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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-12-2013, 04:43 PM   #16
buccaneer
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That looks devastatingly delicious , I would just love to get a plateful of that!
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Unread 03-12-2013, 04:45 PM   #17
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Thank you alll so very, very much!


Quote:
Originally Posted by AussieTitch View Post
Very impressive looking plate,is that meat chewy or soft?
I have no idea on flap
Great question, Titch. You know, I'd have to say the meat is both soft and chewy at one and the same time--soft and tender along the grain, but more chewy across it. The closest thing of which I can think to liken it is spare ribs that are not fall off the bone tender, but still retain a certain amount of tug to them.
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Unread 03-12-2013, 04:59 PM   #18
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Looks absolutely delicious!
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Unread 03-12-2013, 05:01 PM   #19
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That plate makes the hot dog I'm about to ingest seem kinda moot. Nicely done sir.
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Unread 03-12-2013, 10:30 PM   #20
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My, my, my,,,,,,,,,,,,,,,,,I'd hit that plate a few times on Sunday!!!!

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Unread 03-12-2013, 10:55 PM   #21
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I was on board til you used that C word.Other than that that toxic weed,,,,,,AMAZING!!!!!
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Unread 03-12-2013, 11:02 PM   #22
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Very tasty looking sir
Very tasty indeed
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Unread 03-13-2013, 01:23 AM   #23
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That looks damn good!
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Unread 03-13-2013, 01:38 PM   #24
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Fantastic flap, beercuer! My favorite carneceria (now closed) would add marinade if wanted(always), and always put a bundle of green onions and a few slices of orange in the bag also. They always kept a huge vat of marinade behind the counter, and it was the best I ever tasted. One day when I was waiting for service they ran out of marinade and made a new batch right in front of me. All it was made of was salt and chile and garlic powders(not really hot chile) and Sunny Delight for the liquid! I always thought it was much more complex, but not so as it was easily replicatable. More than 24 hours in the marinade made the meat mushy.

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Unread 03-13-2013, 03:55 PM   #25
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oh boy oh boy! I have got to make some of that
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Unread 03-13-2013, 04:53 PM   #26
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Thank you all once again for making the time to look and post!!!



Quote:
Originally Posted by Smokeat View Post
Fantastic flap, beercuer! My favorite carneceria (now closed) would add marinade if wanted(always), and always put a bundle of green onions and a few slices of orange in the bag also. They always kept a huge vat of marinade behind the counter, and it was the best I ever tasted. One day when I was waiting for service they ran out of marinade and made a new batch right in front of me. All it was made of was salt and chile and garlic powders(not really hot chile) and Sunny Delight for the liquid! I always thought it was much more complex, but not so as it was easily replicatable. More than 24 hours in the marinade made the meat mushy.
I am reminded of the Cardena's store. Their pre-marinated meat was downright delicious! So I can relate, Smokeat. Glad you discovered the secret. Alternatively, I hope some time you try Chef Merito's carne asada rub. I testify that it is out-of-this-world good. Being in the IE, you should find it quite readily at Stater Bros in the meat dept. Here is a pic:

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Unread 03-13-2013, 05:27 PM   #27
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Definately hungry after seeing those pics!
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Unread 03-13-2013, 05:34 PM   #28
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Looks great. I got some shopping to do now.
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Unread 03-17-2013, 11:29 AM   #29
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Looks delish beercuer!
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Unread 03-17-2013, 11:41 AM   #30
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Aw hell yeah!
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