Flanken Ribs Platter

beercuer · 03-31-2013, 01:08 PM

This is my official entry for the "South of the Border" Throwdown, Please.

How about we start by picking up good libations, just to set the mood straight? Some folk call my margaritas a snow cone for adults, seeing that I like to crush up the ice with the drink rather fine. Does anyone else besides me sense Jimmy Buffett's song "Margaritaville" going on in their brain?

We are going to be building a platter involving three kinds of meats-- chicken, pork chorizo, and beef flanken ribs, along with a plethora of supporting "South of the Border" ingredients.

Let's head out to the pit now and get the chicken goin'. Now some of you will remember these chick pics from my sammich post, but some of you may not. I'm getting double duty out of this. You can see that I added a hunk of lump to give the bird a subtle but distinct mesquite nuance.

A better examination of the grilled bird...

And now pulled, ready for use in the platter...

Let's move on to the chorizo. Here's a look at the way I like to prepare mine, with chopped onion, red jalapeno, and of course the ever famous habanero.

Now I guess it's on to the main attraction or entree-- the flanken ribs. I like to rub and marinate these just as I do for carne asada steak-- using rub, fresh juice from orange, and minced garlic.

I would not be surprised if these flanken ribs were a new thing to some of you. I can say they are mouthwatering delicious, and if you ever get the chance,... . I smoke these with mesquite.

Here is a plated view...

At last it is time to start building this platter. What you probably do not see underlying all these concentric rings is an extra grande size flour tortilla. This makes it handy for running an acrylic pizza cutter so one can sneak sections out, like a pizza, with a spatula. Anyway, starting from the center and working our way outward, we have crema mexicana, guacamole, homemade refried black beans and that shredded chicken, the chorizo and queso fresco cheese, shredded romaine lettuce with cilantro, sliced tomatoes and black olives, shredded cheddar cheese. Chile limon chicharrones support the corners, and blue corn tortillas fill up the central edge. Lastly, the flanken ribs flank the sides. And I think I'm "wasting away again in Margaritaville".
Please use this pic as my specific entry

Ron_L · 03-31-2013, 01:10 PM

Looks good!

I'll take a margarita, please!

Moose · 03-31-2013, 01:54 PM

That looks awesome!

Looks like we have good taste in Margarita glasses - I have the exact same ones!

redlightrosscoe · 03-31-2013, 02:02 PM

my mouth is watering

landarc · 03-31-2013, 03:46 PM

Fiesta!

Titch · 03-31-2013, 03:49 PM

Looks great,I would dig into that

Zin · 03-31-2013, 04:51 PM

Everything looks delish, flanken ribs are very tasty, i like to have the market cut them about 2" thick to smoke or 1" thick to grill, either way they are delish.

beercuer · 04-01-2013, 10:34 AM

Thank you kindly everyone.

Moose, yeah-- what's not to luv about green cactus stems? My hat is off to whoever thought of that one.

cameraman · 04-01-2013, 01:43 PM

Count me in!

Phubar · 04-01-2013, 01:45 PM

Excellent!

Sunra · 04-01-2013, 02:22 PM

Lookin good!

boiler93 · 04-01-2013, 02:49 PM

Ditto on all of the above comments! Thats looks like a cookout I could invite myself to!

BobM · 04-02-2013, 11:32 AM

That looks great, nice job!

fingerlickin' · 04-02-2013, 02:46 PM

Very nice, I'd hit that all day long.

luke duke · 04-02-2013, 03:39 PM

Those ribs are called tablitas in the Mexican grocery stores.

03-31-2013, 01:08 PM	#1
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	Flanken Ribs Platter *This is my official entry for the "South of the Border" Throwdown, Please.* How about we start by picking up good libations, just to set the mood straight? Some folk call my margaritas a snow cone for adults, seeing that I like to crush up the ice with the drink rather fine. Does anyone else besides me sense Jimmy Buffett's song "Margaritaville" going on in their brain? We are going to be building a platter involving three kinds of meats-- chicken, pork chorizo, and beef flanken ribs, along with a plethora of supporting "South of the Border" ingredients. Let's head out to the pit now and get the chicken goin'. Now some of you will remember these chick pics from my sammich post, but some of you may not. I'm getting double duty out of this. You can see that I added a hunk of lump to give the bird a subtle but distinct mesquite nuance. A better examination of the grilled bird... And now pulled, ready for use in the platter... Let's move on to the chorizo. Here's a look at the way I like to prepare mine, with chopped onion, red jalapeno, and of course the ever famous habanero. Now I guess it's on to the main attraction or entree-- the flanken ribs. I like to rub and marinate these just as I do for carne asada steak-- using rub, fresh juice from orange, and minced garlic. I would not be surprised if these flanken ribs were a new thing to some of you. I can say they are mouthwatering delicious, and if you ever get the chance,... . I smoke these with mesquite. Here is a plated view... At last it is time to start building this platter. What you probably do not see underlying all these concentric rings is an extra grande size flour tortilla. This makes it handy for running an acrylic pizza cutter so one can sneak sections out, like a pizza, with a spatula. Anyway, starting from the center and working our way outward, we have crema mexicana, guacamole, homemade refried black beans and that shredded chicken, the chorizo and queso fresco cheese, shredded romaine lettuce with cilantro, sliced tomatoes and black olives, shredded cheddar cheese. Chile limon chicharrones support the corners, and blue corn tortillas fill up the central edge. Lastly, the flanken ribs flank the sides. And I think I'm "wasting away again in Margaritaville". *Please use this pic as my specific entry* __________________ Got beer???

03-31-2013, 01:10 PM	#2
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	Looks good! I'll take a margarita, please! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

03-31-2013, 01:54 PM	#3
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	That looks awesome! Looks like we have good taste in Margarita glasses - I have the exact same ones! __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

03-31-2013, 03:46 PM	#5
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Fiesta! __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-31-2013, 03:49 PM	#6
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	Looks great,I would dig into that __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

03-31-2013, 02:02 PM	#4
redlightrosscoe Found some matches. Join Date: 02-11-13 Location: vancouver British columbia	my mouth is watering

03-31-2013, 04:51 PM	#7
Zin is One Chatty Farker Join Date: 05-23-11 Location: South, Texas	Everything looks delish, flanken ribs are very tasty, i like to have the market cut them about 2" thick to smoke or 1" thick to grill, either way they are delish.

04-01-2013, 10:34 AM	#8
beercuer Full Fledged Farker Join Date: 02-28-13 Location: Riverside, CA	Thank you kindly everyone. Moose, yeah-- what's not to luv about green cactus stems? My hat is off to whoever thought of that one. __________________ Got beer???

04-01-2013, 01:43 PM	#9
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Count me in! __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

04-01-2013, 01:45 PM	#10
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Excellent! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

04-01-2013, 02:22 PM	#11
Sunra is one Smokin' Farker Join Date: 06-10-09 Location: New York, NY	Lookin good! __________________ Weber Performer "BlueBoy", Beer Keg Grill "BrewGrilla", SJG MiniWSM, Weber 1520

04-01-2013, 02:49 PM	#12
boiler93 Full Fledged Farker Join Date: 03-30-13 Location: Lake City, FL	Ditto on all of the above comments! Thats looks like a cookout I could invite myself to!

04-02-2013, 11:32 AM	#13
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	That looks great, nice job! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

04-02-2013, 02:46 PM	#14
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	Very nice, I'd hit that all day long. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

04-02-2013, 03:39 PM	#15
luke duke is One Chatty Farker Join Date: 01-16-10 Location: Dallas, TX	Those ribs are called tablitas in the Mexican grocery stores.