For a while, I wondered what it would be like to either smoke a skirt steak or do a reverse sear. At the time, the reverse sear was practically unheard of. My thought was that cooking it longer at a lower temperature would help break down some of the connective tissue. I mentioned my idea on a cooking forum, only to have everyone shoot it down (that's wrong...you're not supposed to cook skirt steak that way...you're supposed to cook it hot and fast). But when I asked if anyone had tried it, nobody had...because it was "a stupid idea." Even if I was wrong, I had to at least give it a try. So I smoked it at a low temperature for a while and finished with a good sear. It was incredible. So tender. So much flavor. Seriously as good as any restaurant beef fajitas I'd ever had. From reading some of the comments, it looks like people have been doing this a lot longer that I have. Guess I was just asking the wrong people. Thanks for the video!
You just did what we've been doing in Texas for years and years. It really just depends on what you have the time to do. And happy joy joy Denise seem to be pleased even if she wants chicken
I have been doing this for almost 40 years, a crowd favorite. I love the smoked better! but I cook it both ways. I have to add I'm in Texas. Smoke on y'all!
I always smoke the skirt steak to do tacos if carne asada with flour tortilla, avacado and salsa. I use mezquite wood to smoke the steak. Greetings from Monterrey, Mexico!
I did this yesterday with the pre-packaged stuff @ HEB with Post Oak and dude it was off the chain delicious. The compliments I got (it was for a going away party for a friend) were awesome. Thanks for the tip and awesome production value by the way.
I live in texas and I was raised in a border town(Laredo Texas). When I was a child(born in 1963), the butchers here would also throw this cut of meat away. My Mom and Dad would buy this cut of meat real cheap and we would always grill it. Try marinating it in Italian dressing for about 2- 3 hours minimum and when you grill it season with salt & lemon pepper. P.S. I love and enjoy your channel
Do you know that there are two different skirt steaks ? There is inside skirt & outside skirt steak . The out side skirt is much more tender it is much smaller in also . You were cooking the inside skirt the tougher of the two . Outside is much harder to find and twice the price
Great video, I will definitely give this a shot. I’m always looking for some new experiments. I bet those darker ends tasted more like Jerky which is awesome.
Hah, I've already been doing this for a long time. I usually smoke skirt for an hour on my pellet smoker, then crank up the heat to sear it at the end. SOOOOO GOOD!
I'd like to see this test done one more time, but after you season just one side of the meat, tightly roll it up, tie it with string, and cook it like a roast. Same internal temperature, but it would take longer, and the connective tissue might break down further. The outside would get very crusty. Hmmm, I might just have to try this myself... :)
Great experiment. I will definitely try his. Have you tried doing tri-tip low and slow? That's another cut that is normally grilled medium-rare, but it turns out that it smokes beautifully to the same temperature range as beef ribs, brisket, and now skirt steak.
Wow, I agree with everyone else. Where in the world did you get those two cuts of skirt steak. I've never smoked skirt steak before but it's definitely in my future. Keep em coming!!!
If you have a carniceria "Mexican butcher shop" near u they will 100 percent have skirt steak in that length as it is quite popular buy at those stores. most mexican stores usually have a butcher in the back no matter how random it might seem so give it look if you get a chance.
I’ve watched so many of your wonderful, entertaining videos and I wanted to say thank you, we really appreciate what you do. Have you ever considered getting a big smoker like an Ole Hickory or a Jambo? It could really add a new dimension to your great channel!
Pitmaster X you won’t regret it. I did a lot of homework and got an Ole Hickory because of its quality, footprint (it’s small compared to an offset) but mostly because if the excellent results it produces. Might be easier to ship to Europe as well. I look forward to watching what happens!
Damn you and your access to tasty meats! I can't get any of the good cuts in the stores recently due to all the panic buying... At least I can BBQ vicariously through you. Keep the videos coming!
I feel you mate. It's a beautiful day outside and all the stores around here have is empty shelves. My soul literally ate a bite of my own ribcage when I watched this.
axelathanasius I have been getting tons of meats and fresh vegetables almost daily from the local owned markets. Yes, it is more expensive, but i’d rather support the small market and help end the existence of greedy companies like Walmart and Sams club. Plus the butchers still custom cut.
