Author Topic: Carne Asada  (Read 4968 times)

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Offline nukeofficer

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Carne Asada
« Reply #-1 on: June 11, 2014, 03:08:15 AM »
So I typically grill 1 to 1 and a half inch thick steaks on my grill. Well, recently my wife wanted some Carne Asada. I had never grilled thinly sliced meat so I was in some unknown territory so to speak. Well I marinated some thinly sliced beef in fresh lime juice, some Johnny's seasoning, and a little garlic then threw it on the grill. Well low an behold my wife is now addicted to Carne Asada! I can barely get it off the grill before she is trying to eat some! I want to try some different marinades for Carne Asada so if anyone on here has some different methods or marinades please feel free to share.

Thanks :)
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Offline ACW3

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Re: Carne Asada
« on: June 11, 2014, 06:55:36 AM »
Must have been "Unicorn Carne Asada", or did I miss the pictures? 

Seriously, we all love write-ups about cooks, but without any pictures, the cook didn't happen as far as LTBBQ members are concerned.  There are a few of us that learn better with pictures.

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Offline muebe

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Re: Carne Asada
« Reply #1 on: June 11, 2014, 07:03:47 AM »
Unicorn marinade(Dee's Favorite)

2oz Rainbow Sparkles

1 can of Happiness

3/4 cup of imagination

2 teaspoons Kosher Salt

Thoroughly mix in a sand bucket then place sliced Unicorn meat into the marinade. When giggling is heard from the sand bucket it is ready :P
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Offline teesquare

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Re: Carne Asada
« Reply #2 on: June 11, 2014, 08:21:51 AM »
nuke-

They are teasing you about not showing any pictures. It is a custom here that we show pictures to help describe our cooking. And - we are here to help if you are having any difficulties with posting pictures.

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Offline smokeasaurus

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Re: Carne Asada
« Reply #3 on: June 11, 2014, 08:47:10 AM »
If you can find a good Mexican meat market (carniceria) ask them for "Des Millo" it has a bit more fat in it than the typical "Ranchera" meat most places offer. Makes the best darn asada.

Remember:  no pics it didn't happen..........and then we get to razz ya a bit  :) :)
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Offline hikerman

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Re: Carne Asada
« Reply #4 on: June 11, 2014, 10:39:13 AM »
Yeah nuke, nuttin' personal,  we have all taken our lumps at one time or another!

Offline drholly

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Re: Carne Asada
« Reply #5 on: June 11, 2014, 10:40:53 AM »
Yeah nuke, nuttin' personal,  we have all taken our lumps at one time or another!

Ohhh boy, have we!  ;) ;D ;D
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Offline drholly

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Re: Carne Asada
« Reply #6 on: June 11, 2014, 10:51:01 AM »
btw, nuke - I think your marinade sounds good. It's very close to what I typically use - lots of lime juice, garlic, fresh ground pepper, and onion. I don't add salt to my marinade as I will season the steak as it cooks. I have also tried papaya juice (tenderizes the meat very well) but prefer the lime juice. I usually grill the steak before slicing - easier for me to manage. As it cooks, before I flip it I season with salt, and then as the 2nd side cooks I add salt to the top.  Slice very thin across the grain.

An aside - I may try slicing the steak first and cook it in the discada over charcoal or a live fire - might be fun... ;) ;D

I am sure some other folks with more experience will drop by with some excellent advice. That's the best part of this forum - we can all keep learning from each other.
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Offline hikerman

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Re: Carne Asada
« Reply #7 on: June 11, 2014, 10:55:18 AM »
Nuke I usually use a variation of Rick Bayless' recipe. It's simple....

Juice from 2 limes
4-6 cloves garlic minced
oregano, to taste
salt & pepper, to taste
2 tsp Worcestershire sauce

Mix all, marinate for 20min. to 1hr.

Offline smokeasaurus

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Re: Carne Asada
« Reply #8 on: June 11, 2014, 02:26:06 PM »
I do layers of cut white onion and chopped cilantro. Some Chef Morita asada sprinkle and fresh squeezed Oranges  (you could sub with Sunny-D) if you wish.............
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Offline nukeofficer

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Re: Carne Asada
« Reply #9 on: June 11, 2014, 02:29:08 PM »
Thanks for the tips. As for pics on this cook, it happened recently (as in before I joined the forum) but not yesterday so sorry no pics on that one. Going forward though I will make sure to take pictures. Also thanks for the tips on different marinades.
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Offline nukeofficer

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Re: Carne Asada
« Reply #10 on: June 11, 2014, 02:30:45 PM »
Another marinade I heard about uses orange juice and soy sauce. Sounds interesting and I may try it.
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Offline nukeofficer

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Re: Carne Asada
« Reply #11 on: June 11, 2014, 03:06:42 PM »
For the unicorn obsessed LOL :D


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Offline drholly

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Re: Carne Asada
« Reply #12 on: June 11, 2014, 03:41:17 PM »
For the unicorn obsessed LOL :D




Very nice!  ;) ;D ;D ;D ;D
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Offline Smokerjunky

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Re: Carne Asada
« Reply #13 on: June 11, 2014, 03:44:03 PM »
Sounds good but we need proof of cook!
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