looking for other ways to fix fajitas,
looking forward to new ideas.
thanks lonnie
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How are you cooking your fajitas now, Lonnie?
What cut of meat do you guys/gals like start with on beef fajitas? I've been slicing the meat then marinading with a fajita packet before cooking. Chicken is generally more tender than the beef. I've tried several cuts of beef, all have been good but not super tender. Would it be better to cook then slice? Thanks, Shane
one way i have used is i take skirt steak,italian dessing,salsa,lime juice and a little hot pepper sauce. and marinate over night. then smoke until done. but today i used allboys ribeye steak recipe. i rubed with olive oil, cayenne pepper,black pepper and salt. i seared over very hot coals then set to the side to finish cooking. fajitas turned out very good. keep cooking
I've been thinking of doing a few variations on fajitas too. I just made them with lamb. You get the best grill flavor from not smoking it too much before searing. In my experience overcooked lamb can be really chewy. Well cooked (not well-done 
)though, it makes for very interesting fajitas. Try some tzatziki sauce for dipping and you're golden.
)though, it makes for very interesting fajitas. Try some tzatziki sauce for dipping and you're golden.
I got tired of cleaning skirt steaks and started butterflying flank steak for beef fajitas. Maybe a little more expensive, but when factor in the time, to me it's cheaper.
I like to marinate a skirt for several hours to overnight in mojo,toss it in the smoker for about an hour, then give it a quick sear on a hot grill. Add some sauteed onions and peppers, guac, pico...mmmmmmm!