4 ปีที่แล้ว
Girls say they want the chicken but in the end, they tackle the meat.
I just found your Channel and I am impressed with you.... I'm new to Smoking... I built my own UDS and have experimented with a few smokes.. I would like to learn from you... Bob Cooney Salt Lake City Utah
Looks amazing will try that. You should try Marcos Bassi (aka “father of Brazilian BBQ”) skewer method for skirt steak (fraldinha). Id love to see that reproduced in a weber or kamado
I'm beginning to think that any cut of meat will smoke well. But this is quite quick, and like others said on here would be awesome in fajitas, rendang, curries IF you don't eat it all off the chopping board first!
My favorite cut of meat... Skirt steak. I always get Skirt Steak in any restaurant I visit for the first time. If they don't have a good skirt steak I ain't coming back... lol
Great idea. I have never smoked a skirt steak. I'm going to now though. You should always bring you woman in at the end to test. She's just lovely and will only make your videos richer. GOD bless you guys.
@@PITMASTERX I'm a network Administrator, I know all about that. There are alternative methods to increase your internet speed if they keep delaying what they promised.
Beef tongue is fantastic on the smoker. Same with beef heart. Best beef flavor I've ever had was with smoked beef heart. Well worth the effort of taking off the "silver skin".
If you have a skirt steak that doesn’t have that much marbling, do you think you can still smoke it to an internal temp of 200°F? Or would it be too dry? Because the one you use looked beyond spectacular
Roel, do you guys shoot more than one video in a day like when you did the beef ribs last time or a smoked brisket? It would be nice sometime to see a behind the scenes vid of how you plan your productions and what you do when things go awry. Very nice experiment on the smoked skirt steak--you and Guga share a lot of DNA.
Dammit, every day I'm watching stuff like this right before dinnertime. And because of the stupid quarantines I have no tasty materials to cook with. Curse you and your delicious food!
For a while, I wondered what it would be like to either smoke a skirt steak or do a reverse sear. At the time, the reverse sear was practically unheard of. My thought was that cooking it longer at a lower temperature would help break down some of the connective tissue. I mentioned my idea on a cooking forum, only to have everyone shoot it down (that's wrong...you're not supposed to cook skirt steak that way...you're supposed to cook it hot and fast). But when I asked if anyone had tried it, nobody had...because it was "a stupid idea."
Even if I was wrong, I had to at least give it a try. So I smoked it at a low temperature for a while and finished with a good sear. It was incredible. So tender. So much flavor. Seriously as good as any restaurant beef fajitas I'd ever had. From reading some of the comments, it looks like people have been doing this a lot longer that I have. Guess I was just asking the wrong people. Thanks for the video!
You just did what we've been doing in Texas for years and years. It really just depends on what you have the time to do. And happy joy joy Denise seem to be pleased even if she wants chicken
I have been doing this for almost 40 years, a crowd favorite. I love the smoked better! but I cook it both ways. I have to add I'm in Texas. Smoke on y'all!
@Jeff Gray you're probably a good person I'm sorry for being a shithead bro.
I always smoke the skirt steak to do tacos if carne asada with flour tortilla, avacado and salsa. I use mezquite wood to smoke the steak.
Greetings from Monterrey, Mexico!
Arrachera
Valley fajitas and best tortillas anywhere.
Joseph Morales Ándale!!, acompañado de una cerveza carta blanca bien fría
Una arracherita de la San Juan, la mejor!!! Sorry Pitmaster, we’re neighbors, same city, we know what its about.
Se va a hacer o no se va hacer....la carnita asada!
I did this yesterday with the pre-packaged stuff @ HEB with Post Oak and dude it was off the chain delicious. The compliments I got (it was for a going away party for a friend) were awesome. Thanks for the tip and awesome production value by the way.
Geez, just past 7:00am here in California and you have my craving a steak.
