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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-28-2013, 08:31 PM | #17 |
Full Fledged Farker
Join Date: 07-20-09
Location: Native Texan
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I'll sometimes go to the local Mercado or Mexican grocery store and buy their pre seasoned skirts from the butcher. Good stuff and they all have their own recipe. Don't throw the towel in on skirt steak, they are a consistent go-to!
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Custom Pig Rotisserie, KCBS CBJ, Ace Of Spades BBQ Team |
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01-28-2013, 08:39 PM | #18 | |
Knows what a fatty is.
Join Date: 11-28-12
Location: Austin Texas
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Quote:
Jrow |
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01-28-2013, 10:28 PM | #19 |
Got Wood.
Join Date: 04-28-12
Location: San Salvador, El Salvador
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Jesus Christ Landarc, that made my mouth watering in seconds...
The proper technique to remove that silver skin in pulling it by hand in the same direction of the grain otherwise it will tear very easily. |
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01-28-2013, 10:30 PM | #20 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
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In CA I think we are spoiled, mine always comes cut to perfection and amazing taste.
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Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
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01-28-2013, 10:59 PM | #21 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Bo, Try them cooked to more of a well to medium well. Not sure what you bought but never had the issue with SS as you had. They are Great for Taco's and Burrito's with some Cilantro, Pico De Gallo and Mexican cheese.
The SS you are talking about, something is amiss, these have been a staple of the Mexican food for ages. Try them again, cooking then correctly. Not meaning you do not know how to cook but I think in this scenario that may be the reason..
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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01-28-2013, 11:52 PM | #22 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Were these unpeeled skirt steaks by any chance? By the pricing you mentioned, I am thinking they may have been. The outside skirt has a thick membrane that must be removed, and it is a pain in the @ss. It is usually already butchered when you buy in the grocery store, but at that price maybe it wasn't.
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01-29-2013, 12:00 AM | #23 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Did it look like this?
If so, that is not silver skin, that is the membrane from the "outside skirt steak." A lot of times that is what your butcher gets, which he usually peels off for retail sales. If you don't buy the peeled inside skirts at restaurant depot, this is what you get from them. You HAVE TO remove this peel fully as it will not break down during the cooking process.
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01-29-2013, 12:05 AM | #24 |
is one Smokin' Farker
Join Date: 05-22-11
Location: Phoenix,AZ Always Sunny !
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Yeah Dont give Up !!!
Skirt Steak rocks When Cooked over a real hot Fire .. Here In AZ We use alot of Mesquite and Costco here ALWAYS has good skirt steak . We also Use " Flap Meat " alot... similar to skirt steak but doesnt seem to marinade for as long it seems to kinda fall apart when marinated too long.
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