喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 06-25-2009, 10:50 PM   #1
snoqualmiesmoker
is one Smokin' Farker
 
Join Date: 06-01-04
Location: Snoqualmie, wa
Downloads: 0
Uploads: 0
Default 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]
snoqualmiesmoker is offline   Reply With Quote


Unread 06-25-2009, 11:32 PM   #2
pyromaster
Found some matches.
 
Join Date: 06-03-09
Location: Decatur, GA
Downloads: 0
Uploads: 0
Default

That was a good read.
Thanks
pyromaster is offline   Reply With Quote


Unread 06-26-2009, 06:32 AM   #3
Desert Dweller
Babbling Farker

 
Desert Dweller's Avatar
 
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
Downloads: 0
Uploads: 0
Default

good info
__________________
Bo Compton in Mesa, AZ, KCBS CBJ
Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum
18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
Desert Dweller is offline   Reply With Quote


Unread 06-26-2009, 06:51 AM   #4
rocketmanray
Full Fledged Farker
 
Join Date: 02-02-09
Location: Cocoa Beach, FL
Downloads: 0
Uploads: 0
Default

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

Thanks for posting.
rocketmanray is offline   Reply With Quote


Unread 06-26-2009, 07:45 AM   #5
ZILLA
is Blowin Smoke!
 
ZILLA's Avatar
 
Join Date: 12-01-05
Location: Universal City, Texas
Downloads: 0
Uploads: 0
Default

Very interesting, thanks for posting that.
ZILLA is offline   Reply With Quote


Unread 06-26-2009, 09:38 AM   #6
orangeblood
Full Fledged Farker
 
Join Date: 07-16-08
Location: Texas
Downloads: 0
Uploads: 0
Default

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.
orangeblood is offline   Reply With Quote


Unread 06-26-2009, 09:47 AM   #7
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by orangeblood View Post
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.
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

BOOGITY, BOOGITY, BOOGITY!!!

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


Unread 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
Default

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
__________________
[FONT=Palatino Linotype]Backwoods Extended Party, [/FONT][FONT=Palatino Linotype]UDS, [/FONT][FONT=Palatino Linotype]Weber Kettle 22.5 (x 2), [/FONT][FONT=Palatino Linotype]Gasser, Orion Cooker, [/FONT][FONT=Palatino Linotype]24x48 Custom Griller, [/FONT][FONT=Palatino Linotype]Turkey Fryer x 2, [/FONT][FONT=Palatino Linotype]Small BGE, ECB, Char Broil Double Chef[/FONT]
DeezQ is offline   Reply With Quote


Unread 06-26-2009, 10:53 AM   #9
chambersuac
somebody shut me the fark up.

 
chambersuac's Avatar
 
Join Date: 04-02-09
Location: San Antonio, TX
Downloads: 0
Uploads: 0
Default

that was one great article. Thanks.
chambersuac is online now   Reply With Quote


Unread 06-26-2009, 12:57 PM   #10
Bentley
Babbling Farker
 
Bentley's Avatar
 
Join Date: 03-14-07
Location: Culpeper, Virginia
Downloads: 0
Uploads: 0
Default

"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."
Bentley is online now   Reply With Quote


Unread 06-26-2009, 01:42 PM   #11
ljh34465
is one Smokin' Farker
 
Join Date: 05-14-09
Location: Ocala, Florida
Downloads: 0
Uploads: 0
Default

A good read written by a Tex Mex authority - thanks for sharing.
ljh34465 is offline   Reply With Quote


Unread 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
Default

Just discovered this forum. Great forum and a nice read. Looks like I got a new thing to try...
JS-TX is offline   Reply With Quote


Unread 02-19-2010, 09:02 PM   #13
KuyasKitchen
is one Smokin' Farker
 
KuyasKitchen's Avatar
 
Join Date: 11-27-08
Location: Tacloban, Leyte, Philippines
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bentley View Post
"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.
__________________
James
Kuya's Kitchen - my culinary adventures in the rural Philippines

IMBAS Certified MOINK Baller
Equipment: Weber Kettle, Stainless GOSM,
Green Super-Fast Thermapen
Equipment Wish List: Smokehouse, Backyard Brick Pit with Lechon Spit
KuyasKitchen is offline   Reply With Quote


Unread 02-19-2010, 10:41 PM   #14
qman
Babbling Farker
 
qman's Avatar
 
Join Date: 07-08-05
Location: Ocoee, Fl
Downloads: 0
Uploads: 0
Default

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
qman is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Skirt Steak score. lionhrt Q-talk 16 01-15-2011 08:25 PM
Skirt Steak Taco's Midnight Smoke Q-talk 28 11-19-2010 08:56 AM
skirt steak baby! kik_start Q-talk 4 04-04-2010 08:13 AM
Has anyopne Smoked Skirt Steak? dedwards Q-talk 2 05-16-2009 10:14 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:49 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.