Chilebrown at home

Thursday, February 7, 2008


Last night we had Fajitas. I took some beef shoulder and rubbed a dry rub of salt,pepper and chile powder. I then cut several colored bell peppers a onion and cut them into strips. The Monterey market had some really nice asparagus so I added them to my Veggies. I just added Salt, Pepper and some Olive Oil. I let both the meat and veggies sit for an hour at room tempature.

I used Mesquite Charcoal in my Weber. I started the fire with a Chimney starter. Mesquite burns hot and fast. You can see my vegetable holder. It is great for grilling. It is nonstick and has holes in it for smoky goodness. It took less than 10 minutes for everything to cook. You can see a couple of chicken thighs on the grill. They took longer. Oh by the way, I hate to admit, they were for Mojo and Oscar. My two very spoiled Golden Lap Dog Retrievers.

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