I did pick up some prickly pair along with the agave at the Mexican market, so we are kinda on the same page. I have a few lemon drop chiles to add, as well as a few more ancho and fresh smoked scotch bonnet. Should be interesting. I might smoke a few shanks first too. Just begging to try out the smoker I bought last week
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
Looking good. I think I might try doing a pork shank Barbacoa. Ironically, not cooked on the BBQ.
"So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."
Turned out mostly perfect. 4.5 hours at 400 with 17 shanks needed about 45 more minutes for perfection. I should have left out four or five shanks for more space between..
And the cactus added nothing to the dish. Good stuff!
Pics of the final result?