FAJITAS!!!!

markthewood

Fellow Eggers,[p]Nowthat I have mastered the fine art of ribs and prime rib, it's time to conquer yet another culinary mystery via the BGE![p]If anyone has marinade ideas, what type of rub to use, and cooking temps, I will be eternally grateful. You have all been so gracious with your help in the past that I am sure I'll have a bunch of input on this. Keep in mind that I live in Houston (TexMex Country), so I really need abang up recipe for the "Vato's"[p]BTW, it's Go Texan time here in H-Town, and one of the world's largest BBQ cookoff's is taking place as we speak. If I get a chance, I'm gonna look for some egger's out there.[p]Yee Haw!

Unknown

markthewood,[p]The following was copied and pasted from another site. A good place to start.[p]Javier [p]Ok everybody,
Joe has posted it once.I hope he doesn`t take offense to me posting it again.Its in the archives on Basso`s forum.
Fajita, or skirt steak, is the diaphragm muscle, just like the flap on pork spare ribs that we cut off when we trim them to make St. Louis style. The only true fajitas are made with beef skirt although the term is frequently misused today to refer to almost any kind of grilled meat rolled in a flour tort. Fajitas have a similar history to brisket, the south texas poor folk could only afford the tough left over cuts. Here is a seasoning blend for fajitas:
1 Tbl. pure chile powder, not the blended stuff
1 Tbl. white pepper
1 Tbl. garlic powder
1 1/2 tsp. black pepper
1 1/2 tsp. paprika
1 1/2 tsp. salt
Combine all, store in covered jar, makes about 1/4 cup.
The secret to good fajitas is:
buy them tenderized if you can, or do this at home. trim off all the fat and silver skin as best as you can. sprinkle one side with fajita seasoning, roll up like a jelly roll and stick them in a plastic bag, add a mixture of water and soy sauce (1:1 proportion), wet the meat thoroughly, stick them in the refrigerator overnight. do the same with sliced onion and bell pepper. next day have a hot grill (kingsford mesquite) ready to go, grill your fajitas hot and fast, when done, about 3 to 5 minutes per side, depending on how thick, put them on a cutting board and slice into 1/2 inch wide strips, serve with warm flour tortillas, pico de gallo, the grilled vegetables, grated cheese, sour cream, whatever. this is the way i do it after years of experimenting with various mixtures and techniques. Everyone always likes them. [p]

Spring Chicken

markthewood,
Let us know how your fajitas turn out. Also being from Houston I am very much aware of the BBQ Cookoff at the Houston Livestock and Rodio. It is a fun place with lots to entertain everyone, no matter where on earth they come from. But I am always disappointed by the BBQ Cookoff because it may be open to the public, the food isn't available to anyone who is not in the "in crowd." When my wife and I went many years ago we ended up having to buy some BBQ from a booth set up by a local BBQ restaurant. No resemblance to the award winning BBQ all around us. I decided to skip the BBQ contest from then on. But from what I heard I may have missed a lot over the years. There are some really good "Q'ers" out there. [p]If anyone wants to meet some interesting people, enjoy lots of wholesome family entertainment, buy some neat stuff from the hundreds of vendors or just come see what REAL livestock looks (and smells) like, the Houston Livestock and Rodio is the place to be. [p]I think you may be able to find some authentic fajitas there with no problem. Whether they will share their recipe may be another matter.[p]Spring "Cowboy for a Day" Chicken
Spring Texas USA