{"id":6812,"date":"2013-11-01T15:42:38","date_gmt":"2013-11-01T22:42:38","guid":{"rendered":"http:\/\/www.cooking-outdoors.com\/?p=6812"},"modified":"2014-07-28T16:23:44","modified_gmt":"2014-07-28T23:23:44","slug":"tex-mex-recipes-on-the-grill-part-2","status":"publish","type":"post","link":"https:\/\/cooking-outdoors.com\/tex-mex-recipes-on-the-grill-part-2\/","title":{"rendered":"Tex-Mex Recipes on the Grill part 2"},"content":{"rendered":"<h2>Tex-Mex Recipes on the Grill part 2<\/h2>\n<p>Here is the final installment of my my interpretation of Tex Mex grilling! Butterflied Tri-Tip Fajitas, Dutch oven Red Rice and Bacon Refried Beans Cooking Everything Outdoors Style!<\/p>\n<p><iframe loading=\"lazy\" width=\"1080\" height=\"608\" src=\"http:\/\/www.youtube.com\/embed\/NCiNBbPQrOI?feature=oembed\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>(Closed Captioning available on this video)<\/p>\n<p>Watch part 1 here: <a title=\"Tex-Mex Recipes on the Grill part 1\" href=\"http:\/\/www.cooking-outdoors.com\/tex-mex-recipes-on-the-grill-video-part-1\/\" target=\"_blank\">Tex-Mex Recipes on the Grill part 1<\/a><\/p>\n<p>&nbsp;<\/p>\n<div id=\"stcpDiv\">\n<h2>Tex-Mex Recipes:<\/h2>\n<p>&nbsp;<\/p>\n<h2>Butterflied Tri-tip fajitas<\/h2>\n<p>2 \u2013 3 lb Tri-Tip, butterflied<br \/>\n1 Lime, sliced<br \/>\n2 c Pineapple juice<br \/>\n2 c Soy Sauce<br \/>\n1 tbs Chili powder<\/p>\n<h2>Mexican Red Rice<\/h2>\n<p>2 med Tomatoes, chopped<br \/>\n2 tbs Canola oil<br \/>\n1 cup long grain rice<br \/>\n1\/2 med onion, chopped<br \/>\n3 Garlic cloves, minced<br \/>\n3 Anaheim chilis<br \/>\n1 1\/2 c Chicken stock<br \/>\n2 tsp Sea salt<\/p>\n<h2>Re-fried Beans<\/h2>\n<p>4\u00a0 Slices bacon, pieces<br \/>\n1 lrg can Pinto beans, drained<br \/>\n1 c bean broth<br \/>\nsalt<br \/>\npepper<\/p>\n<p>Recipes adapted from the \u201cTex-Mex Grill and Backyard Barbacoa Cookbook and Fine Cooking Forums\u201d<\/p>\n<p>&nbsp;<\/p>\n<blockquote><p><em><strong>Video Transcript:<\/strong><\/em><\/p><\/blockquote>\n<blockquote><p><strong>Presenter:<\/strong><br \/>\nHey, everyone, this is Gary House.<br \/>\nAnd today I\u2019m making butterflied tri-tip Mexican red rice and super easy refried beans on the Cooking Everything Outdoors show.<br \/>\nGary House with the outdoor cook Cooking Everything Outdoors show, I hope you try this at home.<br \/>\nEasy refried beans.<br \/>\nNow, what we\u2019re going to need is 4 to 6 slices of bacon.<br \/>\nAnd I just chopped them up.<br \/>\nNo big deal.<br \/>\nActually, I\u2019m only using 4.<br \/>\nAnd here\u2019s the easy part.<br \/>\nThe beans, we\u2019re using pinto beans, but they\u2019re coming out of a can.<br \/>\nSo I know that\u2019s probably a violation of some sort.<br \/>\nBut really, I\u2019m looking for a quick fast recipe here.<br \/>\nIf 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.<br \/>\nBut we\u2019re not going that way.<br \/>\nWe\u2019re going can.<br \/>\nIt\u2019s quick and easy.<br \/>\nI have almost a cup of bean broth that I\u2019ve reserved we\u2019re going to use.<br \/>\nAnd some salt.<br \/>\nAnd some pepper.<br \/>\nA cowboy blender.<br \/>\nAnd then in the grill I have a 12 inch cast iron skillet preheating right now.<br \/>\nI get that sizzling.<br \/>\nWe\u2019re going to cook those down until they\u2019re done, just before crispy.<br \/>\nIt\u2019s cooked just before the done stage.<br \/>\nIt\u2019s still a little bit of limp.<br \/>\nBut I\u2019ve got probably about a 1\/4 cup of grease in there.<br \/>\nAnd this is the point where I want to add my beans.<br \/>\nNow there\u2019s a little bit of broth still in with the beans.<br \/>\nSo that\u2019s going to help.<br \/>\nAnd I\u2019m going to mix this up.<br \/>\nDelish.<br \/>\nI\u2019m going to add just a little bit of salt.<br \/>\nThis is just some coarse sea salt.<br \/>\nAnd then we\u2019re going to take the cowboy blender.