Taco de fajitas

[westexasmoker]

While the bacon jerky is doing its thing time to get some dinner started!  Feeling like fajitas tonight!

4 lbs skirt vac sealed and aged 2 weeks.  Marinade all mixed up (from S&S) in the zip lock.



Combined in the zip lock and zip tied, to rest last night in the fridge.



Resting while the offset gets ready



Off to the offset, with mesquite of course!  ;D



C

[NePaSmoKer]

Very nice wts

Sprinkle some Tequila on them fajitas  ;D

nepas

[westexasmoker]

Time for a flip and bit of a mop....almost there!



C

[seemore]

looks great wts
seemore

[SaltSpringSmoker]

WTS

Those fajitas do look magnificent.  I'm always looking for ways to improve my fajitas.  Could you provide a bit more info on the vac seal aging process.  Do you add a marinate/rub, or do you simply vac seal the flank steak?  What brand and model of vac sealer do you use?  Does the vac sealed meat hold up in the refrigerator for 2 weeks without spoiling?  How much does this process improve the tenderness of the cooked product?  I usually marinate for several hours in a 1:1:1 pineapple juice/soy sauce/beer mixture to soften the meat.  Do you find the aging method provides superior results, particularly with respect to providing ultra-tender but not mushy meat?

I've always marinated as described and then seared the fajitas for about 2 minutes per side on an ultra-hot grill, but it looks like you prepared yours using indirect heat and smoke.  If so, what are the advantages?

Probably way too many questions there.  Thanks in advance.

SaltSpringSmoker

[westexasmoker]

Off the smoke



Sliced up



Some peppers, and sour cream...



C

[Smokin Soon]

Holy Cra*p WTS That looks fantastic!. I got to make that for my boys at work. Need some details here, they need a change from the usual carne asada stuff!

[HawkeyeSmokes]

Now that's what I call a FAJITA!!! Awesome work.

[deb415611]

Wow that looks awesome WTS.  I need to see if I can find some skirt steak, not an easy thing to find around here......

[3rensho]

Wow, I'm drooling and I just finished my lunch!  Those look excellent and I'm gonna have to give them a try.  In France I can get a cut of meat called Bavette that ought to work fine.

[OU812]

Now thats some good loking eats you did there.

I have never had a fajita that looked that good.

[SaltSpringSmoker]

WTS,

Wow.  Any chance we can pursued you to post a detailed "how to" recipe for your fajitas? 

I once again gladly bow to the master.

SaltSpringSmoker

[Tenpoint5]

I'll take 2 please!!

[westexasmoker]

Just noticed how blurry that last pic was....leftovers heated up, with some sour cream, cheese and salsa.



C

[OU812]

I havent had breakfast yet, your killin me here.

Do you deliver?