Q`ed STEAK !

I don`t know what`s it`s like to eat steak in Texas, or other surrounding parts. But, I did Q about 12 lbs of filet minion at about 150º for 1½ hrs with some hickory and mesquite. Then, froze separate portions for later use. The first time I cooked one I grilled it a bit too long. Still was very tender but not as juicy and rare. Tonight I grilled one again. Heated up the grill with a couple layers of foil to get it good and hot. Seared each side for 8 minutes and served. Serious STEAK !

I know this topic came up once and again, but anyone thinking of doing it, do it!

After I gave a few portions away and ate some, I have 7 lbs to go!

................ Xczar

Trout_man22 said:

Steak looks good but what is that big green moldy thing behind it? :lol:

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That so called green thing is to help have the steak leave my body as plesantly as it entered!

kapndsl said:

xczar,
I was the one who asked the question earlier about smoked steaks.
What an answer :!: :!: And photo to match.
Damn, I'm hungry now. Gotta try one of those.
Now, to figure out how to build a 150 degree fire :shock:
Thanks,
TIM

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Tim, ........... I only have the experiance of trying this one time, ..... so far. But my thinking was:

At the start of my last Q session, I loaded up my water pan with cold water instead of hot. And used a half can of briquet charoal to get things going untill I added wood chunks. I had the filet`s coated with a mollassas/soy sauce mixture and patted with seasonings. My thinking was to give it a good shot of smoke for 1½ hrs, trying not to cook the meat too much. At the start of this 1½ hrs period the temps were very cool, under 100º. When the filet`s came out they seemed to be still very raw. Soft like raw meat. I let them cool on the counter before I vacumm sealed them for the freezer. There was plenty of juice from the meat before freezing and after thawing. I used this as a marinade after I first filpped the meat on the grill.

The filet`s were very thick, 2". In hopes that the center`s would still be raw before grilling. I grilled them twice so far. Last time for 18 minutes. Close to perfect. Next time I`ll try grilling them for 10-15 minutes. Though they were the most tender steaks you could imagine, I was looking to keep the center`s pink. As it`s turning out, especially with the last steak pictured, much of a pink color is not necassary. Serious flavor and texture with the outside grilled.

Could not imagine a better tasting steak anywhere! This Bandera thing is addicting.

................. Xczar