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From	Message
zorroloco 07-Dec-24, 17:43	Skirt steak Marinated a couple hours, rubbed with spices and seared over a hot flame. Medium rare. Roasted Brussels sprouts w mushrooms and done cumin garlic rice. This is living
apatzer 07-Dec-24, 21:23	That sounds good. what spices did you use?
zorroloco 08-Dec-24, 07:10	Patz Kosher salt, black and white pepper, chipotle pdr, cumin and mustard. Marinade was avocado oil, balsamic vinegar, pomegranate molasses, soy sauce and white wine It was good. Skirt isn’t a tender cut, but full of flavor
mo-oneandmore 08-Dec-24, 07:16	Zorro I suppose the 2-hour marinade of yer skirt steak helped with the toughness? Or did it??
zorroloco 08-Dec-24, 07:26	One Yes It helps. But a skirt steak will never be mistaken for a porterhouse nor a t-bone.
apatzer 08-Dec-24, 07:32	zorroloco Thanks, that does sound yummy. Skirt steak is an underrated cut. I generally go for a dry rub for steaks and a brine for pork chops. For steaks, I pat them dry with a paper towel. Sometimes I try to allow them to come up to room temperature. But that isn't necessary. Garlic powder, onion powder, crushed black pepper, kosher salt, a tiny bit of ground mustard and smoked paprika. Mix all ingredients in a bowl. Place steaks on a tray and sprinkle spices from height to get an even coating. I pat the spice on the steak (don't rub) flip. And repeat the process several times. On a charcoal grill, have a hot side and a cold side or cooler side Then in a bowl I mix some dark brown sugar, water, and better than bouillon beef base, whisk briskly add a teaspoon of vinegar to emulsify. I brush on a thin coating seconds before I lay them on the grill. I just recently started doing that last step, and it makes a world of difference.
apatzer 08-Dec-24, 07:36	Pork chop brine I cup of brown sugar, dark or light, A little less than a half a cup of kosher salt. Add water just enough to liquidly. I hear it up in the microwave and whisk until I have just liquid. Put ice in it to cool down. Place liquid in a large bowl, add water where necessary. Insert chops,ake sure they are submerged. Add ice on top , cover and allow to sit in the refrigerator for 24 hrs Then I so pretty much exactly what I do for the steak's, just without the beef bullion.
zorroloco 08-Dec-24, 07:42	Patz Agreed. The only steak I marinate is skirt steak. I rub the rest.
zorroloco 08-Dec-24, 12:37	I think The skirt steak is even better the next day. Rareish, dipped in just a bit of horseradish (NOT horseradish sauce!)

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