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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-27-2012, 01:38 PM   #1
Tonybel
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Join Date: 02-29-12
Location: San Berdoo, CA
Default smoked carne asada?

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.
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Old 08-28-2012, 04:19 PM   #2
dudilous
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i'd hit that
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Old 08-28-2012, 05:30 PM   #3
Bob in St. Louis
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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.
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Old 08-28-2012, 05:51 PM   #4
Zin
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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.
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Old 08-28-2012, 06:03 PM   #5
chagovatoloco
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It is seasoned skirt steak.

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Old 08-28-2012, 06:05 PM   #6
Tonybel
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Quote:
Originally Posted by Bob in St. Louis View Post
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.
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Old 08-28-2012, 06:12 PM   #7
Tonybel
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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.
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Old 08-28-2012, 08:04 PM   #8
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"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.
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Old 08-28-2012, 08:08 PM   #9
Tonybel
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Quote:
Originally Posted by Bob in St. Louis View Post
"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.
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Old 08-28-2012, 08:12 PM   #10
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i'd hit that
thats awesome!!
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Old 08-29-2012, 09:46 AM   #11
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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......
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