Prepared fajitas, fat cut off and cut into 12 inch strips
Salt and pepper to taste
Garlic powder
Meat tenderizer
Lawry's seasoned salt
2 to 3 med. sliced onions
Aluminum foil

Sprinkle fajitas with meat tenderizer and season. Refrigerate for several hours or preferably overnight. Prepare pit for cooking by getting it good and hot. Take fajitas from refrigerator and brown each strip on both sides. Remember this is only for browning; don't overcook, just brown.

Once your fajita strips are all browned, you can prepare for slow cooking. Take a large piece of aluminum foil wide enough to stack fajitas 2 wide and 3 high. Add more meat tenderizer before you start this procedure and more seasoning if you think necessary.

First start with a layer of onions, then fajitas. Keep alternating and end up with a layer of onions on top. Take another piece of aluminum foil and lay on top, then seal both bottom and top foil together to form a tight seal. If necessary, cover with 1 large piece of foil (remember, must be sealed tight). Start another fire in your barbecue pit and when it is ready for cooking, move all the charcoal to one side of the pit. Lay the package of meat on the opposite side from the fire. Close the pit tight and cook the fajitas for 2 hours. Remove and serve.

Amigo, if these aren't the best fajitas you've ever prepared, call me and I'll eat them myself. I promise.