Skirt Steak with 4 cheese stuffed peppers & Spanish rice

I’ve been eating skirt steak for years and just learned that there are two types inner & outter.  The inner skirt is used for grilling or griddling & chopped into tiny bits for tacos and the outter skirt you would slice on the bias and serve as a steak.  I always liked the inner until I went to the outter it’s thicker, more tender & very juicy providing you don’t over cook it!!!  Ask you butcher to trim the steak out and give the skirt a couple of slices with a knive on the top & bottom side.   The outter doesn’t  need to be tenderized like the inner (the butcher will run it through a tenderizer machine which puts holes it and makes it more tender.

The prep: I mixed together in a bowl 14 cup olive oil, 2 cloves of chopped garlic, fresh oregano, kosher salt, fresh cracked pepper, diced onion, little bit of paprika and chipolte powder to taste and mix well.  Rub over meat and place in fridge for at least 4 hours over night is best.

Set up your grill for the direct method of grilling (meat over the flame) very high grill temp of 450 to 500 degrees and don’t forget to add a nice chunk of oak or hickory wood.  As always get the grill grate hot, clean & well oiled.  When ready place skirt on grill for about 3 minutes or until meat is unstuck to the grill  now give it a quarter turn this will ensure nice grill marks as pictured.  Flip to the other side and do the same.  Steak will cook fast it should read 130 degrees on a thermometer and let it rest.

As for the sides we made 4 cheese stuffed peppers,  spanish rice  roasted tomotillo salsa.  Start by splitting peppers down the side and clean them of seeds place them in a cast iron pan than onto a 350 degree grill for about 30 minutes until soft.  The peppers were filled with a 4 cheese egg souffle  we used queso, blue cheese, sharp cheddar and a  lot of parmesan now place cheese mixture  into peppers and cook in cast iron skillet on an indirect grill at 350 degrees until tender about 20 minutes.

Roasted tomotillo salsa:  Garden picked tomotillos with husk off, 5 garlic cloves skins off, onion and hot peppers roast in hot oven or hot grill for 30 minitues let cool for 15 minutes put in food processsor and whiz with salt, fresh squeezed lime juice and cilantro.

Spanish rice:  Check the back of the package of rice for cooking instructions.  Heat up some oil cook onion, garlic, 2 cups of rice, 3 cups chicken stock tablespoon of tomato paste, oregano & salt to taste let cook.


Marinated Flank Steak & Heirloom Tomatoes with Bacon & Triple Cream Blue Cheese

Marinade the flank steak with soy, garlic, shioxaing wine for at least 4 hours, overnight is best.  Prep grill for direct cooking and wait until the grill grate is 400 to 450 degrees.  Make sure the grate is clean and well oiled.  Place steak on hot grill for about 2 minutes or until the steak can be turned a quarter turn without sticking to the grill.  Now leave it on for another 2 minutes.  This is to ensure nice grill marks.  After a total of 4 or 5 minutes flip steak to the other side and cook until it’s firm to the touch or the internal temp is 130 to 135 for medium rare.  Let the meat rest for at least 5 minutes before cutting.

Side dish: Heirloom tomatoes with green onions, bacon, olive oil, salt,  pepper and triple cream blue cheese.  The cheese was purchased at Mariano’s Fresh Market.

Wine:  The featured wine is a Pinotage Grinder it has a natural hint of coffee due to the heavily toasted oak it sits in.

Beef Tenderloin

Seared beef tenderloin

Posted on July 12, 2011 by porkpusher

This all started when a friend of mine asked if I could cater a party for them.  She wanted to serve beef tenderloin to 80 guests.  I must say I was a little nervous but of course I said let’s cook!!!

I purchased 55 lbs of tenderloin, trimmed them be removing the silver skin and added fresh cracked tricolor peppercorns & kosher salt to them.  Set up my grill for direct cooking and once the grill was about 450 degrees cleaned & oiled the cooking grate.  I placed the beef on the grill for about 20 minutes turning a 1/4 turn every 5 minutes until the internal temp reached 135 degrees.  Wrapped  the meat up in a foil pan and let rest for 15 minutes.  They loved it!!!

Monster Beef Brisket

This Monster Beef Brisket was purchased in the spring…just waiting for the right weekend. Well, as it turns out, this is the right weekend. As you can see, this 13-pound monster just barely fit on the grate of my cheapo offset firebox smoker, but it did fit, and man, oh man, did the cheapo smoker come through in flying colors.

