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Alton Brown & Skirt Steak

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I was watching him cook the meat, he actually placed it directly over the charcoal, I would think this would ruin the meat. Has anyone tried this

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  1. Probably back in the "Search for Fire" days. But without blow dryers, they decided it didn't taste so great.

    1. Trick is to not use just regular charcoal which is made from sawdust since the ash left behind after burning is too fine. Lump or cowboy (as I see it advertised sometimes)charcoal - or embers after burning real wood is the way to go.

      1. I tried it once, and didn't see the need for it. Skirt steak is the easiest thing on the grill as it is, adding a degree of difficulty didn't make it better. It should be said I'm a big fan of AB and usually use his tricks.

        1. I remember seeing this in my Boy Scout handbook back in the 70's. I think it was called a "Tarzan Steak". I've always wanted to try it, but never had a chance.

          1 Reply
          1. re: dave_c

            I could see it overr the embers of a hardwood fire out in the woods, but not if I actually have a grill handy.

          2. While I'm sure it DOES work (and I even seem to remember reading somewhere that Eisenhower used to cook his steaks that way), I'm not motivated to maybe ruin perfectly good meat by cooking it in such an experimental way.
            Boy Scouts was great for cooking primal -- biscuits on the end of a stick, hamburgers over a wood fire, cobbler in a Dutch oven. We speared almost anything and held it over the fire.

            1 Reply
            1. re: podunkboy

              At Scout Camp in northern Ontario, we took a canoe trip, which meant that most cooking vessels were pretty limited - a few pans and pots. But when we arrived at our campsite, and found it teeming with huge bullfrogs, one of the leaders sent some of us out to catch frogs, and others to cut switches from the trees. We then wove a grill out the switches, grilled the legs, and with the help of little melted butter (no lemons, alas), had a gourmet experience at the side of the lake.

            2. I just cooked an outer skirt steak over hardwood lump charcoal (cowboy brand). I marinated the steak for 24+ hours in store-bought bolgogi and grilled about two inches over VERY hot coals, 9 minutes a side. It ended up cooked through, no pink, but was very tender. Cutting against the grain, which seems counter-intuitive, works really well. served with grilled corn salad, it was awesome!