3 to 5 minutes

2009-08-20T08:45:35Z

Spread BBQ sauce to taste on one side of a tortilla and then add shredded cheese and/ or options. Spread BBQ sauce on second tortilla and place sauce side down on top of the cheese. Grill quesadillas until golden brown. Let the quesadillas cool for a few minutes before eating. (Caution: Cheese will be hot and they will disappear if left unattended.) *Options:* Use Classic BBQ Sauce for the kids or use the Fiesta with Chipotle BBQ Sauce for some added kick. Add chicken, beef, pork, or shrimp for some amazing variations! 1

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2009-09-10T05:21:33Z

* 1 bottle Smokin’ Willie’s Classic or Fiesta BBQ & Grilling Sauce * 1 dozen flour tortillas 3/4 to 1 pound shredded cheese (cheddar, jack, Mexican, or experiment!) Guida’s Quesadillas guidas-quesadillas <div style="position:relative;"><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333354741&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="60" height="60" style="position:absolute; top:30px; left:12px;"/></a><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333354741&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="335" height="20" style="position:absolute; top:30px; left:75px;"/></a><a href="itms://ax.phobos.apple.com.edgesuite.net/WebObjects/MZStore.woa/wa/publishedPlayListHelp?v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="175" height="20" style="position:absolute; top:295px; left:130px;"/></a><embed src="http://ax.itunes.apple.com/flash/feedreader.swf" FlashVars="host=http://ax.itunes.apple.com&feed=WebObjects/MZStoreServices.woa/ws/RSS/imix/html=false/imixid=333354741/sf=143441/xml?v0=575" quality="high" salign="lt" wmode="transparent" width="435" height="330" name="feedreader" align="top" allowScriptAccess="always" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" ></embed></div>

3 to 5 minutes

The idea for these BBQ Quesadillas came up when my wife Diana’s Primo (Cousin) Tom was on location for the film the Alamo and had been gone for about a month. Our family was invited to have a barbecue with Tom’s sons and his wife Christina (whom Tom nicknamed Guida). I was cooking some Tri-Tip on the grill and had brought along the fixings’ for quesadillas. I thought why not try the quesadillas with some Smokin’ Willie’s BBQ Sauce? I made one and put it on the counter in the kitchen to cool off. A few minutes later Christina (Guida) came out laughing, telling me that the quesadilla was gone! The boys went wild over it, so I made the rest of the quesadillas with Smokin’ Willie’s BBQ Sauce and everybody loved them, not just the kids. From then on we called the BBQ Quesadillas “Guida’s Quesadillas.”

2009-11-24T15:25:09Z

6 Quesadillas

1 to 3 hours (in the Crock-Pot)

2009-08-20T08:45:35Z

Place frozen meatballs in the refrigerator the night before to defrost. Put defrosted meatballs in a Crock-Pot/slow cooker set to high heat and pour in ½ to 2/3 bottle Smokin’ Willie’s Classic BBQ Sauce, enough to completely coat all of the meatballs. Reduce heat to low and simmer after 45 minutes to 1 hour, or when the sauce starts to bubble. You can actually let them simmer for hours, but that is just plain mean because the smell of this cooking indoors will drive everyone crazy! Place sliced cheese on the bun then spoon on the meatballs with the BBQ sauce. 2

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2009-09-10T05:22:22Z

* 3 pounds frozen meatballs (defrosted) * 1 bottle Smokin’ Willie’s Classic BBQ Sauce * 3/4 pound sliced sandwich cheese (mozzarella) * 10 hoagie buns BBQ Meatball Sandwich bbq-meatball-sandwich <div style="position:relative;"><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333358578&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="60" height="60" style="position:absolute; top:30px; left:12px;"/></a><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333358578&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="335" height="20" style="position:absolute; top:30px; left:75px;"/></a><a href="itms://ax.phobos.apple.com.edgesuite.net/WebObjects/MZStore.woa/wa/publishedPlayListHelp?v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="175" height="20" style="position:absolute; top:295px; left:130px;"/></a><embed src="http://ax.itunes.apple.com/flash/feedreader.swf" FlashVars="host=http://ax.itunes.apple.com&feed=WebObjects/MZStoreServices.woa/ws/RSS/imix/html=false/imixid=333358578/sf=143441/xml?v0=575" quality="high" salign="lt" wmode="transparent" width="435" height="330" name="feedreader" align="top" allowScriptAccess="always" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" ></embed></div>

