Who all else is excited for grilling weather?

[_86]

Since Cinco de Mayo is next week, I've been loving my evenings with the Weber and skirt steak. Trying to nail down my recipe for carnse asada!

 

[texkev]

MY FAV!

I eat fairly strict, my go-to fun food is grilled skirt steak, lightly seasoned has worked well for me with fresh pico and nixtamalized corn tortillas. I have finally nailed down the way to cook those.

 

[Hpgc]

Nicely done! Please share the recipe(s) when ready.
My usual marinade on leaner cuts was soy sauce, brown sugar, pepper and whatever fresh or dried herbs you may choose. Nowadays I've tried some dry versions without the soy and found that granulated garlic salt works well.
As to the title question, very excited. Especially to do some new things.

 

[texkev]

I use lime, salt and a little of this below. curious what he uses also.

 

[_86]

I use lime, salt and a little of this below. curious what he uses also.
View attachment 9477

Ayyyy, that looks nice! My carne asada marinade includes vegetable oil, Dale's sauce, juice of one lime per skirt steak, one or two smashed garlic cloves per steak, and some cumin.

 

[_86]

MY FAV!

I eat fairly strict, my go-to fun food is grilled skirt steak, lightly seasoned has worked well for me with fresh pico and nixtamalized corn tortillas. I have finally nailed down the way to cook those.

Fresh pico de gallo in is orgasm-inducing in the summer. Cheers!

 

[_86]

Nicely done! Please share the recipe(s) when ready.
My usual marinade on leaner cuts was soy sauce, brown sugar, pepper and whatever fresh or dried herbs you may choose. Nowadays I've tried some dry versions without the soy and found that granulated garlic salt works well.
As to the title question, very excited. Especially to to some new things.

One of my favorite YouTube guys, Sam the Cooking Guy, swears by soy sauce in all his steak marinades. Sounds awesome!

 

[A S Parker]

It is always grilling season at my house. Keep up the good work gentlemen!

 

[Fathead]

I've been out of the grilling game for a couple years. Just picked up a new smoker so I can get back in it.

 

[_86]

I've been out of the grilling game for a couple years. Just picked up a new smoker so I can get back in it.

Awwwww yeeeeeeaaaah...

 

[7point62]

Definitely ready for grilling weather! It’s been a long winter.

 

[Rink Rat]

I fire up the Weber at least twice a week year round.

 

[Rink Rat]

Fresh pico de gallo in is orgasm-inducing in the summer. Cheers!

Try some cactus in your pico!!!!!

 

[_86]

Try some cactus in your pick!!!

Ayyyyyyyy!!!!

 

[Orion25]

For skirt steak, get rid of the grill grate. Start some lump charcoal and let it ash over completely. Use an electric leaf blower, air compressor, hair dryer, etc to carefully blow the ash off the coals. Put the skirt steak directly on the coals for 1-2 min on each side. Pull, wrap in foil and rest for 10 or so min. Slice and pour the juices in the foil over the sliced steak. The char is amazing.

If any coals stick, knock them off after flipping or removing the steak.

 

[_86]

For skirt steak, get rid of the grill grate. Start some lump charcoal and let it ash over completely. Use an electric leaf blower, air compressor, hair dryer, etc to carefully blow the ash off the coals. Put the skirt steak directly on the coals for 1-2 min on each side. Pull, wrap in foil and rest for 10 or so min. Slice and pour the juices in the foil over the sliced steak. The char is amazing.

If any coals stick, knock them off after flipping or removing the steak.

I've done this exact thing with a sous vide tomahawk ribeye! Shit was AMAZING.

 

[tristan.guffey]

Definitely ready, but I really prefer February thru May and again in the fall... Bama summers make me want to risk CO poisoning by grilling in the AC! JK. Always a good time for some dove or deer on the grill

 

[_86]

Nicely done! Please share the recipe(s) when ready.
My usual marinade on leaner cuts was soy sauce, brown sugar, pepper and whatever fresh or dried herbs you may choose. Nowadays I've tried some dry versions without the soy and found that granulated garlic salt works well.
As to the title question, very excited. Especially to to some new things.

So I've got it down: Marinate skirt steak ( or whatever cut you have) overnight or two in Dale's sauce and fresh lime juice. Grill to medium rare as close to the fire as you can to get some good char. While it's resting, sautee some onions and garlic in some vegetable oil. Cut the steak up as fine as you can while the onions and garlic get translucent/caramelized. I usually take it off the heat when the onions look right. Right before you put the steak in, add some cumin, Sazonador, and an packet of Mexican MSG (Goya Sazon) in the pan. Stir in those powders and watch the onions take on a gorgeous oprange color. Put your choppped steak in there and mix it all up. A little bit of effort but the payoff is amazing.

 

[Hpgc]

Sounds amazing!

 

[Shocker]

My wife is a friggin Ninja on her Zgrill pellet smoker.

Ribs, pork butt, pork steaks, elk burgers, venison burgers, a whole turkey, elk backstraps, chicken, elk and/or venison meatloaf.

She just outdoes herself every time. Here's a typical keto friendly dinner. Smoked ribs, jap wraps, eggs of Satan (chicken and turkey eggs)