Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
It’s almost Halloween and if you’re cooking on your EGG, you may end up with more people knocking on your door asking for pork chops than candy! In case you’re willing to share and want to please a crowd, we recommend warm Margherita Pizza, FGL’s Lemon Pepper Wings or our favorite, S’mores in a Cone!


If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Fajitas

henapplehenapple Posts: 11,756
Wanting to copy a carne asada type fajita mix... Flat iron steak. Will only be able to marinade a few hours. Store bought would be better.

Thanks
Green egg, dead animal and alcohol. The "Boro".. TN 

Comments

  • Richard FlRichard Fl Posts: 7,658

    Not sure what you are asking for or stating, but this works very well.  Couple hours marinade no problem.

     

    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1043433&catid=1

  • If you want store bought use Stubbs beef marinade. It's great.

  • Mud PigMud Pig Posts: 450
    This is a super simple one that I always use, its meant for a maximum marinade time of 6 hours due to the acidy in it.  It really penetrates the meat and gives a great mexican taste to the steak..

    1 cup of soy sauce
    2 limes juice
    2 tbs cumin
    2 tbs oregano
    1/2 cup mirin
    Mix in a bowl and pour on meat.

    If you can used mexican oregano then your will be spot on with this marinade.
  • SmokeyPittSmokeyPitt Posts: 4,953
    Mud Pig said:
    This is a super simple one that I always use, its meant for a maximum marinade time of 6 hours due to the acidy in it.  It really penetrates the meat and gives a great mexican taste to the steak..

    1 cup of soy sauce
    2 limes juice
    2 tbs cumin
    2 tbs oregano
    1/2 cup mirin
    Mix in a bowl and pour on meat.

    If you can used mexican oregano then your will be spot on with this marinade.
    That sounds really good.  I would add lots of chopped cilantro, but I am a cilantro fiend. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg wing. 
    2014 Wing King's Apprentice
  • henapplehenapple Posts: 11,756
    I'm going with Centex on this one... I'm lazy
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • sumoconnellsumoconnell Posts: 826
    You have your plan.. sounds good too, I can't help but chime in on Fajitas :)  This is my favorite grill, and I eat way too much when I do it.

    My in-laws are mexican, and one of their classic norteno marinade for skirt steak is..

    Lime/Salt/Onion. 

    Take each slab, make roughly 4x6 inch lengths out of them.. in a bowl stack each layered with a thin onion slice in between.. generous lime and little salt each piece.  Sit for an hour.  When grilling, leave the onions on top, move around as cooking/flipping.  The onions are almost better than the meat once done.

    We do direct grilled beef ribs (grill individual finger ribs) this way and they have a great steak flavor, different from low and slow.

    A great and easy farging thing you can do for your fajitas - caveman style on an full onion.  Take a medium onion, clean up the outside layers, chop off the top 1/2 inch, splice it in 4's, but not down to the root.  wrap in foil with some butter and salt.  Put it directly on the coals while you cook.  Should be first thing on and last thing off.  You cannot overcook this, but you can undercook.  The burnt outside layers are awesome flavor, squeeze of lime and they are great on fajitas!!!

    I know what I want to cook tonight!

    Pico de Gallo, simpler is better, people over do the onion,  enough said.

    Guacamole, just salt and avocado, simpler is better.

    Best salsa for this - Cascabel based.  Smokey, delicious.  

    omg.

    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
  • henapplehenapple Posts: 11,756
    I've done onions like that and I drizzle hit sauce over it also.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Dyal_SCDyal_SC Posts: 1,824
    My Puerto Rican-born friend informed me of a great go-to marinade awhile back for Carne Asada.  He said it's more of a Mexican marinade, but that his family still uses it all the time.  I've used it several times with great results.  Very simple too -- EVOO, White Vinegar, Fresh Garlic and Adobo Seasoning.  I've used it on chicken breasts, turkey breasts, skirt steak and flat iron steak.  Good stuff.  :)
    2014 Co-Wing King
  • henapplehenapple Posts: 11,756
    Meal is done. Stubbs meat marinade was great... Yeah Centex.... Cooked on ci griddle
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • henapple said:
    Meal is done. Stubbs meat marinade was great... Yeah Centex.... Cooked on ci griddle
    I don't do much out of a bottle....oh wait.....I don't do many marinades out of a bottle, but that one is as good as any. I think @griffin might have actually turned me on to the Stubbs marinades last year or so.



  • AviatorAviator Posts: 1,450
    @henapple, you are on a CI kick. !!!

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • bettysnephewbettysnephew Posts: 793
    henapple said:
    Meal is done. Stubbs meat marinade was great... Yeah Centex.... Cooked on ci griddle
    I don't do much out of a bottle....oh wait.....I don't do many marinades out of a bottle, but that one is as good as any. I think @griffin might have actually turned me on to the Stubbs marinades last year or so.
     
    CT:  It kind of depends what who you are trying to marinate LOL



    Cedar Rapids, Iowa
Sign In or Register to comment.