<br \/>\nWe\u2019re going to start mashing these up.<br \/>\nThat\u2019s going to take a couple of minutes.<br \/>\nAnd keep in mind this is pretty hot over here.<br \/>\nAnd refried beans, you\u2019ll find them in various consistencies.<br \/>\nThe version that we\u2019re going to be replicating here\u2019s the Tex Mex version which is a rather coarse bean.<br \/>\nThey\u2019re mix, if you will.<br \/>\nNot necessarily any whole bean is still in there but we have mashed up fairly good.<br \/>\nNow this is going to get dry and thick on you.<br \/>\nAnd that\u2019s what our bean broth is for so we can thin this up.<br \/>\nOh man.<br \/>\nNow, at this stage I\u2019ve got them pretty much all of them mashed up, still a little chunky, a little smooth, I\u2019m going to add my bean broth.<br \/>\nAnd about a 1\/2 a cup is good.<br \/>\nYou can go a little over that.<br \/>\nI just want to kind of liquefied a little bit with some coarse fresh ground black pepper in there.<br \/>\nAnd then just a little bit more salt.<br \/>\nA couple of pitches in there.<br \/>\nDon\u2019t overdo it on the salt because your beacon is salty.<br \/>\nAnd then we\u2019re just going to do one more blend on these.<br \/>\nHeat up and cook for a few more minutes as it\u2019s all blended together.<br \/>\nOh my Gosh!<br \/>\nThis is looking just fabulous.<br \/>\nKeep mashing away.<br \/>\nBoy, if that isn\u2019t easy, I don\u2019t know what is.<br \/>\nJust take a look at these beans.<br \/>\nNow, remember, this pan is always screaming hot in the barbecue, 350 degrees plus so make sure you have something to grab onto it.<br \/>\nBut are those delicious looking or what?<br \/>\nJust take a look at our Mexican red rice.<br \/>\nSee how we did.<br \/>\nOh.<br \/>\nLook at that.<br \/>\nLight and fluffy, oh, and so aromatic.<br \/>\nLook at that.<br \/>\nThat\u2019s just beautiful.<br \/>\nThe colors, the peppers and the tomato in there, light fluffy rice.<br \/>\nFajita time.<br \/>\nNow this goes pretty fast and furious, our butterflied tri-tip is good and marinated.<br \/>\nLooks absolutely delicious.<br \/>\nWhat else am I going to add with this?<br \/>\nI\u2019m going to do some lemon and some peppers, and these are overripe green peppers, you know that, yellow and red.<br \/>\nAnd then what I\u2019m going to do to season those up is just some seasoning salt.<br \/>\nThat\u2019s the way I like it, nice and simple.<br \/>\nAnd let\u2019s just going to sprinkle on there.<br \/>\nI\u2019m going to add some extra flavor to it.<br \/>\nAnd nothing fancier than that.<br \/>\nSome cilantro, I like a little bit of cilantro in with my veggies.<br \/>\nOf course we\u2019ll need some tortillas, I like gorditas.<br \/>\nAnd the Island Grillstone is preheated.<br \/>\nIt\u2019s super hot.<br \/>\nI\u2019ve got this sitting just at a low 300.<br \/>\nI\u2019m going to turn it up just a little bit more.<br \/>\nI want to get it to around 350-375 and throw our butterflied tri-tip on.<br \/>\nLet\u2019s get our fajita on\u2026our butterflied tri-tip on.<br \/>\nThat\u2019s been marinated in our Tex Mex marinade.<br \/>\nOh man.<br \/>\nI\u2019m going to get as much of this drained off as we can.<br \/>\nWe\u2019ll get our grill open.<br \/>\nAnd this is going to go right on top of the Island Grillstone.<br \/>\nShut that down and cook it for a few minutes on side one.<br \/>\nOkay, so our butterflied tri-tip has been cooking for about 3 to 4 minutes on the first side.<br \/>\nAnd I\u2019m going to take a look at this and I\u2019ll probably flip it over.<br \/>\nThere we go.<br \/>\nA few more minutes and it\u2019s time to pull it.<br \/>\nIt\u2019s done.<br \/>\nIt is super, super juicy.<br \/>\nAnd I just made a big mess.<br \/>\nAnd we\u2019re going to let it sit here and rest for a few minutes while I prepare the fajita fixes.<br \/>\nSo we\u2019re ready for our fajita fixes.