Comments on: Tacos Al Pastor On the Grill! | Chuds BBQ

By: @b-radkisuke8773

@b-radkisuke8773 — Wed, 27 Aug 2025 07:11:49 +0000

Maybe just take it out and shave some throughout the cook 😉

By: @dmondra2

@dmondra2 — Wed, 27 Aug 2025 07:11:49 +0000

Vinagre de caña is the secret to Al pastor. Traditionally this is not made with ancho/guajillo combo. Slices should have been 1/4" or less.

By: @PeaceMaker_5150

@PeaceMaker_5150 — Wed, 27 Aug 2025 07:11:49 +0000

Only 7:30 in, that is a GREAT idea. Can't wait to see the result.

By: @gordonflug4057

@gordonflug4057 — Wed, 27 Aug 2025 07:11:49 +0000

Cool idea!! For sure!!

By: @keletienne7947

@keletienne7947 — Wed, 27 Aug 2025 07:11:49 +0000

Pepes in Peurto Vallarta…only pastor that matters

By: @ljuarez94

@ljuarez94 — Wed, 27 Aug 2025 07:11:49 +0000

The trick is you're not trying to cook the meat the whole way through. What you want to do is trim off as much as you need as it cooks. That way you get char on each piece of meat the way gyros are made.

By: @alt5494

@alt5494 — Wed, 27 Aug 2025 07:11:49 +0000

If you added a base with cleaned skate board bearings(relube with coconut oil)& used a splitting wedge tilt to tilt the base towards the fire. It could be possible to have a self rotating spit. As water boils off & meat contracts. Heaver less cooked meat rotates the spit towards the fire. Cheers

By: @johnbernal3292

@johnbernal3292 — Wed, 27 Aug 2025 07:11:49 +0000

Hey big dog if you thin slice the pork like they do in central Mexico, you probably would get a more even cook

By: @sarahhunt6067

@sarahhunt6067 — Wed, 27 Aug 2025 07:11:49 +0000

Your channel is currently my 4-year-old's favorite show. Yesterday in the sandbox he mixed a pail full of "Chud rub" and was busy "firing up the pit." We haven't grilled much ourselves yet, but we're hoping to start soon. So thanks for the wholesome family content 😂😂😂

By: @joshuashoresh6711

@joshuashoresh6711 — Wed, 27 Aug 2025 07:11:49 +0000

Terrific content, as always! I've made shawarma on the Oklahoma Joe Highland using a similar technique, except I used the firebox exchange as the heat source and placed the plate with the meat on the bottom of the cook chamber. It gave an unexpected benefit that the finished meat tasted more like it had cooked over a wood fire.