Grilled Marinated Skirt Steak Fajitas
Get ready to tantalize your taste buds with an explosion of savory and zesty flavors! Today, we’re bringing you an absolute Tex-Mex favorite – Grilled Marinated Skirt Steak Fajitas. This dish is a celebration of tender, marinated skirt steak, perfectly complemented by a medley of colorful bell peppers and onions, all cooked to perfection on the grill.
The heart of this recipe lies in the mouthwatering marinade we’ve carefully crafted. It’s a symphony of flavors, combining the richness of soy sauce, the tangy brightness of lime, and the fresh aroma of cilantro. To add a kick of spice and depth, we’ve infused it with chili powder and cumin, along with the bold punch of jalapeno pepper and onion.
Once the skirt steak has been marinating and soaking up all those fantastic flavors, it’s time to hit the grill! As the sizzling sounds fill the air, the tantalizing aroma will surely draw a hungry crowd. Prepare for an irresistible combination of smoky charred edges and juicy tenderness that will have you craving more with every bite.
Now, let’s talk about those colorful bell peppers and onions. Grilling them adds a delightful smokiness, while their vibrant hues bring a visual feast to your plate. Once cooked to perfection, they join forces with the marinated skirt steak to create the perfect filling for our fajitas.
When it’s time to assemble, grab those soft flour shells and load them up with the grilled marinated skirt steak and the colorful pepper and onion medley. The combination of textures and flavors is a true fiesta for your taste buds.
Man That’s Cooking
Ingredients
- 2 pounds outside skirt steak
- 1/4 red onion
- 1 yellow onion
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 jalapeno pepper
- 1/2 cup cilantro
- 2 garlic cloves
- 1 lime
- 1/2 cup corn oil
- 1/4 cup soy sauce
- 3 tsp chili powder
- 2 tsp cumin
- 1 tsp chili powder
- 10 fajita shells
- 6 oz Monchego cheese
Directions
First step is to make a marinade for the skirt steak. Finely chop 1/4 red onion and 1 jalapeno pepper with the seeds removed. Combine this in a container or zip seal bag with 1/4 cup chopped cilantro, 2 minced garlic cloves, 1/2 cup corn oil, 1/4 cup soy sauce, juice of 1 lime, 3 teaspoons chili powder, 2 teaspoons cumin, and 1 teaspoon black pepper.
Next cut the skirt steak into 3 even parts, then add the steak to the marinade. Coat all sides with the marinate and place it in the refrigerator for 4 – 6 hours.
Next prepare the veggie mix by slicing the bell peppers and the yellow onion and place this into a large mixing bowl. Add 1/4 cup of chopped cilantro, roughly 1 tablespoon of corn oil, 3/4 teaspoon of chili powder, 1/2 teaspoon cumin and 1/2 teaspoon of black pepper. Mix everything together for a few minutes until the veggies are evenly coated.
Preheat your grill with one side on a medium heat and the other on a medium high heat. Place a 12 inch cast iron skillet or a metal grill basket over the medium heat side. After about 5 – 10 minutes, add some corn oil to the skillet or rub down the grill basket with oil. Add the veggies and cook them for about 5 minutes then add the steak to the medium high side of the grill. Keep the lid open and grill the steak for about 10 minutes flipping it over a few times. Stir the veggies around every few minutes. Pull the steak from the direct heat when it reaches 130 F.
Let the steak rest for at least 5 minutes, then slice it against the grain so that each bite is tender. To do this, check the steak and you should be able to see lines and cracks running from the width of the steak. You want to cut at 90 degrees from those lines, so turn the steak to the side and slice against those lines instead of with the lines.
Warm Flour Shells: Begin by heating your soft and pliable flour shells. You can do this by wrapping them in foil and placing them on the grill for a minute or two. Alternatively, a quick warm-up in the microwave works just as well.
Lay down a generous portion of the marinated and perfectly grilled skirt steak in the center of your warm flour shell. The juicy, flavorful goodness will be the star of your fajita creation.
Next, load up your fajita with the beautifully grilled bell peppers and onions. The vibrant colors will not only make your fajitas look enticing but also add a delightful crunch and sweetness to each bite.
