Are fajitas the official food of fishing trips?

Nick Clayton said:
All of that looks good, but its the asparagus that really caught my eye. Asparagus has become one of my favorite veggies the last few years.
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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).
 
Sorry OP for the thread drift....but it deserved it...
 
Made some chicken burritos tonight...
Down and dirty, quick and easy.
That still means I toasted a couple of dried chiles and ground them up, toasted some cumin seed and ground it up, oregano a bit of garlic, a few other spices...used thighs, onions and seasoned things up the way we like. Pasilla de Oaxaca chiles are great, smoky and spicy. A Chipotle would like to be one when it grows up.
Mixed in the refried beans, got it all hot. Filled some torts, added cheese, rolled em up and topped it with some tasty homemade Ranchero sauce, a little more cheese and in the oven at 425 for 30 minutes.
Made 6 of these delicious things...

:)
 
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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clarkman said:
:unsure:

now we're talkin'....
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@clarkman Thanks for pointing that out. I misspelled them so badly spellcheck could not even figure it out... LOL! Post edited with correct spelling...

Edited to add: Thank you for being so nice . Mucho respect!
 
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I’ve been buying 15 to 20 pounds of asparagus from Middleton Six Son’s Farm east of Pasco each week and sharing with family and friends. Have to enjoy it while it is fresh cut daily and available! Also buy pickled asparagus from them. They have purple but we prefer green.

A little bit back on track with the thread, I pre-make breakfast burritos and double wrap them in foil, keeping them on the thin side. Throw them on the BBQ for 6 to 7 minutes on the side and you have breakfast. Grilling them crisps up the burritos and warms up the contents. I spray olive oil on the inside foil to keep them from sticking. Going to make 4 dozen on Friday for summer camping trips. They keep well in the freezer.
 
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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Gees bud. You going for man of the year with all that kindness?
 
swimmy said:
They gotta be at the top no? I mean, what else can compete with some meat, veggies and other shit stuffed into a wrap?

And tonight I had the pleasure to experience fajitas at Chili’s in Helena, MT. World class cuisine.

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So good.
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No.

Eggs bacon and hash browns are the official food of trout fishing.

Steelhead has no official food because there is simply no time to eat..
 
I have to take a little fault with the confusion in this thread. I was so stoked on my meal last night that in a quick attempt to share my joy with the group I forgot to specify "dinner." That one's on me.

But even so, a streamside lunch with Chili's fajitas sounds money. Today and tomorrow are big for me and I really want to impress my guests.

Wonder if they cater?
 
I like the comment about breakfast burritos…I’m more of a green chili person for lunch/ dinner and some elk & jalapeño sticks while on the river.

Chili’s is some good eatin’ though, do the servers wear enough flair though?
 
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