SOCAL BEACH HERF version 3.0
- Thread starter dpricenator
- Start date
BagfullofPings
IEHHC
Danny, Danny, Danny. :rolling:We had a blast! Thanks to Dave for all the hard work and all the guys and gals for great food,drinks and primo sticks!
Cigar Cowboy
BoY...in Hell!!!
What a great time!!!!
Just an amazing group of guys and gals. Thanks for all the great smokes. The food was excellent. The ISOM Rum was awesome. Great fireside Herf session. It was fun to see everyone. I can't wait for the next SoCal Herf!!!
Just an amazing group of guys and gals. Thanks for all the great smokes. The food was excellent. The ISOM Rum was awesome. Great fireside Herf session. It was fun to see everyone. I can't wait for the next SoCal Herf!!!
Cigar Cowboy
BoY...in Hell!!!
That was the best carne esada ever!!!!
This makes me smile from ear to ear!We had a blast! Thanks to Dave for all the hard work and all the guys and gals for great food,drinks and primo sticks!
Such a great time! Let's do it again next week. I'm sure Dave doesn't mind waking up at 4 AM.
Fantastic time. Kudos and thanks to Dave again for setting this all up AND getting up and being at the fire ring at 5:30AM. Awesome carne asada from Jason. Top notch guac from Clint. Great entertainment provided by many. Ya'll have to make the after party next year.
Guys, sorry for lighting the fire so early.
Just try to do better next year! :grin:
At least it looks like Chuck did not ban you!
Cigar Cowboy
BoY...in Hell!!!
Danny must have gotten banned or his posts are not visible.
He shouldn't play with matches.
He shouldn't play with matches.
:rofl:
And...a big thanks to Danny who started the fire at just the right time.:applause:
Clint what was that cigar you gave me Sunday?
BagfullofPings
IEHHC
I already PM'd this to CigarCowboy (Michael), and was getting ready to send it to Jwintosh (Jeff). I figured this would be a little easier for everybody.
4-5 lbs. of meat. I use flap meat from Stater's Bros.
Juice of 2 Limes
Juice of 2 Lemons
Juice of 2 Oranges
2 table spoons of Chili Powder
2 table spoons of Cummin
5 Garlic cloves
1/4 -1/2 of Soy Sauce. 1/4 for regular and 1/2 with low sodium
1 medium onion. Sliced or chopped
1 bunch of Cilantro. Chopped
For Saturday I used just shy of 7lbs. and everything was doubled except:
Garlic
Onion
Cilantro
I usually store it in a large mixing bowl, or a 2 gallon Ziploc bag.
Minimum is 4 hours, but best is 24 hours. With 4 hours, mix it up every hour. With 24 hours, mix it up every 4 hours or so.
Depending on your grill, it cooks within 2-4 minutes
Enjoy!!
Jason
4-5 lbs. of meat. I use flap meat from Stater's Bros.
Juice of 2 Limes
Juice of 2 Lemons
Juice of 2 Oranges
2 table spoons of Chili Powder
2 table spoons of Cummin
5 Garlic cloves
1/4 -1/2 of Soy Sauce. 1/4 for regular and 1/2 with low sodium
1 medium onion. Sliced or chopped
1 bunch of Cilantro. Chopped
For Saturday I used just shy of 7lbs. and everything was doubled except:
Garlic
Onion
Cilantro
I usually store it in a large mixing bowl, or a 2 gallon Ziploc bag.
Minimum is 4 hours, but best is 24 hours. With 4 hours, mix it up every hour. With 24 hours, mix it up every 4 hours or so.
Depending on your grill, it cooks within 2-4 minutes
Enjoy!!
Jason
;-) It was great carne asada. Not as sweet as the store bought stuff. Me likey!