Note to any Alton Brown fans…

The fajita recipe–you know, the one that involves laying pieces of meat right on the hot coals–works brilliantly, though there is definitely a leap of faith involved the first time around. A word to the wise, though–flank steak is often somewhat thicker than the skirt steak that he recommends, so be prepared to adjust cooking time a bit.

Oh, and you probably only really want to consider this with real hardwood charcoal, not any of that processed, compressed stuff.

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Michael Alan Dorman

Yogi, brigand, programmer, thief, musician, Republican, cook. I leave it to you figure out which ones are accurate.