Someone here some 5 months or so ago posted about looking for the recipe for this marinde and I can't remember exactly what was discussed. I've used the seach function and cannot find the thread it was in, so I started up a new one to see if anyone can help me with this. If I'm correct, I believe the marinade had pineapple juice in it. If you could help me with this, it would be much appreciated. Thanks.
I seem to recall it was FattyFatBastard. You might find one of his posts and email him ... or do a search which I'm too tired to do.
It used to be that this was a pretty closely kept trade secret. (I used to wait tables at a Sito's.) I remember hearing something about pineapple juice and soy sauce, though.
That's odd that it that search doesn't find it. It was Fatty's thread, but he obviously isn't the one who works at Pappasitos, and I think the thread was less than 2 months ago.
Not to steal your topic Gunn, I really hope you get the recipe, but when this topic got brought up, the first thing that popped into my head was Cheddars spinach dip. If anyone knows what's in this addictiing delicacy, please post it in this thread Hell, I can't think of too many better things out there than Pappacitos fajitas and cheddars spinach dip.
EDIT: CRAP! This is Fatty FatBastard. I'm on my bud's computer. The marinade worked well enough on the chicken. Not too well on the beef. As the supplier said, put the parts in and taste until it reaches its desired poinancy. I would try the recipe again, with that advice. Basically: 1/2 Pineapple Juice 1/2 Soy Sauce Some lime IMO, I would switch the Soy with Teriyaki Sauce. That's what they use at Saltgrass. Secondly, I would definitely taste the marinade as I was mixing these ingredients. Not too hard, and I believe it would make a world of difference. BTW, I do cook a lot. I have plenty of worldly recipes available to anyone who might want to impress a shallow lady.
It was me that left the original instructions... ...Sito's has one advantage...they have these big vacuum sealed cement mixer looking things that tuble the meat all night and suck the air out so the juice infuses into the meat completely.
