How A Pitmaster Has Been Making Lamb Barbacoa Outside Of LA For Over 40 Years -- Smoke Point

[Celerity]

Gonzalo Ramirez is one of the only barbacoyeros in the U.S. who raises and butchers his own lambs. He cooks the barbacoa in a pit, during a process that takes 24 hours. Ramirez sells his traditional Hidalgo-style barbacoa, moronga (blood sausage), consomé, and more on the corner of Canterbury Ave. and Hoyt Street off Van Nuys Blvd. in Arleta, California.

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Credits:
Producers: Connor Reid, Julia Hess
Director: Connor Reid
Camera: Connor Reid, Jimmie Armentrout III
Editors: Connor Reid, Lucy Morales Carlisle
Translator/Fixer: Bill Esparza

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Associate Producer: Julia Hess
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal

0:00 - Intro
0:33 - Lighting The Pit
2:27 - Lambs
3:51 - Butchering
4:42 - Dish Prep
8:52 - Building The Pit
11:23 - Packing
14:27 - Selling
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https://la.eater.com/22536604/gonzalo-ramirez-barbacoa-pixley

[underpants]

1. Lamb Barbacoa

I’d never heard of that.

[Celerity]

2. Cordero a la barbacoa en adobo - Mexican slow-cooked lamb

https://www.greatbritishchefs.com/recipes/lamb-barbacoa-recipe

Barbacoa is an ancient cooking technique that requires slow-cooking the meat for hours in a pit dug in the ground. But if all that sounds like too much work, Rosana has the ideal solution to reproduce the flavours of this Mexican slow-cooked lamb dish at home. Her lamb barbacoa recipe is an excellent and straightforward way to cook lamb shoulder for a special occasion.



Barbacoa is the ancient tradition of slow-cooking meat over an open fire for hours until it falls off the bone or, according to the most conventional method, in a pit dug in the ground covered with agave leaves.

Lamb barbecue in adobo is a central Mexican dish and perhaps the most famous example of this ancient technique, as well as the most easily adaptable at home, as it can be made either in the oven or a slow cooker. Choosing a fattier cut of lamb is the key to success since the longer the meat cooks, the better, and you don't want dry meat. Both shoulder and leg work well.

Preparing the adobo (or marinade), with its pungent blend of Mexican chilies and spices, is by far the best part of this recipe. Any leftover marinade will keep for several days in the fridge and can be used for other Mexican recipes such as enchiladas, chilaquiles, tacos and tamales. The banana leaves encapsulate the earthiness and grassy aromatics of the agave leaves used in a traditional barbacoa. Frozen banana leaves can be found in most Latin American or Thai shops, or you can find them online.

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