Wednesday, July 18, 2018

Product Review: NEW Big Green Egg Modular Nest Systems

[FTC Standard Disclaimer]  I received no compensation for this review.

I have needed a new table for my oldest Egg for a while.  My old table was 10 years old.  It was so worn out and wobbly that it was practically unsafe to move by myself. 

As soon as I read about the new Big Green Egg Modular Nest Systems, The features and design of this new expandable modular table had me sold instantly.  I called Mannix Pools and Grills in Winter Haven, FL and ordered a set.  



I finally got to pick my table up this weekend when we were at Mannix Pools and Grills to teach a grilling glass.  

Assembly

Putting the nest together was relatively easy.  On a "swearing scale" I would give it a 1 out of 5 swear words (an excellent rating, the fewer swear words, the better).

Since this is modular, the individual packages were manageable to move by oneself.

Friday, July 13, 2018

Product Review: Humphrey's Battle Box - Wounded Warrior version

Disclaimer- I/we are not affiliated with Humphrey’s in any way, we received no compensation for this review and I paid full retail price for this unit.

This is a follow up to our unboxing post about the Humphrey's Battle Box - Wounded Warrior version.  My neighbor and BBQ teammate, John Makela, shares his thoughts on his smoker after using it for several weeks.


Fresh out of the crate, now we need to cook something


This whole story starts last year right after Chris took delivery of his new smoker, the Deep South CG36 (aka Big Red). As he says in that review we were just hoping that it would put out food equal to our kamado grills.  It was better than the kamados, it blew me away.  I knew right then I was going to step up with the big boys and get me a very high-end smoker.  I wanted something smaller, something I wouldn’t feel guilty if I just thew one pork butt on but could cook for a decent sized party if needed.  My search was on.

I looked at a lot of brands, read a lot of forum pages and made my spreadsheets to analyze everything.  The other finalist last year in Chris’ search was Humphrey’s, that didn’t automatically make them my choice, the spreadsheet had a lot to say about it too.  Well, Humphrey's came out on top and they had just created the wounded warrior color scheme of their Battle Box where they give 10% of all sales to the Wounded Warrior organization and I loved the color scheme; two birds, one stone.

Humphrey’s BBQ Inc. is based out of Limerick Maine and owned by Chad and Nicole Humphrey, two of the nicest folks you will ever deal with.  They started years ago repairing all brands of smokers from backyard to commercial until they finally said let’s make our own.  So they took all the lessons they learned working on other smokers and applied it to their line.  Customer service is top notch.

Chris posted the unboxing of this smoker back in his April posts so be sure to check that out for a lot more pictures.

Features:

  • Insulated, reverse flow box smoker.
  • Welded Tubular sub-frame (think roll cage of race car)
  • 1200 degree nonflammable insulation.  Moisture resistant, fungi resistant, high K value and military certified
  • 3 slide out cooking racks, Stainless Steel.  14.75” x 22”  Holds full-size hotel pan
  • Stainless Steel 4” water pan (mine is the slide-out version, $100 option)
  • Commercial grade style latches, they call them slam latches, they work great.
  • Tel-Tru thermometer
  • 2 probe Ports (standard on my unit optional on most)
  • 8” No Flat wheels (standard on my unit optional on most)
  • Outer Dimensions 24”w x29”d x 43”h, 325 lbs, its heavy
  • Cooking Chamber dimensions 15.25”w x 22.5d x 18”h
  • 10-12 lbs charcoal capacity with run times up to 12 hours, I’m finding longer.

Charcoal box, which is located behind the lower door.  This was after a 5-hour cook at 290, I think I’d be good for 10 more hours or so.  Shown with optional snake T dividers which makes the fire burn in a snake pattern.

Monday, July 9, 2018

Bourbon and Sorghum Ribeye Steaks

[FTC Disclaimer]  I have an informal relationship with Knob Creek and received a care package from them, including the pictured bourbon.  We are sponsored by Certified Angus Beef® Brand. However, this post is not a sponsored post. 

If you have been around Nibble Me This for long, you know that I love pairing bourbon with beef and pork.  The sweet caramel notes complement pork.  For beef, the smoky and peppery flavors in bourbon enhance a grilled steak like nobody's business.

