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Craig Lange
เข้าร่วมเมื่อ 24 เม.ย. 2020
Skirt steak Fajitas on your Flattop
A short video showing skirt steak and peppers on my flattop. Recipe is as follow:
1 skirt steak 2.5 lbs
4 peppers (1 green, 1 yellow, 1 orange, 1 red)
1 onion
Preheat Flattop. Veggie side 350°F and steak side 450°F
Season Skirt steak with your favorite steak rub. I used one from Ski's Meat Market (a local store in Central WI).
Add some oil to the veggie side and add them on the griddle. Season them now with salt, pepper, garlic and onion powder. These take longer than the steak. When the veggies are on for about 5 minutes oil the griddle and add the steak. You can periodically add some water to the veggies to slightly steam them. Let steak sit on one side 3-4 minutes and flip. Cook to desired doneness. Medium rare to Medium seem to work best. Pull off the steak and let it rest for 5-10 minutes. Pull veggies off when they are done. They should be done at the same time as the steak.
Clean off the griddle and turn to low. Butter your tortillas and lightly brown both sides. When done, place them on a plate and cover. Slice skirt steak going AGAINST the grain. Add the peppers and onion to your tortillas and some steak. Add and extras you like. I prefer a little cheese and lettuce. Then a little drizzle of chipotle hot sauce. Enjoy!
1 skirt steak 2.5 lbs
4 peppers (1 green, 1 yellow, 1 orange, 1 red)
1 onion
Preheat Flattop. Veggie side 350°F and steak side 450°F
Season Skirt steak with your favorite steak rub. I used one from Ski's Meat Market (a local store in Central WI).
Add some oil to the veggie side and add them on the griddle. Season them now with salt, pepper, garlic and onion powder. These take longer than the steak. When the veggies are on for about 5 minutes oil the griddle and add the steak. You can periodically add some water to the veggies to slightly steam them. Let steak sit on one side 3-4 minutes and flip. Cook to desired doneness. Medium rare to Medium seem to work best. Pull off the steak and let it rest for 5-10 minutes. Pull veggies off when they are done. They should be done at the same time as the steak.
Clean off the griddle and turn to low. Butter your tortillas and lightly brown both sides. When done, place them on a plate and cover. Slice skirt steak going AGAINST the grain. Add the peppers and onion to your tortillas and some steak. Add and extras you like. I prefer a little cheese and lettuce. Then a little drizzle of chipotle hot sauce. Enjoy!
มุมมอง: 24
วีดีโอ
Pulled pork on an offset pellet combination smoker
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The cook chamber and firebox are 1/4" thick material. The cook chamber is 24by36. The firebox is 24by20. The doors are all flanged.
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Would you clbe open to share the details of the how you built this if someone wanted to build one similar to yours?
Really nice build! Definitely an inspiration for those of us who are thinking about hybridizing our existing smoker, or building one from scratch. Thank you!
So far it has been performing well. All out of 1/4” thick material.
Nice. Only thing I'd change would be for the damper handles to point out when closed so you aren't putting your fingers close to the stack, but that's a personal preference.
chascapwell2041, Thanks for the compliment on the build. I don't find that to be an issue. I usually have 1 stack closed and one open during the cook. I rarely adjust them. My air flow to the firebox is more of an issue. The air by my house swirls alot and I have a hard time keeping a consitent flow of air. I guess it wouldn't hurt if they were moved like that.
Build looks great, I am in process of converting an old stick burner myself. I have a question for you. Other builds I found have placed the pellet hopper in the offset fire box and are using it to burn a stick or two at a time. What do you think performance wise about your build compared to that? Would you do it differently if you had to do it again? I am really interested in your build because that is what I was thinking of doing also. My pit I want to convert is pretty big 50" x 26" and I am concerned if I put the hopper in the fire box I will not get enough heat in the cook chamber. It would only be used for smoking at 250 or below. Sorry for the long comment, I look forward to your reply! Again, great looking pit you built there!
MrGreeklion, If you are looking at only up to 250° then I feel the firebox would be fine. It also shouldn't change the air flow in your cooking chamber either. With my build I can get 350° and hold with the pellet side in the summer. At 40°F I can get about 325°, but my edges get cold. Thank you for the compliment on the build. IT is not my design. I watched several videos from Gator pit and with a some help on Smoking meats forum, came up with what I built.
Mostly coffee sipping and chatting not much work getting done.
Awesome build. Can you make a video on how you made your fire assist.
I can certainly do that.
Well, it’s not piecework either.
Hope they don’t get paid by the hour…lol
It maybe looks slow, but it sure beats a chainsaw and a splitting maul. This is the family firewood that we make.
Looks like a nice day of working at a easy steady pace.
Wood pellets are used to heat homes. Wood pellet grills offer the new person an easy way to an inferior smoked protein experience. A wood pellet can never replace a seasoned split of hickory or oak. Fact! Cheers!
You are entitled to your opinion. They don’t create the same flavor, but the BBQ is good just the same.
I'm Big Herb The Destroyer and I approve this build!!! Gloriosness!!! ❤ 🇺🇸
Thank you!
It looks awesome, I bet it cooks great
Joel, So far I like how it cooks. Maybe this weekend I will do a biscuit test and show the results. It would have to be 2 tests. One with the pellet and one with the offset.
Love it man u should film a smoke
I have a pulled pork video.
I like the idea of having , Pellets, Gas and sticks as fuel on this cooker. I like it! How much would you sell me one for?
To be honest I haven’t really thought about making any to sell. I know a few builders that do make these though.
very nice!