Cochinita Pibil on the Big Green Egg
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- Опубликовано: 21 авг 2024
- You may not be able to lay your hands on suckling pig (or dig a smoky pit), but you can still achieve some pretty great flavor on the grill with this recipe for achiote-roasted pork with pickled red onions, the iconic Cochinita Pibil found throughout Yucatán.
Get the recipe 👉 www.rickbayles...
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Rick has such a relaxed demeanor. I can watch his episodes all day.
He's like the Bob Ross of cooking.
As Shannon Sharp would say: "come on Skip!!" LOL looks absolutely awesome!!🤤🤤👍🏾
Yeahhhh! Rick Bayless! I was talking to my girlfriend whom is white and does not cook"but I know how to follow a recipe", and I told her the best way to learn mexican food and understand it is Rick Bayless, because he will guide ya step by step and he has a love for it. And he is a better Mexican than me lol and probably speaks better Spanish, too
skin color? BS
@@dugwthree huh? i'm pretty sure skin color exists unless you're literally blind
Hi Rick! You know, my name is Arturo, I am from Mexico City and, my grandma and my mother learn me the love for cook, I love mexican food, obviously, but, see you cooking our plates is wonderful, for me, your video: "making ceviche" is my favorite, I modified this, and, wow, modestia aparte (como decimos aquí en México) my version is delicious. So long!!!
Rick just proves that amazing flavor doesn’t have to be difficult, complicated, or overly technical. I’m hungry.
Amazing.
Gracias por dedicar parte de su vida a promover la unión de dos culturas, mexicana y americana por medio de algo que todo mundo ama, la comida.
Que Dios lo bendiga.
Te pasas.
My boyfriend tried this dish in a local restaurant … we are in the south subs of Chicago…. And he goes there once a week now for it! I am going to surprise him and make it now that I see how easy it is to make!
Hilarious...I searched 4A cochinita pibil recipe & the one I already have & tried pops up first, this is a nice one too !!!
WOW I am from Monterrey, México. Northeast.... we do a lot carne asada. Not this kind of Yucatán cuisine (south east) I am gonna try it. Tks for sharing
this is a sign. I've been wanting to make this for a couple of months. had started doing some recipe research, even finding your website recipe. i actually almost started buying the ingredients today, but decided to wait until i knew for certain all the things I'd need. then i see this video--uploaded today!! & so simple! I'm making this by next week! gracias, Tío. 🥰
In the Yucatan, they mix in Sour Orange with the Achiote. We don't have that here (that I know of), so I mix fresh orange juice (1 cup) with the juice of 1 lemon or lime....I throw in a dash of Garlic Powder and mix well....Make it easy on yourself and throw it all in the blender before pouring over the pork!
You're the best Rick!!
He looked so excited as he was taking the first bite. You know it's a tasty recipe when the chef gets excited!
Thank you Rick you love Mexican food and Mexican people thank you
Looks so yummi🙏🤗Blessings and Thank you💚💚
Met him behind Xoco in Chicago - my favorite chef! Sometimes the best recipes are very simple, but have that master’s touch.
Amazing that this popped up on my feed just as my cochinita pibil is 2hrs into its 4hr slow cook and I just finished making my pickled red onions. I don't use the achiote paste, but fresh grind all of those spices. Tengo hambre ahorita!
That is the cleanest green egg I’ve ever seen!
I love me some rick Bayless. He's the man !!!!
Tried it tonight it came out wow!! Might be the easiest and best thing I ever made
These recipes are the best! Easy and so delicious!
Bravo Maestro!!!
Se ve delicioso y muy fácil de hacer! Lo voy a tratar en cuanto pueda.
Looks AMAZING
Your recipes ALWAYS have me drooling and craving some of whatever you’re cooking even if my stomach is full! 😆
I agree with you completely!!!🤗
Thank you. That's what it's all about.
I miss living in Chicago and visiting your restaurant, Rick
I want to think you for giving the dish I have been making for years a name. I have been doing this for sometime with the paste and a few dried chilies blended up with lime juice and garlic. slow cooking it in my oven or grill weather permitting. I love the quick pickle idea as well.
Quick-pickled red onions are a game-changer. You'll put them on everything.
