***GREAT LAKES General Discussion Thread***
- Thread starter tonyM
- Start date
That sounds interesting, I may have to try that out
Anyone ever try 'sipping' on tequila? You don't need to take it in shots..
my mom drinks it like that.. its alright
Cuervo is a 'cheap' tequila but its best for mixing drinks.
somejaykid
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tequila scares me 
I leave that for my mom.. she used to be a bartender back, back in the day. She makes some fierce mixed drinks
Drool!!!
Jalapeno & Tequila Marinated Skirt Steak
The bold color and taste of this rub is a perfect fit for grilled skirt steak, but it can be used on pork loin, tenderloins, rib eyes (my favorite), sirloins, or even chicken. You can control the amount of heat by the amount of peppers you add to the marinade. The overnight marinating process and the cutting technique will ensure that the skirt steak will be flavorful and tender every time. Serve it with lime wedges, rice and black beans.
INGREDIENTS:
1 teaspoon ground cumin
6 jalapenos, seeded and coarsely chopped
1/2 small onion, chopped
4 cloves garlic, coarsely chopped
1/2 cup fresh squeezed lime juice
1/2 cup fresh squeezed orange juice
4 tablespoons Tequila
2 large bunches cilantro
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 1/2 to 3 pounds skirt steak, trimmed of excess fat
PREPARATION:
1. In a food processor add the onions, cilantro, garlic and about 1/2 of the jalapenos and chop. Then slowly add the remaining ingredients reserving the remaining jalapenos and the steak of course, and purée the mixture. Taste it. If it needs more heat then add more of the reserved jalapenos and pulse.
2. Place the skirt steak in a large plastic bag along with 1/2 of the marinade, reserve the other half for dipping later. In the refrigerator, marinate the skirt steak overnight or at least 12 hours. 24 hours is even better. Allow the skirt steak to come to room temperature before grilling.
3. Grease your grill grates with oil. Heat grill to very high heat and grill the skirt steak searing both sides. about 3 - 4 minutes per side for medium rare. Remove from the grill and this next part is VERY important. Let the meat rest for 5 minutes, then slice it against the grain and on a bias. (that means diagonally) The meat wil be tough if you do not follow this process. Serve with the remaining marinade for dipping.
Serve 4 - 6
Heat Factor = 4 (Very Hot)
Jalapeno & Tequila Marinated Skirt Steak
The bold color and taste of this rub is a perfect fit for grilled skirt steak, but it can be used on pork loin, tenderloins, rib eyes (my favorite), sirloins, or even chicken. You can control the amount of heat by the amount of peppers you add to the marinade. The overnight marinating process and the cutting technique will ensure that the skirt steak will be flavorful and tender every time. Serve it with lime wedges, rice and black beans.
INGREDIENTS:
1 teaspoon ground cumin
6 jalapenos, seeded and coarsely chopped
1/2 small onion, chopped
4 cloves garlic, coarsely chopped
1/2 cup fresh squeezed lime juice
1/2 cup fresh squeezed orange juice
4 tablespoons Tequila
2 large bunches cilantro
1/2 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 1/2 to 3 pounds skirt steak, trimmed of excess fat
PREPARATION:
1. In a food processor add the onions, cilantro, garlic and about 1/2 of the jalapenos and chop. Then slowly add the remaining ingredients reserving the remaining jalapenos and the steak of course, and purée the mixture. Taste it. If it needs more heat then add more of the reserved jalapenos and pulse.
2. Place the skirt steak in a large plastic bag along with 1/2 of the marinade, reserve the other half for dipping later. In the refrigerator, marinate the skirt steak overnight or at least 12 hours. 24 hours is even better. Allow the skirt steak to come to room temperature before grilling.
3. Grease your grill grates with oil. Heat grill to very high heat and grill the skirt steak searing both sides. about 3 - 4 minutes per side for medium rare. Remove from the grill and this next part is VERY important. Let the meat rest for 5 minutes, then slice it against the grain and on a bias. (that means diagonally) The meat wil be tough if you do not follow this process. Serve with the remaining marinade for dipping.
Serve 4 - 6
Heat Factor = 4 (Very Hot)
somejaykid
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hhhmmmmm that looks good 
charcoal > *
we have a propane one now and its not the same. I told my dad the next time we grilling, I'm buying a small one from walgreens and I'll cook my own food.
The dollar store has small ones for 10 beans.
My rents are BBQin this week w/my aunt n uncle, i'm so jealus wanted to call in to work to go hang w/em down there.....
Hellz yeah. Its 100% silk and imported. I clean up good when i need too.
Sahweet. Nothing beats grilling over charcoal while drinking beer
hahaha nice
of course not!
V? Not a v just my eyebrows. I just happen to have some hair in the middle. You got an issue with it?
Not at all man, looked like you did some trimming, i could use some myself lol
lol... nice tie.
You should try those ladies that remove it with string at the mall. My brother did it and it turned out decent, didn't look homo