Alton Brown cooks skirt steak directly on coals. Then gives them a run with a hair dryer to blow away the ashes.

Is there enough fatback on them so you can skewer them and smoke then like a picanha?

schmendeler said:

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Alton Brown cooks skirt steak directly on coals. Then gives them a run with a hair dryer to blow away the ashes.

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I was not referring to directly on the coals
... but may have to try that.

HTownAg98 said:

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Crock pots generally suck for roasts.

They are both roasts with lots of connective tissue, so your best best is to braise them or cook them low and slow like a brisket. You can make very good bbq with the 7-bone roast.

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The last roast I had was about two or three weeks ago. It was made in a crockpot and was really good. The same cook cannot manage to cook them in an oven without drying them out.

In general, if it is a roast that has a lot of connective tissue (shoulder, brisket, shanks), it needs to be braised or roasted really slow, like bbq. If it is a roast from the round or sirloin, don't cook it past medium rare. Braising a round roast usually results in stringy meat. Unless you're trying to make ropa vieja, it's not a desirable end product.

n_touch said:

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Always done roasts in a crock pot. Brown it first and then into a crock pot for 8+ hours. Mix in cream of mushroom soup, onion soup mix, broth and Worcester. Thicken after to make a gravy.

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Aggieangler93 said:

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n_touch said:

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Always done roasts in a crock pot. Brown it first and then into a crock pot for 8+ hours. Mix in cream of mushroom soup, onion soup mix, broth and Worcester. Thicken after to make a gravy.

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Carne guisada

HTownAg98 said:

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Unless you're trying to make ropa vieja, it's not a desirable end product.

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And if you are.... Delicious.