sleebus.jones
is Blowin Smoke!
I haven't been posting much here lately as I've been spending more time on the road rather than at home. It does give me some chances to see new stuff, food and spices: Chicken Salt in Australia, Merkén in Santiago and now a really great butcher in Saskatoon. They sell cold-smoked (!) Ribeyes and New York Strip. I knew that booking a hotel with a grill was a good idea!
So I went off to the Bulk Cheese Warehouse (yep, they have butcher shop attached) to pick up some quality cow:
It looked like it was already seasoned on the outside with a Montreal type seasoning, so just a bit of regular salt was used on the non-smoked sides. This pic is a testament to how low their cold smoke temp is. You just don't see any cooking.
The hotel supplies Napoleon grills. I like 'em. They get really hot and perform well. I cranked mine up to warp 9 to burn off all the cruft left behind, gave it a good brush and it looked great. Turned it down to medium to cook the steak, as high was just too hot.
I usually use a thermopen, but I (obviously) don't have it with me. Time to resort to my old cooking methods. Came out rare, just like I like it. Really excellent flavor. Very happy I went with the cold smoked version.
So I went off to the Bulk Cheese Warehouse (yep, they have butcher shop attached) to pick up some quality cow:
It looked like it was already seasoned on the outside with a Montreal type seasoning, so just a bit of regular salt was used on the non-smoked sides. This pic is a testament to how low their cold smoke temp is. You just don't see any cooking.
The hotel supplies Napoleon grills. I like 'em. They get really hot and perform well. I cranked mine up to warp 9 to burn off all the cruft left behind, gave it a good brush and it looked great. Turned it down to medium to cook the steak, as high was just too hot.
I usually use a thermopen, but I (obviously) don't have it with me. Time to resort to my old cooking methods. Came out rare, just like I like it. Really excellent flavor. Very happy I went with the cold smoked version.