Happy Cinco de Mayo!

inchr48

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How about some Elk flank steak fajitas?
 

Rodburner

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That looks to be cooked just right! my celebration for today is 13years a non smoker!
 

Where's Bruce?

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Looks good...think I'll pull some bison ribeye steaks & tritips outta the freezer and do the same thing.
 
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inchr48

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Rodburner, congrat's to you! Working on 6 years myself.

Bruce, don't forget the Cabo Wabo Anejo. Enjoy!
 

CA Karen

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Looks good inchr48, and congrats on your non smoking- guys. Bison sounds good Bruce but I have trout that I caught this morning that is going on the BBQ later today, but I have elk thawing in the refer for tomorrow...that I may do the same thing too.
 

inchr48

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From BBQ Guru, Steven Raichlen
FAJITA DRY RUB
o 1/4 cup paprika
o 3 tablespoons coarse salt
o 2 tablespoons pure chili powder (not the usual mix, but pure ground chili pepper -- your choice)
o 2 tablespoons cracked black pepper
o 2 tablespoons garlic powder
o 1 1/2 tablespoons sugar
o 1 tablespoon onion powder
o 1 tablespoon dried cilantro
o 1 1/2 teaspoons ground cumin
o 1/2 teaspoon ground allspice

Combine all the ingredients in a bowl and mix with a fork. Transfer to a jar, cover, and store away from heat and light. The rub will keep for several months. Makes 1 cup.

Variation–
To make a wet rub, add 3 tablespoons Worcestershire sauce and 3 tablespoons olive oil to the rub and stir to make a thick paste. Spread this mixture on the meat and marinate in the refrigerator for 1 hour before grilling.
 

BelchFire

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Y'all are KILLING ME with all this good food! Great job guys! Elk, Bison, Trout; I'm IN!!
 
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