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MICHELADA MARINADE RECIPE:
½ c OJ
½ c Tomato Juice
½ c Michelada Mix by Don Chelada
3 tbsp American Pitmaster company WOW!
1 TBS APC OG or 1 tbs of course kosher salt
1 tsp Cumin
½ tsp Cayenne
1 tsp granulated garlic
and 1 tsp Don Chelada Chile Limon Beer Salt

Whisk, then add in 12oz of beer, one small diced shallot, the juice of three small limes and the juice of one orange. Whisk once more then add 1c of Oil and mix thoroughly.

This marinade makes enough for two pounds of meat and we’re using flap meat – aka sirloin fajita!

Cover the meat thoroughly and allow it ti marinate for at least one hour 3-4 is recommended and overnight is even BETTER!

Drop your meat right on to a raging hot fire and flip, flip flippity-flip to keep the moisture inside the meat while developing that delicious char. I like to cook to a nice, medium doneness so about 135-140 degrees internal.

Oh yeah, don’t forget to sip, sip sippity-sip your michelada in between flips!

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