Christening the Weber...

  • Power User

    This is my first time on a Weber 22" kettle…am I doing it right? (rhetorical question)


  • Power User

    Coal roasted skirt steak

    Liberally salt and pepper both sides of the meat. Once coals (natural lump to be exact) are red hot you will want to remove any loose ashes with hair dryer or in my case with a low powered leaf blower. (you’ll want to be especially careful in dry weather) Add meat directly to the coals and cook for 1 minute to 1 minute 20 seconds per side. Remove from grill and double wrap in heavy duty foil and let rest for 15 minutes. Slice thinly across the grain and return to foil pack and toss with juices. Eat as is, or serve with grilled peppers and onions on tortillas or buns. BTW…there is zero ash or grittiness on the final product.


  • Walton's Employee

    @Joe-Hell Skirt Steak is one of the most over looked cuts, probably because it is difficult to make it really tender but it is SOOO tasty! Good choice for the initial firing of the Webber!

  • Power User

    @Jonathon I’d call the result of this one tender but a little chewy but the flavor was outstanding. I don’t think I had the choicest cut of skirt to begin with. Flank steak can also be grilled in this manner. I’ll be firing it up again this weekend with a tri-tip but I think I will use the grill on that one. lol

  • @Jonathon Jonathon, the only bad thing I can say is that many of those great, overlooked, & extremely tasty cuts that used to be very cheap, throw away prices, are now rather expensive as folks & especially restaurants have figured out how great they taste!

  • Regular Contributors

    @Joe-Hell damn it man, that looks good. At first I thought it was a joke, like who the hell burns their steak to a crisp (then, maybe Joe-Hell dropped the steak in the coals and to recover made up a new way to cook)…Haha…I like meat on the grill to be dripping blood.

  • Power User

    @deplorablenc1 I’d call this one rare but not dripping. My grandpa always had a rule when we were camping…if you drop that hot dog in the fire, you eat it! Unlike the steak they were always gritty. Lol

  • Back in my scouting days we used to call that “Tarzan” steak, right on the coals of a campfire. Works very well. These days depending on the thickness I use either direct sear or reverse sear on the grate. Both work very well. 135 degrees final temp. and good to go…Can’t beat that Weber. Great purchase.

  • Walton's Employee

    @calldoctoday And the worst one (at least in my mind) is the hangar steak, here is a description from Jerky 103: Best Cuts for jerky

    Hangar Steaks - Hangar Steaks were very inexpensive until somewhat recently, Americans became aware of this tasty cut and started looking for it in more than just restaurants. The problem with that is unlike other cuts like filets and rounds there is only 1 hangar steak per animal and it is fairly small. So it can be difficult to keep enough in inventory, especially since it is a very tender steak, for this reason, the price has increased year over year and what was once a great choice for jerky is starting to price itself out of the game, which is a shame as this is an excellent cut for jerky.

Log in to reply

Recent Posts

  • @mcherbies I find that when I use carrot fiber I like to use 1.5 qt to 25lbs of meat for snack sticks. It is boarder line too much water but the finished product is top notch and everyone raves at how much moisture is still in my sticks.B7227925-D767-4E00-A5C8-57F1CC3AAF73.jpeg

    read more
  • @mcherbies Yeah, 2 quarts of water per 10 lb is going to present a few problems for you for sure. We would recommend 1 qt per 25 lb batch. I’ve done as much as 2 quarts per 25 lb batch and even that was pretty soupy. Now, it DID stuff like a dream, hardly had to turn the crank but it gave me an odd texture…don’t remember if it did anything to the casing or not.

    read more
  • M

    I will need to take a photo sometime.

    I add a lot of water to the product. 10lb batch, maybe 2 quarts of water?!? I don’t measure it. It has to be wet to go through my 30lb stuffer. Even then, it tries to bust my stuffer from the pressure. (need to get a 11lb for the smaller casing stuff).

    I don’t know the internal temp when I pulled from smoker.

    It is likely due to understuffing as mentioned above. Hope to make more in a coming weeks.

    read more

Recent Topics

Who's Online [Full List]

28 users active right now (3 members and 25 guests).
mydogs1900, robsnotes4u, jim schaeffer, Jonathon, BryanP, mcherbies, Mr Dirt, Unionguy1019, tmeiners82, rhochstetler, Joe Hell

Board Statistics

Our members have made a total of 9.3k posts in 1.6k topics.
We currently have 6.8k members registered.
Please welcome our newest member, mydogs1900.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics





About Meatgistics

Meatgistics is brought to you by Walton's ( Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.