Smoking Hot Beef Justice

It's barely touching 80 degrees for the first time in what has felt like forever. What else is there to do but set fire to meat to celebrate? I've got a sack of skirt steaks marinading in a mixture of lime juice, cilantro, garlic, and spices, just begging to find a fire and jump in it.

I'll confess that I normally kill these things. After letting other guests have first turn on the charcoal, I'd soak up the rest of the heat for a good long while with the skirt steaks. Probably not ideal for a relatively lean piece of meat that should instead be done hot and fast.

To keep up with the unwise theme, I'm hitting the smoker today. The wide surface area should drink up the smoke readily, probably only needing somewhere in the 30 minutes to 1 hour range. A quick sear on the gas grill may be in order afterward. I'm not sure that I've experienced one of these lovely things medium rare, but I'll see what I can do about not having it come out of the fire as beef jerky.

Going with? Some homemade pico de gallo, avocado, and some fried plantains. Should be a blast. Pictures from the grill later, and if you're praying for jerky failure, remember that jerky is never a failure.