DP Fajitas (pic heavy)

ChicagoEgghead20

My dealer just started carrying Dizzy Pig Seasonings (Woohoo) so now I don't have to order from Amazon anymore.  He sold out of the Fajita'ish before I was able to come in, but decided to stick with Fajitas for Saturday night.  I used Cow lick on the steak and Raging River on the Chicken.

 For the chicken, I bought Boneless, Skinless Chicken breasts and pounded them until completely flat, then put in a mixture of Lime Juice, Jose Cuervo, water, a pinch of salt and covered in Raging River.

For the Steak, I was on a mission to see if I could make a cheap steak taste good. So I bought the cheapest thinnest steak I could find at $2.49lb and cut it into strips, then pounded it out and soaked in Lime Juice, Jose Cuervo, water, salt and Cow Lick. 

Left both of the meats on the counter in a pan to soak for 2 hours.  I cooked the onions and green peppers on the CI on the stove inside because I didn't have enough room on the egg (I think I need another one).  A few minutes per side for the meat at 500 degrees and they were perfect.  Returned to the CI and cooked the veggies with the meat on the egg for another 2 minutes.  Another great meal thanks to the BGE.

SGH

Brother you are on a roll. Another excellent looking cook my friend. Love that CI pan you have there. Solid all the way around =D>

tjosborne

Looks great, love fajitas .

ChicagoEgghead20

@SGH Thanks again, just haven't had the time to upload this weekend.  That's my first CI - it's not a popular thing up here, but I'm addicted and will be looking for more soon.  You have any suggestions on a Dutch Oven? I'd like to work on some chili's and stews with the winter right around the corner.

SGH

Brother I use a 7 quart Lodge. Lodge and Bayou Classic are both real popular down my way. I find that the Lodge is the better quality of the 2.

ChicagoEgghead20

I've seen a few at Cabelas that have feet of sorts on the bottom so the bottom of the pan doesn't rest directly on your stone/grill, is that a good idea or just get a simple one?

SGH

Depends a lot on your intended use. If you are going to use it mostly for outdoor cooking, then the legs are a great feature. However if you want to use it indoors on your stove top or even in your oven, then they are a real burden. You just have to weigh the pros and cons of its intended use. I chose the leg less so I could use it indoors and outdoors. But there again if I was looking for a dedicated DO for outdoor use, I would certainly chose one with legs.