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Another Rabbit Hole
Photo Egg
Posts: 12,137
Seen lots of past posts about skirt steak. But lately seen posts about inside skirt. Stumbled across this on way home last night. Never tried it before.
Thank you,
Darian
Galveston Texas
Comments
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YAS!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Holy balls man. That is some great looking skirt.Keepin' It Weird in The ATX FBTX
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never even ever heard of it, but I’d buy one in a heart beat!
Monday at COSTCO I bought the most beautiful package of 4 huge 1.6+ pound EACH PRIME New York strips. The price ??? A mere $11.99...per pound for PRIME or did the I say that before? YUP PRIME!!!Re-gasketing the USA one yard at a time -
Nice upskirt shots!“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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Great Scott! Pray tell where you found that beauty. That's going to make for some good eating.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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I have to wonder how many of those more exacting cuts only known to the knowledgeable butchers just get thrown into the “beef scrap pile” and are merely ground up and sold as hamburger!I know how for years when I was trying to buy “Tri-tips” I had even butcher shop owners look at me like I had 2 heads. Only one small shop owner replied “I usually just take these home, as no one even knows what they are much less ask for one!”Re-gasketing the USA one yard at a time
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According to Rick Bayless, inside is tough and chewy, outside is the tender one. He suggests slicing inside in half and jaccarding it. Maybe Wagyu makes a difference? Never had either, just watched his utube. And others. Good luck.
Starts at 1:55...
https://www.youtube.com/watch?v=wpTSaoVUwuQ
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I’m sure I got it wrong again and outside is the better cut.lolCarolina Q said:According to Rick Bayless, inside is tough and chewy, outside is the tender one. He suggests slicing inside in half and jaccarding it. Maybe Wagyu makes a difference? Never had either, just watched his utube. And others. Good luck.
Starts at 1:55...https://www.youtube.com/watch?v=wpTSaoVUwuQThank you,DarianGalveston Texas -
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Outside >> inside but both are good!
The jaccard is probably not a good idea because it pushes contaminants from the outside of the meat to the inside.
I'm making SRF Black outside tomorrow. Can't wait!Plymouth, MN
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