Doesn't the sound of fajitas sizzling on cast iron stoke your appetite?
Last night I cooked some pork fajitas in a skillet on my Smoke Hollow grill/smoker combo rig.
We bought this grill almost a month ago now and I have put it through the paces so I thought I'd give a quick update on my thoughts about it. In general, I am happy with it, it's a flexible cooker.
Charcoal grill – I've used this the most and it is an excellent grill. The adjustable height of the charcoal tray adds a great deal of heat control in addition to the vents. The cast iron grates produce some nice sear marks. The only think I am not crazy about is the ash recovery system because it empties into a shallow tray and clogs. Not a big deal, I can modify it so ash falls through in more places instead of just the middle.
Wood smoker – I've only used this twice so far. I need to get a charcoal basket made for the fire box. The grate is made for wood but I like to use a mix briquettes and wood.
Sear burner – I love this thing! It goes from off to RED HOT and ready to roast peppers and chilies in 5 minutes. With all of our fresh jalapenos, cayenne and bell peppers, it has been getting used several times a week. It also rocked when I reverse seared steaks on it.
Gas Grill – I have actually used this several times. I still prefer coal and wood to gas but it is a convenient option when I get home from football practice at noon on Saturday and my boy is starving for some quick dogs or burgers.
Back to the fajitas. I used the McCormick Grill Mates Fiery 5 Pepper blend and out of all the new Grill Mates this is my favorite seasoning. Its blend of ancho, chipotle, and other roasted chilies gives a smoky heat that is an ideal blend for me.
Skillet Pork Fajitas
¼ cup Lawry's Season Salt Marinade
¼ cup lime juice
¼ cup oil
1 ½ tsp cumin
1 ½ tsp McCormick Grill Mates Fiery 5 Pepper Seasoning
1 ½ tsp oregano
1 tsp smoked paprika
1 tsp dried minced garlic
1 pork tenderloin cut into strips 1” long by ¼” wide
1 onion, cut into 1/2” wedges
1 bell pepper, cut into strips (I used a mix of colors)
4 fajita sized tortillas
Shredded cheese, sour cream and whatever toppings you want to add.
Whisk marinade ingredients together in a large bowl. Marinade pork for 4-6 hours.
Start a chimney full of Kingsford briquettes (about 6 quarts) and transfer to grill when the briquettes have a light grey coating of ash.
Place cast iron skillet directly over the coals in a 425f grill and let it preheat until it starts to smoke a little. Getting a rocket hot skillet is the key so let it preheat.
Take the meat out of the marinade (a lot will cling to it, that's okay) and place in the hot skillet. It should sizzle loudly. Cook for about 4-6 minutes until the meat is fully browned, stirring with a wood spoon frequently.
Add the veggies and cook another 2-3 minutes, stirring often. You are done when the veggies are tender, the marinade is all coated onto the food and the pork is starting to caramelize.
|In the South we call this a "hot mess" but it tastes bleeping good!|
Serve with the tortillas and toppings.
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Zac Brown Band, You and a BBQ
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GrillGrate's Grate Kamado Joe Giveaway
GrillGrate is giving away a Kamado Joe. Yes that looks like a Big Green Egg because they are both kamado style cookers. Click here for more details.
Standard Disclaimer – I paid full retail for my Smoke Hollow grill. I got the McCormick's Fiery Pepper and Lawry's Marinade free as part of their 2011 Flavor Forecast: Grilling Edition.