Outside Skirt Steak

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BlueSmoke
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Outside Skirt Steak

Postby BlueSmoke » Thu Oct 04, 2018 3:18 pm

Hey folks,

Figure I'd show a little skirt today! This was a couple weeks ago? Maybe a month? I've got 5 lbs in the fridge waiting to be ate! Stuff is a night and day difference from inside. I've also tried chuck flap? I think that's it, it was great also.
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Boots
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Re: Outside Skirt Steak

Postby Boots » Thu Oct 04, 2018 4:14 pm

Great bark, looks juicy
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Re: Outside Skirt Steak

Postby OldUsedParts » Thu Oct 04, 2018 4:53 pm

B.S. do you mind sharing your technique? My Son is going to be cooking some Skirts Saturday for his Wife's BD Party and I'll pass it along to him if you don't mind. :salut:
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Re: Outside Skirt Steak

Postby bsooner75 » Thu Oct 04, 2018 4:56 pm

Man that looks awesome


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Re: Outside Skirt Steak

Postby Smoking Piney » Thu Oct 04, 2018 7:23 pm

That looks simply great! :salut:
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Re: Outside Skirt Steak

Postby GRailsback » Thu Oct 04, 2018 8:21 pm

I'll bet you made some friends with that cook.
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BlueSmoke
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Re: Outside Skirt Steak

Postby BlueSmoke » Thu Oct 04, 2018 9:09 pm

Mucho thanks for the comments guys! Love outside skirt steak, may be my favorite beef (except for brisket). I've been trying to hunt some down for about a month, must have been a shortage or restaurants just wanted a ton. Finally got a couple bags and will update when I cook those!


OldUsedParts wrote:B.S. do you mind sharing your technique? My Son is going to be cooking some Skirts Saturday for his Wife's BD Party and I'll pass it along to him if you don't mind. :salut:


The only thing I can say is HOT and FAST. I get about a chimney of lump coal going and dump it out on some more in my Webber. When it's so hot you can't get near the grill, it's ready! Toss the skirts on and pay attention to the flame because that fat will flare it up pretty quickly. I'm a "flip the meat constantly" guy so I'm just watching both sides and once I've pushed the burn barrier, I set them away from the coals. Then every maybe minute I'm throwing them on the coals for 30-45secs. It's so thin it shouldn't take long, just make sure you don't over cook them, try the finger poke test.

As far as seasoning, I usually will marinate half and dry rub half. Marinade is a teriyaki thing from Trader Joe's and the dry rub is Fiesta fajita seasoning.

Also for the beef, my bags always show "packed on" date so I'll buy a bag and let it sit in the fridge for about 2-3 weeks (wet age) and then grill. So darn good.

The pictures, Outside Skirt bags and last weeks sirloin flap? Wish I knew the name of it.
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OldUsedParts
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Re: Outside Skirt Steak

Postby OldUsedParts » Thu Oct 04, 2018 10:10 pm

thank you, Sir :tup: :salut:
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Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Re: Outside Skirt Steak

Postby Williep » Fri Oct 05, 2018 4:52 am

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Re: Outside Skirt Steak

Postby Sailor Kenshin » Fri Oct 05, 2018 8:44 am

Would love to try this! :chef:
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Re: Outside Skirt Steak

Postby Txdragon » Fri Oct 05, 2018 12:14 pm

REAL fajitas!! I love skirt steak, this looks fantastic. I remember back when I lived in North Carolina, there was a meat market I used and I could get all the skirt steaks I wanted from them for 1.50 a lb because they said they never sold it but HAD to order it. I would buy every box they got. Lol!
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