Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

SV marinated skirt roast

Hans61
Hans61 Posts: 3,901
in Beef
Followed the anova guide for skirt steak and cooked the roast at 132 for 8hrs then seared it off on the Weber.

it was a Costco pre-marinated skirt roast. It was pretty but the texture was kinda rubbery and flavor was too much salt. 

I don’t recommend this cut. I will be sticking to eye of the round (my favorite SV) and chuckles 





“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf
· Share on FacebookShare on Twitter

Comments

  • Hans61
    Hans61 Posts: 3,901



    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    I dig it! Looks great. Perfectly cooked. 

    I’m never one for the pre anything stuff at the store. That’s not to say some of it prolly isn’t great, but you just don’t have any control over the variables. Doesn’t fit my controlling personality. LOL. 
    · Share on FacebookShare on Twitter
  • lkapigian
    lkapigian Posts: 11,113
    edited March 2019
    Looks good, have never done Skirt.....excellent looking!!! ..would more time make it less rubbery?....love a chuckle, got a 27 pounder ( Chuck Roll ) on right now


    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • dmourati
    dmourati Posts: 1,290
    I've done inside skirt (good) and outside skirt (better) but never heard of skirt roast. With inside/outside skirt, it is important to cut the meat against the grain to reduce chewiness. Looks like you did that here but just thought I'd share my experience in case that helps at all.
    Plymouth, MN
    · Share on FacebookShare on Twitter
  • Hans61
    Hans61 Posts: 3,901
    The rubbery texture I think was due to the pre-marinade @pgprescott will stay away from those as well from now on
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Hans61 said:
    The rubbery texture I think was due to the pre-marinade @pgprescott will stay away from those as well from now on
    Yeah you just don’t know what they used and how long it's been swimming. The temp of the meat looked spot on for me. I’m not familiar with that cut but I do know some cuts need to cook past what I would think is perfect in order to loosen up.  
    · Share on FacebookShare on Twitter

Categories