cfrazier77
is Blowin Smoke!
My wife and son are gone to visit her family for three days and I get to get some projects done and enjoy some quite time. I figured that I would make a different steak each evening. First night, strip steak. I wanted to stretch out the cooking time so I tried something new.
I started by cold smoking, well as cold as I could with 90 degree temp, by using 3 lit charcoal briquettes and some cherry wood on it. After about 30 minutes I wrapped in foil and put in the freezer. 1 hour later it was in the 30s and I repeated the same thing and back into the freezer. An hour later I got a full load of charcoal going for the kettle. More cherry and then a reverse sear. I went for medium rare/medium.
Results were great, there was a significant smoke flavor, more than when I normally grill with wood added for smoke. It had a good texture as well. I through in a smoked baked potato, wrapped in foil and in the smoker for 6 hours at 225 with ribs from the other day. Add a new local whiskey, Kinsey, and it was a good meal.
Two more evenings, two more different steaks. What do you all suggest and how to cook it?
I started by cold smoking, well as cold as I could with 90 degree temp, by using 3 lit charcoal briquettes and some cherry wood on it. After about 30 minutes I wrapped in foil and put in the freezer. 1 hour later it was in the 30s and I repeated the same thing and back into the freezer. An hour later I got a full load of charcoal going for the kettle. More cherry and then a reverse sear. I went for medium rare/medium.
Results were great, there was a significant smoke flavor, more than when I normally grill with wood added for smoke. It had a good texture as well. I through in a smoked baked potato, wrapped in foil and in the smoker for 6 hours at 225 with ribs from the other day. Add a new local whiskey, Kinsey, and it was a good meal.
Two more evenings, two more different steaks. What do you all suggest and how to cook it?
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