Kathy and I made fajitas on Sunday. I reverse seared some skirt steak and seasoned it with Dizzy Pig fajitaish seasoning. Cooked some shrimp inside on cast iron skillet. Kathy made guacamole, and we smoked half of them on the egg to give it some good flavor. Last time we smoked all of the avocados and found smoking only half works out better. This is becoming one of our favorite meals.
The skirt steak was dry brined for about 2 hours, then put the rub on before cooking. Cooked it till about 130, then took it inside and seared in cast iron skillet.
Last edited by ImmersionFD; August 22, 2016, 07:16 PM.
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
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