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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 05-04-2005, 11:59 AM   #1
Bigdog
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Default Flank steak

I found some flank steak yesturday at Sam's for $5.65 lb. What the fark? Why is it so expensive? Demand for fajitas? Does anyone have a cheaper sub. for beef fajita meat? For that price, I might as well use steak. I asked a butcher one time for stew meat. He answer: It's all stew meat! Interesting prospective.
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Unread 05-04-2005, 12:04 PM   #2
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My guess is demand for fajitas. Try skirt steak, but likely to be the same problem.
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Unread 05-04-2005, 12:47 PM   #3
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Quote:
Originally Posted by Jorge
My guess is demand for fajitas. Try skirt steak, but likely to be the same problem.
That's what I was going to suggest.
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Unread 05-04-2005, 12:59 PM   #4
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The funny thing is that in a few weeks it will be on sale for something like 3.99 a pound. There is no ryhm or reason for the pricing other then making a few bucks. You'll notice that on any of the meats, if you were to take a survey each month of the prices of let's say flank steak. You'll see a few months were there is a constant price, and a month were the price spikes, and another month where the price is semi-cheap.

Manking money 101 mod.
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Unread 05-04-2005, 01:22 PM   #5
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Not to suggest the obvious... but brisket makes great fajitas too. :)
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Unread 05-04-2005, 01:36 PM   #6
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Since no Texans have stepped up:

Fajita is skirt - not round steak, not brisket, not flank steak, not chicken, not shrimp -- you get the picture.

Fajita is grilled skirt, grilled onions and peppers, some pico and wrap it all up in a flour tortilla.

Now, all that other stuff is good but it is NOT fajita!! All that other crap with cheese and sour cream, etc. is a burrito in it's most adulterated form. :D

Just my opinion, your mileage will vary! :D
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Unread 05-04-2005, 01:41 PM   #7
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Still say brisket makes a good fajita.

But im from NY, so im allowed to say that.

Now if you tofu munchin Cali's and sunburned floridiains stop puttin pineapple and conch on pizza, I'll stop making brisket fajitas.


so there.
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Unread 05-04-2005, 01:53 PM   #8
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Quote:
Originally Posted by chad
Since no Texans have stepped up:

Fajita is skirt - not round steak, not brisket, not flank steak, not chicken, not shrimp -- you get the picture.

Fajita is grilled skirt, grilled onions and peppers, some pico and wrap it all up in a flour tortilla.

Now, all that other stuff is good but it is NOT fajita!! All that other crap with cheese and sour cream, etc. is a burrito in it's most adulterated form. :D

Just my opinion, your mileage will vary! :D
If you like your fajitas tough...go with skirt....little more tender than go with flank. You know...they do make chicken and shimp fajitas too, you know.
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Unread 05-04-2005, 01:54 PM   #9
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Quote:
Now if you tofu munchin Cali's and sunburned floridiains stop puttin pineapple and conch on pizza, I'll stop making brisket fajitas.
LOL, There goes the price of brisket
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Unread 05-04-2005, 01:57 PM   #10
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I didn't say they don't make 'em -- :D I'm just pointing out that other cuts and meats are not traditional fajita.

Think back about, oh, 50 years ago - do you really think you'd have gotten a shrimp fajita??

Traditionally it's grilled skirt. But hey, if you don't care about tradition why not use tenderloin? Then at least you're guaranteed tender! You're supposed to slice it thin anyway!!
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Unread 05-04-2005, 02:09 PM   #11
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Before this becomes a Fajita Jihad, Fajitas by definition are beef. Period. You may be able to order Chicken Fajitas, Shrimp Fajitas, or Tofu Fajitas, but they are really soft tacos. At some point proprietors got tired of explaining to Joe Smith that they didn't sell Chicken fajitas but they would be happy to bring out some chicken soft tacos.
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Unread 05-04-2005, 02:22 PM   #12
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Wow. You'd think someone said Chili was made with beans...
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Unread 05-04-2005, 02:29 PM   #13
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Quote:
Originally Posted by BigBelly
The funny thing is that in a few weeks it will be on sale for something like 3.99 a pound. There is no ryhm or reason for the pricing other then making a few bucks. You'll notice that on any of the meats, if you were to take a survey each month of the prices of let's say flank steak. You'll see a few months were there is a constant price, and a month were the price spikes, and another month where the price is semi-cheap.

Manking money 101 mod.
Yep. Case-in-point: Local price of pork ribs now $1.49/lb plus a coupon for $10 off $50. Got a freezer? Stock up when prices are cheap.
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Unread 05-04-2005, 02:31 PM   #14
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Quote:
Originally Posted by jt
Wow. You'd think someone said Chili was made with beans...
BLASPHEMY!!

When in a bind, pork can be substituted for beef in a "fajita-like soft taco thing".

Pork takes the seasoning quite well.

Of course, you could try Spam.
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Unread 05-04-2005, 03:15 PM   #15
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Quote:
Originally Posted by jt
Wow. You'd think someone said Chili was made with beans...
Hmmm... Fajita chili made with brisket, chicken and shrimp...with beans. How's that for all you purest farkers? (just stirring the pot) :P

But seriously, thanks for all the feedback. Brisket was going to be my suggestion. If you have done this, I would appreciate hearing how you did it. I have yet to see skirt steak in the grocery stores around here. We have a large Mexican population here, and probably most of it goes to the restaurants.
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