Steak for breakfast = breakfest
Pitmaster X Steakfast
Never a bad time a day for steak
I too prefer smoked skirt steak over grilled. Seasoned with cherry wood is top notch. Thx for sharing...😊👍
I live in texas and I was raised in a border town(Laredo Texas). When I was a child(born in 1963), the butchers here would also throw this cut of meat away. My Mom and Dad would buy this cut of meat real cheap and we would always grill it. Try marinating it in Italian dressing for about 2- 3 hours minimum and when you grill it season with salt & lemon pepper.
P.S. I love and enjoy your channel
We've been doing that in deep South Texas for decades. Fajita used to be our best kept secret, now it's expensive as hell.
Do you know that there are two different skirt steaks ? There is inside skirt & outside skirt steak . The out side skirt is much more tender it is much smaller in also . You were cooking the inside skirt the tougher of the two . Outside is much harder to find and twice the price
I've always wanted to smoke it but I never had the guts to risk ruining it. Thanks for doing it!
My pleasure
Great video, I will definitely give this a shot. I’m always looking for some new experiments. I bet those darker ends tasted more like Jerky which is awesome.
Skirt steak here in Texas are fajitas. Cook it the way you like it. I like it medium rare high heat well seasoned cooked with mesquite.
Hah, I've already been doing this for a long time. I usually smoke skirt for an hour on my pellet smoker, then crank up the heat to sear it at the end. SOOOOO GOOD!
Do you remove the meat after smoking it, crank it up, then put it back in on the higher heat?
As always, enjoy the videos! Giving my first smoked skirt steak a try today... Wish me luck!
Good luck
I smoke mine for about an hour. Then sear. But before all that, usually marinade overnight.
What if you dried it after in a conventional dehydrator? it looks like it could become perfect jerky too.
I'd like to see this test done one more time, but after you season just one side of the meat, tightly roll it up, tie it with string, and cook it like a roast. Same internal temperature, but it would take longer, and the connective tissue might break down further. The outside would get very crusty. Hmmm, I might just have to try this myself... :)
Great experiment. I will definitely try his. Have you tried doing tri-tip low and slow? That's another cut that is normally grilled medium-rare, but it turns out that it smokes beautifully to the same temperature range as beef ribs, brisket, and now skirt steak.
Dude thats looks crazy good
Thanks bro
The smoke ring made up a bigger part of the steak than the part that didn't have the smoke ring! That's special.
Thanks. We love you guys! Keep cookin
Dry pieces at the end are like dessert for me. Can't eat too many, but I love to offset the tender moist meat with some a piece of the dry pieces.
Wow, I agree with everyone else. Where in the world did you get those two cuts of skirt steak. I've never smoked skirt steak before but it's definitely in my future. Keep em coming!!!
give it a try.. you will love it
If you have a carniceria "Mexican butcher shop" near u they will 100 percent have skirt steak in that length as it is quite popular buy at those stores. most mexican stores usually have a butcher in the back no matter how random it might seem so give it look if you get a chance.
dont think ive ever seen a skirt steak that looked like that. i like skirt, but damn, i'd fall in love if i could find it like that
I have a skirt steak in the freezer... I'll need to try that! Looks great....
Awesome Chris.. you'll love it
@@PITMASTERX I've alwys grilled them... Never would have thought to smoke it/// : - )
You nailed it on that one Roel. One of my favourite cuts of meat and you and the team made it even better. Eet smakeijk!!
If you manage to dry out a skirt steak......
One of my favorite cuts. Was delicious and cheap. Then people caught on.
yes.. and we're moving on to the next cheap one ;) don't tell
@@PITMASTERX flank?
Great video, thank you for sharing.
Does it work for a flanksteak, too?
You could use a BBQ grill indoor’s.? If some knows can you please let me know.
Outstanding, our family main grilling beef is the skirt steak an would pick it over a strip any day of the week! Keep up the great content
I smoke skirt and flank steak. After I get it smoked to perfection, I pan fry it for a crust. It is delicious.
Wow, deliciouso very impressive. ? What does the butchers paper do, I’ve never used this method.
Love the video!
