Fire Up Fajitas with Kingsford and

If there’s one grilling recipe to use this Memorial Day weekend, it should be this: Fajitas! Growing up in Texas, fajitas are great for family and friend barbecue. I have fond memories of my dad cooking fajitas over charcoal and mesquite wood. Chef Richard Chamberlain of Chamberlain’s Steak and Chop House in Addison and Chef Rodman Shields of Nick & Sam’s Steakhouse in Dallas competed earlier this month over a grill for by Kingsford. After a fun afternoon of cooking up steaks, Chef Richard won, but Chef Rodman grilled up a great steak too.

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Afterwards, I was able to grab some great grilling tips for these two great chefs of North Texas. “As a chef, I have made fajitas with everything from flat iron to tenderloin. The key is not to over-marinate. You want to taste the great natural beef flavor. The marbling in the rib eye will take your fajitas to a new level,” Chef Richard tells me, and Chef Rodman concurs.

Gas or Charcoal?

Chef Rodman says, “Nothing beats the smoky flavor of a charcoal grill. I love to fire-up the backyard grill with plenty of Kingsford charcoal. If you don’t have a charcoal grill, you can get the smoky flavor using wood chips – Kingsford Wood Chips with Mesquite or Hickory are perfect!” Chef Richard adds that “Beef always taste better over charcoal. The lightly smoky flavor of mesquite or hickory chips gives steaks a beautiful bold taste. Always buy great quality charcoal and wood chips like Kingsford to ensure even cooking and consistent flavor.”

Here’s a Steak & Portobello Recipe that your whole family will enjoy found on


  • 1 green bell pepper, seeded and quartered
  • 1 red onion, quartered
  • 1 tablespoon fresh lime juice
  • 1 teaspoon cumin
  • 1 yellow or red bell pepper, seeded and quartered
  • 11/2 pounds flank steak
  • 2 portobello mushrooms
  • 8 (9-inch) flour tortillas
  • Sour cream, lime wedges, fresh cilantro, for serving
  • 1/4 cup Mesquite Barbecue Sauce
  • 1/2 cup Garlic & Herb Marinade
Place Garlic & Herb Marinade, cumin and lime juice in a large, resealable plastic bag. Add steak, mushrooms, peppers and onions and shake bag to coat ingredients. Refrigerate until ready to grill, up to 4 hours.
Prepare grill for medium-hot cooking. Drain marinade from bag and discard. Cook steak until browned on both sides, 5 minutes per side. Cook mushrooms, peppers and onion 4 minutes per side, or until lightly browned and softened. Slice steak and vegetables and keep warm.
Using tongs, heat tortillas quickly over grill. Fill warm tortillas with meat and vegetables, drizzle with Mesquite Barbecue Sauce and serve with accompaniments as desired.

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