Hangers and skirts..

[POP A SMOKE]

Hangers and skirts.. 129/4.

It should be against the law for skirt steak to be this tender.

 

[zippy12]

Ahh man that is looking too good! You should be proud. I never find skirt like that around here...

FL is a bit far to taste test... Point!

 

[motocrash]

Looks pretty man,a cup of horseradish...and dip it.Mmm

 

[chilerelleno]

I opened this thread and immediately salivated so hard it hurt, and it hurt so good.
Pop A Smoke is bringing it!
This should be riding the Carousel.
Like!

Did you dry brine them or anything?
I see they're grilled, did they get smoke too?
G'gosh they look tasty.

 

[POP A SMOKE]

BTW.. the temp was a typo.. the bath was 129/4... I was distracted when I posted that.. Carry on.

 

[indaswamp]

BTW.. the temp was a typo.. the bath was 129/4... I was distracted when I posted that.. Carry on.

So sous vide first then grilled?

 

[SmokinAl]

Those look fantastic!
Al

 

[POP A SMOKE]

Ahh man that is looking too good! You should be proud. I never find skirt like that around here...

FL is a bit far to taste test... Point!

I have to have it shipped in myself. I tossed it on an order I placed for some grass fed Chuckies.. I also tossed in a flank and Merlot steak to try out in the SV bath.

 

[POP A SMOKE]

I opened this thread and immediately salivated so hard it hurt, and it hurt so good.
Pop A Smoke is bringing it!
This should be riding the Carousel.
Like!

Did you dry brine them or anything?
I see they're grilled, did they get smoke too?
G'gosh they look tasty.

Nah, this was as simple as it gets. I didn't even take them out of the cryo. I tossed them into the SV bath right out of the box of dry ice when it was delivered at lunchtime. I SV'd them at 129/4 while I was at work and then pulled from the bath and placed them in some marinade while I prepped my grill. I have a modified burner system in that thing that is set up for some serious high temp sear. I kissed each side for about 15 seconds each times three or four turns. After letting them rest for about 20 minutes I sliced....

The hangar steaks were like butter and I kinda expected that, but the damn skirt steak really stood out to me because it was a close second. I have never had skirt that tender before and the flavor was amazing. I cant wait to toss the flank and merlot steak in the bath this weekend.

BTW, I have a bunch of charcuterie coming out of dry cure this weekend, so I might do the flank/merlot instead of tossing the packer on the smoker. We will see.

 

[b-one]

Great looking meat! Let’s see that flank,I haven’t had one in a while.

 

[POP A SMOKE]

Great looking meat! Let’s see that flank,I haven’t had one in a while.

Didn't get around to the flank.. I tossed in a Chuckie so I could go out and expand my smoker area
. Hopefully I can finish it up tomorrow..