3/6/2026 – This was the first time using the built-in griddle to make fajitas, and likely only the second or third time we have used it to make a meal. The cook went well following Neal Williams’ advice at TheFlatTopKing.com. This post is to cite how much was used on the small griddle and the few changes from the techniques he used. The difference was that he was cooking for 20 and we were for 2.
We included two large deboned thighs like he used and changed very little of his methods. We had a lime-flavored fajita seasoning Mary ordered from San Antonio and it was not on the dry-brined thighs for more than 3 hours, whereas he said 24 hours.
The two thighs cut in half made four average pieces of meat, and they fit comfortably on the griddle. Six pieces (from three thighs) could have fit.
The veggies that fit are listed below, although half again more would also fit to match the third thigh in a larger cook.
- Half of a 2-inch yellow onion sliced long
- half of a red bell pepper in thick matchstick pieces
- half of a poblano pepper in matchstick pieces
- 4 garlic gloves roughly chopped
- Half a large tomato
Griddle Temp – He ran his at 400° and was worried about the seasoning burning when the thighs would first touch down with the skin/presentation side. So he did not season that side. Using our infrared thermometer when it got to about 375° the avocado oil was smoking so we did not go to 400°. I also did not sear the meat till it had black places as he did. Our meat was very moist and tender.
We only had about 2 cups of leftovers. To have leftovers for 2, do three thighs and increase the veggies by 50%, or double them and do in two batches.
Next time:
- Try lime as part of the “marinade” and over the top before serving.
- Increase the veggies by 50%.
- Running the temp at 375°, lightly season the skin side and watch for burning, but do not sear it black in some places, as he did.
