Fajitas?? To cut or not to cut??

[SAC]

However you decide, make sure you cut against the grain.

[sharkhunter]

If you cut them first they will fall through the grill. Also they dry out some if you cut first.

[Roscoe]

Well now you have and by the way, I have been told numerous times by many folks that my fajitas where the best they have ever ate thanks to the Ragin Blaze Fajita Seasoning. But I guess according to everyone else, I've been doing it all wrong.

So you slice them and then throw them directly on the grill? How do you keep them from through?

[sunsethunter]

I grill and then slice. Occasionally I will slice first and throw in a cast iron skillet to cook.

[Burntorange Bowhunter]

Well now you have and by the way, I have been told numerous times by many folks that my fajitas where the best they have ever ate thanks to the Ragin Blaze Fajita Seasoning. But I guess according to everyone else, I've been doing it all wrong.

Because NE Texas is the epicenter of fajitas and tacos, right. LOL.

Yes, you have been doing it wrong.



If the little pieces fall into the hot mesquite fire do you fish them out, rinse all the seasoning off and continue to cook them? Giggle giggle.

[southtx]

1. Grill
2. Cut

[Burntorange Bowhunter]

Who you calling yuppie?

Not you. It was a generalization and I couldn't think of a better word.

[reconman]

on the grill, let sit for about 5 mins after taking off the grill, then cut perpendicular to the grain.... makes it very tender!

[J. Colwell]

So you slice them and then throw them directly on the grill? How do you keep them from through?

I use a cookie/baking sheet and cook the meat until it's about halfway done before I throw the onions and bell peppers in. By cooking them this way, it leaves the meat moist and seasoning to scoop up and place into your tortilla. It may not be the right way but it works for me.

[WapitiHunter]

If doing in a disk cooker or cast iron skillet with the bell peppers and onions then yes I cut. If doing on the grill I cook first then cut.

What TMurray said, I was going to ask how you wanted them cooked. Fajitas in a pot with onions, jalapeños, etc... Are awesome and it works best if meat is cut. Grilling cut fajitas can mean dry meat or losing some through the mesh. Enjoy!

[3rdShot]

If the whole skirt steak is about the same thickness, don't cut before you grill. If one end is considerably thicker, cut the skirt into several pieces and cook the thin sections a shorter length of time so as not to overcook/dry that part out.
For the chicken fajita folks, skin and debone a package of thighs and grill them, they stay a lot more moist and have a lot more flavor than breasts or tenders.
Both of the above are on this weekend's menu.

[b.latiolais]

Not you. It was a generalization and I couldn't think of a better word.

I know I was messin with ya.

[randal]

Cook first then cut

[J. Colwell]

Because NE Texas is the epicenter of fajitas and tacos, right. LOL.

Yes, you have been doing it wrong.



If the little pieces fall into the hot mesquite fire do you fish them out, rinse all the seasoning off and continue to cook them? Giggle giggle.

I didn't know you had to live in a certain area to know how to cook, all I knew is you had to be smarter than whatever you were cooking and I'm not giggling. You can cook them however you want. I done them both ways and found out what works best for me.

[Roscoe]

I use a cookie/baking sheet and cook the meat until it's about halfway done before I throw the onions and bell peppers in. By cooking them this way, it leaves the meat moist and seasoning to scoop up and place into your tortilla. It may not be the right way but it works for me.

Never seen them cooked that way. If it works for you and yours, that's all that matters! I know if i was there I'd eat'em.