then wrapped the abts in bacon..
into the horizontal using indirect heat this time instead of logs.... ( I was in a hurry :))
they didn't make it into the house... they seemed to disappear fast!
I marinaded two flat iron steaks for several hours in Andrea's steak sauce, then grilled them over some hot coals along with a few peppers and onions drizzled with olive oil and seasoned with kosher salt and cracked black pepper...
I remember being watched the last time I made fajitas...
Not sure if you can see the deer standing in pasture...
Heating the tortillas...
Served with some fresh pico de gallo, and a squeeze of fresh lime juice...
They were tasty!!
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20 comments:
OMG that look awesome!!! gonna try this one for sure....The jalapenos they are very hot...or sweet ones?
Thank you Marc! The jalapenos weren't very hot. I removed the seeds and membrane before stuffing.
I think the creamcheese mixture helps cut down on the heat too.
I'm not fond of super hot food and these seemed mild to me.
Hope they work out well for you! :)
Thanks again!
Wow! That looks amazing! We have been enjoying the grill lately too, and I am pretty sure this will be on our list of things to grill. I always love to stop by and see what's cooking. Thank you for the inspiration.
Dang Cowgirl, ya really know how ta make a guy drool over a plated pic! Awesome!!
Gene
Thank you Michelle, I appreciate you stopping by! Good luck with your grilling. :)
Dang it Gene.. how have you been? Hope your not working too hard.. (even though I know you probably are).
Thanks! :)
those jalapenos look so good. thanks for the recipe.
Thank you Mrs JP! I really liked them. :)
Jalapenos look great. What ratio of onion and garli do you add to the cream cheese? Do you think the shrimp would cook if they were not pre boiled?
MP
Thank you MP!
For 8 ounces of creamcheese I add about one small clove of garlic minced and 1 TBs of minced onion. You can add more or less to taste.
I'm funny about using raw shrimp in the peppers.. the temperature of the smoker is usually so low, I don't like to keep the shrimp in that low of a range for very long.
To be on the safe side I use lightly poached shrimp.
The bacon keeps the shrimp moist.
Sometimes I use cooked crabmeat or minced, cooked shrimp and just mix it into the creamcheese.
Hope you have great luck with them!
Thanks again MP, I appreciate you stopping by too.
The beauty of ABT's is that you can pretty much tailor them to whatever taste you want. They are a great way to experiment. Yours look great. The only bad thing about them is that I was not there to enjoy some of them.
The fajitas also look great!
Thank you Ron! :)
I would have shared with ya. I wish I had made more...they kind of disappeared while I was busy grilling the steaks...
We appreciate your sense of remorse in not being able to share them, but...
I know, they were "tasty!"
Sigh!
lol Ron...Thanks! lol :)
Applauding. That is just a phenomenal pairing, Jeannie. Those fajitas are ridonkulous!
It all looks pretty amazing Jeanie. I really gotta try that shrimp, jalapeno, and bacon thing sometime, even if it's done on a stick. Excellent. I gotta get me a snack now after lookin at all that. Why are you trying to torture me like this?
Super looking meal and great report on the Memphis Pro. I may have to look into it when I need a new grill - depending on how well you say it grills of course. About how long did it take to get to 450* for your burn in cook.
Thank you Chris! :)
lol Mark, I hope you give it a try sometime. The abts would go well with meat on a stick. :)
Thank you Larry!
I really like the Memphis Pro so far. I've not tried the grill yet.
It took what seemed like a few minutes.. maybe 5 to get the Pro up to 450. I didn't time it but should have.
I will time it next time though.
It's going to be handy to use when I don't want to baby sit a smoker.
Thanks again Larry. :)
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