Sneak Peek: NEW RECIPE - "Thor's Hammer" Tacos

[Huskee]

You first! Here we'll post news, gear reviews, videos, and recipes that are freshly published on the public site before getting advertised there! To see all our NEW Recipes & Gear Reviews, visit the Sneak Preview channel here: https://pitmaster.amazingribs.com/fo...ew-for-members

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Thor's Hammer Tacos, by Sterling "Big Poppa" Ball

LINK: https://amazingribs.com/thors-hammer-tacos/

The aptly named "Thor’s Hammer", a beef shank that has an extended bone that has been Frenched (i.e. the meat has been cut away to expose the bone) to create the handle of the “hammer", is gaining momentum across social media along with the likes of the "tomahawk ribeye" and the "dino" beef ribs.

And leave it to our good friend Sterling “Big Poppa” Ball to take an already outstanding cut and make it even more epic with his latest creation, Thor’s Hammer Tacos!

[barelfly]

Did someone say TACOS!!!!!!!!!!!

Big Poppa Ball must have asked himself “What should I do with these Beef shanks?” And then thought….”Tacos are the answer!!!”

thanks for sharing!

[hoovarmin]

I knew this one would flush you out of your hiding place, 😂

[FireMan]

Shoot, tacos are yer answer fer everthing! 🕶

[barelfly]

FireMan - tacos never broke my heart!

[Troutman]

I was expecting to see the Thor's hammer, you need to show that monster. I've seen them in HEB but did a hard pass. You're buying a roast and a ton of bone. Cool looking but not very practical. Regardless, that looks like the making of some killer tacos. Are we ready to serve yet? Got any corn tortillas?

[DogFaced PonySoldier]

You're right, I thought the same thing! I expected to see "Thor's Hammer" and I didn't. What a jip! Still looks like a great recipe, though!

[Huskee]

surfdog It's a trend. Me, I'm with you, I would prepare this recipe with pulled chuck myself. Why spend the extra money, like you mention, if the finished product just gets shredded, aside from photo ops pre & during the cook.

[Oak Smoke]

We did pulled chuck tacos Sunday afternoon. They were great. Now that I have been taking my chucks to 170 IT on the smoker then brazing in just a bit of liquid for another approx 2 hours they will melt in your mouth. With the great flavor of the meat I end up just putting some pico and cheese on mine. The rest of the family piles everything imaginable on theirs.

[bmillin]

What is your guess? 40% bone? Kind of how I view brisket.

[Huskee]

You might be buying the wrong brisket

[Mosca]

Looks damn good. I was checking out some beef shanks at Porter Road, but I have too much stuff backed up already.

[Old Glory]

Wow that's a taco feast!

[surfdog]

Yeah, I could destroy that.
Note to self…need to cook up some beef tacos soon.

[daviddm]

In the video, Big Poppa mentions cooking them at 225 for 4 hours. Later in the video when he puts them in he says he is at 250. The written recipe says 275. Totally confused now. Any insight on the correct temp? I am leaning towards 225 low and slow since this is a tough cut.

[barelfly]

You are gonna see a quick cook if you are up near 275. I think this helps get through the stall and is really the temp I cook at most of the time. Just feel it speeds things up and still get the same result as what you would with 225. And as Santamarina says, 250 is a good average to cook at as well. What cooker are you using? That can determine where you cook at as well.

Let us know how the cook turns out!

[FireMan]

Some of us are dazed sometimes and some of us are confused some times, but all of us are dazed and confused most of the time. I think Abraham Lincoln said that. 🕶

[Huskee]

For low & slow BBQ, there is no difference in the finished meat quality at 225 or 275 or anything in between. Maybe a little difference in timing, but I'm with the others who say cook anywhere in there where your pit is easier to maintain.

[Santamarina]

These sound tasty. We all love a good photo op, but I agree another cut would be more financially practical.

Recently saw a post about Mexican brisket…since brisket is the cheapest cut I can find it gets a lot of action at Casa Santamarina

[Santamarina]

Bkhuna There was a post here recently about it…didn’t take the time to look it up again, but a search of this forum should bring it up. Wasn’t too long ago.

[Santamarina]

Stumbled upon the link I referred to…

https://www.atbbq.com/blogs/recipes/mexican-chopped-brisket

[Bkhuna]

Thank you. I was confused about whether Mexican brisket was a cut or a recipe. Many countries cut the carcass different than the US and have names that differ. This recipe is great. Thanks also to the original poster.