So, what happens when you take a crappy piece of meat, like one of the cheap cuts called Skirt Steak (from the plate of the cow) and then smoke it ... will it taste good ? Let's find out.
It is described as "long, flat, and prized for its flavour rather than tenderness" and skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry and churrasco. Now it's BBQ time.
In the morning, I marinated the steak with some DL Jardine's Steak Seasoning rub and then at 3:30pm, the meat when on, using plum wood as my smoke source.
At 4:45pm, it was looking real good, I honestly didn't know what to expect. Then at 5:20pm, I wrapped it in foil and took it off to rest. We ended up having it sliced on sandwiches for dinner with fresh rolls, cheese and pickles. It was so good that, I ended having another roll for a late night snack and then had even more meat on a couple of croissants the next day.
It is described as "long, flat, and prized for its flavour rather than tenderness" and skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry and churrasco. Now it's BBQ time.
In the morning, I marinated the steak with some DL Jardine's Steak Seasoning rub and then at 3:30pm, the meat when on, using plum wood as my smoke source.
At 4:45pm, it was looking real good, I honestly didn't know what to expect. Then at 5:20pm, I wrapped it in foil and took it off to rest. We ended up having it sliced on sandwiches for dinner with fresh rolls, cheese and pickles. It was so good that, I ended having another roll for a late night snack and then had even more meat on a couple of croissants the next day.