Uploaded May 2013 | Updated September 2026, 2 hours ago
Cinco De Mayo is a two part operation. My plan was to make Gorditas, and I wanted to use a really full flavored smoked beef, so I smoked it myself on Saturday. This is the sacrificial cremation of the beast. Part two will follow with the creation of the Gorditas, from scratch.
Ingredients:
A 3 pound Eye of Round
A few fat cloves of garlic
A healthy dose of Lionheart's "Original Barbecue" rub
Several good chunks of hickory for the smoke
Four and a half hours of slow smoking at 275° F
Result: juicy, tender, very smoky and full flavored beef that will be perfect in the Gorditos, not to mention great eating on its own.
Stay tuned for part 2, how to make the Gorditas from scratch.
Intro music: "South of the Border"
Courtesy of Jason Shaw, audionautix.com
Licensed under Creative Commons
Thanks, Jason!
Cinco De Mayo is a two part operation. My plan was to make Gorditas, and I wanted to use a really full flavored smoked beef, so I smoked it myself on Saturday. This is the sacrificial cremation of the beast. Part two will follow with the creation of the Gorditas, from scratch.
Ingredients:
A 3 pound Eye of Round
A few fat cloves of garlic
A healthy dose of Lionheart's "Original Barbecue" rub
Several good chunks of hickory for the smoke
Four and a half hours of slow smoking at 275° F
Result: juicy, tender, very smoky and full flavored beef that will be perfect in the Gorditos, not to mention great eating on its own.
Stay tuned for part 2, how to make the Gorditas from scratch.
Intro music: "South of the Border"
Courtesy of Jason Shaw, audionautix.com
Licensed under Creative Commons
Thanks, Jason!
