The Texas BBQ Forum

I am new to competiting and im looking for the best meat to use for fajitas. i recently used sirloin fajitas at a competition but what u recommend?

I get all my fajita meat at the local Hispanic meat market.....it is already rubbed and ready to cook, and is always very good....

Yup use the cheater fajitas, everybody else does anyway and you'll never beat a tumbled marinated fajita. Regular fajitas are like shoe leather and sirloins are very dry and flavorless in comparison.

I get the choice fajita meat at Wal-Mart/ Sam's it's a good cut of meat, trim silver skin if needed... Throw in my vaccum tumbler with some marinade and rub about 30 mins- 1 hr before throwing on the grill (prefer to cook at about 450-500 over lump). Since I've been doing this, I'll just say if I dont walk away with a call Im disappointed.

I had some really good luck with skirt steak from costco.
Marinade overnite in whatever, hit it with some lime juice and fiesta fajita seasoning, cooked medium rare, cut across the grain, pretty tough to beat.

TXLNGHRN wrote:I had some really good luck with skirt steak from costco.
Marinade overnite in whatever, hit it with some lime juice and fiesta fajita seasoning, cooked medium rare, cut across the grain, pretty tough to beat.

Never tried the Fiesta seasoning, but the lime juice is a nice touch as well.

Fabuloso marinade is some good stuff too.

Thanks for the tips! I already purchased some choice beef skirt fajitas from costco, 6 lbs, and going to try them out this weekend... was browsing the marinade recipe discussions and found a good marinade so gonna try it out, hope it comes out good, gonna play around with seasonings tho... havent tried the fiesta seasoning but i did buy it so ill see how that is.

Apparently the Japanese Market takes a large portion of our Outside Skirt production & makes it a hard to find cut, but is preferred for Fajitas.

You find some outside and it well change your mind on what a great Fajita can be, but true its all shipped to the East.

Hoping someone can help. I’m cooking fajitas this weekend in a cook off that is IBCA sanctioned. Is it allowed to use a cooking disc or do these have to be done on the pit

I use the Fiesta brand seasoning and marinate overnight with tequila....if you try this method, be sure to use a glass dish or plastic bag. It will eat aluminum foil overnight!

If all you can find is the tough skirt (and that's ALL I ever see) you should mince up an asian pear and mix the bits and juice with whatever spice package you prefer, marinate overnight and presto the meat is tender.
I found out about Asian pear from tinkering with Korean marinades but it works as a stand alone or mixed with any flavor profile you like.

Biddaddysmoke wrote:Hoping someone can help. I’m cooking fajitas this weekend in a cook off that is IBCA sanctioned. Is it allowed to use a cooking disc or do these have to be done on the pit

I am a regional director and head judge for IBCA.
Jackpot rules are a promoter call. On the jackpots if we are judging them we will relay the rules the promoter has set to the teams. Call and talk to the promoter to find out what they want.