<br \/>\nLet\u2019s go right on the stone.<br \/>\nI\u2019m going to absorb some of that flavor from the tri-tip.<br \/>\nAnd these are going to break down and saut\u00e9 until they are nice and tender.<br \/>\nLet\u2019s check this out and give them another stir.<br \/>\nSo you can see they are pulling up some of the juices and flavor from the Grillstone and that\u2019s exactly what we want.<br \/>\nThat\u2019s one of the advantages of the Grillstone.<br \/>\nYou don\u2019t need a lot of additional oils or grease or larder, anything else to really bring out some wonderful flavors.<br \/>\nThe tri-tip that we just cooked, a lot of those juices are still there on the Grillstone and as these vegetables cook they\u2019re going to release their juices also and they\u2019re going to sort of soft marinade right on there.<br \/>\nAnd we\u2019re just going to let this continue to cook down until they\u2019re just a little bit pasta al dente.<br \/>\nSo we\u2019re just about done here.<br \/>\nYou can see these are just nice the way you want them.<br \/>\nJust beautiful color, absorbed a lot of those flavors.<br \/>\nA couple of thicker pieces are still maybe needed to cook a little bit more.<br \/>\nFor the most part we\u2019re right where we want it.<br \/>\nI did take a second or two to cut up a little bit of cilantro.<br \/>\nAnd the wind is really kicking up here.<br \/>\nAnd also I\u2019ve a couple of limes that I want to just give them a little additional flavor to these.<br \/>\nAbout 1\/2 a lime is what I\u2019m looking for.<br \/>\nDrizzle those juices over there.<br \/>\nI\u2019m just going to let that finish up.<br \/>\nIt\u2019s time do cut up our butterflied tri-tip.<br \/>\nI\u2019ve been letting it rest here, foiled up.<br \/>\nReally juicy.<br \/>\nSave those juices.<br \/>\nI\u2019m not going to waste that.<br \/>\nNow tri-tip, we want to make sure that we cut across the grain and you can see the grain is going this way.<br \/>\nAnd that sooey Tex Mex mixture is just penetrated in here really beautifully.<br \/>\nIt\u2019s just super juicy, done medium, medium rare.<br \/>\nJust where we want it.<br \/>\nFlies are thinking the same thing, for you to like a closer to medium rare.<br \/>\nWe got that going on now too.<br \/>\nI think this has turned out just fabulous.<br \/>\nI think I need to sharpen my knife a little bit more.<br \/>\nLet\u2019s take a gander here.<br \/>\nOh man.<br \/>\nThat\u2019s some good flavor.<br \/>\nYou can also take it.<br \/>\nFinish cutting it in half.<br \/>\nGet up some smaller slices.<br \/>\nHowever you want the presentation.<br \/>\nOkay, let\u2019s serve this up with our vegetables.<br \/>\nNow, that\u2019s ready to go.<br \/>\nI need my tortilla.<br \/>\nI\u2019m just going to take a couple of these and threw them on the Island Grillstone.<br \/>\nAnd here we go.<br \/>\nOne of our tortillas.<br \/>\nNice and moon.<br \/>\nOh beautiful, beautiful, beautiful.<br \/>\nToo hot.<br \/>\nAnd some of our tri-tip.<br \/>\nSome of our vegetables, fajita mix.<br \/>\nSome beautiful color going on there.<br \/>\nSo there you have it.<br \/>\nWe have our butterflied tri-tip fajitas with fajita fixes, our Mexican red rice, and our easy refried beans on the Cook Everything Outdoors show.<br \/>\nHey, I hope you enjoyed this episode of the Cooking Everything Outdoors show.<br \/>\nBut without my sponsors, none of this would be possible, Camp Chef and www.OutdoorCooking.com and Island Grillstone at www.IslandGrillstone.com.<br \/>\nTwo great companies with really fantastic products.<br \/>\nGo visit them.<br \/>\nGo say hi and go buy something.<br \/>\nIf 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\u2019m always coming up with something crazy and new.<br \/>\nThis is Gary House.<br \/>\nAnd I will see you when I see you.