smoked carne asada?

Tonybel · Aug 27, 2012

Last weekned I was smoking a couple of chicken quarters and my kids asked for carne asada. I didnt want to get the smokey joe out so I just threw it on the smoker. Then my wife wanted hot dogs so it all went on the WSM. I dont know how the carne asada got a nice gloss over it but it was good. I was amazed how good the meat came out. It was only seasoned with salt and pepper and garlic.

My wife made some salsa and potatoe salad.

Thanks for looking Brethren.

dudilous · Aug 28, 2012

i'd hit that

Bob in St. Louis · Aug 28, 2012

Ok, so...."carne asada" means grilled meat in Mexican cuisine.
That doesn't seem very specific, "grilled meat".
So is it a specific type of meat? I'm thinking tampiquena. That right?

Anyway....that's some awesome looking food.
I'd like to pull a chair right up to the smoker. No need to get fancy about it.

Zin · Aug 28, 2012

Bob carne asada as i know it means grilled fajitas. My favorite fajita is Angus Fajitas cooked like a tri tip and the results are amazing.

chagovatoloco · Aug 28, 2012

It is seasoned skirt steak.

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Tonybel · Aug 28, 2012

Bob in St. Louis said:
Ok, so...."carne asada" means grilled meat in Mexican cuisine.
That doesn't seem very specific, "grilled meat".
So is it a specific type of meat? I'm thinking tampiquena. That right?

Anyway....that's some awesome looking food.
I'd like to pull a chair right up to the smoker. No need to get fancy about it.

Bob,
In southern California the meat I get is called "ranchera" or "arrachera " and diesmillo. It's usually less than a 1/4 inch thick. I get it from my local Mexican meat market and or store. They are also known as flap meat, skirt steak, chuck steak which you can get at a traditional chain supermarket but they always cut it too thick about 1/2 inch or more. Then you would need to slice cross grain to make it eatable

I never heard of tampiquena but you probably never heard of the type of meat I get.

Tonybel · Aug 28, 2012

chagovatoloco said:
It is seasoned skirt steak.

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That's right chago....
Grilled at a hight temp but I was too lazy to get another grill started. Too many adult beverages.

Bob in St. Louis · Aug 28, 2012

"Skirt steak"....yea....The local Mexican place calls it tampiquena. Maybe that's a regional thing?
But I think we're on the same page. The steak is generally 6" wide and might even be as long as 2' long.
Massivley yummy, but could be overcooked if left on 5 seconds too much.

Tonybel · Aug 28, 2012

Bob in St. Louis said:
"Skirt steak"....yea....The local Mexican place calls it tampiquena. Maybe that's a regional thing?
But I think we're on the same page. The steak is generally 6" wide and might even be as long as 2' long.
Massivley yummy, but could be overcooked if left on 5 seconds too much.

Out here at the end of the night we throw the left over meat on the grill and warm it up until it has a beef jerk feel. It taste good after a night of drinking.

hawkeye29 · Aug 28, 2012

dudilous said:
i'd hit that

thats awesome!!

Bob in St. Louis · Aug 29, 2012

Tonybel said:
Out here at the end of the night we throw the left over meat on the grill and warm it up until it has a beef jerk feel. It taste good after a night of drinking.

On top of some warmed totillas with some queso.......aawwww baby...... :thumb:

smoked carne asada?

Tonybel

Babbling Farker

dudilous

Found some matches.

Bob in St. Louis

Babbling Farker

Zin

is Blowin Smoke!

chagovatoloco

Full Fledged Farker

Tonybel

Babbling Farker

Tonybel

Babbling Farker

Bob in St. Louis

Babbling Farker

Tonybel

Babbling Farker

hawkeye29

Is lookin for wood to cook with.

Bob in St. Louis

Babbling Farker

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