Cast Iron Cooking Question

GrillnTX · April 2018

I'm planning on making fajitas for a party next weekend and when looking for recipes everything seems to point towards using cast iron for the steak and veggies. What I'm wondering is if I should be using my plate setter to cook indirect on the cast iron or should I put my cast iron directly on the grid (or coals)? I've only used my cast iron pan once thus far and I put it directly on the grid and I had a hard time cooking as it got way too hot and I couldn't control it.

RustyBeavers · April 2018

I have made fajatas several times. I like to put my cast iron pan on the grill for the veggies, and cook the meat directly on the grid. I try to keep the dome temp around 400, so it doesn’t get too hot.

Photo Egg · April 2018

When you are cooking direct and needing to work with the dome open a lot,
I would suggest closing the lower vent on the base.
This will help keep the temps down.

GrillnTX · April 2018

Good idea to close to lower vent. I will try that. For fajitas do you cook dome open or are you able to close it? With thin cuts of meat I'm afraid they'll burn or dry out if I close the dome.

Photo Egg · April 2018

GrillnTX said:

Good idea to close to lower vent. I will try that. For fajitas do you cook dome open or are you able to close it? With thin cuts of meat I'm afraid they'll burn or dry out if I close the dome.

I would say just use your best judgement. If the meat is fairly thin and rests on the counter for awhile it will cook super fast and no need to worry about closing the dome. Closing the dome will infuse more smoke flavor if you are using any wood chips or a couple chunks. Make sure you have some long tongs or a long pig tail flipper.lol
It will be a hot cook.

SciAggie · April 2018

Good advice above. My comment would be to think more about what you are cooking and then consider how you feel comfortable cooking it. For example, if I'm cooking skirt steak or pork steaks for fajitas I grill them over direct heat. I seldom make chicken for fajitas. When I do my veggies, I use my CI wok on the mini max. You can cook the veggies in a skillet, grill them direct/indirect either one, wrap in a foil pouch, or however you want... Just ask yourself what outcome you are looking for? Just cooked and tender? Do you want some char on the veggies?
I hope this is helpful. Don't follow a recipe so closely you lose sight of what you're trying to accomplish.

bikesAndBBQ · April 2018

You don’t have to use a CI pan or whatever if you don’t want to. Cook the steaks whole and slice after cooking. The veggies should fit on the grill whole too. Just a suggestion. Do what you feel comfortable doing. The results will be fine either way.

TEXASBGE2018 · April 2018

Agree with the above. Don't bother cooking the meat in the cast iron. But you can cook the veggies. If you have a raised grid or adjustable rig you could cook the meat on the bottom and put the cast iron pan on the elevated grid. If not do as stated above and close the bottom vent leave the lid open to control temps.

TEXASBGE2018 · April 2018

What I actually prefer to do if you don't want the veggies to get the charred/smoky flavor is cook them in cast iron on the stove. I put about a tablespoon of butter and some chopped garlic in the pan and then cook the veggies till carmelized. They will still get the charred flavor if you don't constantly stir them. But I always cook the meat on the egg.

GrillSgt · April 2018

I cook the veg stovetop and skirt on grid. Make sure and use poblanos and not green or red peppers and skirt for the meat.

dmourati · April 2018

I did fajitas in cast iron. 600F for one minute per side.

http://eggheadforum.com/discussion/1211493/first-try-fajitas

GrillnTX · April 2018

Thanks all, I'll let you know how it turns out! Great suggestions.

UncleBilly · April 2018

I agree @bikesAndBBQ - cooking your whole veggies directly on the grid works well (if you want some char). I also cook the steak whole directly on the grid. If you slice it prior to cooking it gets real challenging to not over cook it.

westernbbq · April 2018

Preat CI so it stays hot. If younha ve the real estate cook meat on grill, sear first then go indirect , especially with chicken. Skirt steak needs simple salt amd pepper then sear to med rare . No maarina de as itll steam and you need that crust

The whole purpose of CI pan is to put raw sliced onions and peppers on so it sizzles when you remove from the grill and slice the meat on top of sizzling veggies

xfire_ATX · April 2018

My wife took the actual grilling pic but here is the end results of Weekend Fajitas.

Chicken - we used a pre-marinated pack from HEB for convienence
Peppers Whole- Red, Yellow, Poblano
Avocado- halved
HEB Southwest fresh Tortillas

Grilled Chicken Raised Direct, put peppers on other side of grate indirect (PS WOO, 1/2 stone)
Avocado- cooked face down 1/2 way, turned over scored and brushed with EVOO

Sliced chicken and peppers and plated. I like to add Rice and Beans to my taco when available. There was so much flavor didn't even bother with Pico.

When the wife wants the peppers cooked in the C&I we use garlic and EVOO as well, I just prefer then egg cooked whole.

Image: https://us.v-cdn.net/5017260/uploads/editor/gk/an9ztzgyzctj.jpg

GrillnTX · April 2018

Those are some good looking fajitas!

Terrebandit · April 2018

If your fajita meat is not pre sliced, you don't need CI. Just cook/ sear the slabs direct and slice on a cutting board. They will be moister.

onedbguru · April 2018

I have a "grilling basket" metal w/holes, that I cook my veggies in for fajitas, and typically begin cooking them before putting on the meat - generally around 500+°F

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