Great article on fajitas, and the inside/outside skirt steak debate

snoqualmiesmoker · 06-25-2009, 10:50 PM

http://www.houstonpress.com/2009-06-...-so-clear-cut/

I do love Tex-Mex.

jb

pyromaster · 06-25-2009, 11:32 PM

That was a good read.
Thanks

Desert Dweller · 06-26-2009, 06:32 AM

good info

rocketmanray · 06-26-2009, 06:51 AM

Great article and worth the read.... (well written too!)

Thanks for posting.

ZILLA · 06-26-2009, 07:45 AM

Very interesting, thanks for posting that.

orangeblood · 06-26-2009, 09:38 AM

I especially liked the tid-bits on the origin of the "fajita" moniker. I wish he would have pointed out that "chicken fajitas" is a gringo oxymoron. "Fajita" in Spanish usually means "little girdle" and literally refers to the size and position of this cut on the cow.

The reference to the south Texans heckling the dude in Austin that said he coined the term / cut "fajita" is revealing. Wood grilled skirt served on tortillas (corn or flour) with fresh pico de gallo is as Norteno as you can get and certainly has been around for a very long time.

Sour cream, black olives, blender made guacamole, cheddar cheese etc. are gringo additions.

Just my $0.02.

Jorge · 06-26-2009, 09:47 AM

Quote:

Originally Posted by orangeblood

I especially liked the tid-bits on the origin of the "fajita" moniker. I wish he would have pointed out that "chicken fajitas" is a gringo oxymoron. "Fajita" in Spanish usually means "little girdle" and literally refers to the size and position of this cut on the cow.

The reference to the south Texans heckling the dude in Austin that said he coined the term / cut "fajita" is revealing. Wood grilled skirt served on tortillas (corn or flour) with fresh pico de gallo is as Norteno as you can get and certainly has been around for a very long time.

Sour cream, black olives, blender made guacamole, cheddar cheese etc. are gringo additions.

Just my $0.02.

If you run across it, Robb Walsh has a good cookbook about Tex-Mex, that includes a discussion of chicken fajitas. It covers the entire state, and spectrum.

DeezQ · 06-26-2009, 10:22 AM

If I can piggy back off your post, I saw this article in our local rag yesterday in regards to beef fajita cuts... http://www.dallasobserver.com/2009-0...mex-restaurant

chambersuac · 06-26-2009, 10:53 AM

that was one great article. Thanks.

Bentley · 06-26-2009, 12:57 PM

"A student with a knife made a foot-long slash between the brisket and throat, and Blacky started bleeding profusely. It takes six to eight minutes to bleed out, and it's important that the animal remain alive so the heart can pump out all the blood. The animal dies after it bleeds out."

I am not a big fan of PITA, but I can see how this would upset some people.

I know Dariy cows and beef cattle are not the same, but my Uncles were dariy farmes in VA for 30 years and would butcher a cow about every six months. It was a 30-06 to the base of the skull and dress the animal immediatlly, there was no bleed out and I never remember the meat being "off"!

ljh34465 · 06-26-2009, 01:42 PM

A good read written by a Tex Mex authority - thanks for sharing.

JS-TX · 02-19-2010, 05:55 PM

Just discovered this forum. Great forum and a nice read. Looks like I got a new thing to try...

KuyasKitchen · 02-19-2010, 09:02 PM

Quote:

Originally Posted by Bentley

"A student with a knife made a foot-long slash between the brisket and throat, and Blacky started bleeding profusely. It takes six to eight minutes to bleed out, and it's important that the animal remain alive so the heart can pump out all the blood. The animal dies after it bleeds out."

Yeah, that's not-so-nice. We, too, used a rifle to kill the cows instantly. Never an "off" taste. We mostly grass-fed our small herd.

I'm not a big PETA fan (except when they decide to use body paint on nude models and put them in cages) ... doesn't mean I think we should be cruel to the animals we eat.

qman · 02-19-2010, 10:41 PM

I too grew up in a time and culture where we butchered our own chickens, pigs, and beef. A clean, quick kill was always the norm. I never saw this "bleeding alive" stuff.
I am not a fan of PITA either [except as noted by Kuyas

But, no need to be cruel to animals either.

