I did some experimenting and I can't make it look decent with the relief cuts.Originally Posted by Guisslapp
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I did some experimenting and I can't make it look decent with the relief cuts.
What about a really big grommet?
might i suggest an octagonal cut-out?
then you could line it with flashing or tile or just about anything.
was that an unmitigated jab at my desire to be neat?
How about making a mold and then a concrete casting?
I like both of these. When I was maybe 5 yrs old my dad mixed up something gray with cement and water and lined the bottom of an old grill - it lasted over 30 yrs - I wish I had whatever that was.
Brown sugar/cracked pepper bacon: Slow smoked over peachwood (from my very own tree). Cured 10 days 1st and then hung to dry to form the pericle. Cold beer, sunny and 68 degrees outside, and a fantastic afternoon to sit on the patio and have the delicious smell of bacon and peachwood swirling around!bacon 001.jpgbacon 002.jpgbacon 003.jpg
“Towie Barclay of the Glen, Happy to the maids, But never to the men.”
I cooked a big flank steak on the Weber kettle for fajitas last night over semi-low indirect heat with brickets and oak chunks. Then I cut it across the grain and the fajitas were great. Now my question: would marinating it in some type of citrus juice make it even more tender? I was thinking because of the acid in citrus. I'm really not up on the precook operations as much as the grilling and I want to do fajitas again Sunday for Mother's Day. Any thoughts please.
In Texas, we use skirt steak, not flank steak, for fajitas. Lime juice works great and is very popular, but you don't want to let it marinate long otherwise it will mess with the structure of the meat.
In my experience, cooking skirt steak is a completely different animal than cooking flank. First, you have to trim all of the membrane. Second, you have to cook it fast.
What I do is (1) trim it, (2) marinate it for a couple hours in lime juice, garlic, and peppers, (3) get some hot coals and cook directly on the coals or put a grill topper on the coals and the steak on top of it. About 2 minutes per side and it is done. Obviously, you should blow the ash of your coals first unless you like an ashy steak.
Thanks Guisslapp, that sounds very interesting. I'm going to do that with both flank and skirt. I have to admit putting it right on the coals seems outrageous, but I'm doing it. If you were not serious about that part please notify me before Friday evening.
not a big fan of flank. i like a sweet marinade for my skirt steak, but definitely use acid, and definitely cook it hot and fast.
IMO, this is the only good way to cook skirt steak if you want it to be juicy and not overly chewy. Never tried it with flank steak. Just make sure you blow the ashes off first and aim for 1.5 minutes to two minutes per side. I like to cut the skirt into a few pieces to make it easier to place and maneuver.
Guisslapp, you were right!
Marinated 4 skirt steaks in 1 part lime juice 1 part Worcestershire sauce 1 part liquid smoke with some garlic and cumin for 2 hours; then blew the loose ashes off the charcoal brickets and cooked them one at a time directly on the coals.
Several guests/spectators were amazed. Everyone agreed they tasted great.
Glad it worked out for you. Sounds like a winning marinade, too.
there's a local sandwich shop here in friendswood that makes great banh mi. it has quickly become one of my favorite sandwiches. i made my own today:
sliced a pork loin very thin and marinated it in soy sauce, brown sugar, ginger, garlic, and lots of black pepper. grilled the pork and slapped it on some crusty french rolls with fresh cucumber, carrots, cilantro, and jalapenos. top it with some japanese-style sweet mayo or dip it in my wife's sweet chili sauce (don't know what all she puts in that delicious stuff).
anyway, it sounds like kind of an odd combination, but with those fresh vegetables and marinated pork, it tastes like summer on a bun. this isn't a great picture (needs better lighting) but it will give you the idea if you've never had banh mi.
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