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What's Cooking? Share your recipes and food preparation tips here.

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Old 07-06-2014, 06:52pm   #21
Sea Six
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More time would have gotten the temperature up higher, and the 15 minutes in the foil would have cooked it more, which might have made it more tender.

Maybe I'll try this again.
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Old 07-29-2014, 09:57pm   #22
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Quote:
Originally Posted by Sea Six View Post
Yes, I did slice against the grain. Divided it into thirds, and cut against the grain at an angle just the way he did it in the video.

Someone else should try it and post results.
It works good for flank. I too have found it hard to find skirt, so I think I'd try it with flank.
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Old 08-31-2014, 08:08am   #23
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You may more readily find skirt at a Mexican meat market/store - if you have them in your area.

I would not go over a minute on the sear. You should not be able to even get your hand over the hot coals (around 1000 -1200 F)

The foil wrap being tight is a must.

Be sure to cut against the grain (perpendicular) as well. The bias cut is just cosmetic.

If you can find it ask for the onglet (hanger) cut and try this cooking method or a cast iron grill sear.
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