It always changes a little bit, but this time I did: -Olive Oil -Worchestshire -Beef broth -7up (I use this in almost all of my marinades) -Cherry juice from maraschino cherry jar. -Before pouring on I first salt both sides of the meat, then sprinkle it with fajita rub (just taken from google) This time it was only marinating for 6 hours maybe 8. Normally I do overnight. When you take it out pat dry it with paper towels. And I rarely let fajitas rest. I just dive in. *Something I have been doing recently when doing fajitas is using a fork and just poking the meat (I guess tenderizing it really), flip over and do the other side as well. Seems to have been one thing I believe has improved my fajitas. Although I'm still searching for a specific taste that I can't pinpoint.
I agree with AzIt, that's a perfectly coated chop! Should be on a box of Shake & Bake or something! T
Image Unavailable, Please Login Image Unavailable, Please Login Friend gave us some of their surplus Anaheim peppers in exchange for our surplus cucuzza. So, remembering the above post, I roasted them on the gasser with a medium sized onion, head of garlic. Didn't have maters, so had to use a few stewed tomatoes from a can. Added S&P, cumin, cilantro. Blitz. And, since we had no chips, we enjoyed them on Ritz crackers. If that's good enough for @BrettC and his caviar, it should be good enough for our salsa! T
I need to make some salsa soon using that idea. Tonight is just what I craved... Image Unavailable, Please Login
Chicken wings and a salad. They had fresh corn. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
I've been craving something Smokey so stopped at a new BBQ spot today. Overall wasn't too bad. Pork could've used a bit more smoke but it was nice and tender. Spicy dill potato salad was tasty. Image Unavailable, Please Login
Jambalaya... I usually throw in some Andouille sausage, but I screwed up today and grabbed some Mexican Chorizo by accident. Once I had sliced through the wrapper (label down) I decided, what the heck, throw it in! I also had some leftover grilled chicken and shrimp on hand, so they went in too. Actually came out pretty good. Spicier than usual but acceptable. Image Unavailable, Please Login
Going for fish n chips with my Dad. I order the same thing there every time. Halibut platter. Piece of halibut, fried oysters and shrimp. Its not bad for a chain. Pic from the last time I dined in there. Image Unavailable, Please Login
I love fried oysters, but they don't love me. In college, there was a bar near campus that did a good fried oyster po boy. With Tabasco and an ice cold pitcher of beer, excellent. Image Unavailable, Please Login Last night. Filet mignon. Choice from Costco. Nice and thick. Served it with a little side salad with Meyer lemon vinaigrette. Image Unavailable, Please Login Finished off a bottle of this wine. From Portugal in honor of this week's F1 race. Image Unavailable, Please Login Tonight is shrimp scampi. Key West pinks. It's garlicky, I'll give it that much. T
Ragu with fresh pasta Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Image Unavailable, Please Login Image Unavailable, Please Login Brisket. 21 pounder! Oak and a little bit of charcoal, and some pecan, mostly for kindling. Three hours and a smidgen of heavy smoke and high temps. Finishing it off in oven at 250 F Leg quarters in next for you know who...T
Wow, thats a monster. Barely fit on the weber. Be sure to show the results...I'm doing Seafood Paella tonight while also making beef jerky, I found eye of round on sale at $3 a lb. Will post results.
$3/lb is good deal. Wife said Costco had a deal on it the last time she went shopping there. Don't think it was $3/lb though...T