MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 07-18-2018, 10:57 AM   #1
Whisky
Full Fledged Farker
 
Join Date: 12-12-14
Location: Pingree, ND
Default Fajita Marinade

I've made beef fajitas a number of times. Usually I just toss the meat in some homemade fajita seasoning, oil, lime juice, garlic and cilantro. Turns out great.

I was searching some old posts here and it seems the "real" way its done in TX is a marinade with pineapple juice, soy sauce and water. To me that just screams Asian, not Mexican???

I got guests coming on Saturday and I'm using this opportunity to clean out some freezers. So I have a whole venison backstrap I'm going to butterfly and marinade for fajitas.

Should i stick with my tried and true, or try the other marinade?

Also, any good side dish ideas for fajitas? Never made any spanish rice or beans before.
Whisky is offline   Reply With Quote




Old 07-18-2018, 11:12 AM   #2
Beer/Meat/Victory
On the road to being a farker
 
Join Date: 04-03-17
Location: Pittsburgh, PA
Default

I believe the Pineapple/soy/water marinade is basically what a local TX chain called Pappasito’s uses. I use it as well and like it quite a bit. I take it out of the marinade, Dry it a bit and season with garlic and pepper in addition to the marinade.
3 parts Pineapple Juice
2 part Soy
1 part water
Depending on the cut 3-6 hours in the marinade (don’t do overnight). Skirt steak is on the short end of Time, but I’ll leave a thicker flank in for the Max recommended time or even an extra hour.
Beer/Meat/Victory is offline   Reply With Quote


Thanks from: --->
Old 07-18-2018, 01:57 PM   #3
LYU370
Babbling Farker



 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

I like Tim Love's Charro Beans recipe with Tex-Mex foods.
__________________
Andy

FEC100 - Big Joe - Saber 500 Gasser
LYU370 is offline   Reply With Quote


Thanks from:--->
Old 07-18-2018, 01:58 PM   #4
LYU370
Babbling Farker



 
LYU370's Avatar
 
Join Date: 05-28-14
Location: Streamwood, IL
Default

Quote:
Originally Posted by Beer/Meat/Victory View Post
I believe the Pineapple/soy/water marinade is basically what a local TX chain called Pappasito’s uses.
Did not know that. Was in Houston last year and had the Fajitas there, they were damn good.
__________________
Andy

FEC100 - Big Joe - Saber 500 Gasser
LYU370 is offline   Reply With Quote


Old 07-18-2018, 02:18 PM   #5
Jorge
somebody shut me the fark up.
 
Jorge's Avatar
 
Join Date: 01-23-04
Location: DFW, San AntonioTx
Default

There are hundreds or thousands of variations for fajita marinades in Texas. If you want to try something with citrus juice google "Mama Ninfa's fajita recipe".
__________________
You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa

Keeping Valspar in BBQ, one cook at a time.

Recipient of a Huggies box!

Shut up, and cook!!!!
Jorge is offline   Reply With Quote


1 members found this post helpful.
Thanks from: --->
Old 07-18-2018, 02:29 PM   #6
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

I've used Ree Drummond's fajita marinade the last two times I made fajitas and I think it rocks:

Blend until smooth:
1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from: --->
Old 07-18-2018, 03:59 PM   #7
tom b
Babbling Farker

 
tom b's Avatar
 
Join Date: 10-12-15
Location: Temecula, CA
Default

I like this one
http://www.bbq-brethren.com/forum/sh...d.php?t=174573
__________________
Traeger Timberline 1300, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA, Smokey Joe, Akorn Jr., Wood Fire Barrel Rotisserie cooker
tom b is offline   Reply With Quote


Thanks from:--->
Old 07-18-2018, 05:00 PM   #8
rev0jace
On the road to being a farker
 
rev0jace's Avatar
 
Join Date: 03-28-10
Location: Saint John, IN
Name/Nickname : J
Default

The recipe my friend who is originally from Mexico taught me is, Adobo (low sodium), soy sauce (low sodium) pineapple juice, garlic, some other odds and ends to your taste, let it marinate and then grill it. This is what I use for flank steak for carne asada as well. Not sure how authentic it is but, hey she is from Mexico and it tastes goooooood
rev0jace is offline   Reply With Quote


Thanks from:--->
Old 07-18-2018, 05:01 PM   #9
chingador
is one Smokin' Farker
 
chingador's Avatar
 
Join Date: 10-18-06
Location: Houston, TX
Default

Quote:
Originally Posted by Beer/Meat/Victory View Post
I believe the Pineapple/soy/water marinade is basically what a local TX chain called Pappasito’s uses. I use it as well and like it quite a bit. I take it out of the marinade, Dry it a bit and season with garlic and pepper in addition to the marinade.
3 parts Pineapple Juice
2 part Soy
1 part water
Depending on the cut 3-6 hours in the marinade (don’t do overnight). Skirt steak is on the short end of Time, but I’ll leave a thicker flank in for the Max recommended time or even an extra hour.
Yep, the good old Agua Negra. Pappasitos uses it. Pretty sure El Tiempo uses it too. I am lazy. I usually just buy the fajitas marinata from my local mexican meat market. Really good though
__________________
______________________________________________

Primo Oval XL, BPS drum, Weber gasser
chingador is offline   Reply With Quote


Old 07-18-2018, 06:58 PM   #10
16Adams
somebody shut me the fark up.

