Last week Ryan Chester from the Rub Company suggested I try some of his Original flavor rub on carne asada. The thought never occurred to me, although after thinking about the savory, explosive flavor of this particular rub, it had to be a winner.
Normally I marinate my carne asada in orange juice, onions, cilantro, and seasoned salt. This time, I left out the seasoned salt and just packed up the meat with all the other ingredients so it could marinate for a few days, with the plan to season the meat about an hour before I put it on the grill.
I used some nice USDA Choice skirt steak I purchased at Costco:
Then I added the onions, cilantro, and orange juice to the bag and threw some of the skirt steak in:
Last night I pulled the meat out of the bag, and generously dusted the meat with Rub Company Original. Note the coarseness of the rub, which creates an amazing texture when it cooks:
After letting the meat sit for a while, I fired up the grill for indirect, and added a few small pieces of pecan:
As I was about to put the meat on, The Missus began making tortillas from fresh masa.
If you've ever thought about making fresh tortillas, it's easy and they are out of this world. We use fresh white (not yellow) masa that is commonly available at Mexican markets. All you need is a tortilla press and you're in business.
I put the meat on the cool side of the grill so it could absorb some of that nice pecan smoke:
After about 15 mins of cooking indirect, I put the meat on the hot side for a good sear:
When the meat was done, I let it sit for about 10 mins, then began slicing it up:
This rub really caramelizes beautifully!
Meat completed chopped and ready:
Time to make tacos!
For each taco, we added a thin slice of avocado, and some fresh pico de gallo The Missus made. Served up with hot salsa roja and tomatillo salsa, with some picked carrots and jalapenos on the side:
The tacos were off the hook good, especially with the great flavor the rub added to the meat. Another successful experiment that will be repeated again many times!
Thanks for checking out my tacos.
Normally I marinate my carne asada in orange juice, onions, cilantro, and seasoned salt. This time, I left out the seasoned salt and just packed up the meat with all the other ingredients so it could marinate for a few days, with the plan to season the meat about an hour before I put it on the grill.
I used some nice USDA Choice skirt steak I purchased at Costco:
Then I added the onions, cilantro, and orange juice to the bag and threw some of the skirt steak in:
Last night I pulled the meat out of the bag, and generously dusted the meat with Rub Company Original. Note the coarseness of the rub, which creates an amazing texture when it cooks:
After letting the meat sit for a while, I fired up the grill for indirect, and added a few small pieces of pecan:
As I was about to put the meat on, The Missus began making tortillas from fresh masa.
If you've ever thought about making fresh tortillas, it's easy and they are out of this world. We use fresh white (not yellow) masa that is commonly available at Mexican markets. All you need is a tortilla press and you're in business.
I put the meat on the cool side of the grill so it could absorb some of that nice pecan smoke:
After about 15 mins of cooking indirect, I put the meat on the hot side for a good sear:
When the meat was done, I let it sit for about 10 mins, then began slicing it up:
This rub really caramelizes beautifully!
Meat completed chopped and ready:
Time to make tacos!
For each taco, we added a thin slice of avocado, and some fresh pico de gallo The Missus made. Served up with hot salsa roja and tomatillo salsa, with some picked carrots and jalapenos on the side:
The tacos were off the hook good, especially with the great flavor the rub added to the meat. Another successful experiment that will be repeated again many times!
Thanks for checking out my tacos.