I love skirt steak, I have some Wagyu skirt steak from Snake River Farms in the freezer. I'm going to smoke them, thanks!
Awesome John... let me know how they turned out
Making beef Wellington bites with mushrooms and blue cheese today. Using a rib-eye.
mjam
OMG!!! Outstanding!!
Thanks
Beef bourguignon is the way forward for me with this cut. Great tube as always
Awesome
Smoked fajitas/asada!?! Are you kidding me!?!? Why haven’t I thought of this! Great vid!
👍😜
I’ve watched so many of your wonderful, entertaining videos and I wanted to say thank you, we really appreciate what you do. Have you ever considered getting a big smoker like an Ole Hickory or a Jambo? It could really add a new dimension to your great channel!
I really want to.. next week I am getting concrete tiles layed around the barn. Then I will have the space for it
Pitmaster X you won’t regret it. I did a lot of homework and got an Ole Hickory because of its quality, footprint (it’s small compared to an offset) but mostly because if the excellent results it produces. Might be easier to ship to Europe as well. I look forward to watching what happens!
Damn you and your access to tasty meats! I can't get any of the good cuts in the stores recently due to all the panic buying... At least I can BBQ vicariously through you. Keep the videos coming!
Hate when that happens.. happend to me this monday. Luckily I have a secret freezer ;) which can hold a whole cow if need be
I feel you mate. It's a beautiful day outside and all the stores around here have is empty shelves. My soul literally ate a bite of my own ribcage when I watched this.
There's really no such thing as a bad piece of meat... just technique!!!
axelathanasius I have been getting tons of meats and fresh vegetables almost daily from the local owned markets. Yes, it is more expensive, but i’d rather support the small market and help end the existence of greedy companies like Walmart and Sams club. Plus the butchers still custom cut.
Girls say they want the chicken but in the end, they tackle the meat.
Looks amazing !!! Definitely going to have to try this!!!!
Someone should print “Zebra effect on meat” on a t-shirt. Roel, you should have your own march, maybe! Cheers to you and the team 🍻
Cheers Riaz
If I said to my wife..... “I’m going out to pick up some skirt” I would get a slap 👋 😂
I just found your Channel and I am impressed with you.... I'm new to Smoking... I built my own UDS and have experimented with a few smokes..
I would like to learn from you...
Bob Cooney
Salt Lake City Utah
Yes sir! I enjoy every video u do. 💪
Thanks
That skirt steak looked awesome, and full of flavour. Cheers, Roel!
Cheers Dwayne
Pitmaster that steak looks so delicious. Excelent.
They make this in Panama and its called tasajo, it is super good.
My baby Dennis is back 😍😘
Today in the closed captioning, "Morrison" was "more or something" and "more sir".
hahahahah
Looks great PMX, must have got that steak from your secret stash:) If we cant cook we can sure watch you bbq it.
Great idea thanks I am going to do it, god bless you and be careful with this virus
What I'm talking bout!!!!
Thanks for reminding me about the butcher paper step... been awhile!!!
Awesome
Skirt steak is by far my favorite cut of beef, forget all those fancy cuts gimme skirt steak
I hear you, it's amazingly flavorful. If you get the cook just right to where it's not too chewy, it's MONEY SON.
Looks great this is a great video
Thanks Shawn
Looks amazing will try that. You should try Marcos Bassi (aka “father of Brazilian BBQ”) skewer method for skirt steak (fraldinha). Id love to see that reproduced in a weber or kamado
Can’t wait to try the smoked for myself.
I used Post Oak and man - another level of taste all together. I’m going to try Mesquite next.
Ziet er gezond uit! blijf zelf ook gezond daar allemaal! and keep on grilling!
Komt helemaal goed.
I'm beginning to think that any cut of meat will smoke well. But this is quite quick, and like others said on here would be awesome in fajitas, rendang, curries IF you don't eat it all off the chopping board first!
