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.
