ummmmmm, yumminess

Taco al Carbon with Pico de Gallo:

Yes, it was tasty - probably better than the restaurants . . . you know you want some Stacy!  ;)

Brine the thinly sliced beef in water, liquid smoke, pepper and garlic for 12 hours.  Marinade in olive oil, lime juice and southwest seasoning.  Let stand room temperature for 4 hours - grill and slice.

Pico de Gallo:

1 large onion, chopped

6 cloves garlic, minced

1/4-1/2 jalapeno, minced

1 bunch cilantro, chopped

8-10 roma tomatoes, diced

2 cups red cabbage, chopped

Juice squeezed fresh from 1/2 a lemon

1 tsp kosher salt

1 large avocado, diced

     Mix everything together and serve!