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Old 03-24-2008, 05:41 PM   #1
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Surf-n-Turf-Weiners - Pics

I went to the local butcher shop and got more Black angus Outer Fajitas, along with collosal Gulf Shrimp and German (pork/beef) sausages. I cut the Fajita long ways in half and hammered both sides then rubbed with"Ralph's Greek Seasoning" and olive oil. I deviened the shrimp and skewered and then rubbed with the same seasoning. The Sausage was just heated up. Also made mixed veggies with bacon,onion and Trappys peppers. Some Slap you mama for salt again....





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Old 03-24-2008, 05:55 PM   #2
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Wow - that looks delicious - what is outer fajitas?
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Old 03-24-2008, 05:58 PM   #3
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Quote:
Originally Posted by big dude
Wow - that looks delicious - what is outer fajitas?
Quote:
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. It is the cut of choice for making fajitas ("little belts" or "sashes" in Spanish) and Cornish pasties. Skirt steaks are usually marinated or braised over low heat. Skirt steak, as well as all other cuts of meat, should be sliced across the grain for serving.

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.
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Old 03-24-2008, 07:57 PM   #4
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Great job SS! Those plated pics belong in a magazine!
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Old 03-24-2008, 08:26 PM   #5
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WOW SS that looks awesome. Bet that was some fine eats.
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Old 03-24-2008, 08:50 PM   #6
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wow
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Old 03-24-2008, 08:59 PM   #7
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At the risk of being repetitive -- WOW.
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Old 03-24-2008, 10:17 PM   #8
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Wow is right.
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Old 03-25-2008, 02:35 AM   #9
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Double WOW!
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Old 03-25-2008, 06:22 AM   #10
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Another WOW! You be giving JB a run for the money these days. JB, you better get it in gear Boy.
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