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Pork fajitas over fried potatoes
Pork skirt and brisket trimmed well, slathered in EVOO and Mooserub™ BBQ seasoning.
Veggies (bell, poblano, and habanaro peppers, onions and garlic slices)were grilled until about 1/2 cooked and set aside.
Coals spread out and pork cooked for 1 minute a side directly on coals, Yes right on top!
Meat was then put into foil pouch, followed by ziplock bag and a large towel and set aside for 10 minutes while veggies were returned to grill with precooked fried potatoes.
Plated with veggies over the potatoes and the meat and it's juices were placed on top. No tortillas... sorry :-)
The ribs were rubbed Slab one with smashed Ghost pepper and then mustard coating coated with Mooserub™ and placed, cover, overnight for smoking for Wed dinner.
I prepared one rack without Ghost peppers just in case I even i can't eat them with a sweet sauce and malty IPA
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