Big Beef Burrito

Big Beef Burrito, wood pellet, grill, BBQ, smoker, recipe

Big Beef Burrito

We love a good Big Beef Burrito and it’s so much better than going out to dinner for Mexican food. Why would we ever do that when we do it so much more to our taste at home! Smoking our own beef we knew would make the best extra lean, meaty, top quality big beefy burritos. Filled with all the goodies we love: refried beans, cheddar cheese, Spanish rice and added fresh salsa. Then, we topped it with enchilada sauce and sour cream. You can cover it with your favorite red or green sauce or salsa. I went with a smoky hot green salsa tonight. Unlike our local taco shop: no shoes = no problem.

We get a large Chuck Roll every month from Juan Carlos that we cut into huge roasts along with a few steaks and stew meat. We cut a beautiful 7lb. chuck roast and had a wonderful time deciding all the things we wanted to do with it. Doing this one a little different than we usually do. I am cooking it covered first, and then uncovering it for that “Kiss of Smoke”. First, we generously seasoned it with Swimmin’ in Smoke Cattle Call. Ken had it on the grill for 4 hours in Pacific Pellet Gourmet BBQ Pellets in Mesquite. After we pulled and shredded the meat it was so rich it should have been called Charles instead of Chuck. Put it back on the smoker uncovered for that “Kiss of Smoke” for an hour. Patti served it with canned refried beans topped with shredded cheddar cheese and chopped red onion. Plus, she made a boxed Spanish rice and added medium hot fresh salsa and instead of water cooked the rice in spicy tomato juice.

We have been enjoying good eats all week with tacos, burritos, nachos and pulled beef burgers.

Big Beef Burrito
A Wood Pellet Grill Recipe

Prep Time: 10 minutes
Cook Time: 4 hours at 350 degrees (177c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellets Mesquite

Ingredients: Big Beef Burrito

  • Shredded beef
  • Pepper jack cheese (or cheese of choice)
  • Salsa Fresca
  • red or green sauce or salsa (choice)
  • tortillas
  • sour cream
  • canned refried beans (optional)
  • Spanish rice (optional)
  • Canned enchilada sauce (red or green)

Big Beef Burrito
A Wood Pellet Grill Recipe

Ingredients: Southwestern Shredded Beef

  • 1 7lb. boneless chuck roast
  • 1 ½ bottles of Goya Mojo Chipotle Marinade
  • 5 Tablespoons Swimmin’ in Smoke Cattle Call
  • 3 Tablespoons flour
  • 3-5 Tablespoons fresh minced garlic, to taste
  • 5 sweet peppers, seeded and sliced
  • 2 large sweet onion
  • 1 14oz. can diced tomatoes with green chilies
  • 1 7oz. can diced green chilies
  • 3 Tablespoons Crisco or bacon drippings

Big Beef Burrito
A Wood Pellet Grill Recipe

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

Our Ingredients

Directions: Big Beef Burrito

These are simple, just pile your warm tortillas with shredded beef and fill with all the goodies you love: refried beans, cheese, Spanish rice, and fresh salsa. Then top with enchilada sauce or salsa and sour cream. You can cover it with your favorite red or green sauce or salsa. I went with a smoky hot green salsa tonight.

Big Beef Burrito
A Wood Pellet Grill Recipe

Directions: Southwestern Shredded Beef

Rub the seasoning and flour into the meat. In a large cast iron Dutch oven heat your Crisco and brown the meat on all sides. Add one onion, the sweet peppers and ½ the Goya Mojo Chipotle Marinade. Now you’re ready for the grill. Place on the grill at 350 degrees (177c) covered for 4 hours until fork tender. Then, remove it and shred it. I used my “Meat Rakes” to make easy work of it. Put it back into your Dutch oven adding the green chilies, diced onion, diced tomatoes with green chilies and the rest of marinade. Now back onto the grill uncovered for an hour for that “Kiss of Smoke”. I used a smoke tube because there is little or no smoke above 250 degrees, just heat.

