Pulled Beef Tacos and Fire Roasted Salsa with Bob Trudnak ｜ Heath Riles BBQ

All right Bob what do we got? All right so we have a nice big old chuck roast here and I want to do some pulled beef tacos so I think what we're going to do just to have a little fun while we're cooking is we're going to get this seasoned up we're going to use your new SPG and my seven bones get it on a hook and we're going to hang it on the gateway drum and then after we get that beautiful bark on there for after about an hour or so we're going to braise it finish it off pull it and make some awesome tacos I like it I like it let's get a little bit of oil on there as a binder on both sides just a little bit and I think we're going to go down with your SPG first this is nice I like the texture and the consistency yeah perfect and we'll do that on both sides and this is a big cut of meat so it can take a decent amount of rub on there I think it weighed about three and a half pounds yeah so Bob is right anytime you have a big cut of beef you're going to be shredding it and pulling it you know you got a lot of meat there doing the rub on the outside like this medium to heavy coat is not going to hurt anything it's not going to be over salty or anything like that all right so we're going to get a hook in it and get it right on the fire now we're running about 300 degrees right now is what we've got to drum on needles up yep we're just going to let it go for about 45 minutes to an hour actually we're going to let it go about 20 minutes and probably spin it over that fire you want to rotate it you want to let it stay in the same spot yeah but we're not going to have about a total cook time probably 45 minutes to an hour before we wrap it up to braise it it all depends on the color that it gets exactly all right it's been 20 minutes hanging starting to look real nice just stretched out it did got a beautiful color back with the lid on and let it go let's make some fire roasted salsa now we've got our Weber fired up here we've got some roll oak lump charcoal burning hot it's time to get some veggies on and get some char all right let's get these tomatoes and onions i love doing salsa this way i even like grilling the lemons and limes because it sweetens the juices get some jalapenos on here and even our garlic clove get that on because that's going to soften up and just be go ahead get that on there perfect let them char up now we're just going to let these go let them start getting some char on them flip them then we're going to kind of carry them inside let them sweat just a second get them in that blender all right we've grilled our veggies for about 10 minutes here as you can see they've got some wonderful char and flavor on them let's get them up and carry them inside all right now that we've got our fire roasted vegetables off of our Weber Bob has come in here and he's kind of cut the vines off of them took the skins off the tomatoes added a little cilantro and he actually took some of the pepper seeds out of the roasted jalapenos yeah so it's up to you if you leave that in there if you want it super hot be sure to leave them in there you go all right so we're just going to start by getting some of these tomatoes in and again we're leaving a lot of the char on here because that char is flavor i like an onion and cilantro heavy myself well and that's how you know you can adjust this for your flavor your taste profile we can taste it and tweak it as we go get all these peppers in and i took all the seeds out we're going to get our citrus juices limes we will take our cilantro jam it in there we need a little bit of sea salt you want to throw some salt in there now this is some good celtic salt yeah a little more touch more now you always want to adjust your salt aren't some people actually add a little chicken stock in here right yes to make it a little thinner some people do all right put it on low first oh it smells incredible definitely got some heat i think we could probably add a little more tomato and a little salt a little salt and we didn't add any garlic oh yeah let's get the garlic in there i forgot about the garlic you probably add a little more onion and cilantro don't you think yeah just a spree all right so let's get the rest of this tomato in here that'll help cool it down a little bit i think the heat's perfect but that's got a perfect snap to it yeah it does all right you want any more cilantro no all right let's give it a little bit more i want to taste it now it's right isn't that great i like that minor adjustment with a little more cilantro and onion myself it give it a little more depth of flavor yeah and that salt just brings everything on down so good that is some of the best fire roasted salsa that i've ever been involved with all right it's been one hour let's check our chuck roast and see if we want to leave it on to keep getting more color or go ahead and start braising it let's see what we got you smell that oh it's smelling so good isn't it i think i'd leave it on there a little while i think another 15 20 minutes yep yeah all right get it back down then we'll wrap it up exactly and let's uh turn this a little bit just like that perfect all right it's been about an hour tell tell sign that you're ready to wrap whether it be ribs or pork or brisket anything you're cooking on the drum when you can really start smelling it that's usually it's time to wrap let's get the lid off and look at it wow look at the color on that oh yeah that looks incredible color that