A few weeks ago Publican Quality Meats invited me to document the  challenge of cooking a 400 lbs half steer, Barbacoa style, for the Green City Market’s annual BBQ.  Barbacoa is a Mexican style barbeque where beef is rubbed with chilies and spices and wrapped in burlap, then thrown into a blazing pit with cattails and buried in dirt for 14 hours.  The result? A delicious, smoky, tender meat that is well worth the sweat and dirty fingernails.  Click here for more photos.