As a general rule, I don't pair sweet with beef.  My photography instructor once told me that it is essential to know the rules, not so you follow them blindly, but so you know WHEN and WHY to break them.  This Ribeye with Bourbon and Sorghum Butter is my exception to the "no sweet with beef" rule.  The smoky sweet steak just works.

Grilled ribeye with bourbon and sorghum butter on a Big Green Egg recipe

Sorghum syrup comes from a grain crop that was grown heavily in the South.  It has a sweet flavor that then turns dark and sultry, sort of like molasses but not exactly.  Ronni Lundy refers to the taste as "Appalachian Umami."  I decided to tie that flavor tantalizer with a good bourbon in a compound butter for steak.  

I chose the Single Barrel Reserve because Breaking Bourbon's review said it has a "rich and creamy sweetness" and "packs a good amount of spice".

I knew the butter tasted great, but I was curious about how it would match up with the steak.  It turned out fantastic, sweet and smoky but it didn't overpower the steak.  Alexis particularly enjoyed this one.
How to grill a ribeye steak on a kamado grill, such as Kamado Joe or Big Green Egg or Grilla Kong


Bourbon and Sorghum Ribeye Steaks


Ingredients


  • 2 Certified Angus Beef® Brand ribeye steaks
  • 2 teaspoons peanut, avocado, canola, or other high-temperature cooking oil
  • 4 teaspoons NMT Umami Steak Seasoning

For the Bourbon and Sorghum Compound Butter

  • 5 tablespoons softened unsalted butter
  • 1 tablespoon sorghum syrup
  • 1.5 teaspoons Knob Creek Single Barrel Reserve
  • 1/2 teaspoon coarse ground black pepper
  • kosher salt to taste

Instructions

  1. Prepare your steaks.  Pat the steaks dry.  Apply a light amount of peanut oil to the steaks and season with the NMT Umami Steak Seasoning.  Allow the steaks to rest at room temperature for at least 1 hour.
  2. Make the compound butter.  Mix the butter, sorghum syrup, bourbon, and black pepper together.  Taste and add salt as needed. 
  3. Grill your steaks.  Preheat your grill to 450-500°f.  Grill the steaks until they reach an internal temperature of 125°f, about 4 minutes per side, for medium rare.
  4. Rest the steaks.  Remove the steaks to a resting rack and immediately top with some of the butter.


The butter will be a bit loose at first until the liquid is fully mixed in.  Just keep whipping it with a fork until it is all combined.

Grill Grates on a Big Green Egg Mini-Max
I grilled the steaks on a Big Green Egg Mini-Max kamado grill set up with GrillGrates.  The ribeyes are in the back.  The two steaks up front are chuck eye steaks. 


I've been doing something a little different with my GrillGrates for steaks lately.  I do 3 minutes a side to get the classic grill marks...



Using GrillGrates upside down as a griddle
...Then I flip the GrillGrates and sear them for about 30 seconds a side to fill in the color between the grill marks just a touch. 


Having the butter left out at room temperature for an hour helps ensure that it melts and gets it's flavoring all over the steak.
grilling asparagus on a big green egg using grillgrates.
For the asparagus, I cooked it without any seasoning.

But as soon as the asparagus came off, I put them on a tray with a room temp compound butter made of garlic salt, black pepper, and dried shallot. 

Grilled steak and asparagus is a classic for a reason - it's just damn delicious.


Tender as you can imagine.  The best part is dragging each bite through the sweet and smoky butter.

Thursday, July 5, 2018

Event: 2018 Big Kahuna Wing Festival Knoxville, TN

[FTC Disclosure] This post is not sponsored by anyone.  However in the spirit of full disclosure, we have been sponsored by CharBroil® and SABER® grills, in the past.

A few weekends ago, my youngest son, Trevor, cooked in his first cooking competition at the 6th annual Big Kahuna Wing Festival in World's Fair Park in Knoxville, Tennessee.

Photo Credit Big Kahuna Wing Festival Facebook Page.

  • The Big Kahuna Wing Festival is the brainchild of BKW Wings founder, Matt Beeler. 
  • The event pits 35 teams to serve over 8 tons of chicken wings to 8,000 festival attendees.  
  • Last year the event raised $80,000 for several area charities.
  • This year, the event is a qualifier for the World Food Championships in Orange Beach, Alabama.  So the winner takes their first step towards $110,000.
His cook team was composed entirely of 2018 graduates from his high school - 4 football teammates and his girlfriend Ally.  Alexis and I said we would go along as advisors and to make sure they didn't "kill anyone" with raw chicken.  But we let this be his gig and let him make all of the decisions.


