If it's grilled it's American right?


 
J

J_E_F_F

TVWBB Member
Started with sausages for lunch on the Q1200
4th_dogs.jpg


Dinner was tacos.

Skirt steak marinated most of the afternoon, here just pulled off the grill
4th_Skirt_Steak.jpg


While my wife sliced it up, I grilled the corn tortillas and some green onions
4th_tortillas.jpg


Plated and ready to go with rice and beans. Need to find a way to keep the meat hot without overcooking it. Skirt is so thin, especially when pounded out, that in just a few minutes it is no longer hot. That's the reason for the bland plating, no time to get it looking awesome.
The tomatoes and jalapenos in the salsa are fresh from our garden :)
4th_Tacos.jpg
 
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Looks great, nice cook. To keep thin cuts of meat hot I heat up an oven proof plate to 250 and wrap the meat in tin foil and set it on the hot plate after taking the plate out of the oven, works very well.
 
Killer tacos.

fwiw - can't remember ever having hot or even very warm carne asada in a taco. Fajitas - yes - when they're served on a smoking platter.
 
By George, I have two packs of skirt steak squirreled away in the freezer, and now I know what to do with them.
 
Looks great. We did burgers and dogs on the 4th but going to do tacos on 15th when they have the fireworks by my grandmothers house. Fwiw, I eat all foods at room temp lol
 
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