This weekend addition is barbacoa.
What I have on the grill to get flavor is a breast of lamb and beef cheek meat.
Nothing fancy just black pepper and kosher salt.
With a squeeze of fresh lime.
Once I get this stuff to where I want it I will put in Dutch ovens and off to the oven in the house for a long show cook.

Everything on the grill for salsa.

Got the last two items on the grill.
A whole onion and a whole head of garlic.
The other salsa ingredients are in a plastic bag steaming.
Two Dutch ovens are in the oven on 275F.
One lamb the other beef cheek.
They will cook until they are melt in your mouth tender.
If you haven't had beef cheek cooked properly it is one of the best experiences you will ever have.
So rich and flavorful.
So full of goodness.

Just dumped about a cup or so of burgundy in the Dutch oven with the beef cheeks.
This was the enameled Dutch oven.
That should do the trick.
Not traditional but I'm not traditional.

Had supper at 10:00.
A sandwich made of the barbacoa and mayonnaise on toasted bread.
Beyond my expectations.

Let the barbacoa sit overnight.
Cooked the lamb in a separate kettle so I could render out some of the fat.
That fat will be processed and reserved for gravy at a later date.
The lamb was de boned and put in with the beef cheek.
Added some Mexican oregano and roasted garlic.
Beef and lamb go great together in meatballs why not this.
Not even close to being finished more things to do.

Finally got around to making a taco.
Half beef half lamb.
Nothing fancy just my homemade salsa and guacamole.

Ya gotta think outside the box when it comes to barbacoa.
It ain't all about tacos.
Here it is used with ramen noodles jalapeño peppers English peas chilie arbol habanero salsa dark soy sauce horse radish mustard powder and other ingredients.
Runny nose spicy.