The Art of El Paso Grilling

I just purchased my first grill last week…the lucky winner…the Weber Performer (pictured below).  It has been a long time since I cooked with charcoal but it felt good, really good.  The Weber Performer uses small propane tanks to ignite the charcoal…goodbye lighter fluid.  So I am currently having fun doing experiments with different food products and last night, as I was grilling, a question popped in my head.

I wonder how El Pasoan’s grill and what their secrets are.  Seeing that El Paso enjoys near perfect weather year round, it figures that some of the best grillmasters should be from here….right?  I pose this question to any and all readers…what are some tips for a newbie griller like myself who is trying to get back into the charcoal scene?

What does the perfect El Paso BBQ consist of? 

I look forward to reading your comments!

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My name is David and I am living El Paso.

5 responses to “The Art of El Paso Grilling”

  1. Ooooh. I can’t wait to read the answers. I love grilling vegetables outside (brush first with a little olive oil). Skewered tomatoes, onions and peppers are the best.

  2. livingelpaso says:

    Have you ever tried fish? I think salmon sounds good…I know you can find recipes online, but I want to hear from the source…the readers!

  3. Drewbie says:

    when cooking burgers and steaks, you should only have to flip them twice while cooking. This keeps them nice and juicy.

  4. I haven’t tried fish, but a good Florentine steak is nice (rub the steak with olive oil, coat the edges in salt and pepper rub, get a nice sear on each side by only grilling 5 minutes total).

  5. TJ says:

    If you are gonna grilll in EP you need to go find Zeke’s Pueblo Mexicano Supermarket Inc
    115 Ysleta Ln
    El Paso, TX 79907
    (915) 859-8832 GO THERE!, and depending on how many people you are cooking for, ask for _____ pounds of the seasoned fajita meat. Usualy a pound per person. You take this meat and you slap it on the grill for a few minutes. When done you slice it into thin strips. This is excellent either by itself or with the following: corn tortillas, grilled onions, pico, guacamole and lime. Trust me on this. No other fajita meat can touch it.

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