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some pictures from today...

Mark BackerMark Backer Posts: 1,018
edited 1:58AM in EggHead Forum
Here are our first flank steak rolls from last night.[p]640x480firstflankrolls.jpg[p]640x480firstflankrollshalfgone.jpg[p]here's our spatchcock chicken (and our first) and it was amazing. I'd like the skin a little crunchier, but we can work on that. The rest was great.[p]684x480smallspatchcock.jpg[p]This afternoon, I was eating some doritos. Did you ever find that huge lump of dorito dust/cheese powder/whatever it is? Well, here's a picture of the one I found today, to scale with the soda can.[p]640x480doritolump.jpg[p]And here's me eating it, much to my wife's dismay and Lauren's disappointment. It seems that she wanted to eat it too...[p]640x480eatingit.jpg


  • Mark Backer,
    Coulda gone all next year long w/o seeing that last one. LOL.[p]CWM

  • Mark Backer,
    great pics. .. .how did your flank steak rolls turn out for you?. . .they sure look good. ..

  • Mark BackerMark Backer Posts: 1,018
    mad max beyond eggdome,[p]I liked them alot. Very tender for flank steak. I liked yours better than our concoction, but we'll work on it and be ready with it come october.[p]You have made flank steak not only palatable, but delicious, which I'd have bet your paycheck you couldn't do.[p]Thanks for the recipe and the guidance.[p]p.s. I have 19 pounds of butt on now. I put it on at ten, and it's just now creeping past 210. I should be good for the night. Hooray!![p]I am still playing poker on the xbox though, "so I can check the butts..."[p]LOL
  • Mark Backer,
    glad you liked them. . .flank steak is a great tasting hunk of beef. ..its all a matter of how you cook it, and more importantly, how you slice it. can even cook it whole (marinade it in some oil and vinager, with a shot of bourbon, then grill it direct at around 450 degrees for about 5 minutes per side). .trick is to slice it really thin at a sharp angle, so that you have thin wide slabs of meat. .. nice presentation, and it tastes great. . ..[p]those butts outa be good. .. .

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