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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 03-22-2009, 10:42 AM   #1
Ross in Ventura
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Default Moink Balls and Flap Steak




Dusted with John Henry's Pecan Rub.

On the grill at 350* for 35-min.

Sauced with Blues Hog and Tennessee Red



Flap Steak on the grill at 450* for 3-min. a side

Cut it up for Tacos.



Served with Spanish Rice and Refried Beans
Recipe:
http://www.cooksillustrated.com/reci...=y&docid=16826
http://www.cooksillustrated.com/reci...sp?docid=16827

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Last edited by Ross in Ventura; 03-22-2009 at 11:27 AM..
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Unread 03-22-2009, 10:44 AM   #2
HeSmellsLikeSmoke
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Dang that looks good Ross. What is flap steak? We don't have that cut as far as I know.

(P.S. it's MOINK )
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Unread 03-22-2009, 10:59 AM   #3
Ross in Ventura
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It's the Butchers Secret.
http://www.sfgate.com/cgi-bin/articl...DG2BBNBS01.DTL

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Unread 03-22-2009, 11:09 AM   #4
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Great Job Ross
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Unread 03-22-2009, 11:14 AM   #5
BBQ Grail
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
(P.S. it's MOINK )
Thank you!


Groceries look mighty nice.
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Unread 03-22-2009, 11:29 AM   #6
Bbq Bubba
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Oh man that looks good!
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