hook is hot yeah i'm gonna take and take that out yep look at that that is an incredible looking chuck roast so bob wants to take a little bit of beef broth here beef stock yep get it in there just a little bit like that cover it up are we gonna put in there now if you want to add any veggies or extra flavor or garlic or onions or peppers on top of this just shred since you're going in the taco you surely can right absolutely anything yep we're gonna get all our flavor from that salsa and some of the toppings that's exactly right all right so let's get a regular grate on here get that right back on there and then we'll let it braise for another hour or so we'll keep checking it when it's tender we'll let it rest finish up these tacos that's right we'll be back all right we just checked the temperature on this it's about 210 degrees it feels very tender so we're just going to rest it for about 20 minutes and then we'll finish up our tacos all right our chuck roast is off the grill of course we've had it rest in about 30 or 40 minutes now so total cook time on this thing was right at three hours and what we did we hung this roast first put it in our gateway drum running about 300 degrees with some lump charcoal let it get some color which was about an hour 15 minutes hour and 20 minutes we then pulled that roast out wrapped it up in a pan with some beef broth and just braised it till it was tender here bob's shredding the meat here getting a little bit of fat out of there then we're basically going to take it and build a taco out of it now you can also this is a great way to do sandwiches the same way is make some pulled beef sandwiches a lot of flavor in that for the people at home that just has never cooked on a drum like a gateway drum hanging that meat or cooking that meat over that fire with the fat dripping in the fire it gives it a grilled taste so even though we've smoked this and braised it it tastes like a grilled steak the meat does so you can imagine when you build a taco out of it the incredible flavor profiles that come out of that so don't be scared to try a roast over that live fire like that and you if you don't have a drum you can always take and sear it like a steak off you know and then throw it literally in a pan to braise off the fire you can do that as well get a lot of good color to it it's not going to hurt there's 10 ways from sunday with accomplishing this you don't have to have the same grill or anything it's just about cooking good food with what you've got all right i think we're ready to build these tacos i'm just ready to get into this fire roasted sausage and this is just looks incredible i know it tasted you know why don't i go right here that looks like a bad piece of meat all right so bob evidently has never seen a tortilla once you cook tortillas he did not know get him laying out on a pan i had to teach him i just brought him in from the grill that's why they're laying out again it's nice and soft whatever you say so we have our beef pickled onions red cabbage a cilantro lime crema fresh cilantro fire roasted salsa you've said enough i'm ready to eat again now you can add your cilantro lime cream so i'm just gonna go down that side like that that works yep i like it you want next on there a little bit of cabbage a little bit of cabbage a little crunch you don't need a whole lot but there's there's a lot of flavors going on you got pickled red onion drizzle that delicious now you're getting a little bit of that char flavor in this so that's just going to work really well and you're getting that balance of the rich beef you're getting the char from the salsa and the freshness then you're getting those acids you know from the pickled red onion fresh cilantro lime juice a little bit of cream man texture making my tongue slap the back of my mouth already i've been finished off with a little bit of cilantro oh yeah now if you don't like cilantro you can always leave this off as cilantro some people like it either you like it or you love it or you hate it one of the three i don't know about y'all but this looks absolutely killer incredible i'm ready to dive in all right bob the last thing to do is get in here and try a bite i'm excited i don't know about you which one are you going for uh i'm gonna go for this one right here i'm going for this one right here they're almost too pretty to eat you know the trick i do in tacos is i fold the back end up like this and then that way it doesn't pour out look at you you don't care i need a napkin that wow is absolutely when i tell you that with flavor you get a little bit of everything do you not yeah i gotta go back to everybody who wants a boring taco i don't rich beef pickled onions cabbage gives crunch fire roasted sauce is bringing in that heat that crema that you made gives it a little bit of acidity with the onion yeah it cuts the heat this is an incredible incredible taco if you want something to feed a big group of guys or a family or game day this right here is something you can mainly prep ahead you can do the beef really simple and hold it and shred it when you need it i would highly suggest this or you could even warm the beef up go ahead and cook it and just warm it up in a skillet to make a taco about it if you needed to that's by far one of the most flavorful tacos we've made on this channel it's incredible i love it i mean just incredible i'm gonna finish it i have no words left to say if you don't try this taco totally missing out we'll see y'all next week with another video