For a thin cut like this a marinade absorbs well looks good tho
I am trying this next week. Another great video as always. Any recommendations for the wood? I'm thinking pecan or white oak.
uuuf nice, greetings from bogota colombia 👌🏽
I prefer skirt steak over brisket too..but its sooooo much more expensive..I do ribeyes in place of fajitas..and they are delicious as “fajitas”
Hi'from Philippines i like your cooking style its gives me the idea...smoking and grilling...thank for your
video.Bye
Looks amazing as always
Awesome as always.
I’ve been making skirt steak, churassco, since my dad taught me years ago.
My favorite cut of meat... Skirt steak. I always get Skirt Steak in any restaurant I visit for the first time. If they don't have a good skirt steak I ain't coming back... lol
Question!!! How long do you smoke before wrapping in paper?
Great idea. I have never smoked a skirt steak. I'm going to now though. You should always bring you woman in at the end to test. She's just lovely and will only make your videos richer. GOD bless you guys.
If i have to choose, i choose both steak. Keep on grillin🥩🥩💯!! 🤘🤘
hahhha.. greedy pitmaster ey
Keep smiling and keep on grilling denise 🥳🥳🥳
Your need to make the chimichurri that's the seasoning
Looks fantastic
Sieht mal wieder Hammer aus.
Danke!!!
Ich Feier deine Videos+Ideen !!!
Skirt steak can be really tough. I figure a slow smoke could make it more tender.
Looks absolutely amazing, done either style. But for some reason, my taste buds are telling me the smoked would just edge out the grilled...
That looks and sounds amazing! I wish I could afford the grills/smokers/etc that you use in your videos!
Going to need to try that. When are you going to go your live stream again.
As soon as I get my promissed internet speeds. Should have been here last year.
@@PITMASTERX I'm a network Administrator, I know all about that. There are alternative methods to increase your internet speed if they keep delaying what they promised.
I’ve only accomplished this years back by accident. Damn those smoked fajitas were good!
Which temperature need sto have the bbq ?
Man this both look so good!!!🤤
Charcoal in a closed space? Carbon monoxide?
Great, great, great... thumbs up!
~ Is this steak fresh? ~ Yes, it was meowing in the morning.
You could roll up a whole skirt steak and fill it up with all kinds of goodness, then smoke it.
I like this one!!! @pitmasterx
Oh that would be delicious, maybe some type of mushroom roulade stuffing with a red wine reduction sauce...? that would be damn good
Roll it and smoke it 💨 ✌🏻420
What if you toss it on the grill right after smoking it?
Have you ever smoked a whole beef tongue . Would you have to re- freeze it to slice it thin. Then lightly grill.
Beef tongue is fantastic on the smoker. Same with beef heart. Best beef flavor I've ever had was with smoked beef heart. Well worth the effort of taking off the "silver skin".
hello denise!
I was confused when there was an ad with Guga in it. Was like "am I watching the right channel???"
Very good 👍
Thanks Tien
So what if you would lower the smoke temp and finish it of searing? It still is a steak right?
yeah.. would call that a reversed sear, however you won't be able to get a long enough sear to get a good crust before overcooking
@@PITMASTERX zelfs niet als je de temperatuur bij het eerste deel veel lager houd? (Voor de stall)
Like your videos you can good get a good Sear if you put charcoal in your Chimney Starter and light it and put a grill on top it is super hot
I always smoke my skirt steak. Well I get a crust on then smoke for 30 to 45 minutes its perfect
If you have a skirt steak that doesn’t have that much marbling, do you think you can still smoke it to an internal temp of 200°F? Or would it be too dry? Because the one you use looked beyond spectacular
Not if you grill it in foil to 190 degrees, remove the foil and sear it. The result will be, juicy on the inside and crispy on the outside.
Roel, do you guys shoot more than one video in a day like when you did the beef ribs last time or a smoked brisket? It would be nice sometime to see a behind the scenes vid of how you plan your productions and what you do when things go awry. Very nice experiment on the smoked skirt steak--you and Guga share a lot of DNA.
Hi
what kind of salt do you use?
Dammit, every day I'm watching stuff like this right before dinnertime. And because of the stupid quarantines I have no tasty materials to cook with. Curse you and your delicious food!
I really enjoy your youtube