Performer Break-In/Carne Asada


 
SE Davis

SE Davis

TVWBB Pro
Santa was good to me this year bringing a green Performer Platinum. Time to start getting it dirty with a tested recipe. Thanks to Tony and Maribel...........and Chef Merito.
http://tvwbb.com/showthread.php?46475-quot-Can-t-we-all-just-get-along-quot&highlight=carne+asada
I used flank steak instead of flap meat as that's what I had on hand. I also subbed 1/4 cup of Patron for the beer in the marinade.
Everyone in the pool for 3 hours or so.

Flank steak seasoned with Chef Merito.

I wiped down the bowl and grates with some lemon juice figuring it was better than just burning off production oils. Time to fire the charcoal. :cool: Here's some shades in case you're getting a glare off the new grill.

Charring up some Anaheim for the black beans.

Peppers and onion going in.

Beans off the grill and steak on.

Plated with Pico and cheese on the tacos. Rice and beans on the side. Just Coke for a beverage as we were heading out for the evening.

Thanks for looking.
Scott
 
Well done Scott!!!
If you like mesquite try grilling Carne Asada over mesquite it taste amazing.
 
I spoke to the meat cutter at Publix who says he has flap meat all the time but they rarely put it out. Like you Scott, I have serious plans for it SOON. Fantastic Christmas gift! Pretty soon that shine will be gone.
 
Tony R said:
Well done Scott!!!
If you like mesquite try grilling Carne Asada over mesquite it taste amazing.
Click to expand...
No doubt I will be doing this cook again Tony. I didn't think of smoke wood as I'm trying to get to know the grill. I only used about a 3/4 full chimney of RO briquets. I got a late start on the beans after firing the charcoal. When the meat went on I could have used more heat but didn't add any. Live and learn.
Thanks all for the replies.
Scott
 
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