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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-28-2013, 08:18 PM   #16
Johnny_Crunch
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Don't give up yet.
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Unread 01-28-2013, 08:31 PM   #17
Limp Brisket
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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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Unread 01-28-2013, 08:39 PM   #18
Big dawg
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Quote:
Originally Posted by jmoney7269 View Post
I think skirt steak properly cut, marinated cooked and sliced is o e of the list flavorful meats. I also like it best cooked on the smokey joe.
I always cook it the same, everyone that has ever eaten my fajitas say they are to die for. Everyone that has used my recipe says they are to die for.
2 large skirt steaks
Splash of worchester
Splash of olive oil
Splash of beer (modelo especial)
1 Tbs of ancho powder (mild bills)
1/4 c Pap and Elmer's fajita ultimo (Texas pellets)
1 tbs coarse black pepper
1 gallon freezer bag
Add all ingredients, shake shake shake, shake shake shake
Squeeze all the air out, marinate for 2-4 hrs. The fajita ultimo has parpain which is a tenderizer. Grill over super red hot coals, use the lid to extinguish any flare ups on smokey joe. Dayum Gina! They are phenomenal. Better luck next time man!
J$ fajitas on the smokey joe - YouTube
Dude those fajitas look good I also use beer to marinate fajitas. Excellent choice of beer by the way goes good in a michelada for a hangover.:)


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Unread 01-28-2013, 10:28 PM   #19
Mauricio
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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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Unread 01-28-2013, 10:30 PM   #20
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Quote:
Originally Posted by Carbon View Post
Skirt steaks are very popular in my region and they're always properly cut. One of the tastier cuts of meat around here.
In CA I think we are spoiled, mine always comes cut to perfection and amazing taste.
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Unread 01-28-2013, 10:59 PM   #21
Midnight Smoke
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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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Unread 01-28-2013, 11:52 PM   #22
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Quote:
Originally Posted by Boshizzle View Post
OK, if I get another good deal on it I may try it again. This one was CAB. I was surprised by all of the SS on it. If not for that, it would have been pretty good.

I will have to look into a marinade for it.
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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Unread 01-29-2013, 12:00 AM   #23
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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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Unread 01-29-2013, 12:05 AM   #24
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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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