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  • FIESTA FAJITA GLUTEN FREE SEASONING 14oz: the original WHITE LIGHTNING DOUBLE GARLIC BUTTER RUB for all meats, Gyros, BBQ Spit Rotisseries, Souvlaki.

    $22.00 $19.99

    Bolner’s Fiesta Brand Fajita Seasoning is a flavourful blend of salt, garlic, onion, and Mexican-style spices that will have your mouth watering in no time. This Mexican Fajita seasoning was around long before White Lightning Double Garlic Rub! We imported the original Mexican version in a large 14oz/396g shaker. It's the best re-usable Shaker, refill with any Rub.
    Fajita Rub is a basic Tenderizer, which can be used by shaking on the top of meats 10 mins before cooking. Fajita Rub contains Papaya fruit extract, for a natural enzyme meat tenderizer which also acts as a digestive enzyme for your gut. It contains kōji, which is a food fungus used in Japan to ferment soybeans for making soy sauce. The combination of Papaya enzyme with Japanese kōji bacteria fungus, creates a super natural meat tenderizer

    Used in many BBQ Comps as a base flavour on all meats and Burgers, then add a 2nd layer of another Rub sprinkled on top. eg. HotnSmokey Cajun for Brisket & Smashed Burgers. SweetnSmokey Cajun for Pulled Pork, or Convict Rub for Lamb or Chicken. 
    2 layers of Rub flavours takes your meats to the next level. Also great on Spit meats, Gyros, and Souvlaki.

    For genuine Mexican Fajita flavour, simply season your steak, chicken or burger, with Bolner’s Fiesta Brand Fajita Seasoning and let it rest for 30 minutes before searing over high heat. It's great on any meat, veggies or baked potatoes with sour cream. 
    This Rub is surprisingly tasty with loads of flavour and some heat, it makes meats buttery soft like garlic butter was spread on it.

    MAKE YOUR OWN DIY TROMPO KING VERTICAL SOUVLAKI BBQ MEAT SPIKE! TACOS AL PASTOR WITH FAJITA WHITE LIGHTNING RUB


    A popular dish in Tex-Mex cuisine, fajitas typically consist of some type of grilled meat (such as chicken, beef or pork) served with sautéed veggies on a warmed tortilla. Though the term “fajita” originally referred to a dish prepared with skirt steak, fajitas can be made with all cuts of beef, as well as Chicken, Pulled Pork or Brisket, and prawns.

    Ingredients

    Salt, Monosodium Glutamate, Spices, Garlic, Onion, Calcium Stearate (Free-Flow Agent) and Tenderizer (Proteolytic Enzyme derived from Aspergillus Flavus Oryaze, and from Papaya). 
    Papaya is a natural tenderizer and digestive enzyme for gut health. 
    Aspergillus Flavus Oryaze, also known as kōji, is a food fungus used in Japan to ferment soybeans for making soy sauce.
    The combination of Papaya enzyme with Japanese kōji bacteria fungus, creates a super natural meat tenderizer.

    12 FOODS THAT CONTAIN NATURAL DIGESTIVE ENZYMES

    Nutrition Facts
    Amounts per Serving: Calories 0g; Total Fat 0g (0%DV*); Sodium: 220mg (9%DV); Total Carb 0g (0%DV), Protein 0g.

    Fiesta Fajita Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)

    Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning. Let fajitas stand 30 minutes for flavour development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante or salsa sauce.

    See Aussie Butchers Axe BBQ Team on fb using Fajita spice as a substitute for White Lightning Rub, to make a vertical Souvlaki for Tacos Al Pastor🌮:-

    https://www.facebook.com/ButchersAxeBBQ/videos/956814981337203/