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Old 11-01-2007, 03:32 AM   #1
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FYI



Quote:
The skirt steak is a cut of beef steak from the plate (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas ("little belts" or "sashes" in Spanish) and Cornish pasties. Skirt steaks are usually marinated or braised over low heat. Skirt steak, as well as all other cuts of meat, should be sliced across the grain for serving.

In the United States, whole skirt steak has the meat-cutting classification NAMP 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the diaphragm muscle and an attached thick membrane which must be removed before cooking.

It is said that cowboys on roundup would harvest cattle to feed many trailhands. The trail bosses had first priority on the skirts. In those days, cattle were thin and had very little fat so the cooks would make them palatable by tenderizing them, marinating in lime juice for several hours and grilling them over mesquite coals.
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Old 11-01-2007, 09:11 AM   #2
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Thanks SurfinSapo,

I love this cut and it seems it has become fairly expensive over the past 4 of 5 years. Here is a great fajita marinade I use;

1/2 cup line or lemon juice
2 shots of tequila - more if you are partaking.
2 Tablepoons olive oil
1 tablespoon concentrated orange juice
Fat pich oregano
Fat pinch red pepper flakes

Score the skirts into a diamond pattern and marinade in a zip lock bag.
Try that out med rare with some grilled red peppers and onion. I little slice of heaven.
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Old 11-01-2007, 10:30 AM   #3
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Quote:
Originally Posted by bknox
Thanks SurfinSapo,

I love this cut and it seems it has become fairly expensive over the past 4 of 5 years. Here is a great fajita marinade I use;

1/2 cup line or lemon juice
2 shots of tequila - more if you are partaking.
2 Tablepoons olive oil
1 tablespoon concentrated orange juice
Fat pich oregano
Fat pinch red pepper flakes

Score the skirts into a diamond pattern and marinade in a zip lock bag.
Try that out med rare with some grilled red peppers and onion. I little slice of heaven.
Thanks Bryan... I still have to try Moms Potato soup.
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Old 11-01-2007, 10:47 AM   #4
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The soup is excellent but I hhope you are not dieting or have a heart condition. I posted a chili recipe that would be a little easier on your body.

Here you go:
http://www.bbq-4-u.com/viewtopic.php?t=11082

BTW: You should wear your hat in all your videos. It looks good on you and not everybody can pull off wearing a cowboy hat.

Enjoy!
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Old 11-01-2007, 02:55 PM   #5
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Re: FYI

Quote:
Originally Posted by surfinsapo


Quote:
The skirt steak is a cut of beef steak from the plate (belly) primal cut. It is a long, flat cut that is flavorful, but tougher than most other steak cuts. It is the cut of choice for making fajitas ("little belts" or "sashes" in Spanish) and Cornish pasties. Skirt steaks are usually marinated or braised over low heat. Skirt steak, as well as all other cuts of meat, should be sliced across the grain for serving.

In the United States, whole skirt steak has the meat-cutting classification NAMP 121. The more tender inner skirt (NAMP 121D) is attached to the rib cage (ribs 6-12), while the tougher outer skirt (NAMP 121C) consists of the diaphragm muscle and an attached thick membrane which must be removed before cooking.

It is said that cowboys on roundup would harvest cattle to feed many trailhands. The trail bosses had first priority on the skirts. In those days, cattle were thin and had very little fat so the cooks would make them palatable by tenderizing them, marinating in lime juice for several hours and grilling them over mesquite coals.

You'er yanking my crank with that nat. Liked to wreck my screen swattin that thing.
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Old 11-01-2007, 03:53 PM   #6
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I tried to smoosh it twice!
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