Rookie question

Welcome aboard! The rain cap is best suited to snuff your fire - Miss Daisey is too loose! :P

here is a taco recepie::::

Mexican, Tacos, Pork, Al Pastor

Tacos al pastorAuthentic tacos al pastor consist of marinated pork slices cooked on a vertical rotisserie with a big chunk of pineapple on top. The cooked outside is shaved off and served in tortillas with salsa and fresh vegetables. Below is an adaptation for backyard cookers.


3 guijillo chilies
3 pasilla negro chilies
1/2 med onion chopped
3-5 cloves garlic smashed
1/2 tsp oregano
1/2 tsp cumin
1 tsp salt or to taste
1 tsp blk pepper or to taste
1/2 cup white vinegar
1/2 cup pineapple juice
1/2 cup orange juice
1 Tbs achiote paste
1 Tbs brown sugar or pilloncillo
2 lbs boneless, country style pork ribs. Try to get the leaner ones that are not sliced from a pork butt.
1 fresh pineapple
1 or more whole onions, optional



1 Wash and toast chilies. Stem. De-vein and seed if desired. Soak in hot water until soft. Blend all except the pork, pineapple, and optional onions. Fry the mixture in a little oil for a few minutes to develop the flavors. This is your adobado. Cut pork into lg 1 1/2" chunks. Put into a ziploc and pour in adobado. Toss around to coat and marinate in the frig 24-72 hours. Turn and mix daily. Prep the pineapple and cut unto lg chunks the same size as the pork. Alternately thread the pork and pineapple onto large kabob skewers. You may want to add optional chunks of onions. Salt and pepper.
2 Sear over a hot direct fire turning to brown all sides and move to indirect to finish cooking. Baste w/ left over adobado after boiling. You want a good sear on the outside. Chop up and mix to make a taco filling
3 Serve w/ wm tortillas, chopped lettuce, onions, and grated cheese. Fresh salsa, a red chili sauce, and a fresh hab salsa are the classic sauces.


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, DTM, 2007/09/28

You will need a spider for this one.

Skirt Steak

½ cup olive oil
⅓ cup soy sauce
4 scallions, washed, and
cut in halves
2 large garlic cloves
¼ cup lime juice
½ teaspoon red pepper flakes
½ teaspoon ground cumin
3 tablespoons dark brown sugar
= (or Mexican brown sugar)
2 lbs. inside skirt steak, cut 3 equal pieces
Flour or corn Tortillas
Whatever salsa you like (I roast tomatoes and blend my own.)

Using a spider to get close to the coalsm Heat charcoal, preferably natural chunk, until grey ash appears.

In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Remove steak from bag and pat dry with paper towels. Using a blow dryer, blow charcoal clean of ash. Once clean of ash lay steaks directly over hot coals for 1-3 minute per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.

Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

This recipe yields 8 servings as fajita meat or 4 as main course.

Take the metal top off and place it on the grate.

Put the ceramic top on and completely close the bottom vent.

Now you shut down your egg and You are keeping your top fairly clean..

Rascal, that is how we do our too, they aren't full of water when you crack them. It was fun as our friends had never been to Maine and we got a doz 1 1/4 for the 4 of us and ate till we were bursting! Besides we had to find something to use the tanks from the old gassers for