5 minutes

Super Bowl Sunday, I was with Matt, Nick, and a bunch of their friends hosting a party, watching the big game, eating junk food, and drinking sodas. We sent Mom out shopping with the girls. Halftime rolls around and it was time for the BBQ Meatball Sandwiches out on the patio—these can be messy, so no way was I going to let a bunch of young men eat these sandwiches in the house. I had wet washcloths at hand to make sure these guys were wiped clean before returning inside to watch the rest of the game! This recipe can be made ahead of time and brought to the next party or big game—football, hockey, soccer, baseball, or even badminton. These can also be used as appetizers with toothpicks. I use frozen meatballs or you can make them yourself using your own special recipe. Make sure you have plenty of napkins or paper towels on hand because these sandwiches are the kind that define the expression, “If it ain’t messy, it ain’t good.”

2009-11-24T15:23:17Z

8 to 10 Sandwiches

15 minutes (grill)

2009-08-20T08:45:35Z

Mix olive oil and lemon juice together. (I use a small mason jar, seal it tight, and shake well!) Lightly coat tuna with olive oil/lemon mixture and lightly season with salt and pepper. Place tuna over med-high heat and cook for approximately 3 minutes to sear the outside. Turn over and brush with Smokin’ Willie’s Shanghai BBQ Sauce. Cook 3 to 5 minutes (about ¼ of the way). Turn over indirect heat and brush Shanghai BBQ Sauce over the top to create a glaze. The finished ahi tuna should be cooked 1/3 of the way on each side with the center 1/3 still pink. You can cook it longer for those who prefer their fish cooked more. Serve and enjoy with white or brown rice, stir fry vegetables, Bicna’s Pork Salad, and/or Shanghai Lettuce Wraps. 3

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2009-09-10T05:22:38Z

* 4 ahi tuna filets (or any firm-textured fish, salmon works well) * 2 tablespoons extra virgin olive oil * 2 tablespoons lemon juice * Salt * Pepper * Smokin’ Willie’s Shanghai BBQ Sauce Ahi Tuna ahi-tuna <div style="position:relative;"><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333405429&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="60" height="60" style="position:absolute; top:30px; left:12px;"/></a><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333405429&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="335" height="20" style="position:absolute; top:30px; left:75px;"/></a><a href="itms://ax.phobos.apple.com.edgesuite.net/WebObjects/MZStore.woa/wa/publishedPlayListHelp?v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="175" height="20" style="position:absolute; top:295px; left:130px;"/></a><embed src="http://ax.itunes.apple.com/flash/feedreader.swf" FlashVars="host=http://ax.itunes.apple.com&feed=WebObjects/MZStoreServices.woa/ws/RSS/imix/html=false/imixid=333405429/sf=143441/xml?v0=575" quality="high" salign="lt" wmode="transparent" width="435" height="330" name="feedreader" align="top" allowScriptAccess="always" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" ></embed></div>

15 minutes (for the grill)

This recipe was conjured up while Chef Michael and I were working on the development of the Shanghai BBQ Sauce. It is so good that I can get kids who do not like fish to eat ahi tuna and like it! I was doing a food demo at Whole Foods in Studio City—grilling on a BBQ outside and cooking Ahi Tuna with my Shanghai Sauce. A woman and her son were walking by and the young man, about ten years old, made a comment about how good it smelled. His mother asked what I was sampling and I told her Ahi Tuna with my Shanghai BBQ sauce. She told her son and he said that he did not like fish but would be willing to give it a try. I gave him a small sample; he had one bite, smiled, and asked for more. I gave him a big piece of tuna and he told his mom that he liked this fish! They went back into the store and bought 2 bottles of the Smokin’ Willie’s Shanghai BBQ Sauce and some ahi tuna.

