Bill Ackerman
BBQ List

This is my favorite. The beer and bits of charred onion add a great flavor. It calls for a chipotle rub (recipe also
included) that I use for all kinds of things. It keeps forever in the refrigerator.
 
                      
* Exported from MasterCook *
 
                              Steak Fajitas
 
Recipe By     :La Parilla, Reed Hearon
Serving Size  : 1     Preparation Time :0:00
Categories    : Beef                            Mexican
 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  skirt steak -- trimmed of fat/grist
  3        tablespoons  Chipotle rub
  1              small  white onions -- finely diced
     1/2           cup  dark Mexican beer such as Negra Modelo
     1/2           cup  olive oil
  1         tablespoon  olive oil
  2            bunches  scallions -- trimmed
  1           teaspoon  Montreal steak rub
 
Light grill.
Put steak in non-reactive container and sprinkle both sides with chipotle
rub and onion.
Moisten with beer and 1/2 cup olive oil.
Marinate for 30 minutes while grill heats.
 
Remove steak from marinade, shaking off excess, but retaining some of the
onion on the meat.
Oil grill and cook steak over blazing hot fire, turning as necessary until
crusty and cooked medium rare, about 3 minutes.
Let rest for a few minutes before carving.
 
Meanwhile, brush scallions with oil and season with Montreal rub.
Grill until browned, about 5 minutes. Don't use too high heat.
 
Slice steak across grain into thin slices and pile on a warmed platter
with the grilled scallions.
Serve with pico de gallo, guacamole, beans, and tortillas.
 

                                    - - - - - - - - - - - - - - - - - - - 
 
                      
* Exported from MasterCook *
 
                               Chipotle Rub
 
Recipe By     :La Parilla, Reed Heron
Serving Size  : 1     Preparation Time :0:00
Categories    : Mexican                         Rubs
 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  corn oil
  5                     chipotle chiles -- seeded and deveined
  5                     ancho chiles -- seed and deveined
  25            cloves  garlic
  1 1/2           cups  kosher salt
     1/4           cup  dried Mexican oregano -- toasted
 
Heat corn oil in a medium sized saute pan over medium-high heat until hot
but not smoking.
Fry chiles one at a time until they are puffed and brown about 10 seconds.
Do not let burn.
Drain chiles on paper towels and set aside until they are cool and crisp.
Grind chiles in a spice mill until they are a fine powder.
Place ground chiles and all of the remaining ingredients in a food
processor and process until you have a shaggy, saltlike rub.
If the mixture seems wet, spread it in a thin even layer on a dry baking
sheet. Let dry in a cool (150F) oven until no longer moist, about 1 hour.
 
Store at room temperature in a covered container indefinitely.
Regrind the rub before use if necessary.
 
 