Deep South Smokers gravity fed smoker
Trevor firing up the Deep South Smokers GC36 for practice at the house.

He did a couple of test batches.  Part of it was to test flavor profiles but it was mostly figuring out the timing for production.  We had to figure out how long it took to process wings, how much the cooker could hold at once, how long it took to cook them, what equipment was needed, etc.


Albukirky's Seasonings are fantastic for the grill or kitchen.
After taste testing with his friends, they decided on using Albukirky's Anchonero Hot Rub which is fantastic on wings.  One call to Kirk at Albukirky Seasonings took care of everything we needed.  They have customer service that rivals the quality of their amazing rubs, sauces, and jellies.

KS Customs in Knoxville made these shirts for his team.  Aren't they awesome?  They were printed on Nike Dry-Fit shirts which would be needed since it was going to be a HOT day.

Wednesday, June 20, 2018

Chef Summit 2018

FTC Disclaimer:  This trip was sponsored by Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC.  All opinions are my own.

Earlier this month Alexis and I were thrilled to attend Chef Summit 2018 at the Certified Angus Beef® Brand's Culinary Center.  Chefs from all over North America came to

  • get hands-on butchery lessons and break down a side of beef,
  • see the level of dedication and care that goes into producing the Best Angus Beef, and
  • gain a better appreciation of under-utilized cuts to use for delicious and profitable menu items.

Here is some of the fun that David Dial (Spiced...One Dash At A Time), Cindy Kerschner (Cindy's Recipes and Writings), Alexis and I had while getting to learn side-by-side with the chefs. 

Day 1

The first day was a reception followed by a dinner prepared by the talented chefs of the Culinary Center. 

Because the event started in the early evening, Alexis and I drove up instead of flying.  This allowed us to enjoy a casual drive through the slightly mountainous Kentucky/Tennessee border, rolling horse country of Kentucky, and the bucolic countryside of Ohio.

Tara opened the event with a session about the history of the brand.  Fun Fact: The Certified Angus Beef® Brand all started because a rancher got a flavorless, tough steak at a restaurant.
The brand began as a desire to foster quality beef.  This program was built on a foundation of quality specifications formulated by a meat scientist.  To this day, quality is the key to their pull-through marketing strategy.

Waste not, want not.  The chefs use trimmings from the Meat Lab to create tasty beef sausages. The tasso is a beefy spin on a spicy Cajun ham that we have made at home, and it was my favorite of the bunch.

Monday, June 11, 2018

Competition Style Brisket on a Kamado Grill

[FTC Disclosure]  This is NOT a sponsored post.  However, we are sponsored by the Certified Angus Beef® Brand.  We have personal relationships with the owners/operators of Flame Boss, Kick Ash Basket, and Albukirky Seasonings.

Brisket is my strongest category at KCBS BBQ competitions.  We aren't a team competing at 20+ events a year, but we almost always get a Top 10 "call" in the brisket category. This isn't the only way to cook a competition brisket, but it is what works for us.

How to make competition style smoked brisket on a kamado grill, such as kamado joe, Big Green Eg,

We now use a Deep South Smoker GC36 for competitions and large cooks, but this is how we do the brisket on kamados using the same process.

Selecting A Brisket

Timing is critical because I like to wet age my briskets for 28 to 32 days before smoking them.  The average time that beef wet ages before selling in retail is 12.7 days, so I typically need to wet age my briskets for about another 15 to 19 days.  I always ask my butcher for the harvest date to be sure.

Wednesday, May 30, 2018

Green Egg Tuesday at Elder Ace Hardware - Chattanooga

I will be talking grilling with our friends at Elder Ace Hardware's East Brainerd location in Chattanooga.  It is Tuesday, June 12th from 5pm to 7pm.


We will be talking about the Flame Boss, beef tenderloin, and maybe a few secrets that I learn at the Certified Angus Beef® Brand's Chef Summit next week.  If you are in the area, come on out!

Monday, May 21, 2018

Green Chile Steak Seasoning

[FTC Disclaimer]  This post is sponsored by the Certified Angus Beef® Brand in conjunction with a social media campaign through Sunday Supper LLC.  All opinions are my own.

