Fajitas- the real deal

Discussion in 'Beef' started by gypsyseagod, Oct 2, 2007.

  1. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    these are the top 3 quality finds from google that i thought were relevant.
    there are as many fajita contests as chili cookoffs... i have many great recipes for them... i am sooo frustrated i can't get them here & even can't teach a butcher how to cut them..... now i know dutch could do both in a heart beat... but here it is for those that wonder.
    p.s.( yeah wikipedia sucks but i threw it in...

    http://www.texascooking.com/features/feb98fajitas.htm
    http://en.wikipedia.org/wiki/Fajita
    http://beefandvealculinary.com/beefs...orfajitas.aspx
     
  2. walking dude

    walking dude Smoking Guru SMF Premier Member

    you can't find skirt strip?


    heck........use the flank


    d8de
     
  3. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    not in the whole state of kentucky.....closest i got was a "milanesa cut thin sliced top round"- i faked it w/ the spices & slow smoking...
     
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    fajita is like a brisket- the cut no matter the spices has a texture & taste all it's own.
     
  5. walking dude

    walking dude Smoking Guru SMF Premier Member

    okay.........but i have used a whole lot of diff. meats in making fajita's........i guess yours and mine have been diff.......but aint that whats great bout this site..........new ideas


    d8de
     
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    exactly- i have faked it w/ a lot of cuts- but it's just not the same taste- like faking brisket... it just ain't....
     
  7. goat

    goat Smoking Fanatic OTBS Member

    Tell your butcher to order you a box of 121C, which is Beef Plate, outside skirt. 121C is the IMPS number, (Institutional Meat Purchase Specifications). This is a universal numbering system so that everyone understands what is being ordered and what is to be shipped.
     
  8. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

  9. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    much love goat but i'm in a dry county in kentucky... did that help... i never thought there was such a thing....i'm not in the real world here....but thanx- i'll get drop shipped from h.e.b. in texas..... desperation knows no bounds...

    i went all the way to the head butcher for the whole kroger chain(he was raised in kilgore) & the wally world butchers- they won't do it....and the only & closest butcher is 1 hr away & he wants $7.00 per lb fer a bad ugly thin sliced round(beat w/ a hammer to make it good ) chix fried cut... he said there's no such cut as a flank or skirt steak.....but there's a skirt roast (a top round)....
     
  10. walking dude

    walking dude Smoking Guru SMF Premier Member

    if that butcher denies there being no such cut as a flank or skirt.....he isn't much of a butcher, now is he..........like good ol bugs would say.........what a maaa---------rooooooon

    good ol h.e.b. gotta couple of ballcaps of theirs round here somewhere...

    can't believe they can't order meat for you.......man you ARE in a backwards state........so.......when can you get paroled from that state?


    d8de
     

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