Chicken Fajitas

One of our favorite meals is chicken fajitas cooked on the egg.

Ingredients:
2-3 boneless chicken breasts
1 whole sweet onion
1 red bell pepper
1 green bell pepper
Fajita seasoning
2 tablespoons butter
Salt and pepper
Tortilla shells
Cheddar cheese
Salsa
Any of your other favorite sides

Brush chicken with olive oil and coat with fajita seasoning on both sides. Refrigerate for 30 to 60 minutes.

Cut onion and bell peppers into 1/2 inch strips.

Preheat BGE to 300° for the chicken and since we do not have a cast iron grate that will fit on the BGE yet I preheat the Weber to medium high.

Cook chicken for 30 to 40 minutes flipping halfway through.  Cook the vegetables for 10-15 minutes, until they are crispy

Cut chicken into 1/2 inch slices. Serve with tortilla shells and your favorite sides.

Garlic Celery Rub Barbequed Chicken Breasts

This was a good change of pace from normal boneless chicken breasts.  Basting the chicken in melted butter was very good.

Ingredients:
Rub:
2 tablespoons celery salt
2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon fresh ground black pepper 

Chicken:
6 bone-in chicken breast halves, with skin
8 tablespoons unsalted butter, melted
Your favorite barbeque sauce

Apple chips for smoking

Make the rub: combine celery salt, paprika, garlic powder, and pepper in a small bowl; stir to mix (using you fingers works well).

Trim any excess fat off the chicken breasts and discard.  Rinse breasts under cold running water, then drain and blot dry with paper towels.

Place them in a baking dish; sprinkle with rub all over the chicken breasts on both sides, patting it onto the meat with your fingertips; let the breasts cure in the refrigerator, covered, for 30 minutes to 1 hour.

Set up grill for direct grilling at 300-350

Place apple wood chips on the charcoal

Cook the chicken breasts until done 30 to 40 minutes

Lightly baste the chicken breasts with the melted butter as they cook, but don’t start until each breast has cooked for 10 minutes on each side.

Transfer the grilled chicken breasts to a platter and drizzle any remaining melted butter over them.

Serve with barbecue sauce on the side.

T-Rex New York Strips

This is our favorite way to cook steak.  Be patient and this is a better steak than you will ever get from any steakhouse.

Buy a couple good quality steaks, New York strips are our favorite.  Have the butcher cut them about 1 3/4 to 2" thick.

Get the egg fired up to 600-700 for searing.  You don't have to use a cast iron skillet, but it does a very good job at searing.

About 10 minutes before you put the steak on the egg coat both sides with olive oil, kosher salt and freshly ground black pepper.  We go very heavy on the salt and pepper.

Carefully open the egg and place the steak in the skillet or on the egg.  Leave the egg open for this and sear at 90 seconds per side.

Pull the steaks off the egg and set them on the counter inside for 20 minutes.  Note: if you have large dogs you better put them somewhere out of reach.  This allows the steak to relax.  Trust me it works.  While the steak is reasting bring the temperature of the egg down to 400.

Right before you put the steaks back on the egg add more salt and pepper, not as much this time.  Cook on the egg for 5-6 minutes for a 2" thick steak and rare to medium rare.

Once you make this steaks at a restaurant will always be 2nd class.