Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Carne Asada night!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Carne Asada night!

    Title says it all! Click image for larger version

Name:	1A104EBE-DA67-4E78-A356-44D71BDAF2F4.jpeg
Views:	309
Size:	157.6 KB
ID:	512665

    #2
    Looks AWESOME.

    Comment


      #3
      Nice!

      Comment


        #4
        Yeah buddy. I'd eat that.

        Comment


          #5
          Looks good enough to eat

          Comment


            #6
            Nice SG. I did the same thing tonight. Marinaded skirts. They are soooooo good.
            Sorry no cook pics. Click image for larger version

Name:	821204CF-3AEC-4E4E-9889-47B7FCB9A69E.jpeg
Views:	164
Size:	134.5 KB
ID:	512713

            Comment


            • SmokeyGator
              SmokeyGator commented
              Editing a comment
              What is the marinade?

            • Steve B
              Steve B commented
              Editing a comment
              SmokeyGator Good question. I picked these up from my butcher. He won’t tell me everything that’s in their marinade. I know there’s soy sauce,ginger,garlic,scallions. I think there may also be cinnamon but not sure.
              I do know that it’s really good. 😋

            #7
            Looking good, SmokeyGator . Makes me want to run right out and get some skirt steak.

            Kathryn

            Comment


              #8
              Something about live fire and cast iron... every little things gon' be alright...

              Comment


                #9
                Let's have some details; marinade, how the meat was cooked, the tacos they ended up on (if they did). Looking for details !!!

                Comment


                  #10
                  Very simple. The marinade is olive oil, a lot of garlic, Italian parsley, fresh lime juice, salt, and pepper. This was actually flank steak, the supermarket wanted way too much for strip (which I prefer, but whatever).

                  I used what was left of the hickory chips for my old electric smoker, and didn’t worry about the thick white smoke thing because cooking time isn’t long. As soon as they were on fire heating that skillet up the steaks go on, then the lid goes down. Then lift and flip until they look done. No need to fiddle with thermometers, once the sear is looking good it’s done.

                  Not pictured: sweet and green plantains.

                  Originally posted by Troutman View Post
                  Let's have some details; marinade, how the meat was cooked, the tacos they ended up on (if they did). Looking for details !!!


                  Comment


                    #11
                    Yesss!!!

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                    /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here