We use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Big Beef Burrito
A Wood Pellet Grill Recipe

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

 Do a Nice Rub

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

 Coat with Flour

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

 Brown it on All Sides

Big Beef Burrito
A Wood Pellet Grill Recipe

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

Add Onion, Sweet Peppers and Marinade

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

 4 Hours Covered on the Grill

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

 Time to Pull It

Big Beef Burrito
A Wood Pellet Grill Recipe

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

Fork Tender

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

 Meat Rakes Make Easy Work of It Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

Add Onions, Chilies and Tomatoes

Big Beef Burrito
A Wood Pellet Grill Recipe

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

Mix Well and Back on the Grill

Southwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

 A Kiss of SmokeSouthwestern Shredded Beef, wood pellet, grill, BBQ, smoker, recipe

Build Your Big Beef Burrito

Big Beef Burrito, wood pellet, grill, BBQ, smoker, recipe

 Let’s Eat!!!

Big Beef Burrito
A Wood Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Memphis, Royall, Traeger pellet grills, Char-Griller, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love
Ken & Patti

https://datenightdoins.com
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And Checking Out Our New Date Night Seasoning

Date Night Butt Rub

Date Night Heat”, Add a Little Heat To Your Meat

Date Night Gourmet Steak Seasoning“.

Our Thanks To:

Our new “Date Night Doins Seasoning”
https://datenightdoins.com/date-night-rub/

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Swimmin N Smoke
http://www.swimmininsmoke.com/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Lodge Cast Iron
www.lodgemfg.com

Our Cutlery Provided By:

https://datenightdoins.com

Big Beef Burrito
 
Prep time
Cook time
Total time
 
We love a good Big Beef Burrito and it’s so much better than going out to dinner for Mexican food. Why would we ever do that when we do it so much more to our taste at home! Smoking our own beef we knew would make the best extra lean, meaty, top quality big beefy burritos. Filled with all the goodies we love: refried beans, cheddar cheese, Spanish rice and added fresh salsa. Then, we topped it with enchilada sauce and sour cream. You can cover it with your favorite red or green sauce or salsa. I went with a smoky hot green salsa tonight. Unlike our local taco shop: no shoes = no problem.
Author:
Recipe type: Big Beef Burrito
Cuisine: Mexican
Ingredients
  • Ingredients: Big Beef Burrito
  • Shredded beef
  • Pepper jack cheese (or cheese of choice)
  • Salsa Fresca
  • red or green sauce or salsa (choice)
  • tortillas
  • sour cream
  • canned refried beans (optional)
  • Spanish rice (optional)
  • Canned enchilada sauce (red or green)
  • Ingredients: Southwestern Shredded Beef
  • 1 7lb. boneless chuck roast
  • 1 ½ bottles of Goya Mojo Chipotle Marinade
  • 5 Tablespoons Swimmin’ in Smoke Cattle Call
  • 3 Tablespoons flour
  • 3-5 Tablespoons fresh minced garlic, to taste
  • 5 sweet peppers, seeded and sliced
  • 2 large sweet onion
  • 1 14oz. can diced tomatoes with green chilies
  • 1 7oz. can diced green chilies
  • 3 Tablespoons Crisco or bacon drippings
Instructions
  1. Rub the seasoning and flour into the meat. In a large cast iron Dutch oven heat your Crisco and brown the meat on all sides. Add one onion, the sweet peppers and ½ the Goya Mojo Chipotle Marinade. Now you’re ready for the grill. Place on the grill at 350 degrees (177c) covered for 4 hours until fork tender. Then, remove it and shred it. I used my “Meat Rakes” to make easy work of it. Put it back into your Dutch oven adding the green chilies, diced onion, diced tomatoes with green chilies and the rest of marinade. Now back onto the grill uncovered for an hour for that “Kiss of Smoke”. I used a smoke tube because there is little or no smoke above 250 degrees, just heat.
  2. We use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

 

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