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Flank Steak Fajitas on Open Fire
Sweet peppers, poblanos, onion, jalapeño, and marinaded flank steak. Cooked over open fire with red oak and mesquite. Homemade corn tortillas also grilled over fire. Served with guacamole and garden fresh salsa. Mighty fine. Thanks for looking. -
Smallish piece of brisket
Looks like it had a small section of point. That would help with moisture. Do you think that they cut a larger brisket into smaller pieces, or that it was from a small cow? I ask because I raise my own Dexter beef, and they are a smaller breed and give briskets from 3 to 6 lbs. -
Hatch Chile Enchiladas
Your sauce looks good. And I liked how you cooked in on the grill instead of oven, even in the heat. But looks like you're using flour instead of corn. What's with that? We love our homemade Mexican food too. Just made chile rellenos yesterday with fresh poblanos, no meat, just cheese and... -
Wagyu beef
Like Nodak21 said, it looks kinda like picanha to me too. I'm not a big fan of Wagyu; it's usually a little too fatty for my tastes. And a little too rich for my wallet. But the cooked slices look pretty good. -
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Coulotte roast
Coulotte, also known as picanha in Brazil and top sirloin cap in the U.S., makes for some good eating. Yea, show us some pictures next time. Did it have a fat cap? -
Flat iron steak with veggies on santa maria grill
Flat iron steak from Publix, salt and pepper, cooked over red oak on santa maria. Grilled sweet peppers, onion, romaine lettuce (for Caesar salad), and homegrown tomatoes (with EVO, salt, oregano). Flat iron was pretty good; grilled vegetables may have been even better. Thanks for... -
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Beef Ribs (First offset smoke)
Ribs look great. But what can you do with 8 racks of 3-bone ribs? -
Hatch Chilis
There are several cultivars of green chiles grown in the Hatch region. They are all called Hatch chiles. Green chiles grown elsewhere can be just as good but cannot be labeled as Hatch chiles. According NMSU, "New Mexico State University (NMSU) has the longest-running continuous chile pepper...- edmonds
- Post #37
- Forum: General Discussion
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My entry for TD, Rolled Beef Short Ribs and Stroganoff
Looks great. And that's some mighty fine knife skills with the butterflied short ribs. -
TD Entry - Smoked, Grill Seared, & Grill Roasted 5/6 Ribs
Man, that looks fabulous. Gimme some of that. -
Ball Tip on the Santa Maria
Yea, the foil was to catch the roast drippings for gravy. BUT, the meat was so lean there wasn't any. Congrats on the grill. And yea, open fire cooking has a bit of a learning curve. I'm sure you're enjoying it though, as I am. -
Ball Tip on the Santa Maria
You're seeing it right. Very observant. The grate system slants forward so that grease from the V-channel grates can run into the drip tray. But then round things like corn (or hot dogs) will roll off. Hence the rocks. Maybe I should come up with something more elegant than rocks. I can also put... -
Ball Tip on the Santa Maria
Small ball tip roast from a home-grown Dexter heifer. A very lean cut, and needs to be cooked slow. Marinated overnight Some bondage and then salt and pepper Cooked over red oak at 300-250F (7 to 9/10 hand seconds) for 1.25 hours Developing some color Can't forget the vegetables... -
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Reverse Seared Hanger Steak
The hanger is a "gotta try" cut. I got one in the freezer I'm saving for a special occasion. I have seen them at one local store (Star Market) that carries prime beef at premium prices (Wagyu ribeyes for $80/lb). I don't usually go there, but when I saw them one time I asked about them. They...
