The Ultimate BBQ Grilled Steak | DJ BBQ

food tube it is DJ BBQ and I have

food tube it is DJ BBQ and I have dressed up for this very special

dressed up for this very special

dressed up for this very special occasion to teach you guys how to cook

occasion to teach you guys how to cook

occasion to teach you guys how to cook my favorite steak you think it’d be

my favorite steak you think it’d be

my favorite steak you think it’d be maybe a sirloin or ribeye or fill it

maybe a sirloin or ribeye or fill it

maybe a sirloin or ribeye or fill it nope it is this we’re gonna cook a

nope it is this we’re gonna cook a

nope it is this we’re gonna cook a marinated skirt steak but this been

marinated skirt steak but this been

marinated skirt steak but this been passed down through the generations of

passed down through the generations of

passed down through the generations of my family my father taught me this and

my family my father taught me this and

my family my father taught me this and this is the man that showed it to him

this is the man that showed it to him

this is the man that showed it to him DJ BBQs grandpa look at him for chickens

DJ BBQs grandpa look at him for chickens

DJ BBQs grandpa look at him for chickens rockin he’s got sauces up here

rockin he’s got sauces up here

rockin he’s got sauces up here he’s got racks of ribs the king of the

he’s got racks of ribs the king of the

he’s got racks of ribs the king of the barbecue and now I’m teaching you guys

barbecue and now I’m teaching you guys

barbecue and now I’m teaching you guys how to cook DJ BBQs favorite steak the

how to cook DJ BBQs favorite steak the

how to cook DJ BBQs favorite steak the beautiful thing about this recipe is it

beautiful thing about this recipe is it

beautiful thing about this recipe is it is so simple ziplock bag we’re gonna

is so simple ziplock bag we’re gonna

is so simple ziplock bag we’re gonna grab two skirt steaks boom boom bottle

grab two skirt steaks boom boom bottle

grab two skirt steaks boom boom bottle of Italian dressing crack it open pour

of Italian dressing crack it open pour

of Italian dressing crack it open pour it in ready to get the air out seal it

it in ready to get the air out seal it

it in ready to get the air out seal it massage it

massage it

massage it give that to take some love oh and you

give that to take some love oh and you

give that to take some love oh and you put that in the fridge overnight so why

put that in the fridge overnight so why

put that in the fridge overnight so why Italian dressing simple olive oil

Italian dressing simple olive oil

Italian dressing simple olive oil vinegar peppers loads of wonderful herbs

vinegar peppers loads of wonderful herbs

vinegar peppers loads of wonderful herbs have been infusing that bottle for a

have been infusing that bottle for a

have been infusing that bottle for a very long time and now we’re going to

very long time and now we’re going to

very long time and now we’re going to give it to our meat what does it Cal do

give it to our meat what does it Cal do

give it to our meat what does it Cal do all day

all day

all day backup the cow is got a really big head

backup the cow is got a really big head

backup the cow is got a really big head eats all day eats that grass these the

eats all day eats that grass these the

eats all day eats that grass these the flanks the skirts they’re holding up all

flanks the skirts they’re holding up all

flanks the skirts they’re holding up all that weight these are tough muscles man

that weight these are tough muscles man

that weight these are tough muscles man that’s why we’re going to marinate it

that’s why we’re going to marinate it

that’s why we’re going to marinate it and start a tenderization process from

and start a tenderization process from

and start a tenderization process from the moment that cut of meat hits the

the moment that cut of meat hits the

the moment that cut of meat hits the marinade all right let’s do this I’m

marinade all right let’s do this I’m

marinade all right let’s do this I’m gonna get my barbecue gloves on we’ve

gonna get my barbecue gloves on we’ve

gonna get my barbecue gloves on we’ve got our coals rocking in the flume I’m

got our coals rocking in the flume I’m

got our coals rocking in the flume I’m gonna create a shelf of cold okay

gonna create a shelf of cold okay

gonna create a shelf of cold okay so I’ve got my hottest heat here and it

so I’ve got my hottest heat here and it

so I’ve got my hottest heat here and it tapers down to where I have in direct

tapers down to where I have in direct

tapers down to where I have in direct heat hot medium pretty warm well I put

heat hot medium pretty warm well I put

heat hot medium pretty warm well I put these on I’m gonna create a bit of like

these on I’m gonna create a bit of like

these on I’m gonna create a bit of like wood smoke so I’ve got some Applewood

wood smoke so I’ve got some Applewood

wood smoke so I’ve got some Applewood chips

chips

chips and I’ve already got a couple chunks of

and I’ve already got a couple chunks of

and I’ve already got a couple chunks of cherry and then I’ll put a couple

cherry and then I’ll put a couple

cherry and then I’ll put a couple I’m gonna open this up is the cherrywood

I’m gonna open this up is the cherrywood

I’m gonna open this up is the cherrywood chunks and then I’m going to grab some

chunks and then I’m going to grab some

chunks and then I’m going to grab some Apple sit them down into the middle here

Apple sit them down into the middle here

Apple sit them down into the middle here you want to spend all that crazy money

you want to spend all that crazy money

you want to spend all that crazy money on expensive steak in a really good

on expensive steak in a really good

on expensive steak in a really good steak house man do it at home it’s time

steak house man do it at home it’s time

steak house man do it at home it’s time now for the meat to hit the heat now see

now for the meat to hit the heat now see

now for the meat to hit the heat now see when the flame comes up cuz all the fat

when the flame comes up cuz all the fat

when the flame comes up cuz all the fat to mellow it out you cover it up it’s

to mellow it out you cover it up it’s

to mellow it out you cover it up it’s oxygen flow coming through your barbecue

oxygen flow coming through your barbecue

oxygen flow coming through your barbecue you kind of mellow out the oxygen flow

you kind of mellow out the oxygen flow

you kind of mellow out the oxygen flow you middle out the flames and there’s

you middle out the flames and there’s

you middle out the flames and there’s some of the smoke coming from the wood

some of the smoke coming from the wood

some of the smoke coming from the wood chips it’s all coming through

chips it’s all coming through

chips it’s all coming through it’s flavoring the meat let’s have a

it’s flavoring the meat let’s have a

it’s flavoring the meat let’s have a look there we go so we’re gonna do these

look there we go so we’re gonna do these

look there we go so we’re gonna do these for about six and a half minutes aside I

