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Old 03-02-2013, 10:55 PM   #1
beercuer
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Default Flap Steak and Tamales

Flap meat is arguably the ideal choice of cut for carne asada. And oh, what a precious treat it is for me!-- literally mouthwatering deeliciousness bite after bite. First I would like to introduce a most savory rub, one of which I am quite fond and highly recommend from Chef Merito:



I should point out at this point that this post is actually a combination of three meals that I prepared this week, to better illustrate with the prons what I produced and hoped to produce.

I find it is a good thing to let the meat marinate after applying the rub. For that extra "Je ne sais quoi" I like to include the juice of an orange and minced garlic. (Lucky me has homegrown citrus trees in my backyard). Here is what that marinade looks like:



Okay, I prefer to cook my carne asada a bit more slowly, over indirect heat. I toss on a chunk o' lump mesquite over the hardwood charcoals and let all the flavors settle in.



Here's how today's process went from start to finish:





Here is how a plated pic came out on one I did a few days ago-- not quite revealing enough.



And here is tonight's plated pic, served topped with plenty of salsa, with spinach and Hass avocado on the side.



Actually, I wanted to present a more traditional culinary lineup for this carne asada by including some homemade Mexican rice and refried black beans. Regrettably I didn't quite get that far, so I resort to my tamale dinner. Here is how that went:



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Old 03-02-2013, 10:58 PM   #2
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Asada looks yummee. We're the tamales homemade or storebought???
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Old 03-02-2013, 11:02 PM   #3
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Asada looks yummee. We're the tamales homemade or storebought???
Why thank you, Hoss! You are most perceptive... I confess that this time the tamales were store bought.
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Old 03-02-2013, 11:08 PM   #4
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They still look TASTEE!!
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Old 03-02-2013, 11:10 PM   #5
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That all looks good. And tamales from the store are just fine
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Old 03-03-2013, 12:37 AM   #6
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I'd hit that! The pron looks as good as I remember it!

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Old 03-03-2013, 12:52 AM   #7
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Nice. I smoked some flap meat with some ribs last weekend. I vacuum sealed the smoked flap meat to used to cook into beans and soups.

It is great to see people use all the meat.

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Old 03-03-2013, 05:20 AM   #8
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Quote:
Originally Posted by BobBrisket View Post
I'd hit that! The pron looks as good as I remember it!

Bob
Thanks Bob! In honor of you and times past, I need to real soon do a rack of them big ol' T-Rex Dino bones and break out the yellow jackets!
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Old 03-03-2013, 05:29 AM   #9
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Originally Posted by caseydog View Post
Nice. I smoked some flap meat with some ribs last weekend. I vacuum sealed the smoked flap meat to used to cook into beans and soups.

It is great to see people use all the meat.

CD
Splendid idea indeed, Caseydog. I find that carne asada, when cut up into shreds also make for out-of-this-world tacos!--just hit the meat up hard with the habanero sauce. Works for hard or soft tacos.



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Old 03-03-2013, 10:38 AM   #10
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Inspiring post. Thanks.
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Old 03-03-2013, 12:48 PM   #11
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Love it!
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Old 03-03-2013, 02:29 PM   #12
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That looks really good!
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Old 03-03-2013, 03:59 PM   #13
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Thats one of the pieces, that taste the most to me.
nice
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Old 03-03-2013, 04:55 PM   #14
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That is tremendous. Twice in one week I am exposed to this dish Carne Asada, I really need to get a grip on this and make it. Thanks for sharing, and your tacos are picture book...
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Old 03-03-2013, 05:08 PM   #15
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Quote:
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That is tremendous. Twice in one week I am exposed to this dish Carne Asada, I really need to get a grip on this and make it. Thanks for sharing, and your tacos are picture book...
Why thank you kindly, Bluesman! And I want to tell you mighty, mighty impressive and fabulous creation on the "I'm stuffed" throwdown. I sure wanted some of that!

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