Fajitas Cooked on Traeger Lil Tex Pellet Grill - FREE PELLET OFFER EXPIRED 

Dickey.Castle thanks for the comment. If I did, I misspoke. I like medium to medium rare. My wife likes medium well.

😂😂😂

Thanks for watching. They were really really good. We made tacos and had them with some homemade guacamole.

I've used this grill more the last few weeks than I used the propane grill for the year I had it

We are still here and still kicking. Howdy up in Dallas. Are you from the Valley? Thanks for watching.

Hi SLM1. Actually the shelf came with the grill. You are correct that it has a couple of tabs that hang inside the grill and a couple of "legs" that rest against the lower part of the front of the grill. I have has no problems with mine in over 2 years now, however the fire pot is rusting through and in the next couple of weeks I need to order and replace it. Keep in touch with the channel and I will try and do a close up look at the shelf and how it attaches. Thanks for watching and for the comment.

@@RashleysBorderQue after looking around today, it looks like they are made by Smoke Daddy. The 22" is very harder to find. The 34" is more common. Yours looks a little more sturdy but this one will work. I am going to grab one while I still can!

@@smflyboy Thanks for sharing the update. It might help our other viewers find one. Thats what community is all about.

Thanks for watching.

I never time them since different heat, meat thickness, etc. can make the cook time vary. I cook to a minimum of 140 for medium for me and 160 for my wife. She likes well done. At least she used to, until I sneaked some medium fajitas in on her one time and she loved them. More tender and juicy.

@@RashleysBorderQue thanks for the info and good idea with you’re wife im going to have to do the same with mine 😂

I bought it locally at: bobstarksbeefshop.com/ Only blocks from my house and great quality meat. Thanks for watching.

Thanks for watching. I try to highlight the flavor of the Valley, but you never know what we might be cooking. Fajitas are right there with my top 3 favorite meats to cook.

Ha! I’m doing some today and I’m from mission! Puro 956!!

Thanks, I’ll check it out.

Thanks for watching.

Welcome and thanks for subscribing. If this heat drops a bit we will make some more videos. 109 hear right now. Heat index 122.

Thanks for watching! Love me some fajitas. Especially with some fresh pico de gallo.

The one the pellets are sitting on is a Traeger “Lil” Tex, the one behind me is actually a propane fired deep fryer. The fryer is an R&V Cajun Fryer. I have some videos on it.

Grillo I don’t cook by time. I cook until I get the appearance I want on side 1 and then flip and cook to the internal temp I want. Fire, weather, wind, etc. all affect time so if I tell you cook 3 minutes per side It will never come out the same twice in a row. Thanks for watching.

South Texas Outdoor Kitchens in San Juan. Tell them Rashley sent you. Good luck with your Traeger Erik.

Thanks for watching. Just curious how do you say Fajita? FUH HEET Uh or FAH HEET UH either will get me well fed in a border restaurant.

He actually said itt or pronounced it correctly if spoken in spanish. Good job man!

Fajita is beef skirt steak. I doubt that Chupacabra or Fiesta Fajita seasoning is available there. Chupacabra Rub can be bought mail order at Amazon.com or direct from the manufacturer. I will put links in the description box.

Here is a webpage that compares skirt steak and flank steak and tells a bit about where they come from on the cow, etc. www.thekitchn.com/whats-the-difference-between-flank-steak-and-skirt-steak-meat-basics-212263

And Thanks for watching. I appreciate your question and comments.

I don't disagree. Thanks for watching.

I honestly don't know. I cook them until the outside is seared the way I like it, then take the internal temp and make sure it is above 150. My personal preference but make sure you cook them until the recommended safe temperature for beef. Thanks for watching.

Hey Luis. Muchos Gracias por el comentario. I will try hard to give the Acala family a shoutout in the next vid. Thanks for watching and keep on spreading the word down there.

joey b You're welcome. Hope they are as goid for you as they were for me. Thanks for watching.

Thanks for watching and commenting. Good luck with your fajitas.

On my pellet grill, I set the grates as close as possible to the heat. (Mine are adjustable). I crank the heat up as high as my pellet grill will go, and let it warm up for as long as I can stand it. Then I just cook the fajitas like I would on a charcoal or wood grill. I don't have the. Lil Tex anymore. It only had one position for the grates. My Traeger Ironwood has two slots for the grates. Welcome to the channel and thanks for watching.