2009-11-24T15:28:05Z

20 minutes

2009-08-20T08:45:35Z

Open the package of tofu and drain liquid. Slice tofu squares down the middle to make thinner tofu steaks/squares. Lightly wipe the grill with olive oil on a paper towel using tongs. Over medium heat, grill one side of tofu over direct heat for 7 to 10 minutes to get nice sear marks. Flip over with a spatula and grill the other side 7 to 10 minutes. Move over indirect heat and brush Smokin’ Willie’s Shanghai BBQ Sauce on both sides. Serve hot off the grill. I will drizzle extra sauce on top when I serve them. I serve this recipe at home over a bed of brown or white rice, steamed vegetables, or use the grilled tofu in a stir fry. This recipe travels well and can be reheated later. 4

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2009-09-10T05:22:50Z

* 1 package extra firm tofu (Matt likes garlic and pepper tofu) * Smokin’ Willie’s Shanghai BBQ Sauce Matt’s Grilled Tofu matts-grilled-tofu

5 minutes

My son Matt was a vegetarian at the time and he asked me to BBQ something besides vegetables & veggie burgers, so we tried tofu. While the Classic Sauce & Fiesta Sauce is good on Tofu, the Shanghai sauce is the hands-down favorite. This recipe is simple and quick and is a change of pace on the grill. I have even had people who avoid tofu tell me that this recipe tastes great. Try it, you’ll like it!

2009-09-10T05:22:50Z

25 minutes

2009-08-20T08:45:35Z

Wash chicken wings in warm water. Drain in colander. Coat wings with Spice Rub to taste; this should be done just prior to grilling. Grill wings over med-high heat 5 to 10 minutes and then turn over and grill for another 5 to 10 minutes to get a good roasted color. Move over indirect heat and brush on Smokin’ Willie’s Fiesta with Chipotle BBQ Sauce. Close lid and let sauce glaze on the wings for about 5 to 10 minutes. You can eat them right off the grill. Bake in a foil tray/roasting pan or put them in a slow cooker/Crock-Pot for gatherings, parties, or the big game! *Options:* Use Smokin’ Willie’s Classic BBQ Sauce for a milder BBQ flavor. Use Smokin’ Willie’s Shanghai BBQ Sauce for an amazing Asian twist; grill asparagus and serve with white or brown rice. You can heat up Shanghai sauce in the microwave or on the stove top to use as a dipping sauce. h2. Hot Wings Dip * 1/4 cup ranch salad dressing, blue cheese salad dressing, or sour cream * 1/4 cup Smokin’ Willie’s Fiesta with Chipotle BBQ Sauce Add hot sauce to taste and bring up the heat! Mix well in a bowl and refrigerate. This sauce makes a great sandwich spread or veggie dip as well as a tasty wing dip. *Option:* Use Smokin’ Willie’s Classic BBQ Sauce for a milder dip. 5

* 2 to 3 pounds cut up chicken wings (thawed if frozen) * Smokin’ Willie’s New Mexico Spice Rub * Smokin’ Willie’s Fiesta with Chipotle BBQ Sauce Diana’s BBQ Hot Wings and Dip dianas-bbq-hot-wings-and-dip <div style="position:relative;"><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333420206&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="60" height="60" style="position:absolute; top:30px; left:12px;"/></a><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333420206&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="335" height="20" style="position:absolute; top:30px; left:75px;"/></a><a href="itms://ax.phobos.apple.com.edgesuite.net/WebObjects/MZStore.woa/wa/publishedPlayListHelp?v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="175" height="20" style="position:absolute; top:295px; left:130px;"/></a><embed src="http://ax.itunes.apple.com/flash/feedreader.swf" FlashVars="host=http://ax.itunes.apple.com&feed=WebObjects/MZStoreServices.woa/ws/RSS/imix/html=false/imixid=333420206/sf=143441/xml?v0=575" quality="high" salign="lt" wmode="transparent" width="435" height="330" name="feedreader" align="top" allowScriptAccess="always" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" ></embed></div>

10 minutes

My wife, Diana, loves hot wings. One day she asked me to grill some hot wings instead of frying them. They turned out amazing. If they are not hot enough for your taste, you can make them as spicy as you like by simply adding some of your favorite hot sauce … and there is always someone who wants them hotter. If you like things spicy, you should attend the Fiery Food & BBQ Show in Albuquerque, New Mexico, to see how hot sauces can get and how many different kinds are out there. Diana will sometimes add Crystal Hot Sauce or Tabasco when she wants an extra kick! Use the Hot Wing Dip (recipe follows) for a tasty alternative to blue cheese or ranch dressing.