@@rickbayless oh I believe it. I can't wait to do this.
This is ethereal food. There is an Italian version that escapes me, the name escapes me, done in a wood fired oven cooked low and slow, in a pepper marinade and wrapped in a salt crust, I had at a Friend's home in Sicily. The first words from my mouth after tasting it was how much I wanted some tortillas... Food is so common.
Rick I have done your recipe so many times, and it never disappoints...
I.love Rick soy tu fan deyda de Michoacán. Pero vivo en los Ángeles ca.💖💚❤❤💋💋🌷🍀🍀🌷🌷👋🙏🙏🍷🍷🍺🍺🍷👀👀
hello greetings and blessings from los angeles california..🙏🙏😘😘🌹🌹
Deliciosos 😋 mi chef favorito 💖 gracias a usted aprendí muchísimo 😍
Very practical , if you want to add more notes to the meat, add cinnamon , nutmeg , some dark chocolate , bit of vinegar orange
That looks incredibly tasty. Cheers, Rick!
Made this a number of years ago with the achiote seeds for the marinade. Was excellent, cant wait to try it with the pre made paste. Thanks Rick!
That is a beast of a grill. Great looking piece of meat.
Exelente CHEFF Rick.felicitaciones.
Made it out of 11 pound bone in Boston but at 225f for 16 hours, amazing!
Rick this is happening for sure in my kamado. I remember maybe a decade ago I emailed you about your “bacon is meat candy” t-shirt and you happily sent me the link. 😂 You rock, man!
Back at you!
Share the link, please
I am so hungry after that! Love the quick pickled red onions method too.
Had this at your restaurant in Disney springs! Was so delicious. Might have to make it this weekend.
Great job.
Omg! it looks muy sabroso !! Bravo 👏
Hi!! Cochinita pibil recipe ..... Blend 10 or more pieces of garlic cloves ,1/2'spoon of oregano , 1/4 of cumin, black pepper 6 to 8 pieces, 4 pieces of white pepper or whole pepper salt and achiote or powder achiote ,, add 1/2 and 1/2 glass'0f orange and lemon natural juice.. mix everything that's the original paste for cochinita pibil ......u can make it on the stove for 31/2 hours just covered really good ...
So good! Hmmm!
Greatness
Wow! Look so delicious. Thank you.
Rick.
We now have a place with MORE than enough property to build a Pibil.
My wife says no? That's what BBQ is for.
I've made cochinita public before (on bbq) and it's amazing!!
Do you say Pit or No Pit?
I'll let you decide..
Mil gracias.
making it today!
Looks amazing! Heading to Mexico in tomorrow for six months looking forward to eating this dish as well as cooking it in my rented casa.
Jealous! Enjoy your trip.
So this is the legendary Michelin star chef Skip brags about, now I see why.
Even Before Anthony Bourdain, Mr Batyless demonstrated his love, appreciation and knowledge of great Mexican food to the world.
This looks great I will try this soon .
delicious !
This looks amazing chef I’m putting this on my egg pronto
I want to come to you restaurant in chicago. It's on the bucket list
I had this dish at his restaurant Frontera in Chicago and the pork was incredible -- but that habanero sauce was one of the best things I've ever eaten. My wife thought I was nuts because it was so hot but I couldn't stop eating it. I would kill for that recipe. Does anyone know if he shows how to make that in any of his videos?
looks delicious.
Rick!!
Rick...please do more on the BGE!
damnit now I have to remortgage my house to buy a huge Big Green Egg
I assume you're being somewhat facetious, but FYI-you can buy a 24" Weber Summit Kamodo for a little less than 1K dollars now (it's not inexpensive but much cheaper than a comparably equipped BGE). It uses double-walled steel (air gap for insulation) instead of thick ceramic to hold in heat, but it behaves near identically to BGE and other ceramic kamados vis-a-vis cooking (with some differences in ash cleanout etc). I owned a "large" (18") BGE for about 10 years previously and I purchased the aforementioned Weber recently. I honestly believe the Weber kamado is better than BGE and most other ceramic kamodos (amongst other reasons: ceramic grills are inherently very heavy and quite fragile). I'd buy it again even if it weren't significantly cheaper than the ceramics from the likes of BGE, Kamodo Joe, etc.
Of course, I'm sure Bayless would tell you that you could smoke this on a large kettle grill and get comparable results if you're careful (ensuring indirect heat by banking the coals away plus perhaps a little extra moisture since it's a smidge drier in there). I really like the kamado-style grills, especially with Weber's improvements, however, almost all low-and-slow recipes can be adapted to other styles of grills/smokers without big tradeoffs in quality IMO.
@@petel5692 I was being a little facetious :) i would really love one of these, but I just specced one up and it came to nearly £3K whereas the Weber offering seems to be about £2K, so it's a little out of my price range, especially as I have bought a pizza oven recently
@@protopigeon If you don't care about searing and don't need a lot of smoke flavor, you might consider a pellet grill. You can buy a decent one for a lot less money now (at least in the USA). They're basically "set it and forget it" (tho you do need to take some care with pellet storage and cleanout when it gets damp out), akin to an outdoor oven with smoke flavor. The major drawback is that they pretty much uniformly suck at searing since few are capable of producing much heat in the firebox and they're mostly configured for exclusively indirect heat with the grates far away from the firebox. If you don't need to sear and don't need to cook above, say, 450F there are a lot of good reasonably priced options out there. Another tradeoff, tho minor for most people, is that the smoke flavor is lighter than charcoal or wood-based smokers (it's good quality but significantly more subtle than what can be achieved with wood or charcoal grills/smokers).
It's hard to beat the versatility and value of a basic kettle grill IMO. It takes just a bit more effort to smoke things for long cooks (needing to reload fuel plus more fiddling to keep temps stead) and you lose a bit of grill grate space for a two-zone cooking configuration. Accessories like the slow-n-sear make the two-zone setup easier (would recommend if you have a kettle grill).... PID controllers+blowers can definitely help vis-a-vis temp stability (sort of obviates one of the major advantages of kamados), but then you're increasing the total price some.
You may also want to consider Kamodo Joe's Kettle Joe, which just came out very recently. It's sort of a hybrid between a kettle and a kamado. I haven't tried one, but they look promising and they're about 500 USD. I doubt it behaves almost exactly like a ceramic kamado (unlike Weber's double-walled kamado), but it's probably close enough you wouldn't be missing much if you want the kamado-style cooking experience plus cooking space. The grate is 22" across, like the more popular Weber kettle size, but it's built with a heat deflector and designed to be used as such, so you don't lose that space. I'm very happy with my Weber Kamodo, but I'd at least have given the Kettle Joe real consideration if it was out when I bought mine.
@@petel5692 Appreciate the advice thanks! I don't really cook any US style BBQ so I need a sear. I do have an aging gas grill which does the job for that but it's not quite the same
@@protopigeon No problem.
In that case, I'd strongly recommend you consider a kettle grill or perhaps the new-fangled hybrid (Kettle Joe) for something relatively inexpensive and versatile. If you're only doing low-n-slow or indirect cooking occasionally and don't need much space when doing indirect, kettle grills can produce excellent results, especially when equipped with something like a slow-n-sear. If you're interested, SnS sells their own kettle grills now (heard good things about them) and bundles them with their SnS accessory for not much money. snsgrills.com/collections/kettle-grills/products/original-kettle-grill (You can, of course, cobble a similar setup with any random old kettle grill for less, it just won't be as easy or as pretty)
Btw-In my opinion, contrary to some of the hype, the original factory-equipped BGEs are *not* that great for searing as you really want to get the grate closer to the charcoal and don't want to load that much charcoal to do so, usually. The kamados much smaller than, say, 22" at the grate also don't do two-zone cooking well since they lack the space, especially in the fire bowl, and hold a lot of heat. If you're doing something like steaks you really want a two-zone setup or, at least, the ability to turn the heat up or down relatively quickly (kamado style grills tend to be a lot slower than kettles). Some of the large kamados can two-zone well when equipped with some sort of divider system (akin to the SnS)...Kamado Joe offers packages with this pretty standard, but BGE doesn't so far as I'm aware.
