While this trip to the UK has been amazing and I've had some great experience in locations and with people - there are some things I'm really looking forward to when we get home in 3 weeks. One of which is grilling! If you know me or have followed me online - you know I'm more apt to post a picture of something on the grill than a member of the family.
While waiting for my students in class today to finsh some labs, I found a set of pictures I never posted from a grill session a few months back when I made the perfect fajita. (Perfect in my book because I got to eat it!) So here are a few pics and how the session went.
It all starts with coals...real live - not propane induced fire!
You'll note I'm using a Weber chimney starter with good old Kingsford charcoal. What you don't get the chance to see is that I "spike" the fire once it's put in the Weber kettle with some chunks of pecan wood that my buddy Tim gave me. This creates a fantastic heat and flavor source.
Once that's all set I'm off to start heading a cast iron plate that will be used for cooking tortillas, heating the combine veggies and meat, as well as serving. The foil packet contains green bell peppers and onions with some olive oil and seasonings of my choosing. I'm not being coy - the seasoning is always a little different. You can always expect some coarse ground sea salt and pepper to be in there.
Now we add the tenderized and marinated flank steak (my favorite cut for fajitas). Then we close the lid to let the smoke flavor do it's work. This is always a nice time to enjoy a beverage like the one lin the corner of the picture ;-)
Now it's time to start cooking the tortillas. You can't find these everywhere - but in our local grocery store you can buy "uncooked torillas" - I like to buy these and cook them as I need them. My lovely wife is the one in our family who discovered them.
I like to cook the fajita meat until it's just past 1/2 way done then get it off the heat. Leaving it on the cutting board will allow it to cook about another 25%.
When you are ready to serve - slice it up and place it and the veggies on the oiled hot cast-iron plat (any cast iron pan will do) and immediate take to the table. Note: just before transfering the meat and veggies - the the cast-iron as hot as you can - right to the point of the olive oil smoking. When take that smoking, spitting, hot pile of deliciousness inside you won't need to call your guest to dinner. You'll need a stick to fight them off so you can get some yourself.
And with that lengthy explanaition, I give you my "perfect fajita taco". I only wish I could have one right now.