surfinsapo
Master Chef
- Joined
- Jun 6, 2007
- Messages
- 5,044
Puff said:Man that looks great!
Pics with a finished fajita now!
Love2<º((((>< said:Lookin real good. What did you through on there? Looks like regular fajita seasoning.
When you get a chance try out the recipe from the other thread I posted about outer skirt and let me know how you like it.
I got it at the local grocery stow aka H.E.B. for $6.99/lbs because it's Black Angus and they consider it a delicasy now adays..They come in 1shirt bags about a pound or so. BUT, If making real fajita plates you can't go wrong.. Very tender meat and less lard and grissle. Melts in your mouth. I don't even make tacos out of them because I want to taste it by itself...Make sure that butcher is selling your the outer shirts though..Some butchers cut a inner shirt down the middle longways and label it as a outer shirt..Buyer beware aways!!! Good luck and keep me posted...Love2<º((((>< said:Hey Surfin,
How much do you pay per pound for the outer skirt?
I only found one butcher in Longview that "sometimes has it in stock" but would order it for me but I would have to buy atleast 30lbs. He said he would sell it to me for $5.59/lb maybe a little less. Is that about right? Seems a little high to me.