It's a beautiful day. We got the Big Green Egg. Look at this! We've done all of the
work inside for the fajitas, and now all we gotta
do is cook our steak. It's taken the time to temper, and so now we just have to
season with a lot of salt. And with a steak,
like, this big, you can add a lot of salt. And then we're gonna
add a lot of pepper. We're gonna add a
little olive oil, just enough to like
kinda lube it up. We got this grill real hot! It's 600 degrees Fahrenheit. We're gonna slap that. (Sizzling) Ooh! That's your big boy. We want it to be hot,
because we wanna sear it. We're gonna leave the grill open
the entire time we're grilling. If you were to close
that lid, all of a sudden the top of the steak that
isn't on the searing side would turn gray and start
cooking instead of searing. Keep your lid open! ♪ What are these guys? These are beautiful
corn on the cobs. We've soaked these
overnight in water, and we're just gonna put
these on the edge of the grill. Why did I soak 'em overnight? So then when you
put 'em in the grill, the husks don't burn up right
away and you have crappy corn. Corn? What don't you-- I like
canned corn, creamed corn, street corn, grilled
corn, cream corn... Corn is like the
craziest thing in the world. Corn's like horrible
for you, isn't it? Like you can't even digest it,
it just comes out in the poop. Oh yeah, corn's real
bad for you, for sure. Once those heat up, it steams
and it cooks and you get that smoky flavor of really
nice corn on the cob. (Burping) You can see how
fast this is cooking, but it's cooking
still really evenly because it's not a cold steak. Aye! So the steak is
done, look at that. In about 7 minutes a side,
you're gonna get a perfect-- (Motor starting) (Laughing) You're gonna get a
perfect medium-rare steak! Yoo! I love the big
trucks, they're great, but you know what,
we're in their world. We could've stayed inside, but it's so nice out
we wanted to come outside. I like that. We're standing out in
the sun, and they got a... you know, they got... (Whirring) They gotta raise the thing
that has the box in it. We work together, don't we? MAN: Not really. - No? - No. (Laughing) So, this steak
has gotta rest now, I'd say for about 10 minutes. Corn still has to cook
for quite some time. You wanna be cooking the corn about 10, 15 minutes
in the husk, peel it, grill it some more
for about 10 minutes. So what I'm gonna do is
just close the barbecue. It'll cook that corn
really nice and safely within our corn husks. ♪ Whoa! Oh my god. Are you cra-- Ow,
fuck, this is so hot! Okay, so grab a rag. (Laughing) And then just pull these down. (Blowing) Ah, that's beautiful. So you can just take your
corn, give it a little twist like that, and now you
got a nice little handle. We're just gonna put it
back on the grill, and I'm just gonna get a few
grill marks on these guys. Just a little bit more flavor. It's like the hottest
day of the year right now. We're outside grilling
for some stupid reason, just to bring you guys fajitas. Yeah, it's so fucking hot. (Slowed screaming) We're still out in the back
alley 'cause we're not done! Fajitas are not fajitas
without a sizzling platter. Luckily the Big Green Egg
can get up to like 1,000 fucking
degrees Fahrenheit, and I got a big old
cast iron pan in there. ♪ Let's go! We're about to sizzle. You add your peppers. We're gonna take
our beautiful steak, put that right on top. Throw your big bone in there. Look at that already sizzling. We're gonna add a little oil. And now, the final thing
that you gotta do: just take a little bit of water. (Sizzling) Now we're sizzling. (Sizzling) Boom. (Sizzling) Let me tell you something! Do you hear that? This is the greatest steak fa--
Look at the pico de gallo! Little accouterments here! Ohhh, the beans! But check this out. See these corns? All you gotta do: take
your crema, lace that up. Look at this. Crema is... it's sour cream,
mayonnaise and parmesan cheese. It's incredible. Little seasoning in here. Oh my god. Little cilantro stem. Little green onion. ♪ Mmm. It's the best Mexican
