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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.


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Old 02-02-2014, 04:19 PM   #1
deguerre
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Default Tonybell Inspired and ssv3 Supported Bistec Fajitas: Cook In Progress

Tonybell did a very nice asado cook awhile back which involved a spice mix called Chef Merito. This is not available in the Memphis area, but ssv3 was kind enough to send me a care package of a few blends. (Thanks again! Brethren spirit lives. )
Anyhoo, I finally got around to doing this up today. So, I have a nice flatiron steak which I generously dusted with the Chef Merito Carne Asada & Bistec rub.
Fantastic stuff.
Tony’s marinade was listed here in the OP: http://www.bbq-brethren.com/forum/sh...ht=chef+merito
This is pretty close to a basic mojo I make:
1/3 cup evoo
2/3 cup bitter orange juice*
2 tbs minced garlic
1/2 tsp (rounded) cumin
1/2 tsp kosher salt
1/2 to 1 tsp freshly ground black pepper

So I combined Tony’s with the above, and adjusted for two pounds of meat. Instead of beer and water, I omitted the salt above and used Cooking Marsala and water. Sauteed the cilantro, onion and minced garlic in the oil, added the spices and bitter orange juice and brought to a boil. Took off the heat immediately and added the marsala and water and allowed to cool before marinating the steak.


Accompanying the bistec will be some homemade refried black beans (OK, I cheated and used canned beans…), some Mexican style rice, pico de gallo, bell peppers, jalapeno and onions marinated in olive oil and Fiesta fajita seasoning (No salt kind), and some guac.

Been prepping since 12:30, and making the pico and rice while the steak and peppers marinate. Probably will be grilling on the kettle in a couple hours.
Here’s some pics so far…


The steak











The marinade ingredients...





The peppers...





In the marinade...





For the refried beans (That's beef fat from a brisket cook instead of lard)





For the pico, just left out the lime juice and salt in the pic...






For the rice...





In the rice was 1 1/2 cups basmati, the drained can of corn, the drained can of tomatoes and chilis (Used half of it) the liquid from both cans and water to make three cups of liquid, 1 1/2 tsp turmeric, 1 1/2 tsp powdered onion and1 tsp powdered garlic and a little black pepper. Cooked as normally. Bring to boil, stir, cover, reduce to simmer and let it go for 20 minutes, take off heat and let sit for an additional 20 minutes, never uncovering until the last step is done to fluff with a fork.



To be continued...
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Last edited by deguerre; 02-02-2014 at 04:36 PM..
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Old 02-02-2014, 04:25 PM   #2
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Dang Unc that's looking like it's going to be great!!!

Tuned in
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Old 02-02-2014, 04:33 PM   #3
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Here's the rice and pico de gallo...





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Old 02-02-2014, 04:44 PM   #4
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Old 02-02-2014, 05:01 PM   #5
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Plate me up.
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Old 02-02-2014, 05:12 PM   #6
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Quote:
Originally Posted by sliding_billy View Post
Plate me up.
Thanks! But, I can still fark this one up...

Making some guacamole now...

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Old 02-02-2014, 05:46 PM   #7
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Looking righteous so far.
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Old 02-02-2014, 05:54 PM   #8
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Annnnnnd here's the guac...



Off to refry some beans...
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Old 02-02-2014, 06:13 PM   #9
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I'm ready
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Old 02-02-2014, 06:16 PM   #10
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Dang this is like foreplay to dinner......when will the suffering end
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Old 02-02-2014, 06:19 PM   #11
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You have gotten really dangerous with that camera - fantastic stuff here!
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Old 02-02-2014, 06:37 PM   #12
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After the first mash on the beans. They're pretty farking messy. I'll let them simmer for a wee bit before mashing again. I do like to leave some whole ones in the mix...




Next up, firing up the kettle!
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Old 02-02-2014, 06:39 PM   #13
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you're just teasin us Unc
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Old 02-02-2014, 06:53 PM   #14
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Never thought about using a flat iron for fajitas. I'd always used flank.
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Old 02-02-2014, 06:57 PM   #15
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Looking good so far Guerry!
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