It's possible to get BGE and other kamados very hot if you load it up and give it enough time, but that heat is more convective than infrared and basically too much to really use properly. A basic (cheap) kettle will do at least as good of a job at searing. esp. with SNS. Kamodos come into their own for BBQ or other indirect heat applications insofar as they let you use 100% of the grate and can run unattended for longer (higher efficiency plus more thermal mass). Only with enough real estate and the right equipment do they compete well for searing IMO..... that's something I wish I knew before I bought my 18" BGE 10 years ago. I wouldn't even bother with a kamado that size or smaller based on what you've described.
This sounds fantastic, going to have to hit up my local Mexican grocery store..
Damn, I surely miss Mexico.
Salud amigo !!!
RICKY B!
Wow 🤩 Delicious 😋 👏👏👏👍😃🙏♥️
190°F?? thats not hot enough in my experiments with shoulder cuts to get hard fat to render.. 203°F and then 1hr30min rest MINIMUM wrapped in a beverage cooler gets the most tender pork in my experience
Oh wow. NUMMY!
RICK does it matter what type of lump charcoal you use? Mesquite , pecan, oak, etc?
I’ve been using the confection in my BGE upside down this whole time. 😅
Mmmm 😋😋😛
I can’t like this enough
Ok now I’m hungry
Am I the only one who cheered when he took our a taco?
Straight Fire
This is awesome! By any chance do you have a recipe for that habanero hot sauce? Totally happy this video popped up on my feed. New sub, since I didnt know you were doing youtube. Cheers, Nate.
Hey Rick from Chicago Pilsen papi!!
✶✶✶✶
half a cup of lime juice, pours in over a cup
Yum!
It's called cochinita pibil for a reason, not just a piece of pork
I just saw your older video of 2018 and there you made a combination of orange and lime to resemble the sour orange (why the change?) and took the meat up to 210°. This time To 190°, I think 210° is better for the meat to tenderize way better and the fat to render even more. In my Weber I Think I would have to open it and add more charcoal a couple of times, did you not have to add charcoal? Were you able to cook it all the time without adding any? I know you control the slow burn of the coals with how open you have the vents, but it just seems to me that you would have to add more charcoal at least once.
6:11 ...freaking killing me.
Why the rest of the ingredients are mentioned? Just curious. (I didn't see them either)
Hey Rick
My local mexican restaurant has a green "salsa" that is just a bit of heaven. They call it yucateca I believe. Its creamy and I believe that its made kind of like a mayo with eggs and oil. I believe the green comes from either jalapenos or seranos because its pretty spicy. Does this sound familiar to you and if so would you show us how to make it? Thanks
hi! i know this comment is from a while ago, but have you looked into salsas made with avocado and serrano? I tried Rick's avocado tomatillo salsa recipe and it was very creamy from the avocado, and used serranos that made it pretty spicy!
Tomatillos 👍
Still wondering why the use music from Spain for this show, pero bueno...
Rick, can this be done on pellet smoker?
Me encanta simply ming también💖❤💋💋🍸🍸👋👋🙏🍷🍺🍺🍀🌷🌷
Me too!
La cheff francesaa. Me hace reir. Cuando la television era blanco y negro Jajajajaja me encantas Ricky 🍸💖💚❤💋💋💋🍀🌷🌷🌹🌹👋🙏🙏🙏🍷🍺🍺🍻👀👀
Amazing video!! Funny, but it is not from Mexican cook. Thanks!!!!!
would it be bad to use an onion other than red? i'm allergic to red onions.
How does this flavor differ from Carnitas ???
carnitas are slow fried in lard, cochinita is slow baked in citrics and achiote marinate, the texture and flavor are very different
What temperature if I use the oven?
You forgot a squeeze of lime on the taco
no se le olvido el limon, la cebolla ya lo tiene, no se necesita mas limon.
Why are you redoing the same thing?? You did this exact video...almost, in 2016. This one is shorter though.
6 hours in crock pot on low work?
Hey Rick, is that the XL 🥚 or the 2XL 🥚.
Thx u
XL
@@rickbayless thx u señor...
🙏🙏👌👌👌😃😃😃
😎
Hi @Rick bayle
Is that “Big Green Egg” worth the price?
It looks like a giant avocado?
DELICIOUS 😋
Rin those banana leaves over the grill or fire or even stove burner to get it to release the oils and fragrance. Surprised the chef didn’t suggest that.