Welcome to another video recap, where I share tips, and secret recipes so YOU can become a chef from home! This week I collaborated with pit-master Fernando of 2Fifty BBQ in DC to create the most juicy and tender lamb shoulder barbacoa.

Let’s get to it!

<Texas-Style Lamb Shoulder Barbacoa>

Video Link: https://www.instagram.com/p/C5BeKxegkhJ/

If you’ve never heard of barbacoa, then you’re missing out. Barbacoa is the ancestor of barbecue, which came from the Taíno people of the Caribbean. It’s usually a large/tough piece of an animal that’s slowly cooked until the meat becomes gelatinized. It is also seasoned generously with a mix of spices and herbs. You can find recipes of Barbacoa from all over Central and South American cuisines, but today we’re going to focus on Fernando’s roots: Guatemala.

<Recipe>

1. Begin creating the rub. To a large bowl mix black pepper, garlic powder, onion powder, kosher salt, dill weed, dried orange peel, and fresh rosemary.

   

2. Prep the meat by trimming the excess fat and any unwanted meats. Make sure the corners are rounded out so the smoke gets distributed evenly.

3. Spray the meat with a mixture of water and apple cider vinegar. Spread a generous amount of mustard onto the shoulder as a binder.

4. Sprinkle the dry rub and make sure all the surface is covered.

5. Put it in the smoker and manage the temperature to be around 225 to 300 degrees Fahrenheit. Leave it in the smoker for 4-6 hours.

6. Take out the lamb shoulder and wrap in banana leaves and aluminum foil to trap all the moisture. Spray the shoulder with another mist of water/vinegar mixture.

   

7. Back into the smoker to let the shoulder steam and marinate in its own moisture.

8. Wait for another 1-2 hours.

9. Eat with some corn tortilla, pickled radish, cilantro, and spicy habanero sauce.

   

10. Enjoy!

That is it for this recap! Thanks for reading till the end. If you have any questions, comments, and suggestions regarding my work, please send me an email.

-Sincerely, DANNY KIM.