Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: PongGod on May 24, 2014, 07:40:23 PM
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Awhile back, I bought a 25 lb. mixed assortment of beef from a local grass-fed producer. I was recently rummaging through my freezer to see what I still had left and came across an unlabeled package that looks to be a fairly thin folded piece of meat about two pounds in weight. I'm guessing it's probably a skirt steak. So naturally, I wondered whether this might be a good candidate for the PBC.
Has anyone on here ever done this before? Based on what I've read about cooking these, I'm thinking this would probably work better grilling on the grate rather than hanging like we do with the thicker cuts of meat. Please share your first-hand experiences or even your theories based on your PBC wisdom.
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I have no PBC wisdom, but skirt steak is a real treat.
Enjoy!
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I would grill it on the grate in your PBS.
But, first, I would marinade it overnite in an oil/vinegar dressing such as Viva Italian. That is- if you intend to make fajitas with it ;) :D - which is my favorite way to enjoy skirt or flank steak!
DOn't over cook it - for tenderness sake. Meidum is as far as I would go. Hot as you can get it on the PBC. Slice it thin across the grain. I am a little envious of you!
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Now I'm going to have to rummage thru my freezer for some skirt steak tomorrow.
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Thanks for the suggestions. The plan is to cook the pork shoulder that my neighbor bought and injected with Tony Chachere's Praline Honey Ham marinade (it's so good!) and then cook the skirt steak on the grate, assuming there is still enough fuel left. Given the skirt steak is so thin I'm guessing I won't need much.
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Skirt steak only takes a few minutes over high heat.
So cook away with the lid off ;)
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The plan is to cook the pork shoulder that my neighbor bought and injected with Tony Chachere's Praline Honey Ham marinade (it's so good!)
To quote Phil Robertson "Now we're cooking with peanut oil"
That pork shoulder sounds like its gonna be heavenly. ;)
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Whatever you do with it please post a pic of the outcome
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I'm really happy with the way this turned out. Just as planned, I was able to grill these things in maybe 5-6 minutes during the time the pork shoulder had been brought inside to be wrapped in foil. I think I pretty well nailed the medium-rare/medium range and the marinade I began with the previous night (a knockoff of Houston's Restaurant's famous Hawaiian Ribeye recipe) gave it a nice flavor. I think I'll surely be doing this again in the future.
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Great job PG - a perfect use of the "fire" in the PBC while doing other things. Will remember this one.
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Great job Pong,it looks perfect! :P
Could you share your marinade recipe?
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Here's the reverse-engineered Houston's Hawaiian Ribeye recipe: http://kristhefoodie.com/2009/03/23/houston-hawaiian-ribeye. The only modification I made was to cut the soy sauce in half since many others had commented that it seemed too salty. I've used this a couple of times on ribeyes at home and everyone in the house loves it.
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That skirt steak turned out great!
Nice to know that when using the PBC it can become a grill too if needed ;)
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Looks great!!
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Here's the reverse-engineered Houston's Hawaiian Ribeye recipe: http://kristhefoodie.com/2009/03/23/houston-hawaiian-ribeye. The only modification I made was to cut the soy sauce in half since many others had commented that it seemed too salty. I've used this a couple of times on ribeyes at home and everyone in the house loves it.
Thank you very much!
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Nicely done
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Here's the reverse-engineered Houston's Hawaiian Ribeye recipe: http://kristhefoodie.com/2009/03/23/houston-hawaiian-ribeye. The only modification I made was to cut the soy sauce in half since many others had commented that it seemed too salty. I've used this a couple of times on ribeyes at home and everyone in the house loves it.
Thank you very much!
Let us know what you think once you've had a chance to try it out. One batch of this stuff is easily enough to marinate 10-12 steaks.
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Here's the reverse-engineered Houston's Hawaiian Ribeye recipe: http://kristhefoodie.com/2009/03/23/houston-hawaiian-ribeye. The only modification I made was to cut the soy sauce in half since many others had commented that it seemed too salty. I've used this a couple of times on ribeyes at home and everyone in the house loves it.
Thank you very much!
Let us know what you think once you've had a chance to try it out. One batch of this stuff is easily enough to marinate 10-12 steaks.
Well do,probably about 2 months in the future,sounds excellent,thanks.