Now, it’s time to customize your fajitas with your favorite toppings. Whether you’re a guacamole aficionado, a salsa lover, or can’t resist a dollop of creamy sour cream – feel free to go all out! Shredded cheese, fresh cilantro, or a squeeze of lime juice will also add an extra layer of yumminess.
Carefully fold one side of the flour shell over the filling, then fold in the sides to secure the delicious contents. Roll it up, and voilà! Your fajita masterpiece is ready to be devoured.
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Pellet Smoked Habanero Honey Chicken Thighs
Pellet Smoked Habanero Chicken Thighs
Welcome to a culinary adventure that combines smoky goodness, fiery heat, and a touch of sweetness! In this mouthwatering recipe, we will explore the irresistible combination of juicy chicken thighs infused with the intense flavors of pellet smoke, habanero peppers, and the natural sweetness of honey. Prepare to embark on a flavor-packed journey that will leave you craving for more.
Chicken thighs, known for their tenderness and juiciness, are the perfect canvas for our flavor infusion. But we won’t settle for ordinary. By harnessing the power of pellet smoking, we’ll take our chicken thighs to the next level, infusing them with a rich, smoky essence that will have you salivating from the moment you catch a whiff.
Now, let’s turn up the heat! The habanero pepper, notorious for its fiery kick, will bring a bold and vibrant flavor to our dish. Its distinct fruity notes will dance on your palate, adding a tantalizing heat that will awaken your taste buds and leave you craving for more.
But we’re not done yet. We’ll balance the spiciness with the natural sweetness of honey, creating a harmonious blend of flavors that will truly take this dish to new heights. The honey will provide a subtle caramelization and glaze, complementing the smoky and spicy elements with its gentle touch.
So, if you’re ready to embark on a flavor adventure that combines smoky, spicy, and sweet, join us as we explore the magic of pellet smoked habanero honey chicken thighs. Get your taste buds ready for a symphony of flavors that will have you coming back for seconds, and maybe even thirds. Let’s dive in and discover the irresistible allure of this incredible dish!
Man That’s Cooking
Ingredients
- 4 bone in skin on chicken thighs
- 1 red bell pepper
- 1 jalapeno pepper
- 2 habanero pepper
- 1/2 cup green habanero sauce
- 1/2 tbsp kosher salt
- 1/4 tsp black pepper
- 1/2 tsp paprika
- 1 tbsp honey
- 2 tsp brown sugar
Directions
First, slice a habanero pepper and half of a jalapeno pepper into thin slices while keeping the seeds in. Set the slices aside in a container for later. Next, use a mini chopper or a blender to chop the bell pepper, one habanero, and half of the jalapeno. You can keep the seeds of the habanero and jalapeno on for extra heat but this recipe recommends you remove them. If you are using a blender, just pulse the contents a few times to create a liquid mash with large chunks.
Next place the chicken thighs in a container and pour the pepper mash from the chopper / blender over the chicken thighs. Add the habanero sauce, black pepper, kosher salt, paprika, and brown sugar. Wear a glove and hand mix the chicken to evenly coat all sides with the pepper mash mixture. Cover the container and place it in the refrigerator overnight or at least 12 hours.
When you are ready to cook the chicken, preheat your smoker to 275F using hickory, pecan, or apple wood pellets. When the smoker reaches temperature, place the chicken skin side up on the smoker. Cover the skin with any remaining pepper mash and add 2 pepper slices on each thigh. Cook for 30 minutes, then add honey to the skins. Cook another 30 minutes or until the chicken reaches 165F. 175F is the target for thighs, but we will finish them over fire.
Preheat your grill when the chicken temps get close to 165F. If your pellet smoker has a grill mode, remove and cover the chicken at 165F. When the grill is ready, place the chicken on skin side down and place some pepper slices on the top side. Close the lid and cook for 5 – 8 minutes then flip. Cook another 5 – 8 minutes or until they reach 175F.
