WE CAN ALSO NOW ACCEPT RECURRING MONTHLY DONATIONS!
Donate once OR you can automatically give a little each month.
We are NOT a corporate sponsored forum. We are MEMBER SUPPORTED. There NEVER is and NEVER will be any obligation to donate. Donations are used to help fund operations. Should you choose to donate, the amount is entirely up to you...
(To donate using your credit card, click on "Continue" at the BOTTOM of the first PayPal page, right below "Don't have a PayPal account?")
If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!
It's EASY to join, just CLICK HERE and fill out our short registration form.
Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".
Looking for a snack tonight while watching Nascar start the season, so I took my newly acquired Hatch green chiles and made some fajitas.
Beef, Chicken, Fajitas, Marinade, Richard Fl.
1 1/2 Lbs Skirt Steak, Flank Steak or Chicken breast, boneless or Thighs, boneless
1/2 Red Bell Pepper, Sliced Thin
1/2 Yellow Bell Pepper, Sliced Thin
6-8 Whole Tomatillos, Outer Skin Removed, Sliced in half and then thin.
2 Large Onions, Sliced thin and in half
6 Whole Hatch Green Cliles, sliced length wise
1 Cup Soy Sauce, Kikkoman, Lesser Brands have to much salt
4 Tbs Worcestershire Sauce
3 Tsp Cumin
3 Tbs Garlic Powder
4 Sticks Scallions, Sliced Thinly
1/2 Cup Cilantro, Chopped
2 Tbs Cracked Black Pepper
3 Limes, Juice of
2-3 Tbs Chili Powder or Cayenne, Season to taste
Corn tortillas to serve.
Cilantro, Chopped, to top
1 Using a wok on the stove or BGE at high heat.
2 I like to cook each item separately so as not to overcook any one item.
3 Take skirt steak and/or chicken and pierce with Jaccard meat tenderizer. Mix the marinade ingredients and place in ziplock with meat. Marinate 4-6 hours.
Slice against the grain and sear in a wok on the BGE or stove.
4 Take the veggies and sear in a wok and then add the marinade for flavor. Mix the seared meat.
5 Serve on flour or corn tortillas with avocado slices, sour cream, cheese, Mexican salsa.
Beef, Main Dish, Marinade, Poultry
Source: BGE Forum, Richard Fl, 2011/02/12
Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!
IF YOU WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!
OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK, AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER, THE LAGER.