Are fajitas the official food of fishing trips?

swimmy said:
Hell yeah! She can use my blackstone griddle next month.
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Oh man...I don't know how to break the news to you. I'll just blurt it out. My wife is a city girl and doesn't like dirt, bugs, pooping outdoors or in pit toilets and needs a full shower every night. Then there is the lighted makeup mirror session mid-morning because she likes to sleep in until about 9:30. She doesn't fish, has a fixating and terrible fear of water. She generally tires of camping after a couple of nights unless we are on a sight seeing tour. That's why she stays home on 99% of my fishing trips. All this to say - unless your griddle is parked at my house the chances of her cooking on it are very slim.

Buzzy said:
Ah, one of those secret recipes! I make pretty darn good chicken enchiladas but there's something not quite right (probably to store bought spices in little bottles).
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Some of her extended family are Hispanic and she has inherited some "family" recipes. I'm pretty sure they aren't of the "Old Mexico" variety but those enchiladas are dangerous because I could eat them until I burst and die. Several times a month I have to exert supreme self control and limit my intake in a life saving effort. So far I have been successful. But someday...
 
swimmy said:
I recommend the shrimp and chicken combo. Probably my favorite.

Luckily I eat dinner around 4:30 so was able to get a seat. Folks in Helena know good food and that place fills up fast.
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I don't recall ever eating in Helena, was always a pass through place for me. There's gotta be better food than a chain store like Chili’s,??
Not that Chili’s is bad or anything but certainly there's better right?
Well at least it wasn't Applebee's.
 
My thoughts:

1. Like @Nick Clayton , I eat like a king (and it shows) when I'm at home, but when I'm fishing, I can barely be bothered to stop for water, let alone food.

2. #1 said, I DO enjoy good eats on the water when I get around to it. All examples cited thus far would be gratefully devoured.

3. Chili's had the best fajitas in the world in the 1980s. For that matter, their whole menu was pretty damned good for a corporate restaurant chain. They have changed their recipes a lot over the years, and like most chains, as they've found more ways to cut corners and save food cost, the overall quality has gone to hell. The fajitas are probably still okay (how bad could they be?), but I can tell from looking that they're not what they were.

Side note: I worked at Chili's as a young man, and I learned (what was) the secret to their legendary fajitas. No joke, grill (or saute) your onions and peppers in soy sauce and lemon juice until they are nice and caramelized. Not Tex-Mex ingredients at all, but uniquely delicious among fajitas I have eaten. Use something very similar for your meat marinade, and you will be happy. And oh... flat top works okay in a pinch, but grilled over charcoal is king for fajita meat.

Now I'm hungry.
 
You are aware Chili’s and Applebees and their ilk all microwave frozen packaged meals, right? Sour cream and cheddar do not belong on Mexican food.
 
swimmy said:
Hell yeah! She can use my blackstone griddle next month.

Just let me know what time we should plan on eating…I will work around her schedule.
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How's that Blackstone? I've been thinking about getting one for a while. Pretty straight forward, I guess, but would appreciate any thoughts you have on yours.
 
swimmy said:
Not sure why but that shop always reminds me of DBT's
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Kudos for the DBT mention, quality band right there.

As for camping/fishing trips, I tend to think burritos merit a mention. Packable, can be filled with pretty much whatever, fireside farts add to the amusement factor.
 
clarkman said:
same...

we sous vide it in butter, salt and pepper for 11 min @ 183, chill quickly (ice bath), then fast sear on the grill whenever we need it riverside....that's it. The nice thing is, it's a tough one to fuck up.....although, my SIL still manages to do just that on a regular basis. nothing worse than asparagus that's been murdered (cooked to shit in foil on any grill...sorry for those that do this, but no really).
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I have no clue why people put anything in foil(especially fish) and the put it on a grill and call it grilling. It's being backed not grilled not BBQ.

Sorry, rant over, steak fajitas are delicious!
 
Paige said:
I have no clue why people put anything in foil(especially fish) and the put it on a grill and call it grilling. It's being backed not grilled not BBQ.

Sorry, rant over, steak fajitas are delicious!
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I foil the hell out of my fish. I don't oil the foil. I let the skin stick for that natural non stick of the flesh. I throw it right in the fire. I'm not grilling. I'm thrilling. Cooking the cave man way but with foil. A trailer park caveman if you would minus the Pam spray and cigarette butt seasoned meat.
 
I don't eat when I fish. Plus I'm old school. Baloney Sandwich's after a day of fishing. I don't eat when I drink. Don't want to fuck up a good drunk. And I don't like hot food, as in spices, so no Mexican food for my stomach. I'm weird, and I can't help myself.
 
clarkman said:
same...

we sous vide it in butter, salt and pepper for 11 min @ 183, chill quickly (ice bath), then fast sear on the grill whenever we need it riverside....that's it. The nice thing is, it's a tough one to fuck up.....although, my SIL still manages to do just that on a regular basis. nothing worse than asparagus that's been murdered (cooked to shit in foil on any grill...sorry for those that do this, but no really).
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Man stop I've been trying to avoid buying (and having to store) a sous vide setup forever.
 
mtskibum16 said:
Man stop I've been trying to avoid buying (and having to store) a sous vide setup forever.
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They take as much room as you want them to take. My setup is the circulator (the size of an immersion blender) and a stockpot. That's it and that's all. The vacuum sealer is a bigger storage issue, but you can always use ziplocs and clip em to the pot.

Used properly, they are probably the most versatile piece of equipment available.
 
Pink Nighty said:
They take as much room as you want them to take. My setup is the circulator (the size of an immersion blender) and a stockpot. That's it and that's all. The vacuum sealer is a bigger storage issue, but you can always use ziplocs and clip em to the pot.

Used properly, they are probably the most versatile piece of equipment available.
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You're not helping. I'm trying to pay for a fishing trip over here...

...but since we're here, I guess I do have a stock pot and a vacuum sealer already so maybe the storing another device is not much of an argument against.
 
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