my alley, dropping jokes and inventing ridiculous names for things and there’s a heap of delicious looking recipes in there (with many not necessarily requiring a smoker).
I wrapped the beef in foil 3.5 hours in to the cook to speed it along and let it continue to cook for a further 3.5 hours.
The beef had hit around 83 degrees celsius internal temperature, not quite where I want it to be but dinner was fast approaching (I was a bit behind schedule getting started) so I took the beef off and finely chopped it rather than shredding it.
For the tacos I wanted those crunchy flavourful pieces of meat so I tossed the beef in with a few more tablespoons of cheat’s rub and some hot sauce then straight into a hot pan to crisp up.
The rub and hot sauce made the beef sweet and spicy which paired well with the pineapple salsa, like taco flavoured kisses. If I had my time again though I’d be more prepared and get that beef tender enough to shred but it still worked out in the end.
You’ll have to excuse the lack of a decent taco photo, as we were out I only had my iphone and was several beers deep by the time we ate them.