I am a Taco guru and love making different types. Here is something for a nice weekend meal with friends.

TEQUILA INFUSED TACOS

* 1 cup tequila, preferably blanco, divided
* 1/2 cup soy sauce
* 2 limes, zested and juiced, divided, rinds reserved
* 1/2 teaspoon ground cumin + an extra dash
* 1/4 teaspoon freshly cracked black pepper
* 2 pounds flank steak, trimmed and julienned on the bias
* 1/3 cup mexican creama
* 1/3 cup rice wine vinegar

* 2 cups Taco Slaw, recipe follows
* 3/4 cup small diced white onion
* 1/4 cup chopped fresh cilantro leaves
* 1/3 cup grated jack cheese

Directions

In a bowl, combine 1/2 cup of the tequila, the soy sauce, the zest and juice of 1 lime, the cumin, and freshly cracked black pepper. Add the steak to the marinade and let it sit at room temperature for 30 minutes, or refrigerate it for no longer than 90 minutes.

In a small bowl combine the remaining lime zest, lime juice and mexican creama Cover and refrigerate until ready to use.

Strain the steak from the marinade. Pour the marinade into small saucepan over medium-high heat and bring to a simmer. Let it simmer until it reduces by a third, about 10 to 15 minutes. Note: you can grill it as well. I prefer the grill method myself.

Heat a large skillet over high heat. Add the steak and cook until it barely starts to brown. Switch off the heat, then add the marinade reduction, the white vinegar, and the remaining tequila.

Use store bought taco shells or take corn tortillas and fry them in some oil for "street style". Also, rub the shells with the reserved lime rinds. Add the some of the beef, taco slaw, mexican creama and onions to each taco. Garnish with the cilantro and Jack cheese. Serve and enjoy!

* Taco Slaw;
* 1 carrot, grated
* 1/2 head green cabbage, shredded
* 1/4 cup sliced green onions
* 1/4 cup finely chopped cilantro leaves
* 1/4 cup chopped jalapenos (pickled jalapenos are OK also)
* 1/2 teaspoon kosher salt
* 1/2 teaspoon freshly cracked black pepper
* 1/3 cup rice wine vinegar

Prepare all the vegetables and add to a large bowl. Season them with the salt and pepper and add the vinegar. Toss to combine.

Definitely sear it. Brown food is good. Five on each side over direct is probably too long, though.

It's done when it's done, man. Totally depends on the temps.

Are we talking 2 hours or an hour? I'm just trying to anticipate what time I should start.

Under. It really depends on how long you sear it and how cool your cool zone is. Probably 10 minutes, tops. If you sear it till you've got a nice crust and then move it, I'd guess 5-10.

You're looking for 145° to 150°F internal temp.

Rep. Appreciate it. I'm getting pretty excited about the grilling world. As a lot of folks on here know, I'm pretty into cooking, but I've always been a gas range chef. My new grill (my old gas grill was barely serviceable) has opened up a whole new world. I'm just afraid I'm going to get the bug and will be investing in a "real" BBQ smoker/grill soon.

It's a lot of fun. Mastery over fire is the challenge, and the results are worth the effort.

You are on point. a few minutes on each side to sear then indirect. Just as you said. the only thing I might do is to baste it every time you "roll" it. You can be as simple as apple juice, or as involved as a ten ingredient mop sauce. Here is my favorite pork baste:
equal parts apple juice, soy sauce, and beer. Then throw in a few splashes of hot sauce, worsteshire, and olive oil.

That sounds good. Will have to try it.

But if he's already got a marinade, the baste might work against it. Wouldn't go wrong with just apple juice or beer.

Once you go charcoal, you won't go back to anything else. I went from an old propane grill, to a Traeger Lil'Tex, then to a Weber charcoal, and finally to a Primo Oval XL. There is no going back now. Occasionally I will do a simple cook on the Weber, but otherwise the Primo is the go-to grilling/smoking machine

good point. I always try to point out to people that basting really doesn't add moisture to the meat. Moisture is either there or not at that point. It just adds a nice crusty bark for flavor and texture. I pretty much mop about everything I grill except burgers.

dry rub-marinate. foil from the start. cook at 225-250. if you want some smoke open the foil at the start, no more than 45 minutes. Dry loin is unforgiving.

Id like you guys thoughts on the foil first method and other techs to keep a loin ultra moist and tender.
Please and thank you.

I never foil mine. This is the first I've heard of that method. I usually cook mine indirect about 300-350 until internal temp is reached. I use whatever dry rub that catches my eye from the cabinet, along with a splash of wostershire.

Damn, my cowboy beans recipe is at home. I'll try to remember to get it posted; it's a damn tasty little mix of bean, pork and heat.