Mesquite smoked skirt steak
2 skirt steaks, trimmed
Kosher salt, to taste
Medium coarse ground pepper, to taste
Oil, for the grill
2 tablespoons (30 ml) butter
1 medium onion, minced
2 cloves garlic, minced
1 cup (240 ml) beef stock
1 cup (240 ml) ketchup
1/2 cup (120 ml) brown sugar
1/2 cup (120 ml) apple cider vinegar
1/4 cup (60 ml) Worcestershire sauce
1 tablespoon (15 ml) dry mustard
1 tablespoon (15 ml) paprika
1 teaspoon (5 ml) salt
1 teaspoon (5 ml) fresh ground pepper
1/4 teaspoon (1.25 ml) nutmeg
4 cups (960ml) mesquite chips, soaked 1 hour
Tinfoil smoking basket
Soak mesquite chips in water for one hour.
Place drained chips in a tinfoil smoking pouch with pin holes punched into the top.
Turn on half the barbeque to 250 F (120 C).
Place the foil pack on the direct flame side of the barbeque with the rack removed, to activate the chips.
Oil the grill and place the skirt steaks on the grill over the non-lit side of the barbeque.
Close the lid.
Smoke for one hour, flipping once for even smoking.
Take the skirt steaks off the barbeque and let cool for ten minutes.
Preheat the grill to high or 400 F (205 C).
Place the smoked skirt steaks back on the grill for a quick sear of one minute on each side.
In a pan sauté onion and garlic in butter.
Add beef stock, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard, paprika, salt, pepper, and nutmeg and bring to a boil.
Lower to a simmer and cook 20 minutes until thick.
Remove from heat.
Cut the skirt steaks against the grain and serve with the barbeque sauce
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