<\/p><\/blockquote>\n<p><a href=\"http:\/\/www.cooking-outdoors.com\/tex-mex-recipes-on-the-grill-part-2\/tex-mex-recipe-part-2\/\" rel=\"attachment wp-att-11027\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-11027\" src=\"http:\/\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/11\/Tex-Mex-recipe-part-2-300x168.jpg\" alt=\"Tex Mex recipe part 2\" width=\"300\" height=\"168\" srcset=\"https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/11\/Tex-Mex-recipe-part-2-300x168.jpg 300w, https:\/\/cooking-outdoors.com\/wp-content\/uploads\/2013\/11\/Tex-Mex-recipe-part-2.jpg 800w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Tex-Mex Recipes on the Grill part 2 Here is the final installment of my my interpretation of Tex Mex grilling! Butterflied Tri-Tip Fajitas, Dutch oven Red Rice and Bacon Refried Beans Cooking Everything Outdoors Style! (Closed Captioning available on this video) Watch part 1 here: Tex-Mex Recipes on the Grill part 1 &nbsp; Tex-Mex Recipes: [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[343,1,499],"tags":[797,95,848,36,3424,7,417,656,3433,516,45,26,1755,1877,2568,798,1796,87,517],"class_list":["post-6812","post","type-post","status-publish","format-video","hentry","category-cast-iron-cooking-recipes-tips-and-techniques","category-dutch-oven-cooking-recipes-tips-and-techniques","category-how-to-videos","tag-cooking-everything-outdoors","tag-food","tag-how-to-grill","tag-cooking","tag-cooking-everything-outdoors-show","tag-cooking-outdoors","tag-cooking-video","tag-fajitas","tag-fajitas-recipe","tag-gary-house","tag-grill","tag-grilling","tag-grilling-recipes","tag-grilling-tips","tag-how-to-cook","tag-how-to","tag-outdoor-cooking","tag-recipe","tag-video","post_format-post-format-video"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.3 (Yoast SEO v26.3) - 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All of those sizzles, pops and aromas placed before you is certainly enthusiastically received. Mounds of meat,\u2026","rel":"","context":"In &quot;Beef&quot;","block_context":{"text":"Beef","link":"https:\/\/cooking-outdoors.com\/category\/grilling-bbq-dutch-oven-and-outdoor-cooking-recipes-tips-and-techniques\/beef-recipes-tips-and-techniques\/"},"img":{"alt_text":"Butterflied Tri-Tip Fajitas | Cooking-Outdoors.com | Gary House","src":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/cooking-outdoors.com\/wp-content\/uploads\/2013\/05\/Butterflied-Tri-Tip-Fajitas09.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":10160,"url":"https:\/\/cooking-outdoors.com\/cinco-de-mayo-recipe-suggestions\/","url_meta":{"origin":6812,"position":1},"title":"Cinco de Mayo Recipe Suggestions","author":"Gary House","date":"May 3, 2014","format":false,"excerpt":"Here is a selection of recipe and videos to inspire your festive Cinco de Mayo celebrations this coming May 5th! 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Butterflied Tri-Tip Fajitas, Dutch oven Red Rice and Bacon Re-fried Beans Cooking Everything Outdoors Style! http:\/\/youtu.be\/KFIBZvasDOE (Closed Captioning available on this video) Tex-Mex Recipes part 2 is here: Tex-Mex recipes on the Grill\u2026","rel":"","context":"In &quot;Grilling&quot;","block_context":{"text":"Grilling","link":"https:\/\/cooking-outdoors.com\/category\/grilling-recipes-tips-and-techniques\/"},"img":{"alt_text":"Tex Mex recipe part 1","src":"https:\/\/i0.wp.com\/www.cooking-outdoors.com\/wp-content\/uploads\/2013\/10\/Tex-Mex-recipe-part-1-300x168.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":23036,"url":"https:\/\/cooking-outdoors.com\/how-to-trim-a-tri-tip-roast-and-save-money\/","url_meta":{"origin":6812,"position":3},"title":"How to Trim a Tri-Tip Roast and Save Money","author":"Gary House","date":"October 11, 2016","format":false,"excerpt":"Tri-Tip is a California favorite, we consume more Tri-Tip that any other state in the country, simply because it is amazing when grilled. 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