Steve Cutchen
TVWBB Super Fan
I took a quick pass through the forum and didn't find anything on this...
Ever done fajitas low and slow? Seems like a skirt or flank is not that much different than a flat as far as the need to break it down to make it tender. And low and slow might make for a tremendously tender batch of fajitas.
My idea is to use a normal fajita marinade, but to go with a low and slow technique. No smoke wood so as not to cross the flavors toward Q. Mop with marinade as the cook proceeds. Cook like a flat; to tenderness rather than to temperature. Maybe finish with a reverse sear if the exterior doesn't crust up nicely.
The idea here is not to treat the skirt like a steak. I wouldn't be going for pink in the middle. I'd be going for tender and flavorful like a brisket.
So would this be a waste of good beef, or should this work?
Ever done fajitas low and slow? Seems like a skirt or flank is not that much different than a flat as far as the need to break it down to make it tender. And low and slow might make for a tremendously tender batch of fajitas.
My idea is to use a normal fajita marinade, but to go with a low and slow technique. No smoke wood so as not to cross the flavors toward Q. Mop with marinade as the cook proceeds. Cook like a flat; to tenderness rather than to temperature. Maybe finish with a reverse sear if the exterior doesn't crust up nicely.
The idea here is not to treat the skirt like a steak. I wouldn't be going for pink in the middle. I'd be going for tender and flavorful like a brisket.
So would this be a waste of good beef, or should this work?
