These Rotisserie Fajitas will BLOW your Mind 🤯
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- Опубліковано 19 січ 2024
- Today we are making Rotisserie Style Fajita Tacos on the Brazilian Flame Rotisserie Grill.
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Eric
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Greetings from Thailand... I just want you to know that I will start sausages business with your recipes in the next few days..wish me luck eh.
Here in Brazil, southern states use those broilers for chicken and pig ribs too. We also add small potatoes to the tray under it so they call cook in the meat fat and spices...Your channel is great btw
Thank You!
Loving that rotisserie grill
Thanks Eric! That marinade sounds off the chain! And the meat & veggies are making me hungry!
I love that unit!
Hey, I have been subscribed to this channel for years and watched the content from Quebec.
I moved 15 months ago to Panama and as a chiro I come ro Boquete twice a month. A cool patient took me to her finca and I saw in her email box a message from your channel.
I found out you live there too. What a coincidence that is!
😉
Looks fantastic!
That looks incredible. I had some fun in December making Al Pastor for a Christmas Gift to the staff of a non-profit I volunteer for. I'd highly recommend the Al Pastor marinade as an alternative to what you did.
Awesome show , flower tortilla recipe please!
Ill definately try this one out, looks awsome. 😋😋
here a fan from argentina, always watching love you guys
Love that machine and your video!!
I must try this one! Hope your doing well!
Yeah my mouth is watering….. and I just ate a ton of venison chicken fried steak with mashed potatoes and green beans!🤣🤣🤣
You’re 100% spot on! Flour tortillas are the secret to the good life!!!😎
Fried Steak🤤🤤. That's the secret to success😉
Nice Eric! I'm making fajitas tonight too!! I wish I could like this one twice!🙂
Love me some Fajitas! Are you going with beef or chicken? Or better yet, both!
How do you do it??? LOL I'm making both!@@2guysandacooler
I made this marinade tonight exactly as the recipe is written including the fish sauce and smoked paprika. The meat and marinade is vacuum sealed together in my refrigerator right now. I’ll cook it tomorrow. I’m hoping that it’s not overpowering because that’s a lot of lime juice and soy sauce. I’ll give you a fair review of the recipe very soon.
You are going to have one tasty lunch!!!
Those fajitas look great! I’m out in 10 degrees smoking ribeyes from our local butcher. Home made sweet potato fries and Brussels sprouts with the steak are what the girls and I are chowing down on. I’d love to see another boudin video brother, keep up the good work!
You have all the toys, I'm impressed!
Looks good brother Eric!
I cooked this recipe tonight and the scores have been tabulated. 🥁🥁🥁🥁🥁 This marinade is very, very good! It’s better than anything I’ve ever bought in a bottle on its own and I have tried virtually all of the popular brown liquids, Dale’s, Claude’s, Allegro and at least 4-5 others. It’s also better than any other fajita marinade recipe I’ve ever found on UA-cam. The lime flavor is strong. Next time, I’m going to try using 1/4 cup lime juice and 1/4 cup pineapple juice. I cooked my meat hot and fast over natural lump mesquite charcoal with hickory wood chips. Taking that into account, I’m going to add a TINY amount of liquid smoke next time. Finally, the meat does need to be finished with at least some salt, pepper and granulated garlic, in my opinion. All in all, this marinade is fantastic. If you’re sensitive to heat, leave out the red pepper flakes. I marinated for longer than recommend (about 20 hours vacuum sealed) and I could deal with the spice level, but my dad who’s very sensitive to peppers would have a problem. In a nutshell, you could start a successful TexMex taco truck in Texas with this marinade. Great job, Eric!!! 👏🏻👏🏻👏🏻
remember that fresh pineapple juice has an enzyme in it that will turn your meat to mush if it's left too long. I killed a batch of fajitas a few years ago with fresh pineapple juice.
Will lime juice also ruin the end result if left to marinate for 24hrs? I was thinking about marinating some tenderloin chain meat to see if I could use it for something other than grind. I don't want to trash it with too long of a marinade. Any suggestions for retail? Maybe freeze it after a workday? Thanks
@@bryanfontaine7660 Lime juice will chemically “cook” meat in high enough concentrations. Although, I didn’t see any evidence of that happening here after my longer than recommend marinade. The issue with the lime was purely one of taste and preference. It was like drinking two frozen margaritas and enjoying them and then the lime flavor in the third one starts to be overpowering. My suggestion would be to use a tablespoon or two of lime juice mixed with orange juice and / or water to create a substitute for the 1/2 cup of pure lime juice. If you like that, increase the ratio of lime juice to other liquid the next time. You want to be able to taste the meat with the marinade providing a subtle enhancement. Sometime, I think marinades are too aggressive. So, my recommendation is experiment and build up lime flavor gradually over subsequent cooks.
Fabulous fajitas👍😊
🤤🤤
Man, that looks delicious! Were those outside skirts, hard to find in my neck of the woods, good cook Eric! 😋
That looks really good. I enjoy all your content - the cooking episodes are just as good as the cured meat ones.
I notice your accent was a bit more pronounced here than normal. Have a recent visit back to the states to bring it back?
I'm hungry now. Definitely share the tortilla recipe.
Done Deal!! 🌮🌮
Love your content Eric, sooooo valuable to me, you are my favourite You Tuber, just not sure why you hauled the Texan accent in this one😜😜
Looks absolutely larapin
Looks delicious. Patiently waiting for the tortilla recipe
Coming soon!
Baww you must have been back in Louisiana recently. That accent is comin tru!
What is different between skirt and flap meat they look the same to me
Jesus H Christ that looks delicious 🤤🤤🤤
what's the best way to reach you about an older video question ( Mortadella )? I tried sending a question to your email , on your website, but didn't get a response.
Have you been back home recently? I'm hearing a bit more Cajun in your voice these days lol. Btw..I had not been watching these rotisserie videos since I've been doing whole muscle projects. I wish I'd never seen them actually. Because now I want a Brazilian Flame, well not want....I'm buying one for sure. I'm just torn on what size to buy. The electric seems like it would be very convenient size wise for indoor home kitchen use, so I'm trying to weigh the pros and cons (besides size) of gas vs electric.
I like the gas because I can get it hotter but the electric works good as well.
I'm guessing you spent some time back home in the states before filming this one 😆
I hear a touch of southern Louisiana today. You must be home sick.
Crawfish season is right around the corner.. 😉
Done did ?😂
😉