Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Re: So I have a fews days off...

BoogieBoogie Posts: 137
edited 8:42AM in EggHead Forum
Update from this thread:

So I spent my days nicely. You probably saw the pics of AZRP's shrimp that I did on Sunday. Monday, we went out for dinner to celebrate something. Then last night, I cooked some thick butterflied pork chops. Not the best I've ever had, but the best I've ever cooked. The enjoyment of the cook and meal was furthered by Miles Davis' "Birth of the Cool" that I had just downloaded.

Then tonight, I had my sister's family over for fajitas. One of the great things about living in AZ is always having a carniceria relatively close. Grabbed a couple of pounds of ranchera preparado. Threw that on direct with 1 green and red bell, 1 jalepeno, on anaheim, and one onion. Added a ton of lime juice before, during, and after. Got raves. Sorry, everyone was too hungry to get pics.


  • AZRPAZRP Posts: 10,116
    No pics no fair. -RP
  • Just a good ole thanks to both of you. Have a great weekend and someday soon an Eggfest near us. :)
  • ChefRDChefRD Posts: 438
    Boogie, Congrats on the cook. looks like everything went well.
    I spent the last two winters in AZ and would you explain to me what ranchera perparado is? Is it ranch steak? I went to a carniceria and I guessed it was a meat market, but I could not read the labels on the meat counter.( and they could'nt speak english at the meat counter:), I just bought what looked good and had pretty good success from it, but I would like to know what it is. ;)

  • BoogieBoogie Posts: 137
    To answer your question, ranchera steak is from the flank like what Desert Filly has been talking about with her flap steak, but is a very thin cut.

    Then if you ask for it "preparada (prepared)," they throw it in a marinade for your, usually for free. This usually consists of some onion, peppers, orange slices, and some sort of super sweet juice, like Tampico (think Sunny D). I think they may also put in some worcester, but all of this depends on the place. I hope that helps.
Sign In or Register to comment.
Click here for Forum Use Guidelines.