Skirt is my go-to for true beefy flavor and quick cooking. It has a looser grain and more intramuscular fat than flank, which gives more flavor and a forgiving texture. Between outside and inside skirt, the outside is usually thicker and more marbled; the inside is thinner and cooks faster. Flank is leaner with a tighter grain (it works, but slice it extra thin across the grain).
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Rule of thumb:
- If you want a fast sear and minimal fuss, pick inside skirt (watch it carefully).
- If you want more margin for error and deeper flavor, pick outside skirt.
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If you only find flank, marinate a bit and slice very thin across the grain.
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Trim: remove silver skin; leave a thin protective fat edge. Pat the meat very dry before seasoning so you actually get a crust.
Flavor paths: citrus marinade, chimichurri finish, or salt-forward
Choose one depending on time and mood.
Option A: Citrus marinade (1–8 hours)
A balanced citrus bath tenderizes and perfumes without turning the exterior mushy.
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Per 1 lb (450 g) beef: 2 tbsp orange juice + 1 tbsp lime juice, 1 tbsp neutral oil, 1 tsp kosher salt (plus more to finish), 1–2 garlic cloves grated, 1–2 tsp dried spices if you like. Marinate 1–4 hours for skirt; up to 8 hours for flank. Drain and blot dry before grilling.
Option B: Salt-only + chimichurri finish
Salt the meat generously just before grilling, sear hard over charcoal, then spoon fresh chimichurri over the sliced steak so herbs mingle with the juices. This keeps the crust crisp and the interior beef-forward. (Tagwood BBQ’s Grilling Academy includes a chimichurri recipe you can follow.)
Option C: Short smoke + garlic-herb butter
For a deeper aroma, give the meat a short indirect smoke (about 20–30 minutes) over charcoal, then move to blazing-hot embers to sear and finish with garlic-herb butter while it rests.
Timing & salt
- Inside skirt (thin): 1–2 hours marinade; salt baseline ~1–1¼ tsp per lb.
- Outside skirt (thicker): 2–4 hours marinade.
- Flank (thick): 4–8 hours marinade.
Tip: always pat dry after marinating. Wet meat steams; dry meat browns.
Get the grill ready (the hand test)
Tagwood grills and manuals assume charcoal fuel (build a two-zone fire and work with mature embers). I recommend you not using lighter fluid and using natural firestarters instead.
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Build a two-zone fire: bank coals to one side (direct and high heat) and leave a cooler side for indirect finishing. When coals start falling under the brasero, they’re ready to be raked into an even layer under the main grate. The “hand test” is a useful tactile cue: hover your hand a few inches above the grate (if you can hold it for ~6–8 seconds in that location), you’re in the medium-high range good for skirt searing. Adjust by moving embers or raising/lowering the grate.
Step-by-step charcoal cooking guide
- Preheat & prepare: light lump charcoal or hardwood charcoal with a natural firestarter; let coals become glowing and mostly ashed. Tagwood recommends lump charcoal or wood depending on preference.
- Stage embers: when coals fall under the brasero, use the included rake/shovel to spread embers into an even layer under the main grate. (Tagwood models include a shovel and poker in the parts list.)
- Prep the meat: if marinated, drain and pat dry; if salt-only, season right before grilling. Lightly oil the meat (not the grate).
- Sear: place the steak over the hottest ember zone. Let it build color — don’t flip constantly. For many skirt thicknesses, start with ~4–8 minutes per side as a baseline and adjust by thickness and heat. If flare-ups happen, move to the cooler side until they subside.
- Finish if needed: thicker pieces can be moved to the cooler side (indirect) to come up to temperature without burning.
- Rest: 5–10 minutes loosely tented so carryover cooking finishes and juices redistribute.
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Slice: always slice against the grain in thin strips — this is essential for tenderness.
Minutes per side by thickness
- Inside skirt 6–8 mm: 3–5 min/side (very fast).
- Outside skirt 10–15 mm: 5–8 min/side (sear then finish indirectly if required).
- Flank 15–20+ mm: 6–9 min/side (consider indirect finish).
These are baseline numbers; wind, charcoal type and grate height, change everything. Use the hand test and watch for color.
Troubleshooting
- Tough: likely sliced with the grain or overcooked. Slice thinner across the grain and pull earlier next time.
- Dry: heat too low for too long, or meat too thin. Use higher initial heat and reduce time.
- No sear: meat was wet or grill not hot enough; pat dry and re-test with hand cue.
- Bitter char: flames touched the meat for too long (move to indirect), let flames die, then finish.
Using the brasero
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Tagwood models are engineered for charcoal hearths and include features such as firebricks to even out heat and ash-management access. The manuals instruct how the brasero generates embers that then fall and are spread under the main grate.
Fuel choices & ember management
- Lump charcoal (hardwood lump): fast to ember, clean burning, excellent temp control — primary recommendation for skirt/flank sears.
- Hardwood charcoal chunks: use for longer, flavorful embers when you need extended service.
- Mix approach: lump for responsiveness; hardwood chunks for sustained heat and flavor complexity. Avoid resinous softwoods.
Cleaning & maintenance of our grills
Tagwood models do not include removable ash trays, so maintenance follows the access-port workflow in the manuals:
- Clean grates with a soap and a sponge a couple hours after cooking, then remove sections for a deeper soak if needed, manuals walk through removing sectional grates and soaking or cleaning them.
- Ash removal: use the ash access/clean-out ports and the supplied shovel/poker to sweep cooled ash into a metal ash bucket with lid for safe disposal (the parts list and operation instructions reference the shovel and poker).
- Inspect firebricks and vents: Tagwood manuals recommend refractory bricks to expand and even heat under the main grate and to protect the structure. Replace cracked bricks as needed.
Installation & site planning
Follow Tagwood installation guidance: use non-combustible base materials (concrete, steel), include ventilation holes in the base to ensure airflow, and leave space to the right of the grill for the wheel that adjusts grate height — these are explicit installation notes in Tagwood guides.
Because many Tagwood models have side braseros and the grill’s height adjustment wheel needs clearance on the right, leave a clear working room accordingly when siting the unit.
