Cookin' With Texican!
- Thread starter Texican
- Start date
Depending on what I'm cooking I will do 93/7 and add in either Italian Sausage or Neese's pork sausage.
When I'm doing my "bean burritos" I'll do 90/10 beef with chorizo and onions. Then I add in refried beans with chipotle peppers in adobo sauce and various spices.
can't find a decent spanish chorizo by the swamps...
Nice!! Never tried mixing beef in there but that sounds good as hell. A favorite of mine growing up was when grandma would make chorizo and then throw in some refried beans. Called it "picoso beans" haha. Went great on her homemade tortillas.
Let's fire it up again, y'all. 
Start out with some lovely green onions.
Then we have a little thin ribeye joining the fun. Marinated two days in beer, lime juice, orange juice, and fajita seasoning. Because Texicans gonna Texican.
Start out with some lovely green onions.Then we have a little thin ribeye joining the fun. Marinated two days in beer, lime juice, orange juice, and fajita seasoning. Because Texicans gonna Texican.
highsierrasmokin'
The battle's fought, the deed is done
NICE!!!
I absolutely love that rub because it is (at least to my palate) primarily savory based. I'll use it by itself, or 50/50 with SuckleBusters Hoochie Mama (which has sugar in it) to kind of balance things out. I haven't been without a bottle of Fiesta Rib Rub, Fiesta Chicken Rub, or Fiesta Uncle Chris' Steak Seasoning in my pantry in probably over a decade.
Looking forward to seeing how those turn out!
No pictures because the whole thing turned in to a train wreck. The rub was great and got rave reviews from everyone.
I went out to start the grill and after emptying the bag realized I didn't have enough charcoal. Well it was questionable. So, I decided to go with it because my wife had already started cooking the side dishes. Between the wind blowing out the coals, and a dozen other things, I ended up with an accidental slow cook at 250. Then after flipping the steaks it never got back over 175.
It was a sad presentation that didn't live up to what I wanted.
Man I've been there before. Sounds like you need one of these. Best $15 I ever spent. Haven't bought charcoal lighter fluid in years, and those damn coals get lit and STAY lit within minutes.
https://www.kingsford.com/shop-prod...MImLzh8J-h9wIVvxvUAR1eWAyHEAAYASAAEgKNY_D_BwE
I hate it when I have BBQ difficulties. For me its usually chicken taking like an hour longer than I thought because I cook it too damn low.
The other thing is...usually we are our own toughest critics. I'm sure it turned out plenty good.
To piggyback onto this...if something goes awry and the meat is tough/not tender...just put it in a double wrapped, tightly sealed foil pouch with a little beer and Texas Crutch your way to tender meat. BBQ saved. If it's a really big hunk of meat, one of those big foil turkey pans wrapped tightly in foil works too. Basically steam/braise that s**t until it's tender.