INGREDIENTS
2 Beef Shanks Big Poppa’s Cash Cow Seasoning Big Poppa’s Jallelujah Lime Seasoning Big Poppa’s Little Louie’s Garlic Pepper Chef Merito Fajitas Marinade 6 Mexican Green Onions 1 White Onion 1 Red Bell Pepper 4 Jalapeños
SHOP ONLINE
4. Marinate and Slow Cook: Transfer the beef shanks to a foil pan, meat side down. Pour half a bottle of Chef Merito Fajitas Marinade over them. Cover with foil and return to the grill at 275 degrees for about 2 hours. Allow them to rest before shred- ding. 5. Grill the Vegetables: While the beef is cooking, grill the Mexican green onions, white onions, jalapeños, and red bell pep- pers. Season them with Big Poppa’s Little Louie’s Garlic Pepper for an added kick. 6. Shred and Serve: Shred the beef shanks and serve them alongside your favorite taco party sides. Create a taco assembly station with the grilled vegetables for customizable dining experience.
DIRECTIONS
1. Prepare the Beef Shanks: Generously season the beef shanks with a blend of Big Poppa’s Cash Cow and Jallelujah Lime Seasoning . Allow them to rest while you prepare your grill to reach 250 degrees. 2. Grill the Beef Shanks: Place the beef shanks on the grill vertically and let them cook for approximately 3 hours. 3. Adjust Position and Temperature: After 3 hours, lay the beef shanks horizon- tally on the grill. Cook for an additional 20 minutes or until the internal temperature reaches 180 degrees.
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