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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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09-16-2021, 10:48 AM
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#1 |
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somebody shut me the fark up.
   
Join Date: 01-14-06
Location: At home on the range in Wyoming
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What Happened To My Skirt?
What started off as some skirt tacos for dinner is going to wind up as chopped meat in some breakfast burritos for the freezer. These were tougher than Klingon trigonometry.
I used a 1 hour light coating of Head Country Marinade and some Minor's AuJus Prep, along with some Oakridge Smokey Chile Lime Rub (so nothing new there), followed by a hot-n-fast cook, rested 10 minutes and sliced pretty thin. This was inside skirt from Sam's Club. Any idears??    
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-16-2021, 11:00 AM
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#2 |
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is one Smokin' Farker
Join Date: 08-29-13
Location: Los Angeles, CA
Name/Nickname : Jonah
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Inside skirt tends to end up pretty tough in limited experience. Looks tasty, but from the pictures it looks like a jaw workout.
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LSG IVC Mini, Primo Oval XL, 30" Santa Maria Grill, Carson Rodizio, Humphrey's Pint |
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09-16-2021, 11:04 AM
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#3 |
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Knows what a fatty is.
Join Date: 01-28-20
Location: Gulf Coast, TX
Name/Nickname : John Candy
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Never had too much luck with inside skirt doing only hot and fast and trying to eat it mediumish. I go hot and fast and wrap and let it cook it foil for awhile. Usually just for tacos.
Marinating the absolute hell out of it does help, though. |
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09-16-2021, 12:00 PM
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#4 | |
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Full Fledged Farker
Join Date: 05-14-16
Location: monroe, ga
Name/Nickname : ringo
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Quote:
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May your wood stay dry and your smoke stay blue. A-1 Competition Smoker 48x48 open wood grill 72x48 open wood grill/smoker/pig roaster Sam's 8-burner gas Event Grill w/griddle drop-in Blackstone Range Top Combo Grill |
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09-16-2021, 12:23 PM
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#5 |
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is one Smokin' Farker
Join Date: 09-06-19
Location: DFW
Name/Nickname : ROBERT
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I've started cutting the pieces down to bit size. That way when you take a bite in a taco you don't need to pull it apart and have that chewy sensation. Only solution I've come up with..
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Camp Chef griddle, Anova, BGE, LSG |
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09-16-2021, 12:32 PM
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#7 |
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is one Smokin' Farker
Join Date: 10-08-12
Location: Jacksonville, FL
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I run them in sous vide for 6 hours then sear at 800F+ on Komodo. This is new method after numerous issues with what you are working with.
Sent from my iPhone using Tapatalk |
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09-16-2021, 12:47 PM
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#8 | |
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somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
__________________
~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-16-2021, 01:30 PM
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#9 |
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Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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I would occasionally get some from Sam's that was inexplicably tough. I stopped buying them at Sam's and now buy skirt steak from Aldi's. Not only are they cheaper, but they seem to be better texture and flavor wise. The inside skirt at the Sam's I shop at is usually select grade, although I'm not sure how much that matters on something like skirt steak compared to choice grade.
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Shirley Fab 250g trailer | Primo XL kamado | [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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09-16-2021, 04:12 PM
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#12 |
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somebody shut me the fark up.
 
Join Date: 05-28-14
Location: Streamwood, IL
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If it's inside skirt, I break out the Jaccard and go to town. Butchers at the Mexi-Mart always ask if I want it tenderized.
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Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!!  Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link
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09-16-2021, 04:47 PM
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#13 |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Although this won't help you, I've always wanted to try velveting some rougher cuts to see if I can get that super tender American Chinese food beef texture
https://thewoksoflife.com/prepare-beef-for-stir-fry/
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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09-16-2021, 05:41 PM
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#14 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Marinade Allday 8 hours Or OverNite...........
https://www.mccormick.com/stubbs/pro...-beef-marinade https://www.mccormick.com/lawrys/fla...es/steak--chop
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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09-16-2021, 05:49 PM
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#15 | |
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is one Smokin' Farker
Join Date: 10-08-12
Location: Jacksonville, FL
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Quote:
I am a bleu type person so I will run 105 for me and let rest a while until grill comes up to temp. If doing skirt steak tacos with everyone else ill run bath around 120 then sear till 130 I have also seared prior to sous vide and that worked well. I am thinking of doing a sear-bath-sear approach next time Sent from my iPhone using Tapatalk |
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