Cookin Fajitas

Chief

What is the proper method to cook Fajitas on humpty?
My guess is to cook at high heat to sear the meat. How do you prevent the meat strips from falling into the fire.....need help

sprinter

Chief,[p]There are barbeque veggie cookers that you can get at most local Wal Marts or kitchen stores that will keep the stuff in the pan, kinda like Q stir fry pans, they have holes in the botom to let heat and smoke through, maybe someone has a pic of one. I've never made fajitas on the egg but for jerkey (similar situation) I have two additional grill grates from my old smoker that I place at 90 degrees from eachother and use these to cook on. It keeps the meat from falling through the grill onto the fire.[p]Troy

Gretl

Chief,
I use the "thing with the holes" frequently for fajita fixing. Works great. For what it's worth, I cut strips of different color peppers, thick slices of onion, portobello mushrooms (again, thickly sliced) and shrimp and/or chicken. I keep the ingredients separate (at least the vegs separate from the meat), and usually use a quick marinade consisting of crushed garlic, chili powder, olive oil, lime juice, some worcestershire sauce, oregano, and grains of paradise along with salt and pepper. I also give the flour tortillas a few seconds on each side directly on the grill just for fun before filling them. Plenty of fresh cilantro and salsa; some shredded jalapeno cheese, sour cream if you're just this side of heaven. Heck, I'm hungry now and it's only 10:30 a.m.!
Cheers,
Gretl

Chief

gretl,
I will just come to your house and eat......
Sounds like I need to go find one a BBQ veggie cooker.
thanks for the help

Mike Oelrich

Chief,[p] Though I realize that many people cook fajitas in pieces (maybe because they get them at restaurants where the "sizzling platter" arrives at you table), I like to cook the flank steak whole (after marinating). You can control the doneness of the meat (tough to do when you're cooking little bitty strips) plus you never have to worry about a whole flank steak falling through the grill. Slice it across the grain after cooking . . .[p]MikeO

Chief

MikeO,
What temp on humpty and temp inside the meat???

Unknown

<p />Chief,[p]I use one of these cast iron griddles on the egg. We use it for pizza, fajitas, burgers, grilled cheese sandwiches, basically everything. [p]Ashley

Chief

Ashley®,
Who sells these.....good idea. I'm in Florida

Mike Oelrich

Chief,[p] You want to sear the meat well to get flavor so I do it basically like a steak (flank steaks are usually not that thick). 600F+. Internal temperature will depend on your personal preference. I usually shoot for medium for fajitas -- though I usually do not really check the internal temp (normally, I kinda wing it), this will correspond to about 140-145 internal with a short rest afterward. If you like it more well-done, you'll need to cook a little longer. Remember, do not use your remote Polder when cooking at very high temperatures -- the cable will fail.[p]MikeO

Chief

MikeO,[p]Thanks Mike....that sounds good

Unknown

Chief,[p]I got mine from Cabelas, I'll post the link below. Where are you in Florida? I live up around the Lake City and Inveness, depending on my fishing schedule...[p]Ashley

[ul][li]Griddle[/ul]

Chief

Ashley,[p]I'd be from the beautiful city of Panama City Beach...

Nature Boy

Chief ,
Yeah, I printed out Gretl's recipe. Sounds awesome. Bet the Missuz would dig some shrimp fajitas.[p]You should get one of those grill toppers! Great for stir frying veggies, smoking oysters, cooking scallops, and great for squid tenticles. Yeeee![p]NB