I'm a believer in that good steaks only need a little salt, pepper, and garlic.  But sometimes you want to shake your seasonings up a bit.  That's why I came up with this Green Chile Steak Seasoning this weekend for a pair of Certified Angus Beef® Brand ribeye steaks.  

Green Chile Steak Seasoning recipe for ribeyes, strip steaks, flank steaks and more.

I tweaked the usual salt, pepper, garlic base with cumin, coriander, and poblano chile for something that is more "Summer-ish" to me.  Poblano is very mild, it is more fruity than spicy to me. Hatch chiles are another great chile to use for this.  If you want to elevate the heat, switch it out for jalapeno or even serrano chiles.

Green Chile Steak Seasoning

Ingredients


  • 2 tablespoons coarse kosher salt
  • 2 tablespoons coarse black pepper (16 mesh, Malabar preferred)
  • 1 tablespoon ground dried poblano chile
  • 1.5 teaspoons granulated garlic
  • 3/4 teaspoons ground dried shallot or onion
  • 1/4 teaspoon coriander
  • 1/4 teaspoon cumin

Wednesday, May 9, 2018

Candied Bacon French Toast Casserole with Mixed Berry Syrup

We served Candied Bacon French Toast Casserole with Mixed Berry Syrup at the Sunshine State Eggfest.  

Candied Bacon French Toast Casserole with Mixed Berry Syrup

This dish was Alexis' idea, and it was a huge hit.  There is a lot of sweet in this dish, with the homemade syrup and whipped topping but the candied bacon has just enough saltiness to balance out the sweet.

With 4,700 people attending, our sample sizes were a wee bit smaller.

This dish is suitable for serving at an Eggfest because about 90% of is can be made ahead of time.  That also makes it great to serve the family on a weekend morning.

Breakfast on a Big Green Egg

Candied Bacon French Toast Casserole with Mixed Berry Syrup

Ingredients

For the Candied Bacon


Friday, May 4, 2018

Event Recap: 2018 Sunshine State Eggfest - Vero Beach Florida

Last weekend, thousands of hungry tasters descended on the 2018 Sunshine State Eggfest hosted by Wassi's Meat Market like a horde of ravenous locusts.  They were there to do 4 things:
  1. Taste samples of foods cooked on Big Green Egg kamado grills by some of the best backyard chefs in the country.
  2. Raise money for a good cause, Candlelighters of Brevard.
  3. Take advantage of fantastic deals on Big Green Eggs, grilling supplies, and accessories.
  4. Chew bubblegum.
They were all out of bubblegum.



In addition to cooking at the event, I was part of a Big Green Egg Dream Team cooking the dinner for 400+ people at the Friday night Meet and Greet.  Here are some behind the scenes pictures from this fantastic Eggfest.

We added branded aprons to our cook team's uniform this year.  We were having problems with getting these done but Alexis' friend, KS Customs in Knoxville was able to embroider them for us on short notice.
Being a successful cook team is like an iceberg.  The effort that you see on Saturday is just 10% of the work that goes into it.  The other 90% is a ton of preparation, planning, and sweat equity from cook teams, vendors, and the sponsoring Egg dealer.

All of our Eggfest gear loaded in our Nissan Titan XD
Doing a successful and food safe cook at a big Eggfest like this one requires a good bit of equipment. Here are 4 Cambro hot boxes for keeping food warm, a large Igloo cooler, a Yeti 75, prep table, my grilling gear box, a griddle, tent, adjustable rigs, chairs, and cases of foil steam pans.
It's a 700+ mile trip to Vero Beach so everything has to be neatly stacked, waterproofed, and tied down.

Wednesday, April 25, 2018

Leftover Brisket: Brisket, Egg, and Cheese Biscuits.

[FTC Disclaimer]  We have no affiliation with Deep South Smokers.  Flame Boss has given us samples but we have also bought units from them at full price too, they are worth it.  We are proud to be sponsored by Certified Angus Beef Brand but this is not a sponsored post.

We smoked a couple of briskets a couple of weekends ago to practice for upcoming BBQ competitions.  The next morning I woke up at 5am with this idea in mind.  It's a brisket, egg, and cheese biscuit, complete with a cheese skirt.


