whats on your grill today?

[Thebutcher]

[/QUOTE]

Sometimes it works! I've been using my secret fish taco aoli/sauce on carnitas, chicken, and carne asada. It turned out to be great on all of it.

So what beef cut do you use for Carne Asada??? I have had several people ask for it but none of them know what part of the animal it comes from.

I read that it traditionally came from the flank or the skirt but that was when it was the cheepest cut available and thats not the case anymore.

 

[highsierrasmokin']

So what beef cut do you use for Carne Asada??? I have had several people ask for it but none of them know what part of the animal it comes from.

I read that it traditionally came from the flank or the skirt but that was when it was the cheepest cut available and thats not the case anymore.
[/QUOTE]
Yes, flank or skirt steak. Lately I've been using skirt steak. Either is good though.

 

[Texican]

Yuppers, skirt steak is what I prefer too. Can't go wrong there. Super beefy flavor.

 

[highsierrasmokin']

Yuppers, skirt steak is what I prefer too. Can't go wrong there. Super beefy flavor.

...and so damn tender when cooked properly. I think because of the particular fats in that cut. Just an amazing piece of meat! I might have to change my meal plan for dinner tonight...thanks guys

 

[Thebutcher]

Thanks guy's that is what I read, but my customers had no idea where it came from.

the skirt makes sense however, even in lean carcass has some marbling in the skirt...most of the time

 

[Lomey]

Spatchcocked birds

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[Satch229]

Awesome color on those birds Lomey!

 

[Texican]

Spatchcocked birds

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What kind of wood did you use? That is gorgeous.

 

[Lomey]

What kind of wood did you use? That is gorgeous.

Lump coal and 2 apple chunks about the size of a baseball. I used the 22" Weber Kettle with the Slow 'N Sear. Took about 2 hours with top vent wide open and bottom vent half open.

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[Texican]

Lump coal and 2 apple chunks about the size of a baseball. I used the 22" Weber Kettle with the Slow 'N Sear. Took about 2 hours with top vent wide open and bottom vent half open.

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Lump is really the best...I need to buy some more. Love how that skin stayed perfectly intact. That's so hard to do! Mine is always a mess, haha.

 

[Lomey]

Forgot to say I sprayed with apple juice every 30 min or so.

Agreed, lump is great. ACE Hardware had some good sales this month and I had a $10 off $50 coupon. With the sale and coupon I purchased 2 bags and basically got the 3rd bag for free.

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[Rupe]

Pork steaks tonight

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[Lomey]

Pork steaks tonight

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Pork steaks are underrated imo. They are a favorite of mine.

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[Rupe]

Brats and stuffed mushrooms

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[Rupe]

Inaugural grilling at the new house with a couple of juicy ribeyes tonight.

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[the camaro show]

Tomahawk!

 

[CAJoe]

Garlic herb marinated pork chops and asparagus on the grill with apple and sausage stuffing in the oven

 

[Rupe]

Mixed grill tonight with sirloin, Klements brats and homemade venison polish sausage.

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[CAJoe]

Smoked for a couple hours then reverse seared

 

[MikeNice]

My wife has decided to smoke ribs today. I can smell the amazing Extra Fancy Rib Rub that @Texican provided, even with the plastic on.

They will be going over hickory and mesquite.