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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-16-2016, 11:16 AM | #16 | |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Quote:
I'll paste in Wikipedia's first two paragraph's. "In Latin America, carne asada is specifically beef, usually skirt steak, flank steak or flap steak.,[1] grilled and served as slices. It is usually cooked with a certain amount of searing to impart a charred flavor. Carne asada can be served as a main dish or as an ingredient in other dishes. Carne asada can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home.[1] The meat can be marinated in many different ways, from simply rubbing with salt to using spice rubs such as lemon and pepper or garlic salt and lime, before being cooked on a grill.[1][2] Some recipes even use beer in the marinade. You can chop it so it is more easily put into tacos and burritos. At this point, it is usually just considered beef or steak."
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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05-16-2016, 11:31 AM | #17 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Thank you Sam.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
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carne asada, DerHusker, mexican, tacos |
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