Campfire Fajitas

Well... we were going to call this Campfire Surf and Turf Tacos, but when we got to the store they didn't have any acceptable shrimp.  Further, it's not really tacos.  It's more fajita than taco.  So, instead of shrimp we got some Real Tree Smoked Sausage.  As I said in the previous post this was the first campfire/completely outdoors recipe we've done.  This was last Friday night at Crooked River State Park.  I was camping out there so I could set up early to smoke some pork shoulders and chicken the next day for my company picnic.  The gates of the state park open at 7am, and that just wasn't early enough to get start smoking so it would be ready by noon.  On to the Friday night dish of Campfire Fajitas.

This is the first collaboration I think of my brother in law and I on the blog.  Here he is, Nicholas Jeremy Brandon, a real American Hero.

So the two of us made our way to the office to get the meat I already had in the office refrigerator and the other essential supplies for the company BBQ.  We got some camping equipment from the garage, cooking materials from the kitchen, fresh herbs from the garden, smoker from the shed, and of course fire wood.  Then we made our way to the grocery store to pick up the meat, red onion, garlic, sausage and coffee singles.

Here's our beautiful camp set up.  It's the best spot in the campground.  Lots of shade, slightly secluded and river front property of course.

Here's our beautiful river sunset.

...told you there'd be broments.
And now, campfire fajitas:

So, when camping and cooking over an open campfire it is very important to get the fire going first.  It's much better to cook over a bed of coals than a roaring fire, but to each their own.

We got the fire going then set up camp.  Then we rubbed the pork shoulders and chicken down for the next day and put them back in the cooler.  Next we got to prepping for the meal.

For this you will need:
1 pack of flour tortillas
5 red potatoes quartered
2 large cloves of garlic, chopped
Olive oil for tossing
Salt to taste
5 jalapeno peppers, seeded and sliced
1 sliced red onion
1 pack of strip steak sliced into fajita size bite pieces
1 pack of your choice of smoked sausage cut into bite size pieces (we used Real Tree).
1/4 cup fresh chopped basil
2 tablespoons fresh chopped oregano
2 tablespoons fresh chopped thyme

Get a grill skillet.  You can find them almost anywhere.  Start with the potatoes in the skillet first, as they take the longest to cook.  Toss them with some salt and olive oil before fire roasting.

While the potatoes start you can chop the rest of your ingredients.  Once all the ingredients are prepared toss them all together in a bowl or right there on the cutting board with a few drizzles of olive oil and salt to taste.
Add them to the skillet and mix with the potatoes.  Sizzle, stirring on occasion until onions and peppers are softened to your liking.  Push your coals aside and leave the skillet close enough to keep warm and start serving up in the tortilla shells.

Best campfire meal I've ever had.  Sorry dad, it was better than campfire hamburger helper.

One last picture... Here is the rising Georgia sun over Crooked River.