The trick is to smoke the meat and not make the meat smoke

CARNE ASADA W/ BLACKENED CORN

  Date: May 26, 2009
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This recipe from Essentials of Grilling by Williams-Sonoma used the same spicy marinade for both the meat and the corn. The marinade was spicy and flavorful. The spicy came from ancho chili powder, hot Hungarian paprika & cayenne pepper. The flavorful was from cumin, garlic & oregano. The marinade was divided and the skirt steak soaked in some for 30 minutes before grilling and the rest was brushed on the 4 ears of corn. Everything was direct grilled on high heat. These were the spiciest ears of corn I’ve ever had and a great change of pace. The meat was spicy but despite cutting the meat on the bias like a London broil it was a bit chewy. Next time I plan to make a double batch of marinade and let the meat soak in it for an hour to see if that helps. This recipe is definitely wo
Recipe Source:
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W-S Essential of Grilling

William's Sonoma Essentials of Grilling

Carne Asada w/ Blackened Corn - Page 72.
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs