Well , it's coming my (stepchild - long story) B-day. he's 26 on Mon. and wanted "DAD'S" famous Fajitas... I will try to show all the steps and narrate the goings on... First was a trip to my local grocer and on the wishes of SWMBO , I got some nice skinless boneless Breast and started off by washing them to get the MKT. crud off (blood , slick coating , etc.) Then after washing , I had to take a shot of the plumpness of these Breast were huge , a good 2" thick and firm to the feel... I used an old Restaurant trick to split the pieces , sheet pan and sharp knife and they split great , two nice halves... See here how I used the edge of the sheet pan as a guide to split the chunks... , equal pieces , works great... and when Butterflying meat , is a great helper to get even cuts. after all is cut , I put it in my "SOP" for a rest to suck up the flavor... I usually marinade 24hrs. or so (more time in the soak and you get more flavor ... ) When I do some for me , I'll let them set for 3days or so...won't go bad in the "SOP" , too much acid ... JJ , haven't heard your 2 cents on this recipe . . . you should really try it... I'll be back tomorrow to show the finish , waiting for a good soak for the Breast and will cook them tomorrow , with Q-view. Later , and as always . . .