  • The brisket was shredded from the point, the best part of the brisket IMO.
  • I seasoned the egg with a little of our beef rub recipe and fried it sunny side up.
  • I made a "cheese skirt" using Bojangle's concept for the Cheddar Bo biscuit that they used to sell.  I took the bottom half of a biscuit, topped it with fresh shredded Colby-jack cheese, and put it on a sheet pan in a 425f oven for 3-4 minutes.  This melts the cheese in a "skirt" around the biscuit.
  • Alexis made the lemon pepper sour cream biskets.  


I could have done the briskets on our kamado grills but since it was for competition practice, I used the Deep South Smokers GC36.  This is a gravity fed, insulated box smoker.  

The Flame Boss is an electronic controller that maintains a specific temperature in your cooker and monitors the cooking temperature of up to 3 meats.  It is wireless via wi-fi so it lets me keep an eye on things on my smart phone.  These work with a pit like my Deep South or something smaller like Big Green Eggs.
 I use several factors for selecting my briskets.
  • Source - When possible, I like to get Certified Angus Beef Brand briskets because I find their 10 quality standards provides a consistent brisket.  My second choice is prime briskets, usually from Costco because they are about the only store that routinely carries prime brisket in my area.  I'll do wagyu from time to time but I've scored better without it.  
  • Size - It depends. For competition I look for 17-18 pounds.  If I'm cooking it whole on a large Big Green Egg, the length limits it, usually around 13 pounds. 
  • Shape - For competition I buy 2 briskets. One with a very nice flat and the other with a big point. I get two because on one, I trim the point short so part of the point protects the flat. I'll take my slices from that flat and the burnt ends from the other point.  The flat should be well marbled, flexible, and have "mostly even" thickness. It should also have color to it, I don't like pale briskets.  If I am just buying one for home, I look for the one that has the nicest flat with a decent point.
We separate the brisket flat from the point for competition.  It makes the cook time faster and it gets more bark on my point for burnt ends. 

Saturday, April 21, 2018

Unboxing a Humphrey's BBQ Smoker - Battle Box

[FTC Disclaimer]  We have no affiliation with Humphrey's BBQ, and John paid advertised pricing.

My neighbor and BBQ teammate, John, took delivery of his new Humphrey's BBQ Battle Box this morning. It is the Wounded Warrior Project version of the Battle Box which means 10% is donated to the Wounded Warrior Project and it comes in this cool dessert camo color scheme.

Humphrey's BBQ Battle Box Wounded Warrior Project
The Humphrey's BBQ Battle Box is an insulated box-style cooker.

The smoker made its way from Limerick, Maine, where Humphrey's BBQ is located, to Knoxville, Tennessee packed well in a crate.

You can see that the unit was well protected.

Thursday, April 19, 2018

BBQ Class: Georgia BBQ Championship Champions Cooking Class

The Georgia BBQ Championship organization has put together a Champions Cooking Class in Atlanta on June 30th this Summer.



The three category winners from last year will be teaching the class, sharing the BBQ expertise that put them on top.  
  • Chicken and Pork - Yes Dear BBQ
  • Ribs - Angry Jack BBQ
  • Brisket - Bald Hawg BBQ


Plus, one lucky class attendee is going to win a bad ass Primo Oval XL400.  How cool is that?! 

The class cost is just $200.  If you have ever priced BBQ classes, then you know this is a bargain price.  For more information or to register, go to the Georgia BBQ Championship website.

Tuesday, April 17, 2018

Brown Sugar and Honey Bacon Smoked on a Pellet Cooker

[FTC Disclaimer] I have no affiliation with Thermoworks or Beswood.  I genuinely my Grilla a few years ago as a thank you for cooking on their Memphis In May team.

I love bacon but who doesn't?  I recently cured, smoked, and sliced a batch of Brown Sugar and Honey Bacon.  


How to smoke bacon on a pellet cooker smoker

Curing and smoking your own bacon takes a little time and refrigerator space, but it is well worth the effort. 
  • You get truly smoked bacon, not something that was sprayed with aerosolized liquid smoke and cooked in a big oven.
  • You get to make choices about the seasonings.
  • You get control of the thickness of your slices.
  • You save a good bit.  I pay less than $3 a pound for pork belly, but bacon at the stores is running $5 to $7 per pound depending on the type.


Bacon smoked on a Grilla pellet smoker

One tip, wear gloves when handling the bacon cure.  First, it's just a good idea any time handling curing salts.  Second, if you don't, you will find that minuscule paper cut that you forgot existed.