2009-11-24T15:26:19Z

2009-08-20T08:45:35Z

Here is another tough recipe! Mix all of the ingredients with a food processor, blender, immersion blender, or even by hand in a bowl. Refrigerate and use as a dipping or cocktail sauce. 6

* 1/2 cup Smokin’ Willie’s Fiesta BBQ Sauce with Chipotle * 3 tablespoons ketchup * 2 tablespoons sweet pickle relish * 1/2 teaspoon Worcestershire sauce * 1 squeeze of fresh lemon juice, or 3/4 teaspoon lemon juice Fiesta Seafood Cocktail Sauce fiesta-seafood-cocktail-sauce

5 minutes

It was Saturday afternoon, and I had just finished the yard work and I didn’t feel like going to the store to get something for dinner. Looking in the freezer for something to save me (the college football game was on soon), I found some frozen crab cakes but I did not have any seafood cocktail sauce. What I had was plenty of Smokin’ Willie’s Fiesta BBQ Sauce! Well, guess what happened—I concocted my own seafood sauce and now this is the only seafood sauce this family eats. This is a great dipping sauce and I use it to make lobster, crab, or shrimp cocktail. You will be blown away!

Here is another tough recipe! Mix all of the ingredients with a food processor, blender, immersion blender, or even by hand in a bowl. Refrigerate and use as a dipping or cocktail sauce.

2009-08-20T08:45:35Z

45 to 55 (on the grill) + 10 minutes resting

2009-08-20T08:45:35Z

Trim any fat or gristle from the Tri-Tip and then lightly rub all over with olive oil. Liberally sprinkle spice rub over the meat to completely coat with seasonings. Wrap with cellophane and store in the refrigerator overnight. Sprinkle some extra spice rub on the meat just before searing on the grill. Sear over high heat to create a crust, then flip and sear all sides, about 5 to 8 minutes a side. Move the Tri-Tip over indirect heat and close the lid for about 20 to 25 minutes. You do not have to worry about flare-ups while cooking over indirect heat, so do not open the lid unless you have to. Every time you lift the lid on the BBQ you lose heat, which extends your cooking time. After 20 to 25 minutes, lift the lid on the grill and gently turn the Tri-Tip over and close the lid for another 20 to 25 minutes or until cooked to your preference. Remove the meat from the grill and put it under a foil tent and then let it rest for 10 minutes before slicing to help keep it juicy and tender. Use Smokin’ Willie’s Classic BBQ sauce as an accompaniment. Slice the cooked Tri-Tip and coat with BBQ sauce to make fantastic sandwiches. 7

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2009-09-10T05:23:02Z

* One 3-pound Tri-Tip * 2 tablespoons olive oil * 3 tablespoons Smokin’ Willie’s Meat, Poultry & Seafood Spice Rub Award Wining Tri-Tip award-wining-tri-tip <div style="position:relative;"><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333411300&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="60" height="60" style="position:absolute; top:30px; left:12px;"/></a><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=333411300&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="335" height="20" style="position:absolute; top:30px; left:75px;"/></a><a href="itms://ax.phobos.apple.com.edgesuite.net/WebObjects/MZStore.woa/wa/publishedPlayListHelp?v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="175" height="20" style="position:absolute; top:295px; left:130px;"/></a><embed src="http://ax.itunes.apple.com/flash/feedreader.swf" FlashVars="host=http://ax.itunes.apple.com&feed=WebObjects/MZStoreServices.woa/ws/RSS/imix/html=false/imixid=333411300/sf=143441/xml?v0=575" quality="high" salign="lt" wmode="transparent" width="435" height="330" name="feedreader" align="top" allowScriptAccess="always" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" ></embed></div>

