Time to do a real meal on the new Camp chef, Fajitas. I started using
chilerelleno
marinade, deleted the sugar (diabetic) and used avocado oil instead of olive. Used a vac canister to marinate as I only decided to do this 6 hours in advance.
Cut up the onions and peppers, marinade with some cumin, pepper, chili powder, Worcestershire sauce, oil and of course some beer (gave me an excuse to crack them open early).
Onto the griddle, put right 2 burners on high and kept left 2 off. The aroma was incredible.
Chicken was next, then next to it later was the beef. I used picahana/culotte beef as it was in the front of the freezer.
All plated up with Cheese, Jalapenos, Salsa, sour cream, avocado on a low carb wrap and of course with some more IPA's.
Cooking on the griddle is so much more fun and interactive than just plain grilling. I hope to do gyros this week, can't wait.
Cut up the onions and peppers, marinade with some cumin, pepper, chili powder, Worcestershire sauce, oil and of course some beer (gave me an excuse to crack them open early).
Onto the griddle, put right 2 burners on high and kept left 2 off. The aroma was incredible.
Chicken was next, then next to it later was the beef. I used picahana/culotte beef as it was in the front of the freezer.
All plated up with Cheese, Jalapenos, Salsa, sour cream, avocado on a low carb wrap and of course with some more IPA's.
Cooking on the griddle is so much more fun and interactive than just plain grilling. I hope to do gyros this week, can't wait.