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new to grilling with carcoal, any advices

post #1 of 9
Thread Starter 
hey guys just got my hands on a Char Griller "THE Wranger" i am trying to perfext my grill but need some advice, im new to the temp gauge , what are the beat methods to cook chicken wings and fajita... methods as in grill temp and times ? i am not smokin just yet , any advice will help , thank you also can i throw wood chips in my fire if im grillin n not smoking, and so i leave the lid open on top or closed
post #2 of 9
I'm assuming your Wrangler does not have the smoker box. For chicken of any type here's what I do in my Weber Kettle or gas grill.

Build the fire off to one side and get it hot. You can throw chips on the fire but the burn up too quickly. Chunks are better.

Put your chicken on the grill over the hot fire for 3 mins, flip, 3 more mins, then move them to the cold side of the grill and close the lid. Let them cook until an IT of 165F.
post #3 of 9
Thread Starter 
any recommendations on beef skirts"fajita" as we call them in south texas, i did a small bbq and i felt like i over cooked them. once again im new to this.. my chicken wings got a bit burned lol, il try your method. Do i need a temp reader to check chicken ? and my grill itself has a gauge what degree do you recommend. 300 or less
post #4 of 9
I have a killer beef skirt recipe at home. I'll post it tomorrow when I get there.

As far as the chicken, just let the grill run as hot as it can the use a probe therm to check the IT os the chicken.
post #5 of 9
Thread Starter 
@Noboundaries yes man post it and let me know. include your cooking methaod times n temps, appreciate it bud
post #6 of 9
Thread Starter 
@Noboundaries any word on the beef skirt recipite ?
post #7 of 9
If your using skirt steak for fajitas look up recipes for arrachera also I would by it from a Mexican store it's cheaper
post #8 of 9

Good evening guys!  Been out of town visiting relatives and all my recipes were at home.  We got home tonight so here is the recipe, as promised. 


I fell in love with skirt steak fajitas in the late 70's when I was stationed in Kingsville, TX as a flight student then a flight instructor.  The owner of a just recently closed restaurant called El Jardin told me the recipe they used to make amazing tasting fajitas.  It was a very simple recipe that was lost to time and moves.  I tried many, many recipes over the years trying to duplicate that long lost flavor and the recipe below hit the nail on the head.  Give it a try!


South Texas Marinated Skirt Steak

I was looking for a more simple recipe, one easier than my other recipe for Skirt Steak.  This one was it!  My wife took one bite and said with a smile "I haven't tasted skirt steak like this since we were in Kingsville Texas!" 


This is now my go to skirt steak recipe.  Oh, if you want a little heat, add a jalapeno or two to the marinade. 


2-2.5 lbs skirt steak
1/2 cup olive oil
1/3 cup soy sauce or Maggi Jugo (can be found in the international foods section of your grocer)
1/4 cup lime juice, fresh squeezed in season, but bottled works too.
1/2 onion, chopped
1 tsp minced garlic
1/2 tsp ground cumin
3 Tbs dark brown sugar or Mexican brown sugar, packed



1. If the skirt steak still has a membrane (silver skin) attached to one side, be sure to peel it off the meat before marinating.

2. In a blender add all marinade ingredients and blend until pulverized.  You don't have to use a blender.  You can just chop the onions quite fine and that will work too.

3. In a large heavy duty, zip top bag, put pieces of steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate 24-48 hours.

4. Remove steaks from marinade bag.  You can rinse off the marinade or leave it on.  Discard the extra.

5. You can use any grill for cooking the skirt steak, just make sure it is as hot as possible.  If using charcoal add several chunks of mesquite.  Cook using direct heat.  Cook each side on high temp for 3 minutes, 4 minutes max.  You want a char on the outside and a rare to medium rare inside.

6. Remove from heat, cover, and let rest at least ten minutes, longer if prepping other foods.

7. If grilling peppers and/or onions, grill them after the meat while the meat is "resting."

8. Serve like steak or slice thinly across the grain of the meat if serving with tortillas, grilled peppers, grilled onions, sour cream, salsa, etc.

Servings: 6

post #9 of 9
Thread Starter 
@Noboundaries awesome, i will be doing these for sure this weekend !!! and il post some pics thank you
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