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Old 4 Weeks Ago   #61
Worth1
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Now that's something you can sink your teeth or gums in.
Cooked to perfection.
Butter flour tortillas made fresh today at my Bastrop HEB.
Good eating everyone.
IMG_20190215_40860.jpg

IMG_20190215_52673.jpg

IMG_20190215_4935.jpg
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Old 4 Weeks Ago   #62
Worth1
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Can't waste all that smoke and energy on just fajitas.
Doing my part in slowing climate change.
IMG_20190215_27190.jpg
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Old 4 Weeks Ago   #63
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Worth, the fajitas look delicious and so do the hot links. I saw today that Mr. Schmidt of the Smittys BBQ in Lockheart, TX passed away this week.
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Old 4 Weeks Ago   #64
Worth1
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Quote:
Originally Posted by whistech View Post
Worth, the fajitas look delicious and so do the hot links. I saw today that Mr. Schmidt of the Smittys BBQ in Lockheart, TX passed away this week.
Had no idea as I dont have the TV on almost never.
Ate there back in the (((good old days))) before the feud.
Best in the area if you ask me.
Sausage is killer big time.

Thanks.
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Old 4 Weeks Ago   #65
Rajun Gardener
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I'm so confused, WTH?

You grilled the meat rare and it was tough so you cooked it again for 12 minutes in a pressure cooker and it's still medium rare?

Did I miss something along the way.
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Old 4 Weeks Ago   #66
Worth1
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Quote:
Originally Posted by Rajun Gardener View Post
I'm so confused, WTH?

You grilled the meat rare and it was tough so you cooked it again for 12 minutes in a pressure cooker and it's still medium rare?

Did I miss something along the way.
I think you may have.
The 12 minutes had me flabbergasted I cooked for 25.
The brand new gauge says 12 pounds while the weight gauge is set at 10 pounds.
So tell me which is right?
It is too cheap of a gauge to take apart and calibrate.
I never even tried the meat before I pressure cook it.
What I will do the next time is just grill the meat with no smoke and pressure cook it to alleviate some of the smoke flavor.
Plus I will go back to my trusty chuck roast with fat.
All in all not bad though.
The pressure cooker recipe book has instructions for cooking skirt and or flank steak.
They say 10 psi for 35 minutes.
I personally think a pressure cooker and BBQ smoker go hand in hand and dont consider it cheating.
Next time someone has guests tell them you can cook a tender BBQ brisket in 2 1/2 to 3 hours and see the look on their face.
Then whip out the big pressure cooker.
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Old 4 Weeks Ago   #67
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The meat looks dry in the pictures to me; everyone likes their fajitas differently, so each should eat it as they choose to. I like avocado on mine, and my red bell peppers roasted, too, along with the cooked onions. Fresh hot flour tortillas help make the dish as well.
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Old 4 Weeks Ago   #68
Worth1
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Tried mayonnaise on the fajitas yesterday.
Had no idea what it would be like.
I was surprised at how good it was.
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Old 4 Weeks Ago   #69
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Some of the best BBQ ribs I've eaten were smoked first and then pressure cooked. I liked them because you don't even need teeth to eat them off the bone they are so tender. I don't know how to do it, so I haven't tried.
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