Barbacoa Benedict

Traditional Eggs Benedict is considered part of American cuisine, but it melds the flavors and techniques of French and English cuisine. This take on Eggs Benedict takes that fusion of cuisines and adds a Mexican inspired flare to it. The barbacoa replaces Canadian bacon and a creamy jalapeño avocado sauce replaces Hollandaise sauce. This is an excellent twist on a classic dish.

Smoked on a Masterbuilt Gravity Grill, this charcoal smoker grill is perfect for beginners or grilling pros. Control and monitor the temperature with ease on this app-enabled grill.

Instructions

1. 01

   Smoke Beef Cheeks: Mix kosher salt, coarse black pepper, garlic powder, and cumin and season beef cheeks generously. Smoke on Masterbuilt Gravity Series smoker at 275°F for 3-4 hours

2. 02

   Braise Beef Cheeks: In a disposable aluminum pan, add beef cheeks after smoking, beef broth, and onion. Cover tightly with aluminum foil or lid and place back on Masterbuilt Gravity Series smoker at 275°F for an additional 3-4 hours (until beef cheeks will shred easily).

3. 03

   Shred Beef Cheeks: Remove beef cheeks from braising liquid and shred by hand; removing any large pieces of fat.

4. 04

   Prepare Sauce: In a blender, add sour cream, mayonnaise, ranch dip mix, jalapeño, avocado, cilantro, milk, and lime juice. Blend until a creamy consistency.

5. 05

   Poach Eggs: In a sauce pot, get water to a very light simmer. Stir water to create a whirlpool in water. Crack egg and place it in the whirlpool. Let egg cook in simmering water for 3 1⁄2 minutes or until done. Remove with slotted spoon.

6. 06

   Serve: Slice English muffins in half and toast. Once toasted, top English muffins with barbacoa, place poached egg on top of barbacoa, cover egg with sauce, and garnish with grated queso fresco cheese.