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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

OT: tough skirt

We don't do this in the I figure its kind of OT.

One of our regular dishes is a beef and vegetable stir fry done using skirt steak sliced up and marinated in Iron Chef sesame & garlic sauce and glaze.  The other day, I was in the grocery, and there was no pre-packaged skirt, so I asked at the meat counter and they cut and packaged some for me.  It was neat watching him cut open the cryopak, portioning and trimming it...and it was a huge piece to start with.  What I got looked really nice...but we cooked it the usual way, and it's the toughest skirt we've ever had.  It's not that its actually hard...but I imagine it's kind chewing a sponge.  Soft, but doesn't want to come apart at all.  What could have gone wrong?


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