[toys4dlr]

Well, last night I decided to try the new Kirkland lump with a Skirt Steak.  I saw Good Eats and Alton did the skirt directly on the lump.  The thought process was a good sear, with no flare ups from drips.  So I thought, what the heck. 

I got the lump lit with a chimney starter and the help of side burner on my gas grill.  Funny, as this was the first time I used the side burner and it is to start the charcoal. 

Dumped the coals and allowed them to get nice and hot.  I did like the new lump, I will pick up some more at Costco.



Then I got the Skirt ready, as they have been marinating for about three hours.  I Blew off the ash with the help of the "Air Grill" device and on the coals went the Steaks.



A couple Minutes and I fliped



I let them rest in foil for a 10 minutes, .



then sliced against the grain and in Tortilla's with fresh salsa and guac



Over all the skirts were good, but I did over cook them a little.  Should have pulled sooner, but they did not feel done.  I would have thought that they would have a thicker crust being directly in the lump, but it was good.  No flare up, will do again.

David

[Mike (AZBarbeque)]

David,

Looks great, I personally have never cooked directly on the lump, but I will have to try it some day myself.

Great pictures with step by step of the cooking process... We Like that... 

[bearbonez]

David, those look great. That is the traditional way of cooking fajitas. No restaurant can come close to rustic Mexican food like that.
I have skirt and flank cooked the same way, often on pecan coals. I had the fortune of being "adopted" by a couple Mexican families. Every weekend was fajita, tripas, carne asada, menudo, every Sonoran dish known to man, all cooked the traditional way.
 OK, now I am hungry and going to go have some chorizo and eggs.