street corn I've ever had! Oh my god. Are you crazy?! Let me tell you
something, I got my fajita here, I take a little bit--
look at that bean. A little bit of peppers,
just a little bit. You just need a few. We're gonna take one
little piece of steaky. Oh my god. A little pico de gallo, and a
little bit of that guacamole. And this-- look at that. Do you see that? And people are gonna be like,
"What's up with your tortillas?" These are white flour tortillas. I don't like corn
tortillas, not for fajitas. I'm sorry, everyone out there
that's gonna fucking send me a goddamn note or letter or
fucking DM or comment or whatever the fuck's out there
to just grief your grievances. Just keep griefing. ♪ You sit down, you grab
your family by the nuts, and you bring 'em to a table,
and you put down these fajitas? It's gonna be the best
god-- "How was your day?" "Oh, I don't know, I went
to school, I got suspended. I drew a dick on a locker. You know, my day was shit,
my teacher's an asshole." You come home, all of a sudden
your day's brightened up 'cause you got steak fucking
fajitas that are perfect. I'm gonna enjoy mine. Om. ♪ Rang and Michelle, come here! RANG: Yo! What are you guys doing? MICHELLE: Pool party. Did you guys-- Did you
see what I made you? - That's right. - Whaaat? I made you guys this. Come sit down. (Grunting) Wait, hold on, stand up
here for a quick sec. Here. They're too short for you. Come closer to me, and then reach down
and grab one of those. (Yelling) (Splashing) Ah, you motherfucker, you! Okay, let's have a fajita. (Groaning) - Here you go, buddy. - I like corn, corn is good. There you go, baby. There you go. This is love. - Is it nice? - Yeah. No swimming. You gotta wait 30 minutes. Guys, you underestimate
eating fajitas in a baby pool. This is awesome! I'm Matty Matheson,
it's 130 degrees out here. Make sure you're in a pool
next time you eat fajitas. MICHELLE: And just
put guac in the pool. You're a firefighter,
aren't you? You fight fires, or
get cats out of trees? Yeah, um, kind of. There's a lot of maybe downtime
where you guys cook a lot. Yeah, yeah. This type of food, is this
the stuff that's gonna give you the energy to go
out there and... - Oh, yeah.
- ...and save people's lives? You know what, I do a
ta-- like I'll do tacos. Yeah. That's an easy way to
feed a lot of people. I know that we always talk
about food, but I'm like... I never knew you to
be really a cook. Yeah, well, I don't know. I cook at-- I do
the cooking at home. But yeah, now
that I'm on the job, I definitely have to
prepare a meal for 8 guys. George has always
been an amazing cook, you know what I mean? I feel like if you
won the lottery, Wade, the first thing, like
the celebratory meal would be fajitas, you know. (Laughing) Like Tex Mex being
not even authentic, but it's still
being just like... you can have Tex Mex in
any part of the world. Let's discuss bad
Tex Mex right now, 'cause I remember one
time we were in Australia. Yeah? (Laughing) That's far from Mexico. That's pretty far from Mexico. And there was like a hot
new artisanal taco place, and going up there, and then
they had like enchiladas with like beef gravy inside them,
and like they served Corona, and that was about where
it stopped, you know? (Laughing) Like 'cause, you know, when
you're traveling like as a band all the time, you want those
things that remind you of home, or like, you know... so you
make those wild decisions to go to a place
you maybe shouldn't. I remember we
were in Scandinavia, went to-- you and me were
at like a Mexican spot and we're like fuck it,
let's give it a shot. And it was as if like aliens
came to Norway and explained to these guys what they
think Tex Mex should be. And I'm just like
what's this blue sauce? Yeah, you don't wanna be
eating Tex Mex in Norway. But Tex Mex is...
it's there for you. It warms you. - To Tex Mex. - To Tex Mex.
Not available in my country.