10 minutes

This recipe won the first place Scovie award for the Spice Rub Cook-Off at the 2007 Fiery Foods and BBQ Show in Albuquerque, New Mexico. BBQ cook-off champions will tell you that the secret to great BBQ is in the spice rub, and Smokin’ Willie’s Spice Rub is my secret ingredient. The Tri-Tip is well-known west of the Mississippi and originated in Santa Maria, California. This cut of meat is known as the sirloin tip and was made for grillin’. This recipe also happens to be one of my favorite dishes. Nearly everyone can enjoy this grilled Tri-Tip. I once helped grill 100 pounds of Tri-Tips for Aunt Tia Lupe’s eightieth birthday party at Camulos Ranch in Ventura County, California. I prepare the meat the day ahead of time so that the spices get absorbed in the meat, and this also makes a nice crust on the outside of the meat. This recipe travels well, to a friend’s BBQ, picnic, or even camping.

2009-11-24T15:31:36Z

15 to 25 minutes

2009-08-20T08:45:35Z

Lightly coat both sides of each steak with olive oil; I do this on a rimmed cookie sheet. Coat both sides of steak with Smokin’ Willie’s Spice Rub; my family likes a lot of rub on their steaks as it makes for an amazing crust and seals in the juices. Grill directly over a high-to-medium-high heat for 7 to 10 minutes and then flip, trying not to knock off too much of the spice rub. Do not press down on the meat while on the grill or use a fork and pierce the meat; you will lose precious juices. Instead use tongs or a spatula. Grill the other side for 5 to 7 minutes or more depending on the heat of the BBQ and how well done you desire your steak. Let the meat rest for 5 to 7 minutes under a foil tent before serving. It seems like tradition that we serve baked potatoes, Smokin’ Grilled Bread, and a fresh green salad when we grill steaks. I like to grill asparagus or corn on the cob as the vegetable for the meal, but you can use whatever is in season. My sons use Smokin’ Willie’s Classic BBQ Sauce as a dipping sauce for their steak. I heat the sauce in a ramekin or small bowl in the microwave covered with a paper towel for 25 to 35 seconds, remove, and stir with a spoon. You can heat more if necessary. 8

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2009-09-10T05:23:21Z

* 1 T-Bone or porterhouse steak per person * 1 tablespoon extra virgin olive oil or more if necessary to lightly coat the steak * 1 tablespoon Smokin’ Willie’s Spice Rub T-Bone & Porterhouse Steak t-bone-porterhouse-steak <div style="position:relative;"><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=341409686&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="60" height="60" style="position:absolute; top:30px; left:12px;"/></a><a href="http://itunes.apple.com/WebObjects/MZStore.woa/wa/viewIMix?id=341409686&s=143441&v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="335" height="20" style="position:absolute; top:30px; left:75px;"/></a><a href="itms://ax.phobos.apple.com.edgesuite.net/WebObjects/MZStore.woa/wa/publishedPlayListHelp?v0=575" target="_self"><img src="http://ax.phobos.apple.com.edgesuite.net/images/spacer.gif" border="0" width="175" height="20" style="position:absolute; top:295px; left:130px;"/></a><embed src="http://ax.itunes.apple.com/flash/feedreader.swf" FlashVars="host=http://ax.itunes.apple.com&feed=WebObjects/MZStoreServices.woa/ws/RSS/imix/html=false/imixid=341409686/sf=143441/xml?v0=575" quality="high" salign="lt" wmode="transparent" width="435" height="330" name="feedreader" align="top" allowScriptAccess="always" type="application/x-shockwave-flash" pluginspage="http://www.macromedia.com/go/getflashplayer" ></embed></div>

5 minutes

Here is where I would celebrate on payday or on a special occasion—by grilling porterhouse steaks from Luchesse’s Italian market in the late 1970s. I like the porterhouse steak the best because it is the “King of steaks” and I like to grill meat that has the bone in. You get the filet meat in this cut that you do not get it with the T-Bone steak. 1½ to 2 inches thick, grilled medium rare with a baked potato, salad, and garlic bread—this is a man’s meal. This is also about the time I started developing the Smokin’ Willie’s award winning Spice Rub, grilling steaks, and Tri-Tips. A co-worker at Warner Bros. Records, Vince DiPierro, suggested that I lightly rub olive oil on the meat before seasoning it, and I have ever since. If someone that you are cooking for likes their meat well done, get them thinner steaks or ones that do not have the bone in them so that they will cook faster. Women can grill this for their men on Father’s Day with ease. More women are grilling nowadays, which is why I recommend this recipe for a Father’s Day menu that will impress any dad.

