What’s on the Grill? with Johnny Wright
It’s Fajita Time!!
Saturday, October 15th, we grilled Fajitas! This dinner is usually labor intensive, so we invited over our good friends, Lance and Deede Ware, for help and encouragement. Lance, who is an Outside Salesman with PDI, is an accomplished grillman himself, with his specialty being grilling on The Big Green Egg.
Ok, enough introductions, let’s get to the grilling…For the meat, we chose boneless chicken breasts and skirt steak. To prepare them, we marinated the meat in separate ziplock bags filled with a 24 oz bottle of Goya Mojo Criolla marinade. Into the refrigerator they went to marinate for approximately 3 hours.
Where's the beef?
While the main dish is marinating, we warmed up the grill with some apps…jalapeno mango chicken sausage and meatballs. When they were finished, Lance cut them up and placed them in the warming trays. He also sliced cheese to finish off a great appetizer. Add Johnny’s Famous “Count-Down Margaritas” to the mix and the night is off to a great start.
The warm up...
Next up, veggies! I sliced the onion, drizzled the slices with olive oil and seasoned with kosher salt and fresh ground pepper. I got the grill up to about 375 degrees and cooked the onions for about 15-20 minutes. After removing them from the grill, my trusty assistant sliced the onions into long strips and placed them in the warmer. At the same time, I roasted pablano peppers on the grill until the skin of the pepper appeared black. Then, you remove them and place them into a plastic bag and let them steam for 8-10 minutes (this process helps with removing the skin off the pepper). We cored, de-seeded and sliced the peppers and placed them into the warmer.
Now let’s get the meat started by raising the temperature of the grill to 450 degrees. I grilled everything about 12-18 minutes, turning them occasionally. I removed the meat when the steak reached an internal temp of 150 degrees and the chicken at 175 degrees.
Smells even better than it looks!
After covering and letting the chicken and steak rest for 2-5 minutes, Lance sliced the meats into long strips and placed them into the warmer. Ready for assembly…we made the fajitas with flour tortillas, garnished with sour cream, avocados, cilantro, grated cheese, fresh queso, fresh jalapenos and Lyn’s homemade salsa (she used a recipe from the Pioneer Woman blog with canned tomatoes, cilantro, rotel, fresh jalapenos and a few other secret ingredients).
Ready to eat!
From the looks on everyone’s faces, this dinner was another success!
Kirby's Perfect Fajita!
Fajitas can get messy!! If only I had one of those New Delta faucets that you touch to turn on…would have kept my faucet from getting disgusting. Be amazed by how it works, watch this video…