Comments on: Grilled Skirt Steak Fajitas with a Dry Rub

By: Molly

Molly — Tue, 04 Aug 2009 15:05:15 +0000

Looks great! I love fajitas and I’m going to try this soon.

You commented on my coconut shrimp post a few months ago, and I’ve moved blogs so I thought I’d update you. Check out http://mollycookie.wordpress.com if you’d like to swap recipes!

By: V-Lo

V-Lo — Thu, 11 Jun 2009 04:32:27 +0000

I love your blog and am glad to see a new post. I am not a beef eater but this looks good enough to try at next weeks BBQ.

By: Bob Blesse

Bob Blesse — Wed, 10 Jun 2009 16:19:14 +0000

Awesome! Gotta buy some of that skirt steak. Thanks for all you’re doing, Joe, looking forward to that new location.

By: Jackie @ PhamFatale.com

Jackie @ PhamFatale.com — Tue, 09 Jun 2009 07:39:32 +0000

Love all the flavors you put in the dry rub. I also find dry rub is much more convenient. The spices distribute more evenly through the meat. It also allows the meat to be cooked with the intended DRY cooking method. I think the results enhance the natural flavors of the meat. You can also sear the meat at a higher temperature without burning it.

By: lisaiscooking

lisaiscooking — Mon, 08 Jun 2009 03:16:43 +0000

Congratulations on being a leader in Reno in the realm of supporting local food and humanely raised animals for meat! I attended a screening of Food, Inc last Monday, and I hope a lot of people across the country see it and learn how important efforts like yours are.