Very thin (1/4″-1/2″) fajitas from Fiesta sprinkled 6 hours ahead with salt. Then 2.5 hours before grilling sprinkled with fresh, course-ground black pepper and granulated garlic. Sat out to come to room temperature for maybe 1.5 hours. Coated thinly with olive oil 30 minutes before grilling.

Lite 3/4 chimney of blue-bag Kingsford for the Weber kettle.

Grilled for about 3 minutes per side. Once time was up moved to other side of grate to stay warm. Once all complete moved to oven at 200 degrees to keep warm.

Results – Flavor was good although by the third one the fire had cooled so it did not have color–kinda grey. Too salty–should not have salted both sides so heavy. Somewhat chewy for the thinnest pieces. One thicker end (1/2-3/4″) was pink in the middle, tender and was like it all should have been.

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