My Charcoal Chucker colleague “SmokeMan” offered me his favorite rub recipe to try on it. Unfortunately, the rub recipe arrived in my in-box at a time when I really did not feel like going out and hitting the grocery store. So, as usual in the life of an idiot who perseveres through life with a cheapo offset firebox smoker, I improvised. My rub ended up being a thick coating of brown sugar rubbed in on both sides of the beef brisket, with the fat side scored in about two-inch-by-two-inch squares. That way, the rub gets into the grooves and soaks in. Atop the rub layer of brown sugar, I used Montreal Steak rub, which I had on hand.

After a generous rubdown, the brisket went into the fridge overnight.

This morning, I fired up the cheapo at about 8:45 a.m. It was up to temp…around 250 or so by about 10 a.m. I wedged the monster brisket onto the grate of the cheapo. Yes, yes, yes. Another problem. I thought I had a bag of chunk charcoal in the garage, but noooooooooooo. Again, did not feel like going to the store, and fighting traffic on my day off, so — sorry purists — briquettes had to due.  But, I did have some nice mesquite chips with which to inspire some smoke…and I used some hickory too for good measure.

Started out this bad boy at about 225-230 degrees for the first four hours. Fat side up. I mopped every hour with a blush wine. Not too much since I did not want to wash off all the tasty effects of the rub.

After four hours, I pulled the monster off the smoker, wrapped it tightly in aluminum foil and slapped it back down on the grate of the cheapo. Because briskets tend to shrink, it fit perfectly this time around.

After fueling up my offset firebox for the last marathon haul, I fired up a nice cigar and babysat the monster for about an hour.  At roughly 5:30…a little ahead of time…I checked the internal temp and it shot right up to 200-205. I knew I had to act fast because I usually like to stay around 190 degrees.

I took if off the grate of my cheapo offset firebox smoker and carried it in the house. Of course, I know it is always best to keep the meat wrapped in foil and let it rest for a half hour or so, but I simply could not resist cutting into it for a nibble or two.

OMG. It melted in my mouth. I have had good brisket, including some primo stuff from both “SmokeMan” and “PorkPusher,” but this is probably my best  brisket ever. Soon it will be cut and much of it saved for tomorrow, when friends and neighbors — weather permitting — will be invited to the firepit for an evening of drinks, brisket, cigars and clever conversation about the issues of the day.

And here is how it looked right before it became wrapped up in foil for the final four hours on the cheapo smoker. Wish the other Charcoal Chuckers could have shared in my personal glory of conquering this monster brisket…if they had, I am quite sure I would have basked in the genteel applause of their faithful support. Charcoal Chuckers rock. Next time, I will use “SmokeMan’s” special rub recipe.

Beef Jerky

Start with very lean beef like eye of round or sirloin tip.  Place the meat in the freezer for about 2 hrs it will make it easier to trim.  Trim the beef of all visible fat, gristle and membranes.  The fat doesn’t dry and it will become rancid.  Slice the meat into 5 to 6 inch long pieces by 2 inches wide and 1/4 inch thick.  Marinade the meat with Teriyaki, sesame oil and red & white pepper.  Place meat in plastic bag and cover with  1/4 cup of the marinade per pound of meat for 8 to 12 hrs.  Dry off the meat and place on a backing rack over a pan for about 8 to 12 hrs.  Place in smoker with fruit or hickory wood for up to 3 hrs at 170 degrees.  You’ll want to keep checking to make sure the jerky doesn’t get to dark.  You can always vary the time in smoker than place in dehydrator for up to 2 hrs.  The finished jerky can keep in the fridge  for about 2 weeks.  The batches that I’ve made never last that long!!!!!!!  Try dipping jerky into BBQ sauce……….   The picture shows a double tier cook and after placing meat on the grill I coated them with salt & pepper.  Enjoy!!!!!

Simple Brisket

I usually go with my standard rub on Brisket, but the night that the idea for this blog we had an opportunity to taste a very simple brisket and it was very good.

The night this blog was born, 190Degrees and SmokeMan gathered at PorkPusher’s house. We

Equal portions of fresh ground black pepper and kosher salt.  As I was a little short on black pepper I decided to go with half black and half white pepper.

  • 4 T Kosher Salt
  • 2 T Black Pepper
  • 2 T White Pepper
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