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  • 7 months later...
Posted

Made on the griddle last night. Did the 3rd soy, 3rd water, 3rd pineapple juice. Some garlic powder and cummin. Marinaded for about 8 hours

Dried off dusted with fajita seasoning. High 6 minutes on each side. Rested for about ten minutes before cutting.

It was fucking perfectddde54c2c42aa54e19743d8d9b1e4329.jpg9a04be42ddc357d977ff3e1a86d69dda.jpgb6bd57b1a3a463a53c0c00842e615c23.jpg

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Posted

Grew up with them simple as hell.  Rub with lots of lime juice and salt, let them sit for a while.  Grill over mesquite wood/coals.  Slice, eat, delicious.  It's a S. Texas simple dish.

I do like versions with the fancy marinades, etc.  But I always come back to the basics (although I confess to using the Bolner's Fiesta Brand fajita seasoning instead of plain salt these days.  It's great).

For super fancy, I use the Bolner's and.....rub with poppyseed dressing.  For serious.  Gives em some oil, and some sweetness (just a touch).  It's really good.  But again, 9 times outta 10, lime and Bolner's.

Oh, and for chicken fajitas.....I just cook the HEB premarinated fajita thighs.  That's it.  Nothing added or changed.  I put some oil on them to keep them from sticking to the grill, that's it.

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Posted
10 minutes ago, Brisketexan said:

Grew up with them simple as hell.  Rub with lots of lime juice and salt, let them sit for a while.  Grill over mesquite wood/coals.  Slice, eat, delicious.  It's a S. Texas simple dish.

I do like versions with the fancy marinades, etc.  But I always come back to the basics (although I confess to using the Bolner's Fiesta Brand fajita seasoning instead of plain salt these days.  It's great).

For super fancy, I use the Bolner's and.....rub with poppyseed dressing.  For serious.  Gives em some oil, and some sweetness (just a touch).  It's really good.  But again, 9 times outta 10, lime and Bolner's.

Oh, and for chicken fajitas.....I just cook the HEB premarinated fajita thighs.  That's it.  Nothing added or changed.  I put some oil on them to keep them from sticking to the grill, that's it.

Do you marinate with liquid smoke when you want to get ultra fancy?

Posted
Someone get over to brisket’s House ASAP !!!!
he’s been hacked and could be in danger 

the spiral staircase would prevent any attempt to breach the perimeter. (Still cracks me the f up)
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Posted
1 hour ago, Mo Horn said:

My fajita prep is very simple. Salt and pepper them and them marinate them in beer for several hours, or overnight. Grill and enjoy. 


add some lime and that sounds pretty good 

  • 2 years later...
Posted
On 2/1/2021 at 11:07 AM, Brisketexan said:

Grew up with them simple as hell.  Rub with lots of lime juice and salt, let them sit for a while.  Grill over mesquite wood/coals.  Slice, eat, delicious.  It's a S. Texas simple dish.

I do like versions with the fancy marinades, etc.  But I always come back to the basics (although I confess to using the Bolner's Fiesta Brand fajita seasoning instead of plain salt these days.  It's great).

For super fancy, I use the Bolner's and.....rub with poppyseed dressing.  For serious.  Gives em some oil, and some sweetness (just a touch).  It's really good.  But again, 9 times outta 10, lime and Bolner's.

Oh, and for chicken fajitas.....I just cook the HEB premarinated fajita thighs.  That's it.  Nothing added or changed.  I put some oil on them to keep them from sticking to the grill, that's it.

This man knows. The only thing I add to my marinade is a bit of cumin/garlic and oil so it sticks. 

image.thumb.jpeg.ee4fe3074e86551c219ecec0ad1d02f9.jpeg

image.thumb.jpeg.e6d27c0c28be67041a6af6f70684b177.jpeg

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