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: USA
Default

Friend of mine seasons steaks with SPOG as if he was going to grill. Adds equal parts Worcestershire/Low Sugar Orange Juice And olive oil. Seals in a bag at least overnight, usually a couple days. He uses thick steaks.
__________________
Primo Oval XL, GMG Davy Crockett
Previously Owned OG-PBC, BGE-Mini,New Braunfels Black Diamond,Tiernan SOB 24&48, Akorn, 2 WSM 18.5, 3 Jumbo Joes, Weber Kettle 18&22, and others.
16Adams is offline   Reply With Quote


Thanks from:--->
Old 07-18-2018, 08:36 PM   #11
Norm
Babbling Farker

 
Norm's Avatar
 
Join Date: 02-22-10
Location: Union, IA
Default

Quote:
Originally Posted by Jorge View Post
There are hundreds or thousands of variations for fajita marinades in Texas. If you want to try something with citrus juice google "Mama Ninfa's fajita recipe".
Thank you for the link to her marinade, I'm making tacos this weekend and I'm going to use it with skirt steak.
__________________
XL & Lg BGE
Weber Kettles
Red Spicewine
White Thermapen
Blackstone Pizza Oven
Blackstone 36" Griddle
Norm is offline   Reply With Quote


Old 07-18-2018, 08:42 PM   #12
SmittyJonz
somebody shut me the fark up.
 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Default

Where’s Tony n Maribelle when you need them.?

https://www.bbq-brethren.com/forum/s...d.php?t=180861
.
__________________
N Texas Fall Bash - 10-27-2018 -Lake Belton Overlook - Be There.!
SmittyJonz is offline   Reply With Quote


Thanks from:--->
Old 07-18-2018, 09:26 PM   #13
Zin
is One Chatty Farker
 
Join Date: 05-23-11
Location: South, Texas
Default

Just use Uncle Chris Gourmet Steak Seasoning, no marinade needed.
Zin is offline   Reply With Quote


Thanks from:--->
Old 07-19-2018, 12:55 AM   #14
TravelingJ
is one Smokin' Farker

 
Join Date: 09-07-12
Location: Independence, MO, or hotel hopping.
Name/Nickname : Justin
Default

We constantly have fajitas in the fridge here. It's one of her favorite 'grab and go' meals for lunches, or an easy dinner when I'm on the road. And, with just a few changes in toppings, you can make it different every day.

That said, I've tried a ton of marinades for them. I've made my own, bought all the store seasonings I can find, and even used a few premade liquid marinades. So far, her favorite was done using Penzeys Fajita seasoning. I slice a skirt take into a few larger chunks, mix up the seasoning with the lime juice and oil that it calls far (rounding up to another pound) and then add in sliced onion and bell peppers. Let it sit for a night or two, and cook em up. Every time I use another seasoning, she says it's still not as good as this one.

There are some really good looking marinades posted here, but we generally have to avoid all the fruit juices with our diet, sadly.
TravelingJ is online now   Reply With Quote


Thanks from:--->
Old 07-19-2018, 07:13 AM   #15
4TheLoveofBrisket
Full Fledged Farker
 
4TheLoveofBrisket's Avatar
 
Join Date: 06-11-09
Location: Saline, Michigan
Default

My Grandfather (an old cowboy from south Texas who spoke no English, born 1901.. pretty authentic) cooked skirt steak (and any other kind of meat as they only ever had a pot belly stove in the house, and that was usually reserved for Rice and Beans and making homemade tortillas) over a bed of mesquite coals. As skirt is tough, he would marinate with salt and pepper and use either orange, lime, lemon juice, or even plain old vinegar. They were poor, so the acidic portion of it it was always with whatever they had on hand or could afford. My dad says it was always good eatin.

Fast forward to today – and my cousins in Texas (and I) usually squeeze lime juice and any one of Bolner’s Fiesta Brand many Fajita seasonings. They are based out of San Antonio, but I can find their stuff at many of the Hispanic markets up here in Michigan. You can also order online – and at least here in Michigan, I can get it by Saturday according to a quick google.

I just lay out the meat on foil, squeeze lime juice over the meat, and moderately season the meat with the Bolners. Flip meat over, and repeat, and wrap it up to marinate. Surely you could squeeze a fair amount of lime juice, throw some fajita seasoning (maybe dip a finger in and test it to see if the seasoning level is of your liking) and the juice into a zip lock bag and shake it up and marinate in a bag if you choose. Especially with beef I don’t like to let it marinate more than about 8 hrs max if the skirt is butterflied because it just gets too limey tasting in my opinion. But a whole cut of skirt and 24 hours is fine, and I prefer the whole cuts because it comes out juicer. The butterflies can dry out pretty quick if you’re not careful.

I’ve also heard of people using sour orange juice too, but I’ve never tried it.

Surfin Sapo on youtube does a lot of South Texas Fare – you might get some ideas from him too. He’s in Corpus Christi, so pretty authentic in my opinion.
4TheLoveofBrisket is offline   Reply With Quote


Thanks from: --->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:23 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts