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Salads and Dressings
Sauces, Rubs, Marinades
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got flap meat, now what do I do?
I have a great piece of flap meat and I am looking for an equally great recipe for fajitas or whatever else you can do with this cut. What of you got?[p]Thanks,
Marinate in 1 oz Gentleman Jack. Coat with Swamp Venom or Firewalk. Indirect at 275 for 45 mins per side.
Call 'em Flap Jacks! LOL
sorry man, it's 3 am; that's all I gots.....
The Virginian, In a blender put:
4 cloves garlic
1 jalopeno pepper(seeds optional)
cilantro to taste
juice from 1 orange
juice from 2 limes
S & P to taste
I also add some chipotle paste
blend until liquid. Marinade for at least 2 hours, but less than 8 hrs. Grill at 600F until its to your liking.
Garlic (Lots and lots)
Onions (1 large)
Cilantro (a whole bunch)
a little cumin
Olive oil[p]And NO salt in the Marinade. Go light on the tequila or not at all. I have marinated it both with and without tequila, both are good.[p]
Grind it all up in the food processor, then drizzle the olive oil in the running food processor to make a "paste" like mixture. It will be juicier than a paste, but you get the idea.[p]Smear it on the meat toss in fridge. I have heard that you can marinade too long and make the meat mushy. I have not had that issue and I have marinated for 9 hours one time and over night another time. I noticed no texture difference between the two. Both times it was choice grade flank steak from Sams.[p]I just did a sear on these at about 700 degrees over lave like coals, and it was cooked rare-ish. Throw in a chunk of mesquite for flavor.[p]
Salt the beef while its cooking. After the juices start to come out one side, salt it, wait for the salt to liquify, then flip it. Repeat for other side.[p]
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