Flap Meat?

I have found the keys to flap meat are.
Cook it as hot as you can.
Cook it about 80% on one side before you flip.
Give it a good rest wrapped in foil, slice against the grain and mix with the juices from the foil.

I also prefer to do a post cook hot marinade and just season with salt before cooking

Flap Meat

Hi "They also make a killer kabob" How did they come out as Kabob's?
Thanks DanB

drunkenmeatfist said:

That was my nickname in high school.

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Going to be tough to beat this for post of the day!