OH MY!!!! I just made this recipe tonight, followed your directions EXACTLY. It was wonderful. I love your site, so much information and easy to follow AND I love your wife, don’t worry I am 80 years old. You do a wonderful job of presenting the information
This simply brings a smile to my face. I might try it out but toasting the fajita bread just a bit with garlic butter on the inside only. Really looks good though.
I received your seasonings today and I have to give you props on the whole process. Very professional from start to finish. It was a pleasure doing business with you and I wish you much success.
Every time I have gone to a restaurant with you and the voice behind the camera, it has been to a Mexican restaurant and I order fajitas. With the exception of the members only restaurant in Norfolk.
Mmmmmmmmm, Wow, that recipe looked absolutely delicious, now I'm starving. I will definitely try this one, that's for sure. Keep these video's coming, love them all.
Fajitas on the flat top...YEAH, MAN! I'll have to try that wet marinade...simple and obviously delicious. Great job (as always) and thanks for sharing.
That steak looked awesome! I have to use your channel as a favorites list! No sense saving all your videos in my own watch-later list! Just one dumb question. Would this work with a sugar substitute, and if so, which one would you recommend? Of course, I'll let you decide which was the dumb question! 😄
Absolutely never a dumb question ...you have never heard me..ahaahhahaha When it comes to sugar substitutes...it really comes down to personally beliefs..some use Liquids like Agave...when it comes to powders we personally use Stevia in the raw for us...
We mix cottage cheese with our Guacamole when we eat it with corn chips . Looks so delicious Neal very colorful. Steak looks so juicy and good. Great job like always Neal.
Dude…… that marinade looks great!!! The shack that seasoning on chicken is OUTSTANDING. Has a sweeter taste and I really enjoyed it! Keep killing it man!!!
Just tried the new "Smash that" on smash burgers (of course) and the "Shake this" on crinkle cut fries and both were simply awesome. Whole family is raving!
Wow, that is the best cook yet. Your banter is so funny, maybe it's the Military in me. That is a cook I will follow to the Tee! Thanks to you both. Air Force Rules
You guys are just awesome. You should have been teachers. Maybe you are but I say that because you explain everything very clearly. We are fans for life.
Lori...thanks so much...hahahah no not teachers...I think she just wants extreme clarity like how she would like to learn...so she helps out to make sure I am clear...
Ya'll are too funny ! And I made this same meal on my Blackstone yesterday ! ( I did put tomatoes in my Guac) Did like the idea of using the drippings off the cutting board on the steak - Never thought about that ! As always- great cook
Love me some fajitas and those look AMAZING! Funny thing is, some of the best fajitas I've ever had came from a restaurant in Central Illinois of all places. One of the things that made them so good was the inclusion of mushrooms. Since then, I always add mushrooms to my fajita veg. Glad to see someone else who leaves garlic out of guacamole. So much better without garlic. I have also made guacamole (Mockamole) using frozen peas in place of half the avocado. Every time I make it, people ask for the recipe. I had one friend who tried it and commented that it was the best guac she has ever had. . I told her it was half peas and she just stared at me then said "I HATE peas". Apparently not when prepared properly. 😂
Just amazing looking food always dude!!! Steak perfectly cooked and sliced!! Loved the interaction between you guys in this one!!! And the way you scraped those drippings off that cutting board, PRO MOVE!!!
Hey TFTK…..I made up your marinade for the steaks today and cooked everything as you had in your ingredients except I didn’t put the tomatoes on in with the peppers and onions. Other than that everything else was the same super yummy. We ate that all my wife and I both loved it. What a change one thing I will say it to add a flavor. I would call it like a Polynesian marinated fajita. Nothing wrong with it. It was just absolutely fantastic. Oh and the other thing I haven’t gotten my Halo for the Griddle in yet it will be delivered on Monday but I cooked it up in my wok tonight. Will do this again for sure. I will look up a Mexican marinate fourth of the heaters and have both of them in my wheelhouse to cook up. Thanks so much for the heads up on this marinated steak fajitas. ❤❤❤❤❤❤❤
Yea I received my Halo Elite 4B griddle and started to assemble it when i ran into a issue …..the knob with long shaft that goes through one leg to the other leg to make the scissor action but the pressed in threaded piece would not let me thread the shaft into it nut 1 thread worth then bind because it is pressed in crooked. So had to call the company and order that section of leg and a new leg cap…..that ticked me off. Got all the rest put together but they need help writing a better instruction sheet….good thing I have a mechanical background. So I said I can get this to work so I took another treaded rod and wise grips and got it to accept the shaft and ran the knob with long shaft and in it went finished assembling the base. I am 100% disabled vet and what a hassle it was but got it going but I did a number on my back and legs so had to go and lie down and rest so I can put the grill body on and griddle roll it out on the deck. Thought i could season it this afternoon and be ready to go tomorrow but think I will have to season it tomorrow now. Thats my story and sticking to it….told you way more than you you wanted to hear. I feel better writing that all out now and venting! Lol!
@@TheFlatTopKing Neal, I seasoned the griddle instructions said preheat on hi but to me that was just to ripping hot I put a bit out in a line and it like vaporized the oil when it hit the griddle so i turned it off from high that made it take the oil better and I had more time to wipe it all over. I cook with couple of cast iron skillets all the time but this 4B is huge and my 1st propane griddle. I cooked 2 Oklahoma smash burgers for wife and I and turned out super we loved them but no one says how blood hot one get behind the griddle cooking and I only had 2 rows of burners on. I was ringing wet from sweat……don’t see how you do your videos and aren’t sweating tell me the secret please!
