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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
One of the WORST Briskets We've Ever Smoked... You Live, You Learn.
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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The Secret to Mouthwatering Grilled Chicken
The Secret to Mouthwatering Grilled Chicken - In this video, we'll show you how to cook delicious, mouthwatering grilled chicken. It's easy and you'll be able to enjoy the amazing flavors of grilled chicken every time!
Grilled chicken is a classic dish that you can enjoy at any time of the year. In this video, we'll show you how to make grilled chicken taste amazing, no matter what the weather is like! By following our tips, you'll be able to create delicious, juicy chicken every time!
Ingredients:
All-Purpose Seasoning -
2 tbsp. Paprika
4 Garlic Cloves
4 tbsp. Parsley , finely chopped
1½ tsp. Salt
½ tsp. Ground Black Pepper
⅓ cup Olive Oil
2 lbs. Chicken Thighs
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Fajitas on the Island Grillstone (Tex-Mex) Video Recipe
For your Tex-Mex fajitas you will need 2-3 lbs of skirt steak, 4 cups yellow onion, 4c cups green onion, and your choice of peppers all sliced up uniformly.
You can marinate in you favorite marinade, or in beer like us here @ El Rabbits BBQ Then you can grill them on your gas or charcoal grill, or as we did using a charcoal grill and the Island Grillstone that the company sent us to try. I think it was very easy to use and the end results were excellent! Just as good as a comal or cast iron griddle in fact.
If you're interested in your very own Island Grillstone
click Here!
Mexican Grilled Chicken - My New Fav Sandwich!
My buddy Judd McCutchen called me one day and said, Man, I have a recipe you need to try and make a video with that recipe. The next day I brought a few simple ingredients which was basically chicken thighs, a can of pickled jalapeños and some hot sauce. I made the chicken and immediately decided to make this for the Meat Church Congregation. This delicious grilled chicken can be eaten plain, used in a sandwich, tacos or quesadilla. This chicken is warm, but I wouldn't consider it too spicy because the jalapeños are pickled. In this video we grilled this directly over high heat, but you can use any type of cooker you desire to make this chicken. We ultimately used this chicken to make a sandwich with cheddar cheese & mayo which complimented the heat perfectly in my opinion.
Recipe:
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About Meat Church BBQ:
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!
#MeatChurchBBQ #MexicanGrilledChicken #grilledchicken
Grilling Fajitas over Mesquite Charcoal
Sizzling Fajitas with meat pre-seasoned at Bolner's Meat Market in San Antonio.