Fajitas -Smokin-It 2 style!

[Longhornamus]

OK guys and gals. On Wednesday I decided to have a go at some fajitas -one of my favorite food groups.....I poked some holes in it with a tenderizer thingy I got from Academy some years back and poured some Allegro over it to marinade for an hour or so. For those of you that have not used Allegro before it is some awesome stuff but very strong. After an hour I poured out the marinade and rubbed some Texas BBQ rub over them and let them sit for a bit while getting the smoker ready. I foiled the smoker, put in a hickory log (foil boat) and set the temp to 225°. After about 10 minutes I put the meat in and let it smoke for 80 minutes. Once I got it out and onto the cutting board I sliced them cross grain and had a taste. Very good flavor and not too strong on the smoke. I did note that while they were still very juicy they did not have that slight pinkish medium rare in the middle that I like. I think next time I will let them go for a 60 minute cook and then check them before calling them good. I might then experiment with taking them and searing in a pan after I cut them up. Anyway, some guacamole, cheese, hot sauce and tortillas were on the plate, and leftovers galore!

PS. Next time I am going to try foiling some onions and peppers in with some butter and throwing them in there while the meat is cooking. Don't know whether they will soften up in that amount of time but I can always throw them in the pan and finish on the stove.

 

[tnlyne]

Looks good Keith. What type of meat did you use there and how thick was it (hard to tell exactly with this pic)? I haven't heard of Allegro, is that a store bought item or something you make up at home?

 

[Longhornamus]

Tony, the meat was beef skirt steak and was anywhere from 3/4" at the thickest end tapering down to around 1/4" at the thin end. Allegro can be purchased at most stores, at least in these parts. You should be able to find it where they keep the BBQ sauces. I think it is very good stuff and use it to marinade the meat I use for beef jerky as well. They make it in the regular flavor, mesquite or hickory flavor (can't remember) and also in a sweet and spicy version. I usually use the regular. It will have a yellow label on the bottle with a gold foil wrap over the lid. Give it a try and let me know what you think!

 

[DivotMaker]

The Allegro may be a regional thing, Keith, but not sure.  All our local stores carry it, and I've used it - not bad stuff.  I like to smoke skirt steak at 180, for up to 1:20-1:30 for maximum smoke penetration (cold meat starting out, of course), then give them a good sear on the 'ol Weber gasser.  When sliced, they go in the hot cast iron skillet with onions that were smoked with the meat.  We don't do peppers in fajitas - just meat and onions.

To smoke the onions, slice them in 1/4" - 3/8" slices.  Don't separate the rings, and smoke them above the meat on their own shelf (I use the seafood shelf, so they don't fall through).  The smoked onions then go into the skillet with the meat.  You could smoke pepper rings along with the onions, if you like.  No need to foil them, as you should sear the fajitas in a skillet before serving.

 

[Longhornamus]

The Allegro may be a regional thing, Keith, but not sure.  All our local stores carry it, and I've used it - not bad stuff.  I like to smoke skirt steak at 180, for up to 1:20-1:30 for maximum smoke penetration (cold meat starting out, of course), then give them a good sear on the 'ol Weber gasser.  When sliced, they go in the hot cast iron skillet with onions that were smoked with the meat.  We don't do peppers in fajitas - just meat and onions.

To smoke the onions, slice them in 1/4" - 3/8" slices.  Don't separate the rings, and smoke them above the meat on their own shelf (I use the seafood shelf, so they don't fall through).  The smoked onions then go into the skillet with the meat.  You could smoke pepper rings along with the onions, if you like.  No need to foil them, as you should sear the fajitas in a skillet before serving.

That looks real good! I will give your method a shot next go-round. Now I am hungry again......

 

[DivotMaker]

I forgot to mention, Keith, to also marinate your sliced onions in the Allegro while your meat marinates.  Just put them in a separate bag.  You can also soak them in a full-flavored beer; they absorb flavor well.

 

[Longhornamus]

I forgot to mention, Keith, to also marinate your sliced onions in the Allegro while your meat marinates.  Just put them in a separate bag.  You can also soak them in a full-flavored beer; they absorb flavor well.

This is getting tastier and tastier. Do you marinade the meat or put any rub on it before putting on the smoker?

 

[DivotMaker]

Keith, I leave the meat in a bag overnight, in the marinade, with the onions in a separate bag with marinade.  I don't rinse them, when I take them out of the bag - just drain a bit and into the smoker.  A little rub on the meat doesn't hurt, your choice.  I'm a big fan of Jim Baldridge's Secret Seasoning on any beef, so I give the marinaded meat a little sprinkle before going in the smoker.

 

[Longhornamus]

Keith, I leave the meat in a bag overnight, in the marinade, with the onions in a separate bag with marinade.  I don't rinse them, when I take them out of the bag - just drain a bit and into the smoker.  A little rub on the meat doesn't hurt, your choice.  I'm a big fan of Jim Baldridge's Secret Seasoning on any beef, so I give the marinaded meat a little sprinkle before going in the smoker.

Nice! I am definitely giving this a shot next time. Thanks!