2009-11-24T15:30:00Z

15 minutes

2009-08-20T08:45:35Z

Mix together in a bowl with a whisk the oil, soy sauce, wine, juice of 3 to 4 limes, New Mexico Spice Rub, minced garlic, fresh cracked pepper, and a pinch of salt. Set aside. Wash the bell peppers and chilies if you are going to use them to make the fajitas hotter. Core and seed peppers and slice into strips, about ½ inch wide. Remove the skin from the onions and quarter. Remove any gristle or membrane from the skirt steak and then place steak, onion, peppers, and 3 tablespoons of cilantro in a gallon Zip-Lock bag or glass casserole dish. Whisk marinade and pour over meat and veggies. Seal by removing as much air as possible or cover with saran wrap and refrigerate overnight. Anticipation builds with this dish as you wait for the next day to grill the fajitas. Take fajitas out of the fridge 1/2 hour before cooking them. Reserving some of the marinade (measuring cup works great), put everything on the grill over medium high heat, 8 to 10 minutes, depending on the heat and the thickness of the meat. Turn over halfway through cooking and pour some of the reserved marinade on top, cooking for another 8 to 10 minutes or until medium-rare. Let rest for a couple of minutes and then cut the steak against the grain into thin strips. Squeeze fresh juice from lime wedges just before serving, as the aroma and taste is fantastic. Heat tortillas on the grill or on the stove top; use a dish towel on a dinner plate to cover and keep the heated tortillas warm. Serve while sizzling hot with any or all of the fixin’s. Use corn tortillas to create fajita tacos! 9

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2009-09-10T05:23:33Z

* 2 pounds skirt steak * 1 red onion * 1 bell pepper * 4 cloves garlic minced * Cilantro chopped (save some for garnish) * 3/4 cup olive oil * 3/4 cup liquid * aminos/soy sauce * 3/4 cup red wine or * red wine vinegar * 3/4 cup fresh lime or lemon juice * 1 lime * 2 to 3 tablespoons Smokin’ Willie’s New Mexico Spice Rub * Salt * Pepper * 2 jalapeno peppers * 1 Pasilla chili * Fixin’s: ** 1 dozen ** flour tortillas ** Sour cream ** Shredded cheese ** 1 large tomato, chopped ** Grilled salsa ** Guacamole Smokin’ Fajitas smokin-fajitas

30 minutes (cutting and preparing)

Here is a tasty Southwestern recipe that you can cook at home that is just as good as you can get at any restaurant, if not better. The secret is in the Smokin’ Willie’s New Mexico Spice Rub that gives this recipe a mouth watering savory flavor. This recipe will be even better if you use red wine—one that you would drink! We have been favoring a Merlot lately, but use your favorite. I use a ½ cup of wine when I make this dish. I prefer lime juice for the marinade instead of lemon, but try them both and see which one you prefer. Fajitas originated in Texas, at least that is what Texans have been telling me! The original fajitas recipe calls for skirt steak, but they have evolved with the times and we now have chicken and seafood fajitas. Flank steak can be substituted for skirt steak, or you can use boneless, skinless chicken breasts and thighs as well as shrimp. (I would marinate the chicken for a shorter period of time, 2 to 6 hours.) On the grill, stove, or even a cast iron Dutch oven on top of wood coals at your campsite, this is a fun recipe that everyone will love. I usually grill my fajitas but I have cooked them on the stove on rare occasions. I have a cast iron fajitas skillet, but I like to use my grandmother’s cast iron skillet to keep them sizzling hot. I recommend that you use mesquite wood, charcoal, or chips when grilling the fajitas; it gives it an original smoky Southwestern flavor.

2009-09-10T05:23:33Z