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Posted: 3/12/2017 9:23:53 PM EDT
Any insiders? God that stuff is heaven
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Posted: 3/12/2017 9:46:34 PM EDT
[#1]
Haha! Definitely good stuff.
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Posted: 3/12/2017 10:11:33 PM EDT
[#2]
Just mention Pappasito's and I start drooling. 80 miles away and I'm ready to go at a moments notice...lol. My wife duplicated the chipotle shrimp off the lunch menu pretty good several years back. Need to try that again since we remodeled the kitchen. Also need to figure out the crab cake stuffed shrimp....I could eat those non stop. That butter though, drink that stuff straight!
I'll look up a recipe I have for a good fajita marinade. Not quite up to Papasito's level, but you should give it a try. Good stuff.  Attached File |
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Posted: 3/12/2017 10:17:57 PM EDT
[#3]
Quote HistoryQuoted:
Haha! Definitely good stuff. That might be a good start. I haven't experimented with extended marinade times |
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Posted: 3/12/2017 11:11:32 PM EDT
[#4]
https://texags.com/forums/67/topics/1945226/1#discussion
Found this. Lots of good info. Only thing not standard is the use of a vaccum tumbler during the marinade process. |
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Posted: 3/16/2017 11:52:53 AM EDT
[#5]
I sous vide my fajitas and I think it helps the marinade penetrate better or something, they taste amazing.
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Posted: 3/16/2017 4:14:42 PM EDT
[#6]
Quote HistoryQuoted:
I sous vide my fajitas and I think it helps the marinade penetrate better or something, they taste amazing.  Chamber vacuum sealers can do liquid, but they are pricey.
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Posted: 3/16/2017 11:16:49 PM EDT
[#7]
Quote HistoryQuoted:
Marinades penetrate quicker and deeper in a vacuum, but you can't really use one of those affordable vacuum-bag-sealers, they just suck all the marinade out and make a big mess. Chamber vacuum sealers can do liquid, but they are pricey. |
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Posted: 3/17/2017 1:05:56 AM EDT
[#8]
Quote HistoryQuoted:
FYI some mid-grade home-use vac sealers come with containers and a hose for vacuuming the container... mine came with 3 sizes of round containers and 3 of the same size rectangle containers. The largest container is about 3-4 quarts. 
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Posted: 4/5/2017 11:01:26 PM EDT
[#9]
My last test involved 3hr marinade and failed horribly. Tough as leather
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Posted: 4/5/2017 11:01:38 PM EDT
[#10]
My last test involved 3hr marinade and failed horribly. Tough as leather
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Posted: 4/6/2017 3:10:02 PM EDT
[#11]
How was the meat cooked?
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Posted: 4/6/2017 3:30:43 PM EDT
[#12]
Quote HistoryQuoted:
My last test involved 3hr marinade and failed horribly. Tough as leather |
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Posted: 4/12/2017 12:07:58 PM EDT
[#13]
Quote HistoryQuoted:
Marinades penetrate quicker and deeper in a vacuum, but you can't really use one of those affordable vacuum-bag-sealers, they just suck all the marinade out and make a big mess. Chamber vacuum sealers can do liquid, but they are pricey.
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Posted: 4/12/2017 12:32:27 PM EDT
[#14]
Quote HistoryQuoted:
My last test involved 3hr marinade and failed horribly. Tough as leather Zesty Italian dressing Limes Lemon (1 per 2 limes) good tequila fresh jalapenos green onions put meat in a ziplock pour in Italian dressing to cover meat Juice the lemons and limes, add to bag add 1 heavy shot of tequila per pound of meat pour over meat add the lemons and limes to bag (or zest them) quarter and seed Jalapenos, throw in bag trim the ends of the onions and bag them (the onions not the ends) seal it up refrigerate for 24 hours rolling the bag every so often cook over charcoal grille to desired doneness I always grill the onions whole as well, but few of them make it to the table 
Skirt steak needs a slow cook to get rid of toughness when you cut the meat, cut it 45 degrees to the grain this will help with some of the toughness |
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Posted: 4/12/2017 1:51:45 PM EDT
[#15]
Quote HistoryQuoted:
My last test involved 3hr marinade and failed horribly. Tough as leather Fajitas |
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