Last night I made my Cinco de Mayo Fajitas again. It must have been the particular piece of meat that I used, because this batch came out great. The meat was very tender and not chewy. The only thing that I may have done differently is that I pounded the meat a little more than I did last time. The Skirt steak was cooked for three, three and five at about 500. Wow! [p]The flavor, the flavor …[p]The chicken breasts were simply sprinkled with fresh limejuice and kosher salt before I grilled them for twelve minutes per side. They came out awesome as well.[p]I also grilled a half-pound of shrimp. Due to the timing of the meal, the shrimp ended up getting cooked naked on bamboo skewers. I did soak the shrimp in salt water twice and fresh water once for about ten minutes each soak. The grill time was about four minutes at 400 flipping every minute. I really did want to make JCA’s Glad Shrimp, but that will have to wait for another day. [p]I also had another first; I made fresh Guacamole. Guacamole is not a favorite of mine but I was eating this stuff with a spoon.[p]I fed five hungry adults and four children with one skirt steak two chicken breast and a half-pound of shrimp. All this was cooked out of a small BGE with Mesquite Charcoal. I do miss my KennyG Turbo Grate; I burned out the first one. It would have helped to keep the temperature up.[p]Fresh is best!