What did everyone cook today?
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Tex_77 Looks great, but isn’t that a rather tough cut. How long did you marinate? Are those onions or red spuds i see in the coals?
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Tex_77 Looks great, but isn’t that a rather tough cut. How long did you marinate? Are those onions or red spuds i see in the coals?
JoeB Marinade for an hour. It can be a tough cut if not cooked properly, you dont want to go much if any over medium rare. This a CAB piece of meat, so the quality was there to begin with. It came out extremely tender. Those were onion scraps in the coals.
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JoeB I’ve seen it as WETSU, not to be confused with SNAFU. I think WETSU would be an appropriate name for this Meatjistics group. Maybe you should run it by Jonathan.
GWG8541 I think it might be a little too descriptive for the Pilgrims.
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''I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you."
- Jacques Pepín
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''I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you."
- Jacques Pepín
JoeB said in What did everyone cook today?:
''I tell a student that the most important class you can take is technique. A great chef is first a great technician. 'If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. You learn it through endless repetition until it belongs to you."
- Jacques Pepín
Understand the theory, and then perfect the practical application of it.
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Dinner, Bulgogi made a week ago , frozen, and vacpaced. Griddled, served with rice and Kimchi. No soju, but Jack and coke was a good sub.
JoeB
Wow. Looks so good -
zbigjeff I would love to run across a good bottle for old times sake, but until then Tennessee whiskey and real moonshine will have to do.
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Tex_77 Looks great. How much have you been getting Flank or Skirt steak for in your neck of the woods? The price here has been any where from $7 to $9 plus per lb. I just cannot get over when it was considered waste & I could get it for $1 any day of the month. There is nothing like it hot of the coals, a bite before you officially turn it into fajitas. So, with the price I have been forced to use sirloin most of the time these days for my fajitas. Not bad at all & the price is much better here than the skirt. Marinade it well, grill it with a good batch of onions, various bell peppers, Poblano peppers of course & hey, through a few Jalapolenos in there too for good measure. Whew, are we ready for a throwdown yet? you did a great job & I can just taste it from here, halfway across the country. Have a great weekend!
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I only batch by metric weight, and this program does the math for me. All my recipes are based on 1 kilo. Hope this helps… Joe
JoeB thanks brother, ill give it a shot soon.
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Tex_77 I may have drooled on my phone!
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JoeB you are probably right. In my previous job I got to know many of the local news anchors. One loved to say SNAFU on the air when describing something chaotic. I thought it was funny, but was kind of shocked the network allowed it. I saw her one day and ask if she knew what it meant and of course she didn’t. When I told her, she was shocked and needless to say, never used it on the air again.
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Tonight I cooked flank steak on the PK Original, it was marinaded with Excalibur’s Fajitas Marinade, using the Marinade Express Pro.
Darkfish89 I think I’m ready for that throw down.Tex_77 looks awesome. I would hate to be your neighbor. I would be hungry all of the time with that kind of cooking.
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GWG8541 I also do the Hot Pork (Daeji) Bulgogi if you are interested in the recipe… Joe
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Tex_77 Looks great. How much have you been getting Flank or Skirt steak for in your neck of the woods? The price here has been any where from $7 to $9 plus per lb. I just cannot get over when it was considered waste & I could get it for $1 any day of the month. There is nothing like it hot of the coals, a bite before you officially turn it into fajitas. So, with the price I have been forced to use sirloin most of the time these days for my fajitas. Not bad at all & the price is much better here than the skirt. Marinade it well, grill it with a good batch of onions, various bell peppers, Poblano peppers of course & hey, through a few Jalapolenos in there too for good measure. Whew, are we ready for a throwdown yet? you did a great job & I can just taste it from here, halfway across the country. Have a great weekend!
calldoctoday I got it out of the mark down bin for $6/# regular price was $9.99. I agree skirt and flank are ridiculously priced. Often higher than ribeyes. I understand you get more ribeyes off a beef than you do skirts or flanks but come on.
In my opinion 2 major things that have drove the cost of cuts that use to be cheap are social media and xhefsvand everyday people showing everyone how to cook the cuts. Second the beef industry as a whole has dine a great job at rebranding and marketing different cuts such as the “Denver Steak” “Mock Tender Filet” “Flat Iron” “Ranch Steak” etc.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Looks great. How much have you been getting Flank or Skirt steak for in your neck of the woods? The price here has been any where from $7 to $9 plus per lb. I just cannot get over when it was considered waste & I could get it for $1 any day of the month. There is nothing like it hot of the coals, a bite before you officially turn it into fajitas. So, with the price I have been forced to use sirloin most of the time these days for my fajitas. Not bad at all & the price is much better here than the skirt. Marinade it well, grill it with a good batch of onions, various bell peppers, Poblano peppers of course & hey, through a few Jalapolenos in there too for good measure. Whew, are we ready for a throwdown yet? you did a great job & I can just taste it from here, halfway across the country. Have a great weekend!
calldoctoday I’ve wondered the same thing about other meats over the years. Wings, ribs, brisket and others have become as high priced as many other leaner cuts over the years. Just my theory, but I think the creation of modern smokers and grills (pellets etc…) have made them easier for the novice to cook. While I own a pellet smoker/grill now, like most of you, I started with charcoal and wood. Especially the commercial cookers which have made chain restaurants able to turn out these traditionally waste cuts in a profitable manner. So I guess I am pointing the finger at technology and innovation. With the good comes the bad.
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JoeB you are probably right. In my previous job I got to know many of the local news anchors. One loved to say SNAFU on the air when describing something chaotic. I thought it was funny, but was kind of shocked the network allowed it. I saw her one day and ask if she knew what it meant and of course she didn’t. When I told her, she was shocked and needless to say, never used it on the air again.
GWG8541 That’s interesting, i was the Director of Eng. for 28 TV and Radio stations in this region for over 20yrs, after 25yrs Military. Right brained creative people are a unique clan without saying. My favorite response for equipment failures was: “It will always be broke until you learn how to use it”.
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JoeB send it, the wife loves both, but there is a local restaurant that has a great pork Daeji which has become her favorite. I like them both.
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calldoctoday I got it out of the mark down bin for $6/# regular price was $9.99. I agree skirt and flank are ridiculously priced. Often higher than ribeyes. I understand you get more ribeyes off a beef than you do skirts or flanks but come on.
In my opinion 2 major things that have drove the cost of cuts that use to be cheap are social media and xhefsvand everyday people showing everyone how to cook the cuts. Second the beef industry as a whole has dine a great job at rebranding and marketing different cuts such as the “Denver Steak” “Mock Tender Filet” “Flat Iron” “Ranch Steak” etc.
Tex_77 you are right about social media and marketing. It drives drives society, rather than society driving it. Thats why we all love this site. More thinkers and doers than followers.
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calldoctoday I got it out of the mark down bin for $6/# regular price was $9.99. I agree skirt and flank are ridiculously priced. Often higher than ribeyes. I understand you get more ribeyes off a beef than you do skirts or flanks but come on.
In my opinion 2 major things that have drove the cost of cuts that use to be cheap are social media and xhefsvand everyday people showing everyone how to cook the cuts. Second the beef industry as a whole has dine a great job at rebranding and marketing different cuts such as the “Denver Steak” “Mock Tender Filet” “Flat Iron” “Ranch Steak” etc.
Tex_77 I am with all you all guys 110%, but don’t get me started!
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