Pairs well with Bone-in Skirt Steak vs Vacuum-packed Skirt Steak Barbecue
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Bone-in Skirt Steak vs Vacuum-packed Skirt Steak Barbecue
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A barbecue cook-off comparing bone-in skirt steak and vacuum-packed skirt steak, cooked over indirect heat and served for a taste test to determine the preferred cut.
02:30:00 total
Serves 6
medium
Meat Main Course
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Ingredients
- bone-in skirt steak - 3-4 kg (about 3-4 kg, includes some breast and false entrails removed before cooking)
- vacuum-packed skirt steak - 5 kg (about 5 kg, trimmed slightly of excess fat)
- salt - watch the video to see (to season both cuts generously on one side)
- black pepper - watch the video to see (to season both cuts generously on one side)
Instructions
- Prepare the cuts: Remove any unwanted fabric or false entrails from the bone-in skirt steak to avoid off flavors. Trim excess fat from the vacuum-packed skirt steak to fit the grill.
- Season the meat: Apply a good base of salt and pepper on one side of each cut.
- Set up the grill: Light a fire and prepare for indirect heat cooking.
- Cook the meat: Place both cuts on the grill over indirect heat. Cover them with a crown or lid to retain heat and smoke. Roast the cuts for about two and a half hours, adjusting heat intensity as needed (lower heat for the thinner skirt steak).
- Rest the meat: After cooking, let the meat rest for about 20 minutes before slicing.
- Serve and taste test: Slice the meat and serve to guests or passersby without revealing which cut is which to get unbiased opinions on flavor and preference.