HEY RGV.

Awesome! Thank you!

Thanks for watching neighbor.

On a Traeger pellet grill, yes, I would keep the lid closed. Thanks for the question.

@@RashleysBorderQue thank you 😊👍

Paul Downs Thanks for your comment. It makes me happy that people are finding these videos useful. I have another video coming out tomorrow with the Napoleon. Blackened catfish with Chupacabra rub. It was really good. after the video we made po-boy sandwiches with the fillets.

I still love to cook over direct coals sometimes, but firing up the pellet cooker is so convenient when I come in late from work. There is just something about the Fiesta Fajita seasoning that I can't get away from. I found making it part of the two step combo just makes it even better. Thanks for watching and for taking the time to write.

Sorry, but I really don't recall. Thanks for watching. How did you come out with Hurricane? We did not have much damage over here.

Rashley's BorderQue hurricane didn’t give us much trouble!

Oh gosh yeah. I agree with the lime. Gives another layer of flavor. Thanks for sharing the tip. It also helps with tenderizing.

Johnny Erevia I have had real good results with the Lumberjack pellets. Always wanted a Loaded Wichita, but no place to put it. Thanks for watching and good luck with your new Traeger.

Lumberjack pellets re the best out there hands down. I sue the Oak, Hickory and mesquite mainly.

Math Teacher I’m glad the video helped you out. Thanks for watching.

Gracias por ver.

I had the pit set at 400 but it only got up to about 375. As you probably know you want fajitas cooked hot and fast. I don't time my fajitas. When the outside looks the way I want them with nice carmalization and the temp is safe at 140 or over I pull them. Actually I pull them closer to 150 because the wife doesn't like the meat pink in the middle. Thanks for the question.

I don't know. I cook by look, feel, and internal temperature. Probably around 8 minutes per side. It varies with fajita thickness and fire temp though. Sorry I can't be of more help on time.

Yes at high temp for the whole cook and until they reach an internal temp of 150 or more. 160 suggested for safety but 135 or so for med med rare. I don’t cook by time but rather internal temperature of the meat. I hope that helps.

I seasoned both sides. The Jacard made a lot of difference in the tenderness of the meat. Thanks for watching and let me know how it goes.

Both sides of all meat, even ribs!!

It came with the grill. I just googled it and found one at Cabelas. www.cabelas.com/product/Traeger-reg-LilTex-Pellet-Grill-Front-Shelf/1363059.uts

Thanks for watching. They were really really good. We made tacos and had them with some homemade guacamole.

Valley peeps gots to.

I don't really time it. Just until I like the color. Thanks for the question.

Around 8 to 10 minutes

Thanks for watching and commenting. Appreciated

I don't really time it. I cook on one side till they get almost to the color I want, flip them and cook on the other side until they get to about 160 degrees internal then pull them off. I would guess about 6 minutes on one side and then flip and cook about 4 more minutes. Thats just a guess though since I cook by color and temp. Thanks for watching and for the question.

Rashley's BorderQue thanks, that's a lot faster than I thought.

Thanks for watching. What part of the Valley?

No problem! Thanks for watching.

Thanks for watching. This is fajitas also known as skirt steak.

Rob Hadfield beef skirt

Hey ZR1, thanks for stopping by.

You hear of a fish trip with a boat named Chasiz Tailz?

Yup. Thanks for watching.

Walid Natafgy nah, I think he sounded fine

Thank you so much.

You are too close to STOK.

Thanks for subscribing. Check out this video where I show all the grills I have. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ueNgC1i1EnI.html You will see that I have lots of grills. From time to time I change up what smoker or grill I use. In this case Traeger was running a special on the Pro series and I wanted my viewers to see the Traeger in action. The sale was 100 dollars off and the local dealer was offering free pellets for a year. This Traeger was a present to me from my wife. Honestly, if I am cooking something small, hot, and fast, it takes more pellets to warm up my Yoder than it takes to finish the whole cook with the Traeger. Now if I am cooking Butts, or Brisket large low and slow, I prefer my Yoder. I am fortunate to have a wife that supports my passion and if you watch a lot of my videos you will notice that I change my cooks up as to what grill from time to time. I hope that explains it and thanks again for subscribing, watching and commenting.