I've always had skirt seared in cast iron. Guy on another forum smoked his
at 250 and said it was the best he'd ever had. Thoughts?

in article , Jason in Dallas at
wrote on 5/20/04 8:10 AM:

I've always had skirt seared in cast iron. Guy on another forum smoked his
at 250 and said it was the best he'd ever had. Thoughts?


Well, I used the recently received Kamado coconut charcoal last night for
the first time, and it was a direct heat for cooking marinade skirt steaks.
Although they are thin, Skirts have a lot of FAT, thus needed MUCHO heat to
mobilize the fat and burn off. Thin as they are, they took 15 minutes to
cook with direct heat on the Weber kettle.

Mtbchip

Maybe I'll try to smoke some next time.

"mtbchip"
I've always had skirt seared in cast iron. Guy on another forum smoked
his
at 250 and said it was the best he'd ever had. Thoughts?

Well, I used the recently received Kamado coconut charcoal last night for
the first time, and it was a direct heat for cooking marinade skirt
steaks.
Although they are thin, Skirts have a lot of FAT, thus needed MUCHO heat
to
mobilize the fat and burn off. Thin as they are, they took 15 minutes to
cook with direct heat on the Weber kettle.

Skirts I've had have all been very lean. They cook to medium rare in under 5
minutes on a cast iron skillet.

in article , Jason in Dallas at
wrote on 5/20/04 9:45 AM:

"mtbchip"
I've always had skirt seared in cast iron. Guy on another forum smoked
his
at 250 and said it was the best he'd ever had. Thoughts?

Well, I used the recently received Kamado coconut charcoal last night for
the first time, and it was a direct heat for cooking marinade skirt
steaks.
Although they are thin, Skirts have a lot of FAT, thus needed MUCHO heat
to
mobilize the fat and burn off. Thin as they are, they took 15 minutes to
cook with direct heat on the Weber kettle.

Skirts I've had have all been very lean. They cook to medium rare in under 5
minutes on a cast iron skillet.

I guess they send the FAT cattle to California ;-)