Raider Red Fajita Fries because we had friends over with their little ones and the kids think of everything as finger food. And Raider Red Marinated Fajita meat always grills up tender, juicy and full of flavor. Plus, this was so easy and quick to prepare which was good because they were eaten up quickly.

I did these on an old griddle tonight just do something a little different. There is a lot of history in that old griddle. I found it at a yard sale almost 40 years ago, cleaned it up and used it camping with the scouts for years. As time went by Dad would snag it for camp cooking. Then, for the next 30 years Dad and I would go through great efforts to “Steal” it back and forth from each other. Dad is gone 10 years now and I think of him every time I see this old griddle…

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

See Video: http://datenightdoins.com/video-raider-red-fajita-fries/

Raider Red Fajita Fries
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 8 minutes @ 450* (232c)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain’s Texas Blend BBQ Pellets

Ingredients: Raider Red Fajita Fries

• 2lbs. Raider Red Marinated Beef for Fajitas
• 1 ½ lbs. steak fries, cooked
• Briggs True Candied Jalapenos, to taste
• Cornhusker Gourmet Duck Fat

Ingredients: Sauce

• 2 cups Crema Mexicana or sour cream
• ½ cup our Smoky Chipotle Garlic Sauce
• 1 Tablespoon Sriracha sauce, optional

Link for Smoky Chipotle Garlic Sauce: http://datenightdoins.com/smoky-chipotle-garlic-sauce/

Raider Red Fajita Fries
A Wood Pellet Grill Recipe

Cooking Directions: Raider Red Fajita Fries

Place your griddle on the grill if you are using one and preheat the grill to 450* (232c).
Spray the griddle with your cooking spray and place the Fajita meat directly on it. The Raider Red Fajita meat is very tender and will be a FAST cook so be careful you don’t overcook it. We did about 8 minutes before we brought it in.  It was just right.

Let it rest then cut it across the grain, pile it on top of a platter of steak fries top with the Briggs True Candied Jalapenos, sauce and serve.

When the meat reaches an internal temperature around 125* (52c) pull it off, cover it and let it rest for 5 to 10 minutes before serving. U.S.D.A. safe is 125* (52c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Raider Red Fajita Fries
A Wood Pellet Grill Recipe

Raider Red Fajita Fries
A Wood Pellet Grill Recipe

 

Raider Red Fajita Fries
A Wood Pellet Grill Recipe

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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