FAJITAS!!

[Grizz]

So, waiting for the new regulator assembly on the performer to arrive and I thought, "hey! I bet I could still get a fire going in the chimney if I lit some paper or something!"  :-)

Anyway, I decided to do fajitas.  Skirt steak that was marinated for a few hours in a store brand fajita sauce.  A full chimney and steaks on the old lodge for four minutes, continuously turning the meat every 15 seconds or so.



Transferred the steaks to a plate and covered it with aluminum foil while I sautéed the peppers and sweet onions for another five minutes.



and here we are, skirt steak, peppers and onions, home made pico de gallo, little lettuce and Spanish rice. mmmmmmmm mmmmmmmmm!!!

[WNC]

Looks delicious!

[tb80]

How do you like using the Lodge for fajitas vs putting them directly on the grate?


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[powermatt99]

Skirt > Flank when it comes to fajitas. Looks delicious.

[1911Ron]

I like it!

[Grizz]

TB, this is the first time I've tried fajitas.  I figured the lodge would be the way to go since I could just throw the veggies after the meat came off while the pan was still piping hot.  Worked really well, and it'll probably be my go to set up for fajitas in the future.  I didn't take into account that the meat kept cooking while it was tented, so I think the next time I'll pull it off after two....two and a half minutes so it has a nice red center.

[Johnpv]

Looks like an awesome cook!  Fajitas rock!

[Josh G]

@Grizz is that a temperature gauge inside your kettle?

[Josh G]

Nice looking cook too!

[Grizz]

Josh, yep that's just an ordinary oven temp gauge from Wallyworld that I use when I'm slow cooking ribs.

[SixZeroFour]

Great looking Fajita's Grizz