Just had to have fajits

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ronbeaux50

Head Chef
Joined
Nov 11, 2007
Messages
1,559
Location
Louisiana
So I fired up the Brinkman adjustable, leaks like a sieve, no way to control the temp below 400, why the hell did I get this one, and cooked some fajitas.

Lit the charcoal

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Poured it in. It's actually pretty good if you want to get up close personal with your cook. You can raise or lower the fire pan. This one called for all the way up!

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Threw the onions and the shrooms and the garlic and stuff in a pan over to the side.

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Had the flank up to room temp after 24 hours swimming.

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Then stood back and trew it on

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No way to temp probe this so I went by feel. Turned out OK

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All stacked up with avacado, japs, cayenne, sour cream, and oh crap! I forgot the cheese! Didn't matter too much cause they ate good!

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Great looking Meal Ron

They just started carring Inside skirt at a local market. I can't remeber which is better inside or outside skirt?
 
I didnt know there was an inside and an outside 007? Its obviouse there is but.... I didnt know they split it? I know there is an upper and lower skirt/flank and i can remember the other name for it.

007bond-jb said:
Great looking Meal Ron

They just started carring Inside skirt at a local market. I can't remeber which is better inside or outside skirt?
 
Tannehill Kid said:
Ron that looked like some fine eating. What did you marinade sides in.

I just cut up some onions and shrooms and mashed garlic then trew in a stick of butter and a nice big splash of worchershire and let them cook down.
 
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