What’s on the menu!

AsylumGuido · 02-27-2022, 04:58 PM

Originally Posted by stickman

Trying a Carne Asada recipe. Got the flank steak marinating overnight and gonna get it on the grill tomorrow. Fingers crossed.

Sounds good! I've had a brisket soaking in a red wine marinade, with lots of spices, onions, and peppers slow cooking on the smoker for street tacos. Started it last night. It's falling apart and I've been sneaking strips all afternoon. Got black bean soup with tasso in a pot and just finished up a batch Mexican rice.

Boston Saint · 02-27-2022, 06:53 PM

Originally Posted by stickman

Trying a Carne Asada recipe. Got the flank steak marinating overnight and gonna get it on the grill tomorrow. Fingers crossed.

Let us know how it turns out.

stickman · 02-28-2022, 05:15 PM

Originally Posted by Boston Saint

Let us know how it turns out.

It wasn't bad. Had a good flavor that was there but not overpowering.

Didn't realize how much flank steak costs. But, I guess everything is expensive right now.

AsylumGuido · 02-28-2022, 05:29 PM

Originally Posted by stickman

It wasn't bad. Had a good flavor that was there but not overpowering.

Didn't realize how much flank steak costs. But, I guess everything is expensive right now.

How much did it run? I get flank quite often for tacos al carbon. Usually around $9 a pound. Kroger's meat counter. I guess it's been about a month since I got any, though.

stickman · 02-28-2022, 07:48 PM

Originally Posted by AsylumGuido

How much did it run? I get flank quite often for tacos al carbon. Usually around $9 a pound. Kroger's meat counter. I guess it's been about a month since I got any, though.

That's about what I paid. I guess that's right then. It's not something I usually get.

The recipe called for flank, flap, or skirt steak. Didn't even see the other two in the store.

AsylumGuido · 03-01-2022, 09:14 AM

Originally Posted by stickman

That's about what I paid. I guess that's right then. It's not something I usually get.

The recipe called for flank, flap, or skirt steak. Didn't even see the other two in the store.

Hardly ever see flap. With flank the grain runs the length of the cut while it runs across the length with skirt. Flank is leaner, yet more tender, but skirt seems to have more flavor.

saintfan · 03-01-2022, 10:30 AM

Originally Posted by AsylumGuido

Hardly ever see flap. With flank the grain runs the length of the cut while it runs across the length with skirt. Flank is leaner, yet more tender, but skirt seems to have more flavor.

Nice para-phrsing. Where'd you copy and past that from?

SmashMouth · 03-04-2022, 12:13 PM

YouTube (Short URL)

RailBoss · 03-04-2022, 01:35 PM

I'm thinking Mutton...

Seinfeld - Everybody like mutton? - YouTube

The Dude · 03-04-2022, 09:08 PM

https://www.heritagebackyard.com/arg...free-shipping/

I got in a discussion with my cousin about grills a while back. We both kept trying to one up each other by sending links to different bad ass grills. I saw this bad boy and just had to have one. Then I saw the price tag. I have some welding experience so I decided to go ahead and make one. It turned out great and I’ve already done one pig on it. A buddy of mine trapped a bunch of wild hogs last night so he’s going to bring me a couple. I may try the Asado cross this time.

Here are the crosses. I made a few of these but so far I’ve only done chicken and salmon.

https://www.heritagebackyard.com/asa...-chapa-grills/

02-27-2022, 04:58 PM	#411
AsylumGuido 10000 POST CLUB Join Date: Sep 2007 Location: Bossier City, LA Posts: 24,394	Re: What’s on the menu! Originally Posted by stickman Trying a Carne Asada recipe. Got the flank steak marinating overnight and gonna get it on the grill tomorrow. Fingers crossed. Sounds good! I've had a brisket soaking in a red wine marinade, with lots of spices, onions, and peppers slow cooking on the smoker for street tacos. Started it last night. It's falling apart and I've been sneaking strips all afternoon. Got black bean soup with tasso in a pot and just finished up a batch Mexican rice. stickman likes this.

02-27-2022, 06:53 PM	#412
Boston Saint 1000 Posts + Join Date: Nov 2020 Location: Massachusetts Posts: 4,874	Re: What’s on the menu! Originally Posted by stickman Trying a Carne Asada recipe. Got the flank steak marinating overnight and gonna get it on the grill tomorrow. Fingers crossed. Let us know how it turns out.

02-28-2022, 05:15 PM	#413
stickman 1000 Posts + Join Date: Oct 2012 Location: Gonzales, LA Posts: 1,597	Re: What’s on the menu! Originally Posted by Boston Saint Let us know how it turns out. It wasn't bad. Had a good flavor that was there but not overpowering. Didn't realize how much flank steak costs. But, I guess everything is expensive right now. K Major and Boston Saint like this.

02-28-2022, 05:29 PM	#414
AsylumGuido 10000 POST CLUB Join Date: Sep 2007 Location: Bossier City, LA Posts: 24,394	Re: What’s on the menu! Originally Posted by stickman It wasn't bad. Had a good flavor that was there but not overpowering. Didn't realize how much flank steak costs. But, I guess everything is expensive right now. How much did it run? I get flank quite often for tacos al carbon. Usually around $9 a pound. Kroger's meat counter. I guess it's been about a month since I got any, though.

02-28-2022, 07:48 PM	#415
stickman 1000 Posts + Join Date: Oct 2012 Location: Gonzales, LA Posts: 1,597	Re: What’s on the menu! Originally Posted by AsylumGuido How much did it run? I get flank quite often for tacos al carbon. Usually around $9 a pound. Kroger's meat counter. I guess it's been about a month since I got any, though. That's about what I paid. I guess that's right then. It's not something I usually get. The recipe called for flank, flap, or skirt steak. Didn't even see the other two in the store.

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03-01-2022, 09:14 AM	#416
AsylumGuido 10000 POST CLUB Join Date: Sep 2007 Location: Bossier City, LA Posts: 24,394	Re: What’s on the menu! Originally Posted by stickman That's about what I paid. I guess that's right then. It's not something I usually get. The recipe called for flank, flap, or skirt steak. Didn't even see the other two in the store. Hardly ever see flap. With flank the grain runs the length of the cut while it runs across the length with skirt. Flank is leaner, yet more tender, but skirt seems to have more flavor.

03-01-2022, 10:30 AM	#417
saintfan Donated Plasma Join Date: Jul 2002 Location: San Francisco, CA Posts: 18,556 Blog Entries: 5	Re: What’s on the menu! Originally Posted by AsylumGuido Hardly ever see flap. With flank the grain runs the length of the cut while it runs across the length with skirt. Flank is leaner, yet more tender, but skirt seems to have more flavor. Nice para-phrsing. Where'd you copy and past that from?

03-04-2022, 09:08 PM	#420
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,006	Re: What’s on the menu! https://www.heritagebackyard.com/arg...free-shipping/ I got in a discussion with my cousin about grills a while back. We both kept trying to one up each other by sending links to different bad ass grills. I saw this bad boy and just had to have one. Then I saw the price tag. I have some welding experience so I decided to go ahead and make one. It turned out great and I’ve already done one pig on it. A buddy of mine trapped a bunch of wild hogs last night so he’s going to bring me a couple. I may try the Asado cross this time. Here are the crosses. I made a few of these but so far I’ve only done chicken and salmon. https://www.heritagebackyard.com/asa...-chapa-grills/ RailBoss and Boston Saint like this.
The Dude 5000 POSTS! + Join Date: Jul 2011 Posts: 9,006	"Where life had no value, death, sometimes, had its price. That is why the bounty killers appeared."