Open Fire Fajitas & Street Corn
by @boujeetexasbbq
TOTAL SERVINGS: 6-7 servings
PREP TIME: 6* hours
COOK TIME: 40 minutes
FAJITA INGREDIENTS:
· 3 lbs of skirt steak
· 2 lbs of chicken thighs
· 2 lbs of jumbo shrimp (peeled, deveined, tail-on)
· 8 bell peppers sliced (green, red, yellow, and orange)
· 3 large navel oranges
· 3 large lemons
· 3 limes
· 2 yellow onions sliced
· 5 cloves of garlic
· 8 of chipotle in adobo sauce (blended 2:1 ratio of peppers to water)
· 1/3 cup of red steak seasoning
· ½ cup of orange pepper seasoning
· ½ cup of garlic powder
· ½ cup of onion powder
· ½ cup of ground Comino
· ½ cup of coarse black pepper
· ½ cup of coarse kosher salt
· 12 oz of beer
STREET CORN INGREDIENTS:
· 5 fresh sweet corn
· 5 tbsp of butter
· 5 tbsp of mayo
· 5 tbsp lemon pepper
· 5 tbsp chili powder
· 5 tbsp cotija cheese
· 5 tbsp tajin
THE COOK:
· Chop & combine bell peppers, onions, and garlic.
· Mix well and divide in half.
· Chill half of the fajita veggie mixture.
· For steak fajitas: add skirt steak to a pan and combine seasonings, bell peppers, onions, garlic, 2 oranges squeezed, 1 lemon squeezed, 1 lime squeezed, and beer of choice.
· Make sure the steak is fully submerged in marinade and chill in fridge for at least 6 hours or overnight for best results.
· For chicken fajitas: add chicken thighs to a pan and combine seasonings, bell peppers, onions, garlic,1 orange squeezed, 1 lemon squeezed, 1 lime squeezed, and adobo sauce mixture. Make sure the chicken is fully covered in marinade and chill for 4 hours.
· For shrimp fajitas: add shrimp to a pan and combine seasonings, bell peppers, onions, garlic,1 orange squeezed, 1 lemon squeezed, 1 lime squeezed, and adobo sauce mixture. Make sure the shrimp is fully covered in marinade and chill for 4 hours.
· Grease your grates & griddle with nonstick spray before cooking.
· Heat your grill to a medium heat (325 degrees+).
· Add your corn (unpeeled) first. It should be cooked (covered) for at least 20 minutes before searing any of the fajitas.
· Heat your grill higher to 400+ degrees.
· Move corn to the indirect side of grill, away from the heat, but keep covered (or wrapped in foil).
· Once your grill is up to temp sear steak fajitas first. 5-7 minutes on each side or until desired internal temp.
· Allow steak fajitas to rest uncovered.
· By now you grill should start dropping temperature if not, allow your grill to drop to 325-350 degrees.
· Add chicken thighs, flipping continuously, until they reach an internal temperature of 165 degrees.
· Allow them to rest uncovered.
· Add greased griddle and allow it heat at a medium high heat (350+ degrees) for at least 5 minutes.
· Add fajita veggie mixture to griddle and sear for a couple of minutes.
· Add shrimp to griddle and sear for 5-7 minutes and remove immediately to avoid overcooking shrimp.
· Remove fajita veggie mixture and remove corn.
· Allow corn to cool before peeling husks from the corn.
· Sear corn at a medium high heat (350 degrees) until desired color.
· Dress the corn immediately (it cools quickly) with butter, mayo, lemon pepper, chili powder, cotija cheese, & tajin.
· Slice fajitas and enjoy!
SMOKER USED: Firecraft
FUEL: Charcoal logs & mesquite wood chips
ACCESSORIES USED:
· Oklahoma joes griddle skillet
· Firecraft series smoking lid
Негізгі бет Open Fire Fajitas | Boujee BBQ with Brigie | Oklahoma Joe's®️
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