Broil King Keg Forum
January 23, 2020, 01:42:26 AM *
Welcome, Guest. Please login or register.

Login with username, password and session length
   Home   Help Search Calendar Gallery Login Register  
Pages: 1 [2]   Go Down
Author Topic: Sunday Night Fajita Marinade Recipe  (Read 11171 times)
Superhero Member
Posts: 1465

San Antonio, TX

« Reply #15 on: January 19, 2011, 12:46:13 PM »

Thanks for recipe, about how much meat will that marinade cover? I ask cause I usually never cook more than 2lbs of fajitas at a time. Thanks.
4X Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
Posts: 6380

Metairie, Louisiana

« Reply #16 on: January 19, 2011, 01:44:22 PM »

JS, you coulduse this amount for 2lbs. I may have done about 5 lbs Sunday night. If yoiu cut it in half then you cut the flavors down. I'd mix it with all the ingredients but, just use half of it. You could probably save the unused portion about two weeks. Do not use it after it has had meat in it. Throw that away or boil it and then use as a mop. But, really fajitas should be cooked hot and fast.

Also if you have a Jaccard, using that on the meat before marinating will help absorb more flavor.

"Good grillin' is like good lovin' "
  Just outside of New Orleans
2x BKCG Hero of the Month
Superhero Member
Posts: 3528

Go fast ~ Cook slow... Marietta, GA

« Reply #17 on: January 19, 2011, 02:06:53 PM »

Done! Thanks
Sweet, movin!

BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
Pages: 1 [2]   Go Up
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!