Very few plates or dishes get your attention
as much as the sizzling platter of fajitas.
First you hear it, then you smell it,
and then you wish you had ordered that
instead of the chicken enchiladas.
This is the before picture.
We'll bring you the after picture in just a minute.
So today we're using outside skirts,
I've already trimmed them up.
We're gonna cut them into bite-sized pieces.
We're gonna season them up with some OG and some WOW!
Throw them onto that hot plancha
or give them a nice hot sear.
But before we do, here's a pro tip.
When you're cooking fajitas like this,
make sure you don't overcook them.
Medium well, or even medium rare is good,
because remember that sizzling platter is scorching hot,
and so they're going to continue to cook in there
a little bit.
You don't wanna over cook them
'cause then they get a little bit dry and crunchy.
I bet you can see, hear and smell it right now
through your smellovision senses.
So let's get started.
Let's get fired up.
All right, we're gonna cut 'em
in about two and a half inch strip length, more or less.
Then, we're gonna trim 'em lengthwise, also.
Now, we're gonna cut across the grain,
and it doesn't have to be very big.
They're gonna shrink a little bit,
but remember you want 'em to be bite-sized.
They're gonna shrink just the right size
for you to enjoy eating them.
And you can work a little faster
if you pile them up like this, the way I'm doing here,
pile up two or three at a time.
You know, sometimes they're a little bit thicker,
like this one, so you might want to cut these
a little thinner when you go cross-ways.
These outside skirts, they're kind of hard to come by.
This particular fajita, because it's so tender,
flavorful, and juicy, goes to the restaurants.
So you don't see them a lot in the stores.
Now this is a thicker piece,
so you wanna cut them a little thinner, like this.
And as I always say, a sharp knife and cold meat
makes the job a lot quicker and a lot easier.
So for veggies today, we'll be using bell peppers,
onions, and tomatoes.
We're gonna to use three kinds of bell peppers,
the green, the red and the yellow,
and one Roma tomato.
Now some places don't use tomato,
but we like tomato on our sizzling platter at my house.
So we're gonna use a tomato.
All right, friends, we're out here,
we've got our plancha screaming hot.
What we want to do is make sure we sear
those fajitas, fajitas,
and pretty much all beef, especially,
tends to release a lot of moisture.
So you want it nice and hot,
otherwise you're not gonna get
that delicious little sear on there.
We're gonna add a little bit of cooking oil on here.
And this is just regular old vegetable oil.
Doesn't have to be a whole bunch.
And let's get these fajitas goin' over here.
(sizzling)
Look at that.
Look at that, look at that.
Nice sizzle.
Spread them out a little bit first.
Now I'm gonna season them.
I'm gonna cook the meat more to this side over here,
to my right side,
so I can throw the veggies on over here.
I'm lowering the heat on this side, I have two burners,
and I'm gonna keep it hot on this side.
While we do that,
let's get a little bit of OG goin' here first.
Again, like I said, you use whatever rub you like.
Woo! I love that sizzlin' sound.
A little bit of WOW!
All right.
We're cookin' now.
We are cooking folks.
You want to keep 'em moving
because that plancha is very, very hot,
And you don't want 'em to sick,
you want 'em to brown.
You don't want 'em to get all stuck on one side.
(sizzling sounds)
All right, they're starting to brown really quick,
really nice, time to throw some onions on here.
I like to do the onions first,
'cause they take a little bit longer to get soft.
I like my onions soft.
We're just gonna take about 30 seconds,
maybe a minute at the most on the onions.
Doesn't take long at all.
These fajitas will be done in no time.
You don't wanna over cook 'em.
They're already getting nice and brown.
Another option you can do here,
instead of oil, you can use butter or clarified butter,
it doesn't burn.
So you can do that too.
And it really adds a little bit better flavor
to the whole dish.
All right, here's the onions.
Get 'em over here where it's a little bit hotter.
I was saying that at this stage
the meat releases a lot of moisture.
That's why you want that thing really, really hot.
It's also cooking at the same time.
So remember, we don't want to over cook 'em,
we just wanna get 'em nice and brown.
Wanna try to cook some of that moisture
out of there really quick.
Looking good, isn't it?
It smells amazing.
And one of the things that I like to do personally,
it's just me though,
I like to find a small piece and check it for salt.
Not bad.
Needs a little bit more WOW!
All right, we've got the onions already going here.
Let's mix those in there first.
They're just about done folks.
Go ahead and throw the veggies in here.
Alright, let's dump our tomato in here too.
All right, now you kind of want to mix it all up.
Woo, that's lookin' good!
All right folks, this is pretty much all done.
I'm gonna turn down the heat over on this side.
I'm gonna turn it off completely,
because I don't want to over cook my fajitas.
All right friends, it's time to get the tortilla warmed up.
We've got all our fajitas cooked, the veggies are cooked.
We wanna get this tortilla going nice and warm.
It's gonna be extra good with a little bit of that oil
that's on the plancha here.
I'm gonna go ahead and start making
my sizzling platter here.
You hear that?
Woo wee! Whoa.
Check that out folks.
Man, if you had some smellovision.
My puppy dog Buddy's over there
just smelling the heck out of this stuff.
He is hungry.
He actually skipped his dog food today
just so he could get some fajitas.
All right, folks.
Makin' a nice big taco here, big and fat.
Y'all know how I like my tacos.
I got one more thing I want to add to my taco.
This is a local made salsa
that they sell in our grocery stores.
This is called Salsa el Gallo.
This stuff is really good.
They literally taste like they're homemade.
So let's get this dude going right here.
Oh yeah, baby.
All right, let's see what this taco tastes like.
Woo that's a big one.
Let's go.
Mmm!
Friends, that is one good taco right there.
Sizzling platter fajitas.
Bell pepper, onion, tomato.
You can add cilantro to that.
You can add, you know, a couple other things,
or take out one of the bell peppers,
or leave out the onions.
I've often thrown a little bit of garlic in there
because I love garlic too.
But the WOW! and the OG both have garlic in it,
so I didn't feel like we need to do that today.
If you wanna up your barbecue game, check out my website,
Pitmasterclass.us,
where we teach you how to cook all the basic barbecues,
both in the backyard and in competition.
Go to pitmaster.us for the ArnieTex rubs,
the WOW! and the OG.
Folks, I hope you enjoyed this video.
Make sure you hit the like button and subscribe,
so you don't miss any videos from ArnieTex.
In the meantime,
I'm gonna take another bite and enjoy this amazing taco.
Keep the smoke light, make it work.
Boom!
Mmm.
Mmm, mmm, mmm.