We made Raider Red Fajita Fries when friends came over with their kids — everything is finger food for little ones, and the Raider Red marinated fajita meat always grills up tender, juicy and full of flavor. This dish is quick and simple to prepare, and it disappears fast.
I cooked these on an old griddle tonight to mix things up. That griddle has a lot of history: I found it at a yard sale nearly 40 years ago, cleaned it up and used it while camping with the scouts. Over the years my dad and I kept “borrowing” it back and forth. Dad passed away ten years ago, and every time I use the griddle it brings back memories of him.
Patti and I reserve one night a week for date night. Most often we smoke or grill on our Green Mountain wood pellet grill, but sometimes we cook inside and dine on the patio. Our outdoor space feels like a small rainforest: patio heater, soft lights, candles, lanterns, and music. We usually enjoy a glass of wine or strawberry margaritas made with frozen strawberries for a slushy finish, good food, and sometimes even a dance.
Raider Red Fajita Fries — A Wood Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: about 8 minutes at 450°F (232°C)
Grill: Green Mountain Wood Pellet Grill
Pellets: Green Mountain Texas Blend BBQ Pellets
Ingredients: Raider Red Fajita Fries
- 2 lb Raider Red marinated beef for fajitas
- 1 ½ lb steak fries, cooked
- Candied jalapeños, to taste
- Duck fat cooking spray (or a neutral cooking spray)
Ingredients: Sauce
- 2 cups crema mexicana or sour cream
- ½ cup smoky chipotle garlic sauce
- 1 tablespoon Sriracha, optional
Combine the crema (or sour cream) with the smoky chipotle garlic sauce and Sriracha, if using, to make a creamy, tangy sauce to finish the fries.
Cooking Directions: Raider Red Fajita Fries
If using a griddle, place it on the grill and preheat to 450°F (232°C). Spray the griddle lightly with duck fat or cooking spray. Place the Raider Red fajita meat directly on the hot griddle. The marinated meat cooks quickly, so watch it closely — about 8 minutes was perfect for us.
Once cooked, let the meat rest, then slice it across the grain. Pile the sliced beef over a platter of hot steak fries, top with candied jalapeños and the chipotle crema, and serve.
For doneness, we pulled the meat at about 125°F (52°C), covered it and let it rest 5–10 minutes before slicing; carryover will raise the temperature a few degrees. U.S.D.A. safe temperature guidance should be followed. An instant-read thermometer is useful for checking temperatures quickly.
Note: Pellet choice is flexible. Recipes are guides — some need precision, but many allow experimentation. At smoking temperatures below 250°F (122°C) pellets affect smoke flavor more; at higher cooking temperatures there’s little smoke, so choose pellets based on the flavor profile you want.
About our Recipes
We develop recipes on our patio using a variety of grills and smokers, including multiple pellet grills, side-box smokers, and charcoal gear. Our approach focuses on flavorful, lower-fat grilling techniques that translate across pellet, gas, wood and charcoal setups. Most recipes can be adapted to whatever good BBQ equipment you have.
The key elements are time and temperature. You can adapt many recipes to the oven or slow cooker, but cooking outdoors adds unique flavor. Treat recipes as starting points — tweak seasonings and techniques to suit your tastes.
Live your passion and do what you love,
Ken & Patti