Fajita's and App's

Did a couple of cooks this weekend. I had bought a skirt steak last weekend to make some grilled Fajita's, rubbed it up and vacuum sealed it to marinate, but then the rain came last week. Finally got a chance to grill it up Saturday with some veggies and tortillas. Turned out great, just wish I had taken a little more time to take care of the silver skin that was on the back of part of it. Made some of the meat not pull apart as easily as the rest.



















My plate...



Close up...



Wife's plate looked a little prettier. What can I say, I like lots of everything.



Promised a friend I'd make some App's for her Birthday / Sunday Funday. Decided to go with Pig Shots and some Poppers. First to make the shot glasses.



Forgot to take a picture of the filling. I mixed cream cheese, sour cream, cheddar cheese, chopped pulled pork, and Slap Ya Mama seasoning. Put that into a piping bag and filled the cups. Some with Jalapeno's:



And some without:



Cleaned some more Jalapeno's for Poppers and filled them with the same filling, wrapped in bacon, and a little more Slap Ya Mama.



Everything on the WSCG with the extended grate and a little pear wood.



Side view:



Smoked a little more sausage and that was dinner for us. The rest went to the bar...



Thanks for looking...

Thanks Tom...

Thanks y'all...

Monte Cristo said:

Great cook. I love pork shots. My bacon doesn’t stand up nice like yours did. Well don.

Click to expand...

Trust me, they weren't all pretty... I think the trick is to keep the bacon cold. I used Thick Sliced Peppered Bacon. I cut each package of bacon open, and then in half, put all four halves (two packages) onto a paper plate and then put them in the fridge to stay cold. I pulled one half out, rolled them up, then get the second half. Two halves worth went on each sheet. Once rolled, the sheet went into the fridge to get cold again. When both sheets were done and chilling, I mixed the filling. Get one sheet out, fill the cups, back into the fridge, repeat for the second sheet. Fired up the WSCG, both sheets directly from fridge to grate. Once filled, they usually hold their shape.

Hardest thing for me is how much to fill. I usually over fill them, then the filling expands as it cooks, and I get little volcanoes. This time, I think I under filled most, as they didn't even rise to the top.

Toast said:

Outstanding Sir! You must have a Chamber Vac. No way I could wet marinade with Food Saver.

Click to expand...

I wish. Nope, a three or four year old Foodsaver V3425. I just hit the seal button when I see it start to draw the juices up.

https://www.amazon.com/FoodSaver-3524-Vacuum-Sealing-System/dp/B007YLCR3Q

It is getting close to end of life. I want one of those nice ones the guys on here talk about, but the idea of the price and where to store it are prohibitive.

Thanks Joe! Hey, I missed it. How did the rib cook go for that tournament?