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Cooking for a friend, made the best fajitas yet!
2 chipotle peppers in
adobo sauce (buy canned at the grocery store)
Zest from one lime (about 2 teaspoons full)
1/4 red onion, chopped
3 cloves garlic, diced
1 teaspoon cumin
1 teaspoon kosher salt
1/4 cup extra virgin olive oil
Place all ingredients in a blender and blend until smooth. Place in a zip lock bag with steak or chicken. Let stand on counter 1 hour, turning occasionally. (You can marinate in the fridge overnight also)
Comments
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I find that strange about the zest rather than lime juice. I always understood that acid tenderizes meat.
Regardless, that sounds great. I love chipotles in adobo sauce. I'm going to try that.
NOLA -
Great thing to do for the family. Great looking food.
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looks delicious! I understand pineapple juice excels at tenderizing....might be worth a try also
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Nice job on the cook and helping the friends.Green egg, dead animal and alcohol. The "Boro".. TN
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Looks awesome Bob!! Side burner, what side burner?? That's what the small is used for at my house-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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buzd504 said:I find that strange about the zest rather than lime juice. I always understood that acid tenderizes meat.
Regardless, that sounds great. I love chipotles in adobo sauce. I'm going to try that.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY -
Mattman3969 said:Looks awesome Bob!! Side burner, what side burner?? That's what the small is used for at my houseXLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Jus messin with ya man!! I still use the side burner as well.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Congrats on the cook man... Looks great!1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
They look great and good on you for helping out a neighbor.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Citrus juice is a natural tenderizer I always thought. That's why you can turn chicken and fish into mush if you marinate it too long in lemon or lime juice.Dearborn MI
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I've alway had a problem marinating chicken too long with lime/lemon/vinegar. It get a "snap" to it when you bite it kind of like a hot dog. I'll give the zest a shot.Aurora,OH
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Those fajitas look great.I've also had great luck using simple, cheap pineapple juice (one of those big cans) as a marinade for chicken and pork. It doesn't turn the meat to mush, even over days in the fridge, and I like the subtle flavor it adds. It's my go to choice - got pork and wings marinating in it now as a matter of fact.-----------I feel a whole lot more like I do now than I did when I got here.
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lakewade said:Those fajitas look great.I've also had great luck using simple, cheap pineapple juice (one of those big cans) as a marinade for chicken and pork. It doesn't turn the meat to mush, even over days in the fridge, and I like the subtle flavor it adds. It's my go to choice - got pork and wings marinating in it now as a matter of fact.
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I searched the web for some "scholarly" rather than word of mouth info, and it seems that strongly acidic marinades will make meat tougher. Mildly acidic marinades are not a problem. Ceviche is an example of a highly acidic marinade which cures seafood, and definitely toughens it up. Pineapple is considered weakly acidic, so does not have this effect. Marinades with enzymes will tenderize meat by partly digesting it (Eww). I think any self respecting egghead would avoid this in favor of an appropriate cooking method.Anyways the zest marinade was the tastiest I ever did. I will do it again, probably won't try juice (at least not lime or lemon).XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Cookinbob said:Marinades with enzymes will tenderize meat by partly digesting it (Eww). I think any self respecting egghead would avoid this in favor of an appropriate cooking method.Anyways the zest marinade was the tastiest I ever did. I will do it again, probably won't try juice (at least not lime or lemon).
Marinades with Enzymes that tenderize is really a similar process to ageing meat. The bacteria tenderize by starting to break down the meat. Not a bad thing at all.
The zest however is interesting and something I've known for awhile now - Michael Smith taught me that there's actually more lime flavor in the zest than there is in the juice. With that one tip, my Vodka-Tonics are 1000% better than they were with just juice!
[Insert clever signature line here] -
I tried your marinade tonight on 2 pounds of flat iron steak. That is a keeper tons of flavor. Thanks.
LBGE Atlanta, GA
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Glad you liked it!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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You mean 2 of the 7oz cans of the chipotle peppers on adobo sauce? Or two of the actual peppers? Thanks - I am unfamiliar with this product.
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Greenwave, I've been using them for years. They are great, I use them in my chili recipes as well. I'm sure it's two peppers with whatever Adobo sauce sticks to them. You wouldn't be able to eat it with two cans.Dearborn MI
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GreenWave36 said:You mean 2 of the 7oz cans of the chipotle peppers on adobo sauce? Or two of the actual peppers? Thanks - I am unfamiliar with this product.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Just made this... The marinade is outrageous. I am on vacation and did on a gasser - what is the best way to do skirt steak on the egg? Will def be using this recipe again.
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Glad you liked it! I have not done skirt steaks on the egg, but from all I have read, a quick sear would be the preferred method as skirt steak supposedly cooks quickly. Others on the forum should be able to confirm.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Nice job, looks great!!! Thanks for the recipe.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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