Lookin for fajita meat recommendations

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negolien

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Jan 1, 2020
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Sacramento, Calif.
Sup all,

I needed to pick up some turkey for turkey day so ended up going with the wildfork. Yes, even after the price question. I get that they show max price and adjust from there makes sense. So I got a yearly membership to avoid future shipping charges. I was wondering for tacos and fajitas is it skirt steak?

BTW SOOOOOOO much good meat there lol I think I will get some angus plate ribs after turkey day. Last beef plate ribs I did was right when when i got my bbq 4 years ago with some american wagyu and I messed that cook up by not cooking it enough and not knowing my grill :<(
 

negolien

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Jan 1, 2020
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Sacramento, Calif.
I think i' am gonna try some skirt on the MBGF I haven't done skirt before. i ordered some prime plate ribs too lol
 

Hijack73

Meat Mopper
Aug 9, 2020
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Denver cut for me. Sirloin cap is also near perfect but that became this "exotic cut" and is now known as picanha a few years ago and now costs more than ribeye.
 
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edmonds

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Dec 6, 2020
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Huntsville, AL
I would choose skirt or flank steak as being best cut for fajita. But I prefer to eat them steak-style. So for fajitas I usually use top round steak or sirloin tip.
 
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noboundaries

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Sep 7, 2013
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Roseville, CA, a suburb of Sacramento
Skirt steak is the original meat, and I learned that from the owners of a fantastic local Mexican restaurant in South Texas. They actually gave me their recipe verbally because I ate fajitas there so often. At the time, skirt steak was considered junk meat. I could buy it on sale for 69 cents/lb. Wow. That's no longer the case. I rarely see it less than $10/lb, and it is usually in the $12-$15/lb range.

I find flank steak a little too chewy and lean.

Tri tip is what I use nowadays.
 
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Retired Spook

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Jun 28, 2022
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Somewhere in Texas
Most of the Mexican grocery stores around here in central Texas sell marinated skirt steaks that are usually awesome - never seen that prior to moving here. Either grilled quick over very hot coals or seared in a pan it is damned fine fajita meat!
 
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fxsales1959

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Dec 17, 2019
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PembrokePines, FL
Sup all,

I needed to pick up some turkey for turkey day so ended up going with the wildfork. Yes, even after the price question. I get that they show max price and adjust from there makes sense. So I got a yearly membership to avoid future shipping charges. I was wondering for tacos and fajitas is it skirt steak?

BTW SOOOOOOO much good meat there lol I think I will get some angus plate ribs after turkey day. Last beef plate ribs I did was right when when i got my bbq 4 years ago with some american wagyu and I messed that cook up by not cooking it enough and not knowing my grill :<(
We typically use up what's left from another cook. I just got a prime Picanha which will be too much for two of us for a meal. remnants will be trimmed and used for primo fajitas. other wise flank, or what mama can buy thin cut at pube-lix IMG-3141.jpg
 

sawhorseray

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SmokyMose

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Aug 13, 2015
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Indianapolis, Indiana
I'm down to trying to hold on to my last 22, product of a misspent youth. Think of getting a jaccard, they make many tough cut chewable.


Same here. I don't want to expand on the partial I already have.
I gave up jerky and "bark" long ago. A Jaccard not only tenderizes, but it lets a marinade get into the meat more...
Get one!
 

civilsmoker

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Jan 27, 2015
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I maybe the one off here, I do like flank for tacos and such but for fajitas I much prefer NY strip..... It isn't chewy if too far under......
 
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