50+ thread

That's a cool trade. I'll take Tex-Mex over a tri-tip all day long. These people out here don't know nothing about no Tex-Mex.

 

I'm glad someone finally got that straightened out.

 

We had the best Mexican food in Arkansas before Little Rock coming from Virginia.

 

She's too straight for my tastes. I like a little curves in her.

 

Ikr
Took how long?

 

Spray foam?

 

Nah! All natural.

 

I saw a marinade for Carne Asada using sirloin flap that I need to try.

 

I miss those little bbq shacks and hole-in-the-wall Mexican joints that are long gone out there. I was pretty pissed going back to Killeen and seen how they changed the town around and got all uppity.

 

We have those little Mexican meat counters here that really do a good job. Some have 3 or 4 different choices for what it's marinaded in. Some places have either whole flap or deboned chicken halves and quarters or diced. Flat tops and discs can cook up that diced meat faster and are more conducive to that "street taco" style. It's also cleaner than the grill because you don't lose those smaller bits and pieces on the flat top or disc. I have a couple discs I need to weld up and start using.

 

Ah street tacos - barbacoa, carne asada and tacos al pastor. So much goodness.

 

If you don't have a disc, you need one. They are pretty cool to cook with.

 

I've seen some set up with a propane burner. Best I got is a Lodge flat bottom steel wok that I carve the meat onto from the rotisserie.

 

By the way. His name is Cam. He was a rescue. His brothers and mom were found in an abandoned car.

Guess what kind of car???

His brothers where named Chevy, Turbo and..... He is Cam.

 

That'll work. Discs are thicker but I don't know that it really makes a difference. The tractor discs you can put on just about any fire and not worry about warping and are tough...and if you're in an ag community are pretty easy to find.

 

Vega?

 

Dammit!

Try again for just $100,000.

 

Time to head over the big hill with my Dad! Yes!