Hey kids, while searching "fajitas" I found this thread and it makes sense to continue it!
I took bama bbq's recipe above and modified it to meet my
limitations.
I substituted McCormick Grill Mates Chipotle & Roasted Garlic and garlic powder for "chipotle pepper in adobo" and garlic cloves. Oh, and all we have is brown sugar these days.
I forgot all about onions but intended to include them. Also, I should have included a few mushrooms for one person ... next time!
I have what looks like that same Lodge griddle now, and it was used to warm tortillas in the kitchen, as was a 10.5" cast iron skillet.
Out on the grill I cooked on 2 Lodge fajita skillets and on a Lodge 8" skillet. Steak and chicken had been marinating for about 7 hours and OMG it was
tender. Steak was bought already cut into very thin but long slices, which I further cut into short pieces. Chicken was boneless breast, cut by me into smallish pieces. Red, orange, yellow, jalapeño pepper sliced up, too.
I piled into a cone about 3/4" worth of chimney and lit it. Meats went on first, stirring a little and then grill lid went on. About 5 mins later I added the peppers. Lid was on for a little while but much of the cook was lid off, with me stirring.
Takeaways:
- It was delicious but too sweet. Less sugar next time.
- Torillias need to go on griddle or "spare kettle" and then into container to keep warm. We have one of those plastic containers like at Mexican restaurants for this, and used it.
- Fajita skillets need to be removed and plated
last, just like at the restaurant for max sizzle effect. Actually, they never really got hot enough to sizzle on the grill. Hmm ... I may relegate the Smokey Joe to this task next time and blast them with higher heat, rather than use a bunch of coals in the Performer for just two small skillets. Or maybe an 18.5" is in my future as a "utility player"... Even though I had a helper tend to the tortillas and shred some cheese, timing all this was beyond me.
- It's funny, but my biggest concern going in was that I'd lose all the food off the sides of the skillets. But that never happened. That said, I included too much meat for each skillet.
Right after meats put on. (I know it's blurry, but this just shows how the 3 pieces fit.)
A minute or so before taking the fajita skillets to the table: