Well, I tried to take some of the advice you guys gave me on the post last night. I did a piss poor job of trimming it so it’s got plenty of fatty chewy gristle on there. I put it on high for about 10 mins per side and probably should have taken it off a bit sooner. The thicker sections were great but most of it was a pretty chewy. My son liked it enough to finish his portion even though he’s pretty picky. We decided the marinade is a keeper but I’ve gotta use a better cut of meat or adjust my cook times if I use skirt again. Threw some asparagus in a pan on the top rack with some olive oil and salt n’ pepper as well and that was delightful.
Link to last nights post:
by Alaninabox
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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You cut it with the grain. See those long muscle fibers running parallel to your cuts?
If you turn the steak the other way and then cut, you’ll make those fibers really short and it will be far more tender.
That’s just not the right grill to cook a skirt. Traeger are great smokers but not great grills
Theres just certain things a pellet grill is not meant for. I like my ridgeline xl but certain meats need to be cooked over my weber.
A couple of things I didn’t see mentioned:
– pat the surface of the steak dry after you marinate but before cooking
– once it’s dry, rub the surface with a bit of salt (assuming your marinade wasn’t too salty), black pepper, and a tiny bit of white sugar — the salt will pull moisture from the surface and the sugar will help with surface caramelization/char
– if you want a better sear, you can remove the heat deflector from your Traeger, but be careful to check/pull it sooner to avoid overcooking