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How To make Mesquite Smoked Salmon Fajitas
1 ts Coarse (kosher) salt
1/2 ts Coarse pepper
1/2 ts Sugar
1/4 ts Ground cumin
4 Salmon fillets; skinned
-4 to 5 ounces each
SALSA:
1 Lime
1 Mango
1 c Diced cantaloupe
2 Scallions; finely chopped
1 tb Chopped cilantro
1/8 ts Pepper
pn Salt 1 ts Rice-wine vinegar
OTHER INGREDIENTS:
2 tb Vegetable oil
1 Spanish onion; halved
-sliced (about 3 cups) 1 lg Poblano chile; seeded,
-julienned 8 Flour tortillas; warmed
NUtrITIONAL INFORMATION/SERV:
555 x Calories
30 x G protein
70 x G carbohydrate
20 x G fat
62 x Mg cholesterol
917 x Mg sodium
1. In glass bowl, mix seasonings. Add salmon; coat. Cover; refrigerate
one to three hours. 2. Meanwhile, make salsa: Into bowl, grate lime zest. Cut away white
pith; over bowl, section lime. Halve sections. Pit, peel and chop mango; add to lime with remaining ingredients; toss. Cover. 3. In skillet, heat oil over medium-high heat. Add onion and chile; over
medium heat, suate' 20 minutes, until soft. 3. Grease wire cake rack. Turn on stove vent. Line both bottom and domed
lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs. Cut 3 inch hole in center of foil in skillet bottom. Heat skillet, covered, 5
minutes over high heat. Place mesquite chunks on bare spot in skillet. Place rack on skillet. Heat 3 minutes, covered, until skillet fills with smoke. 5. Place salmon or rack; cover with lid. With pot holders, crimp
overhanging foil to form a tight seal. Over medium-high heat, smoke salmon 12 minutes or just until cooked. Carefully unswrp. Place on platter;
break into chunks. Serve in tortillas with onion mixture and salsa. From: McCall's July 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== BBS: Computer Specialties BBS Date: 07-27-93 (09:50) Number: 58535 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING
How To make Mesquite Smoked Salmon Fajitas's Videos
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The BEST Chicken Marinade
The BEST Chicken Marinade
If you want your chicken seasoned right for the best taste, I highly recommend you trying this method of the chicken marinade! Your guests will be happy!
Time Stamps:
Introduction: 0:00
Pro Tip: 0:25
Add Ingredients To Bag 0:47
Get Whisk To Stir 1:48
Prep Chicken 2:08
Add Chicken To Marinade 3:32
Add Chicken To Fridge for 8+ Hours 4:11
Cooing chicken and plating 4:21
Enjoy! 4:42
Ingredients:
½ cup Branch and Vine Rosemary Infused Olive Oil-
½ cup Branch and Vine Garlic Infused Balsamic Vinegar-
¼ cup Soy Sauce
¼ cup Worcestershire Sauce
2 tbsp Lemon Juice
¾ cup Brown Sugar
2 Tbsp fresh Rosemary
2 tbsp Dijon Mustard
1 tsp Ground Black Pepper
2 tsp Garlic Powder
3.5 lb Chicken Breast or Thighs
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How to Smoke Salsa
Smoked Salsa
Salsa. The fresh side that can pair with breakfast, lunch & dinner. We snack on salsa with chips nonstop. Plus, we use salsa on everything from breakfast tacos to brisket tacos. In true Meat Church fashion, we are going to smoke the vegetables first to create a tasty Smoked Salsa. We use a pellet grill with hickory pellets in this how-to video. However, if you would prefer the salsa very smoky then you can smoke this in an offset smoker or use a heavier smoke wood such as mesquite or oak.
In this recipe & video I use 10 jalapeño peppers which will create a medium heat level. If you would prefer your salsa mild, use 5. If you want your salsa hot, go with 15 – 20 peppers or a hotter pepper such has habanero.
This recipe will yield approximately 7, 16-ounce jars of salsa. These make great gifts!
Recipe:
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Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!
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Steak For Fajitas On A Smokin Hot Weber
Hey everyone! In this video I grill up a flank steak to make some awesome fajitas. I know in the video I called it a skirt steak but it was a flank steak. The meat and that seasoning I used was an excellent pair. Hope you enjoy this and give making flank or skirt steak a try with a screaming hot grill you won’t be disappointed. If you’re new to the channel hit the Subscribe to join the team as we are growing strong and it shows me you like my videos.
#webergrills #weberperformer #fajitas
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