I won't keep you all waiting too long, just might have to edit the chimichuri if i forget to leave something out..
Shrimp just broiled off in the oven quick in my cast iron, flipping once
Turf was just a flat-iron that happened to be on sale. Season to your liking.
about a quarter butt of an ugly/poorly (by yours truly) butchered flap had been wet-curing for 10 days chopped em up into a few pieces and smoked about 225*. Bunch of apple wood. Had good bark about 3hrs in but weren't quite up to a sliceable tender temp, wrapped for another hour (i used strawberry jelly instead of honey). This is when I wrap-
Pretty standard hispanic black beans. Garlic, onion. lil cumin. Heavy handed on the oregano (especially if using the brighter/fruitier Mexican oregano like i was). Some sort of chile pepper whether dried or fresh, a red can brighten it up while a bitterly vegetal green serrano will sharpen it if you're going heavier on the Mojo (i.e. garlic, cilantro, onion) elements
Parsley, Cilantro, Chinese 5-Spice, Allspice, Grapefruit juice/pulp/zest, limes, lotta garlic and onion, raw jalapenos, finally VERY LIGHT THYME. If I'd had any, I'd have loved to add some Thai Basil or Tarragon, again very very light-handed
Finally i chopped up a raw red fresno chile to make it a little hotter and the bright/sweet flavor of ripe chiles/peppers. Whether it's a bell, banana, or a habanero-family adding that floral component; it'll be good
I took a pic of em right before wrapping,
[Tip on heating your tortillas w/ an electric stove, hold the tortilla up and turn it on pretty hot and just sort of "dip" down each little flap/corner/side, rotating it around with your hands.]