Cliff Bartlett
R.I.P. 5/17/2021
I decided to close down another hot week with a skirt steak cook. I cracked into my freezer stash of outside skirt and picked out a pack I'd purchased in Oregon a while back. Sided it with some Yukon Gold Mashed and a nice looking veggie dish I've been wanting to try. Here goes.
This one was about a pound and a half.
Cut off about a pound and marinated it for an hour in Sweetwater Ancho Chipotle Brisket Bath. Then rubbed it down with Plowboys BBQ Bovine Bold rub.
Here's brine, rub and sauce.
Cooked the potatoes earlier in the day on my camp stove. Too hot today to boil potatoes in the kitchen. Used Yukon Golds this time.
Got going on the vegetables. Green bell, zucchini, yellow squash, onion, and tomato. Drizzled a light dressing of oil and spices.
Potatoes were stone cold from the fridge so I heated them on the 22 for about 45 minutes.
Steak on.
Veggies too.
Flipped the steak and got a nice char on the second side.
This one was about a pound and a half.
Cut off about a pound and marinated it for an hour in Sweetwater Ancho Chipotle Brisket Bath. Then rubbed it down with Plowboys BBQ Bovine Bold rub.
Here's brine, rub and sauce.
Cooked the potatoes earlier in the day on my camp stove. Too hot today to boil potatoes in the kitchen. Used Yukon Golds this time.
Got going on the vegetables. Green bell, zucchini, yellow squash, onion, and tomato. Drizzled a light dressing of oil and spices.
Potatoes were stone cold from the fridge so I heated them on the 22 for about 45 minutes.
Steak on.
Veggies too.
Flipped the steak and got a nice char on the second side.