Beautiful.
Discussion
Turned out even better than I expected!
That’s sublime. I’m marinating carne asada tonight. I hope for the same outcome, tomorrow, hot oak and hopefully, goodness.
Sounds delicious! Used hickory chips for this.
Well, I learned that the thickness of the asada slices are critical, too thin is ok, too thick and it gets chewy quick. I think about 4mm thickness is perfect, and a coal bed hot enough to bring the marinade to instant flame. I like the 24 hour marinade with lime juice, but with asada grade meat the lime won’t make it tender. Anyone have tips or tricks? #carneasada