Just finished eating a version of this. Made the meat and veggies and put it over rice and black beans topped with sour cream. Tasted amazing, would have liked the meat a little more tender. How would a 18 hour marinate affect the meat? Thinking of making the marinate the night before the cook.
Congratulations on the growth of your channel. You have reviewed many flat tops since you started out with the camp chef (4 burner, with grill grates). I have the exact same camp chef I bought years ago. I have a question, I am looking at possibly getting a new flat top. There is nothing wrong with my camp chef, it looks like it did the day I assembled it. I know there are pros and cons to everything, but do you find yourself gravitating to one flat top more then another? Is there one you just enjoy using more? Thanks. Enjoy the vids, keep up the good work.
As of today I am gravitating towards the traeger..just absolutely love it...the Weber has a better low....but something about the size..etc...just built good...heavy.....its my favorite as of today..
We all like whacking it Neal? 😂 wow! Also, this looks delicious! I just need a friend to make it for me when I visit! Haha great video! This looks fantastic!
Well said about how to deseed the avocados. I did one about 20 yrs ago in my hand and the knife or seed slipped and I almost cut off my left index finger!! Melaney from SoCal
I just finished mixing up the marinade for these. It smells really good. I'm using shaved steak for this recipe, I think it's going to be very good. Next will be using the same marinade recipe for chicken fajitas in the near future.
Okay question about the grilling the fajitas meat, since the cut is quite thin, how do you make sure you're at a desired doneness, or rather not too done?
Although it is thinner...its not as thin as you would think...when marinating it will retain some moisture..when cooking it kinda steams up larger...not much but noticeable.. I use a instaread probe thermometer...extremely small tips...then just probe the meat to you doneness
That looks sooo good, we used to love steak fajitas at. Chi chi’s. but the menu changed and they started putting beans on everything and after a little they closed up. And this was long before covid……. Where do I find the recipe for the marinade? I need specifics! 😋
Inspired by your fajitas…we had some frozen leftover pulled pork and Hatch chilies! Delicious! Thanks from the IP Queen and Skinny Dog Hopkins in our 2 butt kitchen that spills out into the BS Griddle, Traeger smoker and Oklahoma Joe’s smoker!
STRAIGHT FRICK’N 🔥🔥🔥🔥🔥!!!! Now that’s what I’m talking about. Shoot set me up with 4 of them fajita tacos Brotha, I’ll be down there in 2 shakes of a lambs tail 😉. Lol, I know that got absolutely demolished. Outstanding cook y’all, Nice call Amy on getting Neal to do this one. Cheers Y’all 👊🏼😎🤙🏼
Oh heck yeah!!!!! Looks freaking delicious!! Oh and I have to comment on your “mad knife skills!” Holy Toledo you can cut veggies fast! 😮 (psst! I know Amy’s magic of editing and speeds this up , but dang Neil you are the bomb!)
These look so awesome. Question…is your meat the inside or outside. I went to the store to get the meat to make these and all they had was inside and every video Iv watched says always get outside. Just wondering if it really makes a difference
The most common is no doubt inside...thats what I used...is the outside that more tender..not enough to just not get the outside...by adding the pineapple lime and orange juice...is helps tenderize as well
Wow does that look good. That was a Juliann cut on those Jalapeno peppers? It looks like you might have used a round bottomed, or maybe flat bottomed, well seasoned, carbon steel, tall sided pan there to tenderize your skirt steaks. "Go big or go home." Great marinade recipe. Thanks 😁
I feel like this was a little PG 13 🤣. Great video. I love fajitas. Just made chicken fajitas the other day. My marinade had orange juice in it. Wet is definitely the best
Pineapple is an amazing meat tenderizer and your spice mixture looks like it puts it over the top! I'm going to have to adjust the Golley meter. 9.2/10 Golleys.
I’m definitely going to have to try the wet marinade with the pineapple juice. I could eat that everyday! My box came in with you’re seasonings this morning and dude they are awesome!! As soon as I unwrapped them out of the paper guess what song started playing in my head? 😮💨🤣😂
For giving up this marinade secret I will now give you all, specially Neil & Amy, my street taco secret, hidden here in these comments where it will be very difficult to ever find it. Hahaha! So the secret is to taste the char on the steak. You kill all that off when you add guacamole or cheese of any kind. The meat is perfect but you must reheat it just before you add it to your tortillas and serve them. The secret is in the white onion diced fine with a Chiffonade cut cilantro, a teaspoon of kosher salt flakes and two teaspoons of white vinegar. So the secret to a street taco is fresh off the griddle. You take the already cooked and diced meat from a bowl back onto the griddle, a done tortilla heated, almost fried to a nice brown edge to it. You add some meat to done tortillas, top it with the diced onion / cilantro mixture. Most people order several. Now the secret ingredients. You give the customer a chance to add a little container of green or red hot sauce so that the customer can make it hot, or even hotter. Now I suggest that you research Christmas Sauce from Santa Fe New Mexico for these sauces as they use Hatch Chilis from that region. Now you know the secret. You want to taste the char on the fajita. Try it if you don't believe me.
