Nothing Ordinary About It: Dub Shack BBQ Does Taco Tuesday

My very first real job (not counting mowing lawns with my grandpa) was Taco Bell way back in 1995. As a result, I picked up an obvious nickname from my high school classmates:  Taco. Over those two years and thousands of tacos, burritos, fajitas, nachos, tostadas, and Choco Tacos, I did pick up some additional skills such as work ethic; speedy customer service; and even adapted to the night shift as we closed the joint on the corner of 3^rd and Oak streets each Friday and Saturday night around 3 am. You may wonder what this has to do with barbecue, and I will gladly share that:  It is today’s menu.

Where it all began #nothingordinaryaboutit @tacobell pic.twitter.com/FoU9SoWFgP

— A. Cedric Armstrong (@cedteaches) May 31, 2020

For what has been the better part of the past quarter-century, tacos have become my default comfort food. Tragically, the double decker taco has gone to the graveyard of great 90s fast-food options.

If you are just going to make ground beef crunchy tacos, then you might as well head back to the kitchen and stand with your pack of McCormick’s taco seasoning packet in front of the oven. For everything else, keep reading and light your grills!

Seriously, light your grills. I should not have to tell you that again.

To get some of those epic Dub Shack BBQ tacos, I’ll make them in a few different ways – and all in the 6” softshell flour tortillas.

BBQ Tacos

Pulled pork or chopped brisket

Pickle spear

Cotija cheese (Taco blend cheese works as well)

The OG BBQ sauce, formerly known as Big VI

Shrimp Tacos

12 oz. medium or large shrimp, in herbs and garlic marinade

Sour cream

Lettuce

Pico de Gallo

Taco blend cheese

Chicken Tacos

Chicken breasts, in Italian dressing as marinade

Guacamole

Pepper mix

Pico de Gallo

Cotija cheese

Fish Tacos

Tilapia filets

McCormick’s Baja Fish Taco seasoning mix

Sour cream

Pepper mix

Tomatoes

Notice that each taco has a different starting point – and in the case of the brisket or pulled pork, reread I Like Big (Pork) Butts and I Cannot Lie or B is for Brisket for how I smoke both meats before pulling, slicing, or chopping them. This is supposed to be an easy way to make dinner during the week or at the very least, an appetizer for the biggest freakin’ block party ever post-coronavirus. If you choose to make chicken or shrimp tacos and have never marinated either one, here is a tip:  Plan ahead and refrigerate after mixing the meat and marinades for at least half an hour but no more than two hours. You do not want to accidentally end up cooking the shrimp or letting the wet stuff overtake the taste of chicken which will be eventually chopped.

What make each type of taco similar? The use of the grill and a cast iron skillet. If you so happen to own a griddle, that will work out for the pepper mix; just do not overcook them.

Using that awesome two-zone fire you have already built, let us start with the chicken. We are not looking for those beautiful crosshatches like the ones we like on our steaks since the breasts are going to be chopped up and inside of tacos, so cook them until they are done. PLEASE DO NOT DRY OUT THE CHICKEN BREASTS, especially if they are of the boneless variety! Once finished, set them aside and let us move forward to the tilapia.

Tilapia tacos cook even faster than chicken. PAY ATTENTION. Once done, cut into ¼ to ½” cubes.

When it comes to shrimp tacos, cook them in the cast iron skillet. Place a half-stick of butter and allow it to melt before adding the shrimp, turning to opaque. If the shrimp is still translucent, it is not done; if it ends up cooked to a circle, then you have overcooked them. With these crustaceans, the name of the game is cooking them to the letter C. As you finish them, place in a separate platter, and cook the peppers (if that is your prerogative for that night) as the package states.

When it comes to dressing your tacos, make them your own and share with family, friends, and anyone who drops by with Corona or the beer of the occasion. Every day is still a GREAT day for Dub Shack BBQ – enjoy it and each other!