how long would it take to cook a skirt steak over apple wood?

[abefroman]

How long would it take to cook a skirt steak over apple wood?

Do I just throw these on my grill and light them?
http://www.barbecuewood.com/Detail.bok?no=320

[MarkV]

The cooking time is not a function of the applewood but rather:

1) the temperature of the steak before cooking, (refrigerater vs. room temp)
2) the thickness of the steak
3) whether there is direct contact with the heat source
4) the temperature of the heat source and/or surrounding medium.
5) and how you want the steak done

Mark

[abefroman]

How hot does apple wood burn compared to charcol?

1) the temperature of the steak before cooking, (refrigerater vs. room temp)
>>34deg
2) the thickness of the steak
>>1.5"
3) whether there is direct contact with the heat source
>>Yes
4) the temperature of the heat source and/or surrounding medium.
>>55deg
5) and how you want the steak done
>>medium

[MarkV]

Abefroman:

I don't have a specific formula for all those paremeters. I merely listed them to point out the factors that do affect cooking time, as opposed to the type of fuel.

I will tell you this though, an inch and a half steak is fairly thick. You'll have to sear each side, (about 2 minutes), and then move them to the upper rack, off the direct heat to finish cooking. At that thickness there's a good chance the exterior can burn directly on the grill by the time the center is cooked.

For medium, cook them to 135-140 degrees. Cook by temp, not by time.

Mark

[OzarkRose]

I' ve found that tenderizing skirt steak really helps the finished product; you can do a good medium and it is still tender (for skirt steak). Hickory makes a hotter fire (Shagbark has the highest BTU's) so maybe you can save your apple for a smoker; I think it makes the "sweetest" smoke.

[kuan]

No skirt steak comes 1.5 inches thick.

If it's real skirt steak, cook over the highest heat possible until nicely charred. Turn over, cook until nicely charred. Remove, slice and serve.

[abefroman]

Originally Posted by Rose Konold

I' ve found that tenderizing skirt steak really helps the finished product; you can do a good medium and it is still tender (for skirt steak). Hickory makes a hotter fire (Shagbark has the highest BTU's) so maybe you can save your apple for a smoker; I think it makes the "sweetest" smoke.

What is the best way to tenderize a skirt steak?

[castironchef]

Originally Posted by abefroman

What is the best way to tenderize a skirt steak?

Marinate. Grill quickly (consider putting directly upon the coals - which had just been flown free of any ash - for one minute and then turned for another minute). Slice across grain thinly.

All three will give a tender mouth feel and wonderful flavor.

[kuan]

Originally Posted by castironchef

Marinate. Grill quickly (consider putting directly upon the coals - which had just been flown free of any ash - for one minute and then turned for another minute). Slice across grain thinly.

Gah I remember seeing that somewhere. Whose technique is that? They called it dirty steak.