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HEB Fajitas in Alaska

I usually just cook em direct and they're always great. I'm interested in trying a low and slow today and finish with a sear in a 600°+ CI skillet. Anyone have any experience smoking these. I'm thinking around 250° for 2-4 hours but I'd rather have a better idea of the time from someone that's done this. Also, smoke time on Elgin sausage @ same temp too? Thanks in advance
XLBGE- Napa, CA by way of ATX


Comments

  • tough as nails. Don't smoke skirt steak. grill it fast. trust me on this one.....
    Keeping it Weird in the ATX
  • hoofalooshoofaloos Posts: 237
    Will do. How about the snausages? Also, I've never really grilled on the egg...only low & pizzas. Is it better to egg the fajitas over my char broil gasser or even any difference? If so, what temps?
    XLBGE- Napa, CA by way of ATX


  • cazzycazzy Posts: 8,808
    +1 on hot and fast!

    I'd gook the sausage the same way as the skirt.
    Just a hack that makes some $hitty BBQ....
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,416
    edited May 2013
    hoofaloos said:
    Will do. How about the snausages? Also, I've never really grilled on the egg...only low & pizzas. Is it better to egg the fajitas over my char broil gasser or even any difference? If so, what temps?

    do the sausages at like 300 raised direct if you can. If not, normal gris d is fine, just have to watch them so they don't burn on one side. When they are done, pull them and wrap in foil to keep warm. Let the temp come up to 500 and grill the skirt steak. Then enjoy a delicious TX meal in Alaska
    Keeping it Weird in the ATX
  • hoofalooshoofaloos Posts: 237
    Thanks for the advice, folks
    XLBGE- Napa, CA by way of ATX


  • cazzycazzy Posts: 8,808


    hoofaloos said:

    Will do. How about the snausages?
    Also, I've never really grilled on the egg...only low & pizzas. Is it better to egg the fajitas over my char broil gasser or even any difference? If so, what temps?




    do the sausages at like 300 raised direct if you can. If not, normal gris is fine, just have to watch them so they don't burn on one side. When they are done, pull them and wrap in foil to keep warm. Let the temp come up to 500 and grill the skirt steak. Then enjoy a delicious TX meal in Alaska

    Okay, or do that. Lmao
    Just a hack that makes some $hitty BBQ....
  • cazzy said:
    hoofaloos said:
    Will do. How about the snausages? Also, I've never really grilled on the egg...only low & pizzas. Is it better to egg the fajitas over my char broil gasser or even any difference? If so, what temps?

    do the sausages at like 300 raised direct if you can. If not, normal gris is fine, just have to watch them so they don't burn on one side. When they are done, pull them and wrap in foil to keep warm. Let the temp come up to 500 and grill the skirt steak. Then enjoy a delicious TX meal in Alaska
    Okay, or do that. Lmao
    You can do them either way but if you go too hot, it will burst the casings allowing all the goodness to seep out. If you go a little slower and higher, you can warm them (they are fully cooked) without bursting the casings
    Keeping it Weird in the ATX
  • hoofalooshoofaloos Posts: 237
    Just checked on what i pulled out of the freezer last night after a few too many and it was the HEB pork fajitas and not skirt.  Does this change anyone's opinion of going low and slow?
    XLBGE- Napa, CA by way of ATX


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