Brown Sugar and Honey Bacon

adapted from Chris Lilly's Fire and Smoke: A Pitmaster's Secrets

Ingredients

  • 8 pound pork belly, skinless
  • 6 tablespoons kosher salt
  • 1.5 teaspoons pink curing salt (Prague powder #1)
  • 1/4 cup brown sugar
  • 1/2 cup black pepper, coarse ground/16 mesh
  • 1/2 cup local honey

Instructions

Friday, April 13, 2018

Ribeye Steaks with Cajun Butter

[FTC Disclaimer]  I have a sponsorship with Certified Angus Beef® Brand; however, this is not one of the sponsored posts.  I have no affiliation with Big Green Egg, Grill Grates, or Walker and Sons.

I'm a big believer in the fact that quality beef doesn't need much more than salt, pepper, and a bit of fire to make a brilliantly tasty steak.  But I'm also a believer in the truth that sometimes you have to shake things up a bit.

These Ribeye Steaks with Cajun Butter fall into the latter category.



I had gone to Food City to buy some chicken, but I saw this pack of pretty Certified Angus Beef® Brand ribeye steaks sitting in the meat case, just taunting me.  I had to buy them, it was a matter a principle. 


I felt like being a little wild with them, so I planned to hit them with some Cajun seasoning and finish them with a Cajun compound butter.

Tuesday, April 10, 2018

Creamy Chicken and Penne

This is just a quickie recipe that we put together last night for dinner.  It was really just to get something on the table, but it turned out too good not to share it.

We used leftover fire-braised chicken thighs but you can substitute the meat from a rotisserie chicken instead. I'll explain the fire braising process after the recipe if you are interested in that.  But this chicken is creamy, delicious, and straight up comfort food.

Creamy chicken and penne casserole recipe for quick weeknights using leftovers.


Creamy Chicken and Penne

Ingredients


  • 5 tablespoons unsalted butter
  • 1/2 sweet onion, peeled and diced
  • 1/3 cup all-purpose flour
  • 1 1/2 cups vegetable stock
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon white pepper
  • 1 1/2 cups heavy cream
  • 3 cups fire-braised chicken
  • 1/2 cup smoked Alpine white cheddar or other cheese
  • 1/4 cup finely chopped roasted red pepper
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon finely diced green onion
  • 12 ounces dry penne, cooked according to directions

Instructions

Monday, April 2, 2018

Steak Fajita Bowls

[FTC Disclaimer] This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

Fajita bowls are a favorite at our house.  First, they are delicious. Second, they are suitable for using up ingredients in the fridge. Third, because you get to pick and choose your ingredients, they accommodate the picky eaters in your family.


Steak Fajita bowls are ideal for that picky eater because you get to choose your own toppings.


Fajita bowls are a fajita without the flour tortilla. 

  • They have a base of seasoned rice.  I like to use either cilantro lime rice or a Mexican style rice.  
  • They have a grilled protein.  Typically this is steak or chicken that has either been marinated or heavily seasoned.
  • They have a melange of grilled peppers and onions.
  • The rest of the ingredients are up to you.  We like to make a buffet of ingredients and let everyone compose their own fajita bowls.  Some of the ingredients we put out are:
    • avocado 
    • black beans
    • tomatoes
    • fire roasted corn
    • Mexican crema
    • Cotija cheese
    • Shredded Oaxaca cheese
    • Tortilla strips
    • Pico de gallo
    • Store bought black bean and corn salsa for those shortcut nights
    • salsa verde
    • cilantro


The main attraction, of course, is the grilled steak.  Skirt steak is more traditional, but I like the thickness of a good flank steak.  I start off with a Certified Angus Beef® Brand flank steak that I bought at our local Food City. 


You can buy pre-made fajita seasonings at the grocery store.  Typically those are made for 1 pound of meat so you would need to buy 2 for a good sized flank steak. I prefer to make my own NMT Fajita Seasoning Dry Rub recipe, and that is what we used for this steak.

How to score meat
I score my flank steaks by running a sharp knife across the surface making 1/4" deep cuts, which open it up for seasoning and give the edges a neat texture once it is sliced.  TIP:  Hold the steak stretched out like this when seasoning it.

Grilling tip - stretch your meat when seasoning, compact it when cooking.
Holding it open like that lets the seasoning get down into all of the nooks and crannies.