Bill Schultz
TVWBB Hall of Fame
Picked up some nice inside Skirt Steak today, the CEO requested my Guac and Taco's. So here we go. Everything lined up.
Went primeval with the tenderizer on the meat and then coated liberally with Chef Merito's Seasoning. Then all the other flavors in the bag to marinate for several hours. Cilantro, onion, two Tangerines, one sliced and the other juiced, and a heaping Tbsp of diced garlic.
Guac ingredients, two fresh Chili Di Arbol diced up, one scallion, one Avocado, four cloves of garlic diced up, lime, tomato
Garlic and Chili's in the Molcahete first to be crushed together with the scallion, then the avocado added, and crushed together, then cilantro added, then a little Kosher, then half a diced tomato. Finally the juice of about 1/4 of a lime for this size batch. Best dang Guac I ever had.
Carne Asada on the OTG with Stubbs after the first turn
Went primeval with the tenderizer on the meat and then coated liberally with Chef Merito's Seasoning. Then all the other flavors in the bag to marinate for several hours. Cilantro, onion, two Tangerines, one sliced and the other juiced, and a heaping Tbsp of diced garlic.
Guac ingredients, two fresh Chili Di Arbol diced up, one scallion, one Avocado, four cloves of garlic diced up, lime, tomato
Garlic and Chili's in the Molcahete first to be crushed together with the scallion, then the avocado added, and crushed together, then cilantro added, then a little Kosher, then half a diced tomato. Finally the juice of about 1/4 of a lime for this size batch. Best dang Guac I ever had.
Carne Asada on the OTG with Stubbs after the first turn
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