for about six and a half minutes aside I

for about six and a half minutes aside I got a top tip for you guys when you’re

got a top tip for you guys when you’re

got a top tip for you guys when you’re barbecuing meat smiling makes it taste

barbecuing meat smiling makes it taste

barbecuing meat smiling makes it taste better I’m gonna move them over here a

better I’m gonna move them over here a

better I’m gonna move them over here a bit some of the oils are dripping down

bit some of the oils are dripping down

bit some of the oils are dripping down on those oils are causing a bit of flare

on those oils are causing a bit of flare

on those oils are causing a bit of flare up I still want the hot heat so I’m just

up I still want the hot heat so I’m just

up I still want the hot heat so I’m just gonna move them over here we’re going to

gonna move them over here we’re going to

gonna move them over here we’re going to flip these bad boys

flip these bad boys

flip these bad boys look at that perfect coloring on top and

look at that perfect coloring on top and

look at that perfect coloring on top and again there comes the olive oils it’s

again there comes the olive oils it’s

again there comes the olive oils it’s all coming out on our flame so you got a

all coming out on our flame so you got a

all coming out on our flame so you got a bit of flare up this how you can tell if

bit of flare up this how you can tell if

bit of flare up this how you can tell if your steaks well done medium or rare

your steaks well done medium or rare

your steaks well done medium or rare ready if you proud of the meat and it’s

ready if you proud of the meat and it’s

ready if you proud of the meat and it’s tough like that that’s well done touch

tough like that that’s well done touch

tough like that that’s well done touch it right here that’s medium you come

it right here that’s medium you come

it right here that’s medium you come over to your cheek you have a lot more

over to your cheek you have a lot more

over to your cheek you have a lot more forgiveness in your meat and that means

forgiveness in your meat and that means

forgiveness in your meat and that means rare

and these guys are ready we’re going to

and these guys are ready we’re going to pull them off the barbecue let them rest

pull them off the barbecue let them rest

pull them off the barbecue let them rest for about five minutes let all those

for about five minutes let all those

for about five minutes let all those juices get back into the meat keep it

juices get back into the meat keep it

juices get back into the meat keep it nice and moist then we’re going to slice

nice and moist then we’re going to slice

nice and moist then we’re going to slice and sir

and sir

and sir get a knife ready okay here we go so I’m

get a knife ready okay here we go so I’m

get a knife ready okay here we go so I’m going to cut against the grain I listen

going to cut against the grain I listen

going to cut against the grain I listen it’s still a tough muscle man so we’re

it’s still a tough muscle man so we’re

it’s still a tough muscle man so we’re going to cut it this way but it’s going

going to cut it this way but it’s going

going to cut it this way but it’s going to make it a lot easier to chew and you

to make it a lot easier to chew and you

to make it a lot easier to chew and you get all those wonderful flavors in this

get all those wonderful flavors in this

get all those wonderful flavors in this cut here we go oh gosh I’m so excited I

cut here we go oh gosh I’m so excited I

cut here we go oh gosh I’m so excited I can’t explain to you guys to put my face

can’t explain to you guys to put my face

can’t explain to you guys to put my face so it’s rare medium and then over here

so it’s rare medium and then over here

so it’s rare medium and then over here get more well done this one’s to be a

get more well done this one’s to be a

get more well done this one’s to be a bit more on the rare side so come over

bit more on the rare side so come over

bit more on the rare side so come over here this bit right here is the

here this bit right here is the

here this bit right here is the best-tasting part of a steak why it’s

best-tasting part of a steak why it’s

best-tasting part of a steak why it’s had all the flavours it’s got more

had all the flavours it’s got more

had all the flavours it’s got more surface area getting the vinegars the

surface area getting the vinegars the

surface area getting the vinegars the peppers all those wonderful herbs and

peppers all those wonderful herbs and

peppers all those wonderful herbs and spices in that Italian dressing

spices in that Italian dressing

spices in that Italian dressing that’s the chunk either wait for my dad

that’s the chunk either wait for my dad

that’s the chunk either wait for my dad would save all these n bits for me okay

would save all these n bits for me okay

would save all these n bits for me okay tiny bit of salt top of this bad boy

tiny bit of salt top of this bad boy

tiny bit of salt top of this bad boy and a little bit of cracked pepper oh

and a little bit of cracked pepper oh

and a little bit of cracked pepper oh how gorgeous has had perfectly cooked

how gorgeous has had perfectly cooked

how gorgeous has had perfectly cooked bit of marinated skirt steak

bit of marinated skirt steak

bit of marinated skirt steak that’s just how I like it man

that’s just how I like it man

that’s just how I like it man mmm

mmm

mmm it’s the taste of home and it’s probably

it’s the taste of home and it’s probably

it’s the taste of home and it’s probably the best thing in the world next to sex