06-25-2009, 10:50 PM	#1
snoqualmiesmoker is one Smokin' Farker Join Date: 06-01-04 Location: Snoqualmie, wa Downloads: 0 Uploads: 0	Great article on fajitas, and the inside/outside skirt steak debate http://www.houstonpress.com/2009-06-...-so-clear-cut/ I do love Tex-Mex. jb __________________ Large Big Green Egg Weber Kettle Blue 22 Weber Smokey Joe Weber Gold Genesis (Sadly, this did not come with a long keyboard solo) 1 ~ 3-year old Princess 1 ~ 1-year old Caveman 1 Chihuahua Wife [url]http://jimmysbigegg.blogspot.com/[/url]

06-26-2009, 06:32 AM	#3
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close... Downloads: 0 Uploads: 0	good info __________________ Bo Compton in Mesa, AZ, KCBS CBJ Weber Ranch Kettle, BDS Mega, OTS, Weber Platinum WSM w/Stacker from ProQ LFSA RED Thermapen, And 1 2010 Victor brand Hot Dog Cart

06-26-2009, 10:22 AM	#8
DeezQ Knows what a fatty is. Join Date: 03-10-07 Location: Texas, Dallas Downloads: 0 Uploads: 0	If I can piggy back off your post, I saw this article in our local rag yesterday in regards to beef fajita cuts... http://www.dallasobserver.com/2009-0...mex-restaurant __________________ Backwoods Extended Party, UDS, Weber Kettle 22.5 (x 2), Gasser, Orion Cooker, 24x48 Custom Griller, Turkey Fryer x 2, Small BGE, ECB, Char Broil Double Chef

06-26-2009, 12:57 PM	#10
Bentley Babbling Farker Join Date: 03-14-07 Location: Eden After the Fall Downloads: 0 Uploads: 0	"A student with a knife made a foot-long slash between the brisket and throat, and Blacky started bleeding profusely. It takes six to eight minutes to bleed out, and it's important that the animal remain alive so the heart can pump out all the blood. The animal dies after it bleeds out." I am not a big fan of PITA, but I can see how this would upset some people. I know Dariy cows and beef cattle are not the same, but my Uncles were dariy farmes in VA for 30 years and would butcher a cow about every six months. It was a 30-06 to the base of the skull and dress the animal immediatlly, there was no bleed out and I never remember the meat being "off"! __________________ Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women."

02-19-2010, 10:41 PM	#14
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	I too grew up in a time and culture where we butchered our own chickens, pigs, and beef. A clean, quick kill was always the norm. I never saw this "bleeding alive" stuff. I am not a fan of PITA either [except as noted by Kuyas But, no need to be cruel to animals either. __________________ qman Para Bellum

06-25-2009, 11:32 PM	#2
pyromaster Found some matches. Join Date: 06-03-09 Location: Decatur, GA Downloads: 0 Uploads: 0	That was a good read. Thanks

06-26-2009, 06:51 AM	#4
rocketmanray Full Fledged Farker Join Date: 02-02-09 Location: Cocoa Beach, FL Downloads: 0 Uploads: 0	Great article and worth the read.... (well written too!) Thanks for posting.

06-26-2009, 07:45 AM	#5
ZILLA is Blowin Smoke! Join Date: 12-01-05 Location: Universal City, Texas Downloads: 0 Uploads: 0	Very interesting, thanks for posting that.

06-26-2009, 09:38 AM	#6
orangeblood Full Fledged Farker Join Date: 07-16-08 Location: Texas Downloads: 0 Uploads: 0	I especially liked the tid-bits on the origin of the "fajita" moniker. I wish he would have pointed out that "chicken fajitas" is a gringo oxymoron. "Fajita" in Spanish usually means "little girdle" and literally refers to the size and position of this cut on the cow. The reference to the south Texans heckling the dude in Austin that said he coined the term / cut "fajita" is revealing. Wood grilled skirt served on tortillas (corn or flour) with fresh pico de gallo is as Norteno as you can get and certainly has been around for a very long time. Sour cream, black olives, blender made guacamole, cheddar cheese etc. are gringo additions. Just my $0.02.

06-26-2009, 10:53 AM	#9
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	that was one great article. Thanks.

06-26-2009, 01:42 PM	#11
ljh34465 is one Smokin' Farker Join Date: 05-14-09 Location: Ocala, Florida Downloads: 0 Uploads: 0	A good read written by a Tex Mex authority - thanks for sharing.

02-19-2010, 05:55 PM	#12
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	Just discovered this forum. Great forum and a nice read. Looks like I got a new thing to try...

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