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Chasing Skirt

HendersonTRKing
HendersonTRKing Posts: 1,803
in EggHead Forum
Caught it. 


It's a 302 thing . . .
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Comments

  • blasting
    blasting Posts: 6,262

    Looks great, terrific meal.

    Phoenix 
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    Just me and the 14 y/o daughter tonight. "Daddy, this is in my top 5 meals of all time!"  

    Melts my heart. 
    It's a 302 thing . . .
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  • blasting
    blasting Posts: 6,262

    Mine will be 14 in August.  She's always telling me "this is the best meal ever".

    She's a lot better kid than I was.  I think she'd tell me that even if it I stunk at it.

    Phoenix 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Great meal and great family time.... She know Daddy rocks!!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Looks great! Next time, cut the strip into quarters or thirds and then rotate 90 degrees. BOOM. 
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  • SGH
    SGH Posts: 28,989
    @HendersonTRKing
    Thats a grand slam home run in my book. Awesome job. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    And, just enough left over for lunch. 


    It's a 302 thing . . .
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  • northGAcock
    northGAcock Posts: 15,173
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • johnnyp
    johnnyp Posts: 3,932
    This looks like a winner to me. Well done 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • KiterTodd
    KiterTodd Posts: 2,466
    Looks great!  Question though... 

    When I've eaten skirt and cooked it (a little) it's a tough cut of meat and needs to be shaved against the grain.  Yours is not. 

    Now that I think about it, a lot of time I get it in Latin places they don't cut it across the grain, but I think they also marinade it and are not shy with the Goya saison which contains meat tenerizer.

    Just curious how you seasoned/marinated if you ended up with some easy to chew flavorful skirt.

    Funny thing is, when I get it out it is actually more tender at the Latin places using it for carne asada than at the fine dining places that demand I order it MR and serve me a extremely flavorful piece of rubber.  I think it's the Latin marinade...
    LBGE/Maryland
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    KiterTodd said:
    Looks great!  Question though... 

    When I've eaten skirt and cooked it (a little) it's a tough cut of meat and needs to be shaved against the grain.  Yours is not. 

    Now that I think about it, a lot of time I get it in Latin places they don't cut it across the grain, but I think they also marinade it and are not shy with the Goya saison which contains meat tenerizer.

    Just curious how you seasoned/marinated if you ended up with some easy to chew flavorful skirt.

    Funny thing is, when I get it out it is actually more tender at the Latin places using it for carne asada than at the fine dining places that demand I order it MR and serve me a extremely flavorful piece of rubber.  I think it's the Latin marinade...
    I've never found it tough. And I don't slice against the grain. I cut the long strip into manageable thirds, hit it with Montreal, cooked it hot and fast direct. Didn't reverse sear (most was too thin to bother with it). And I sliced it into fajita-type strips before plating. Tender and juicy as can be. For the leftover/sandwiches, I bisected the leftover pieces and nuked them for 30 seconds. Easy. 

    I know there are many who recommend cooking smaller pieces and slicing against the grain. May try it next time out. But why change a winning team?
    It's a 302 thing . . .
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  • KiterTodd
    KiterTodd Posts: 2,466
    I agree, if it works however you're doing it, keep doing it.

    I love the flavor, but has been tough when I have it.   I'll keep at it.  ;)
    LBGE/Maryland
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