| Beef Fajitas and Chicken on the Gas Grill |
| Sometimes a meal needs to be done in a hurry. In that case, it ain't barbecueing anymore, it's grilling! Today's grilling adventure is Fajitas. I'll be grilling with propane gas on my Char-Broil grill. The smokey/charcoal wood flavor may not be present, but when fajitas are seasoned and cooked right, it doesn't matter. Fajitas are the skirt steak of a cow, that's why I still have a hard time saying chicken fajitas. Where's the skirt steak on a chicken???? They can only be be cooked in the fajita style. |
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| The Fajitas are marinated overnight (12 hours) with beer and garlic cloves. |
| They are then layed out (left picture) and seasoned with Elgin's Southside Market Rub and my own rub(right picture). The top tray is Southside Market, the bottom tray is Meximorro Rub. All I can tell you about my rub is it lacks anything sugary. |
| My grill is then fired up. |
| The Fajitas then go on. With a medium flame going, they will sear, but not burn. They will also cooked all the way through. Fajitas should be cooked all the way, you don't want blood dripping out of your tortilla! The whole process will take about 25 minutes, turning them twice on each side. |
| After being cooked, let it stand for about 8-10 minutes in a foil covered dish. Cut the fajita meat in half, then cut against the grain into slices. It's ready to go and not chewy. |