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Easy Pellet Smoker 221 Baby Back Ribs
Easy Pellet Smoker 221 Baby Back Ribs
Welcome to the world of smoky indulgence! Prepare to embark on a culinary journey that will delight your senses and leave you craving for more. Get ready to sink your teeth into succulent and tender smoked baby back ribs, a true barbecue masterpiece. These ribs are a testament to the art of slow cooking, infused with smoky flavors that penetrate the meat, creating a symphony of taste and texture. Whether you’re a seasoned pitmaster or a novice backyard griller, the allure of smoked baby back ribs is simply irresistible. So, let’s dive in and discover the mouthwatering magic that awaits with each bite. Get ready to savor the essence of smokiness, paired with the juiciness of perfectly cooked meat, as we unravel the secrets behind this beloved barbecue classic.
Man That’s Cooking
Ingredients
- 2 racks pork loin ribs
- 3 tbsp yellow mustard
- 4 tbsp BBQ rub
- 1/2 cup BBQ sauce
- 1/2 stick butter
- 1/4 cup brown sugar
- 1 tbsp honey
- 1 tbsp tiger sauce
Directions
First, get your smoker started at 235 F with cherry and hickory wood pellets. If you have a smoke tube, get that lighted as well with cherry and hickory pellets.
To prep the ribs, first lay them meat side down and use a boning knife to trim off any extra fat. If there are any fractional bones at the ends, trim them off as well. Next use a butter knife to work it under the membrane and then use a paper towel to grip it and pull off the membrane.
Spread some yellow mustard everywhere to act as a binder for keeping the BBQ rub on the ribs. You won’t taste the mustard so don’t worry about that. Next put down a first layer of a salt pepper garlic based rub such as Killer Hogs AP rub. Next add a rub that has paprika and brown sugar such as Meat Church Holy Voodoo.
Flip the ribs over and check the meat side for excessive fat to trim off. Next repeat the mustard and rub application steps on the meat side.
When the smoker reaches temperature place the ribs in the smoker and push the ends towards each other to compact the ribs as much as possible. Smoke the ribs for one hour, then spritz them with apple juice, cider or apple cider vinegar to keep them moist. You can add other flavors to your spritz but you probably won’t taste it. Continue to cook for one more hour and on this third hour, it’s time to wrap the ribs.
Pull 2 sheets of heavy duty aluminum foil. Place slices of butter on the center of the foil. Add some honey, brown sugar, and splash on some Tiger Sauce. Place the ribs meat side down onto this mixture. Add some butter, dry rub, and Tiger Sauce to the bone side of the ribs. Wrap them tightly in the first sheet of foil, then wrap them again in the second sheet. Place the ribs meat side down in the smoker and continue to cook them for two more hours.
After two hours, pull the ribs and unwrap them. Place them back on the smoker meat side up. Glaze them down with your favorite BBQ sauce and let them cook for 1 more hour until they reach 195 F. You may need to increase the smoker temp a little bit to 250 F to get this done within an hour. When you pull the ribs, let them rest for 5 minutes before slicing.
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Tuscan White Bean Salad
Tuscan White Bean Salad
Are you looking for a light, healthy, and easy-to-make salad recipe that will satisfy your taste buds and provide you with essential nutrients? Look no further than Tuscan White Bean Salad! This versatile dish is perfect for any occasion, whether you’re having a backyard BBQ, a potluck dinner, or a simple weekday lunch.
Before we dive into the recipe, let’s take a moment to appreciate the nutritional benefits of Tuscan White Bean Salad. This dish is packed with plant-based protein, fiber, vitamins, and minerals, making it a healthy and satisfying meal option. Here are some of the key nutrients found in Tuscan White Bean Salad:
Man That’s Cooking
Ingredients
- 2 15oz cans cannellini beans
- 1 pint cherry tomatoes
- ½ red onion
- ½ green pepper
- ¼ cup chopped fresh basil
- ¼ cup capers
- ¼ cup parsley
- ¼ cup olive oil
- ½ lemon juice and zest
- ½ tsp red pepper flakes
Directions
First, pour out the cannellini beans into a colander to drain and wash them. While they dry, slice the cherry tomatoes into 3 slices each. For small tomatoes just cut those in half. Dice the onion and pepper then combine it with the tomatoes in a bowl.
Add the beans to the bowl then add the capers and olive oil. Add the zest of a half lemon, then the juice. Mix everything together then add the red pepper flakes, chopped basil and chopped parsley. Mix once more and refrigerate for 1 -2 hours. Serve and enjoy.
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