Tex-Mex Recipes on the Grill part 2

Tex-Mex Recipes:

Butterflied Tri-tip fajitas

2 – 3 lb Tri-Tip, butterflied
1 Lime, sliced
2 c Pineapple juice
2 c Soy Sauce
1 tbs Chili powder

Mexican Red Rice

2 med Tomatoes, chopped
2 tbs Canola oil
1 cup long grain rice
1/2 med onion, chopped
3 Garlic cloves, minced
3 Anaheim chilis
1 1/2 c Chicken stock
2 tsp Sea salt

Re-fried Beans

4  Slices bacon, pieces
1 lrg can Pinto beans, drained
1 c bean broth
salt
pepper

Recipes adapted from the “Tex-Mex Grill and Backyard Barbacoa Cookbook and Fine Cooking Forums”

Video Transcript:

Presenter:
Hey, everyone, this is Gary House.
And today I’m making butterflied tri-tip Mexican red rice and super easy refried beans on the Cooking Everything Outdoors show.
Gary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.
Easy refried beans.
Now, what we’re going to need is 4 to 6 slices of bacon.
And I just chopped them up.
No big deal.
Actually, I’m only using 4.
And here’s the easy part.
The beans, we’re using pinto beans, but they’re coming out of a can.
So I know that’s probably a violation of some sort.
But really, I’m looking for a quick fast recipe here.
If you want to do this right, take a bag of pinto beans and a bottle or two of beer and soak them overnight, and get some killer, killer pinto beans that way.
But we’re not going that way.
We’re going can.
It’s quick and easy.
I have almost a cup of bean broth that I’ve reserved we’re going to use.
And some salt.
And some pepper.
A cowboy blender.
And then in the grill I have a 12 inch cast iron skillet preheating right now.
I get that sizzling.
We’re going to cook those down until they’re done, just before crispy.
It’s cooked just before the done stage.
It’s still a little bit of limp.
But I’ve got probably about a 1/4 cup of grease in there.
And this is the point where I want to add my beans.
Now there’s a little bit of broth still in with the beans.
So that’s going to help.
And I’m going to mix this up.
Delish.
I’m going to add just a little bit of salt.
This is just some coarse sea salt.
And then we’re going to take the cowboy blender.
We’re going to start mashing these up.
That’s going to take a couple of minutes.
And keep in mind this is pretty hot over here.
And refried beans, you’ll find them in various consistencies.
The version that we’re going to be replicating here’s the Tex Mex version which is a rather coarse bean.
They’re mix, if you will.
Not necessarily any whole bean is still in there but we have mashed up fairly good.
Now this is going to get dry and thick on you.
And that’s what our bean broth is for so we can thin this up.
Oh man.
Now, at this stage I’ve got them pretty much all of them mashed up, still a little chunky, a little smooth, I’m going to add my bean broth.
And about a 1/2 a cup is good.
You can go a little over that.
I just want to kind of liquefied a little bit with some coarse fresh ground black pepper in there.
And then just a little bit more salt.
A couple of pitches in there.
Don’t overdo it on the salt because your beacon is salty.
And then we’re just going to do one more blend on these.
Heat up and cook for a few more minutes as it’s all blended together.
Oh my Gosh!
This is looking just fabulous.
Keep mashing away.
Boy, if that isn’t easy, I don’t know what is.
Just take a look at these beans.
Now, remember, this pan is always screaming hot in the barbecue, 350 degrees plus so make sure you have something to grab onto it.
But are those delicious looking or what?
Just take a look at our Mexican red rice.
See how we did.
Oh.
Look at that.
Light and fluffy, oh, and so aromatic.
Look at that.
That’s just beautiful.
The colors, the peppers and the tomato in there, light fluffy rice.
Fajita time.
Now this goes pretty fast and furious, our butterflied tri-tip is good and marinated.
Looks absolutely delicious.
What else am I going to add with this?
I’m going to do some lemon and some peppers, and these are overripe green peppers, you know that, yellow and red.
And then what I’m going to do to season those up is just some seasoning salt.
That’s the way I like it, nice and simple.
And let’s just going to sprinkle on there.
I’m going to add some extra flavor to it.
And nothing fancier than that.
