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Flanken Ribs Platter

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Post Tue Apr 02, 2013 2:41 am
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
How about we start by picking up good libations, just to set the mood straight? Some folk call my margaritas a snow cone for adults, seeing that I like to crush up the ice with the drink rather fine. Does anyone else besides me sense Jimmy Buffett's song "Margaritaville" going on in their brain?

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We are going to be building a platter involving three kinds of meats-- chicken, pork chorizo, and beef flanken ribs, along with a plethora of supporting "South of the Border" ingredients.

Let's head out to the pit now and get the chicken goin'. Now some of you will remember these chick pics from my sammich post, but some of you may not. I'm getting double duty out of this. You can see that I added a hunk of lump to give the bird a subtle but distinct mesquite nuance.

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A better examination of the grilled bird...

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And now pulled, ready for use in the platter...

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Let's move on to the chorizo. Here's a look at the way I like to prepare mine, with chopped onion, red jalapeno, and of course the ever famous habanero.

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Now I guess it's on to the main attraction or entree-- the flanken ribs. I like to rub and marinate these just as I do for carne asada steak-- using rub, fresh juice from orange, and minced garlic.

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I would not be surprised if these flanken ribs were a new thing to some of you. I can say they are mouthwatering delicious, and if you ever get the chance,... . I smoke these with mesquite.

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Here is a plated view...

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At last it is time to start building this platter. What you probably do not see underlying all these concentric rings is an extra grande size flour tortilla. This makes it handy for running an acrylic pizza cutter so one can sneak sections out, like a pizza, with a spatula. Anyway, starting from the center and working our way outward, we have crema mexicana, guacamole, homemade refried black beans and that shredded chicken, the chorizo and queso fresco cheese, shredded romaine lettuce with cilantro, sliced tomatoes and black olives, shredded cheddar cheese. Chile limon chicharrones support the corners, and blue corn tortillas fill up the central edge. Lastly, the flanken ribs flank the sides.

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Got beer???

Post Tue Apr 02, 2013 11:26 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7131
Location: Stoughton, WI
Superb job, BC!! Was the chorizo by itself pretty spicy from the chiles? I can see the other ingredients helping to temper the heat. The ribs and chicken look excellent...I get my short ribs flanken-style, too.

The only thing that runs through my mind when I see a margarita is a headache. No tequila for me since January, 1982! :lol:

Post Tue Apr 02, 2013 12:28 pm
beercuer User avatar
well done
well done

Posts: 2268
Location: Southern Californy
ScreamingChicken wrote:
Superb job, BC!! Was the chorizo by itself pretty spicy from the chiles? I can see the other ingredients helping to temper the heat. The ribs and chicken look excellent...I get my short ribs flanken-style, too.

The only thing that runs through my mind when I see a margarita is a headache. No tequila for me since January, 1982! :lol:


And thank you, SC! Chorizo is about the spiciest meat of which I can think, in and of itself. The peppers take it over the top. The crema mexicana is a wonderful antidote! It may cost a little more than our own native sour cream, but is well worth it for its extra rich and refined flavor.

Now how about that?-- Round about the same time, I had to give up rum, as I had one night of too many shots of Bacardi 151, each followed by a beer chaser. I can almost get the bedspins just thinking about it. :lol:
Got beer???


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