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What? Nobody likes free range pork?
nope. wild pigs.
What? Nobody likes free range pork?
I'm down!
in, black pepper freshly cracked, red pepper flake,garlic powder,kosher salt,lemon zest and mix that together, sprinkle that on top of a nice 2 inch thick cut pork chop.
Sear it in a cast iron skillet both sides, into the oven for 40 minutes, mix in some chopped russets that have been lathered with some extra virgin OO fresh chopped rosemary and a dash of oregano and let that cook on down and you've got yourself a money pork dinner.
What you in on?
I'm going to try that.I love a nice pork chop.
That is comedy gold.
hey B2B I have found you can go to another HEB down the street and the prices are different. The prices of HEB on Culebra and 24th street next to the mencha homes has very cheap meat. The HEB near Jefferson area on Fredericksburg road is cheap also. stay away from the HEB's off 1604, IH-10, 410, and others they are white man prices. go check it out!
dude....seriously....thats in hilarious
on the other hand...what kind of select steak were you getting before that was 5 bucks/lb? That is still steak.
OK serious question:
What exactly is skirt steak. I'm asking because over here no butcher knows what that name refers to. So can anyone explain from which part of the cow it comes from so maybe I can explain it to my butcher and try to make some home cooked fajitas.
It's the meat between the ribs and the rear hams on the side. Same as where bacon comes from on a hog.
I live in CorpusThat is comedy gold.
hey B2B I have found you can go to another HEB down the street and the prices are different. The prices of HEB on Culebra and 24th street next to the mencha homes has very cheap meat. The HEB near Jefferson area on Fredericksburg road is cheap also. stay away from the HEB's off 1604, IH-10, 410, and others they are white man prices. go check it out!
This is pretty close to my rub for Pork Chops only real difference is that I add a small amount of brown sugar and a packet or two of raw sugar. The high heat from grilling it like a steak burns the sugar and it works will in small doses with pork.
Slomo, maybe this would help?
# Chuck: Cuts meat from the chuck area include mock tender roast, boneless arm pot roast and chuck steak.
# Brisket: The brisket cut of meat is from this location.
# Shank: Shank crosscut meat is from this location.
# Rib: Cuts from this area include the rib eye roast, rib roast and rib eye steak.
# Plate: Cuts from this area include the flank steak and skirt steak.
# Short Loin: Cuts from this area include the tenderloin roast, top loin steak and T-Bone steak.
# Flank: Cuts from this area include the flank steak and skirt steak.
# Sirloin: Cuts from this area include the top sirloin steak and sirloin roast.
# Tenderloin: Cuts from this area include fillet mignon and tenderloin roast.
# Bottom Sirloin: Cuts from this area include the bottom sirloin steak.
# Round: Cuts from this area include the top round roast, bottom round roast, tri-tip and round steak.
# Shank: Shank crosscut meat is cut from this location.The skirt steak is a cut of beef steak from the plate (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. As a result, skirt steak is often marinated.
It is the cut of choice for making fajitas ("little belts" or "sashes" in Spanish), the Northern Mexican arrachera dish, Cornish pasties and Chinese stir-fry. Skirt steaks are usually marinated and braised over low heat or grilled. Skirt steak should be sliced across the grain for serving. For Mexican cuisine, the skirt steak should be mechanically tenderized before preparation.
In the United States, whole skirt steak has the meat-cutting classification NAMP 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the diaphragm muscle and an attached thick membrane which must be removed before cooking.
Since the mid 90s, Skirt steak has become increasingly more expensive due to the popularity of Mexican cuisine throughout the world and particularly in the United States and Canada
bleh. sugar and meat do not mix
that's mexican . you a mexican bishop ryan?
Oh, you are SOOOOOOO wrong.
Sugar and beef don't really mix unless its in super moderation. Sugar and pork work very well together.
i wouldnt question thispego on any subject involving meat or grills or sauces or rubs or es
the dude is the tiger woods of outdoor cooking
Almost all good brisket rubs have at least some brown sugar in them.
My uncle es like no other how expensive skirts are getting....he says how back when he was a kid, it was the go-to cut for poor folk and fajitas were the norm for dinner because the butchers never gave a about beef skirts, it was considered crap and they'd basically be throwing it away if they didn't sell it for pennies.
Your Democraptic buddies in D.C. voted for it too. LMAO, blame it on Bush. Weak croutons.
I add a small amount to anything cooked slow. If I'm grilling I rarely use sugars with the exception of pork chops and pork riblets.
Thanks CC and Ginofan.
I'm going to attack my butcher with print outs of your posts
hey, call me crazy for not wanting my meat to taste like candy.
Oh, you are SOOOOOOO wrong.
moderation is fine. maybe like 1/100 of your rub can be sugar
A small amount of carmelization goes a long way in enhancing your other es while giving a nice sear or slight crust on some meats. Hardly tastes like candy.
1/10 to 1/5 of the total rub is about right depending on what you're putting together.
but you like that chocolate flavored brew right?
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