Some cilantro, I like a little bit of cilantro in with my veggies.
Of course we’ll need some tortillas, I like gorditas.
And the Island Grillstone is preheated.
It’s super hot.
I’ve got this sitting just at a low 300.
I’m going to turn it up just a little bit more.
I want to get it to around 350-375 and throw our butterflied tri-tip on.
Let’s get our fajita on…our butterflied tri-tip on.
That’s been marinated in our Tex Mex marinade.
Oh man.
I’m going to get as much of this drained off as we can.
We’ll get our grill open.
And this is going to go right on top of the Island Grillstone.
Shut that down and cook it for a few minutes on side one.
Okay, so our butterflied tri-tip has been cooking for about 3 to 4 minutes on the first side.
And I’m going to take a look at this and I’ll probably flip it over.
There we go.
A few more minutes and it’s time to pull it.
It’s done.
It is super, super juicy.
And I just made a big mess.
And we’re going to let it sit here and rest for a few minutes while I prepare the fajita fixes.
So we’re ready for our fajita fixes.
Let’s go right on the stone.
I’m going to absorb some of that flavor from the tri-tip.
And these are going to break down and sauté until they are nice and tender.
Let’s check this out and give them another stir.
So you can see they are pulling up some of the juices and flavor from the Grillstone and that’s exactly what we want.
That’s one of the advantages of the Grillstone.
You don’t need a lot of additional oils or grease or larder, anything else to really bring out some wonderful flavors.
The tri-tip that we just cooked, a lot of those juices are still there on the Grillstone and as these vegetables cook they’re going to release their juices also and they’re going to sort of soft marinade right on there.
And we’re just going to let this continue to cook down until they’re just a little bit pasta al dente.
So we’re just about done here.
You can see these are just nice the way you want them.
Just beautiful color, absorbed a lot of those flavors.
A couple of thicker pieces are still maybe needed to cook a little bit more.
For the most part we’re right where we want it.
I did take a second or two to cut up a little bit of cilantro.
And the wind is really kicking up here.
And also I’ve a couple of limes that I want to just give them a little additional flavor to these.
About 1/2 a lime is what I’m looking for.
Drizzle those juices over there.
I’m just going to let that finish up.
It’s time do cut up our butterflied tri-tip.
I’ve been letting it rest here, foiled up.
Really juicy.
Save those juices.
I’m not going to waste that.
Now tri-tip, we want to make sure that we cut across the grain and you can see the grain is going this way.
And that sooey Tex Mex mixture is just penetrated in here really beautifully.
It’s just super juicy, done medium, medium rare.
Just where we want it.
Flies are thinking the same thing, for you to like a closer to medium rare.
We got that going on now too.
I think this has turned out just fabulous.
I think I need to sharpen my knife a little bit more.
Let’s take a gander here.
Oh man.
That’s some good flavor.
You can also take it.
Finish cutting it in half.
Get up some smaller slices.
However you want the presentation.
Okay, let’s serve this up with our vegetables.
Now, that’s ready to go.
I need my tortilla.
I’m just going to take a couple of these and threw them on the Island Grillstone.
And here we go.
One of our tortillas.
Nice and moon.
Oh beautiful, beautiful, beautiful.
Too hot.
And some of our tri-tip.
Some of our vegetables, fajita mix.
Some beautiful color going on there.
So there you have it.
We have our butterflied tri-tip fajitas with fajita fixes, our Mexican red rice, and our easy refried beans on the Cook Everything Outdoors show.
Hey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.
But without my sponsors, none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.
Two great companies with really fantastic products.
Go visit them.
Go say hi and go buy something.
If you want to find out more about me, you can find me on Pinterest, Facebook, Twitter, YouTube, iTunes and of course, www.Cooking-Outdoors.com where I’m always coming up with something crazy and new.
This is Gary House.
And I will see you when I see you.