Cold smoked New York Strip

Started by OU812, April 25, 2011, 09:43:29 AM

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OU812

Picked up a whole side of New York.



Cut into some steaks.



Threw in some pepper jack sprinkled with Soileaus and a hunk of mozz.



In the smoker with my cold smoke set up and rolled 2 hr Pecan.



After trimming I ended up with 2 lb of stew meat, mama will like that, beef stew meat for a change.  ;D



Got the missing steaks on the grill.



My son cooked the steaks.





He needs more practise.  :D

Dinner time! 



That there plate of grub was soooooo good I ate waaaaay to much.

And the cheese ready for a month of ageing.



The rest of the steaks ready for the deep freeze.



Mmmmmmmmmmmmmm good.


hal4uk

You have no idea how good those look to me right now...   ;)
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New York Strip is my favorite cut of beef. Sometimes when I am buying a whole boneless Top Loin, I will  cut half into steak, and leave half uncut and use it as a roast. It makes the best roast beef sandwiches.



     I
         don't
                   inhale.
  ::)

OU812

Thanks Habs, never thought of smoke/cooking a big hunk to make sammies out of.

Done it with top and bottom round before just not New York.

muebe

I also love the New York Strips.... and of course Rib-Eyes ;)

Great looking plate of grub ya got there ;D
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Tenpoint5

I'm with Muebe I am more of a Ribeye guy but I wont pass up a good strip steak. Those look pretty good.
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OldHickory

Those look good, but I too am more of a rib eye man.
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thirtydaZe

Is there no bacteria concern when cold smoking steaks and then transferring them to the grill?

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OU812

Quote from: thirtydaZe on April 26, 2011, 09:59:49 AM
Is there no bacteria concern when cold smoking steaks and then transferring them to the grill?


Not for me.  ;D

The meat was 34 F when it when in the smoker, it was only in there for 2 hr and by the time I took them out the smoker was 65 F and the meat was only 42 F.

The ones that didnt go on the grill went straight to the freezer to firm up so I could vac seal them.

Have done this many, many times and aint worried about any critters growing .

Just dont go over 2 hr and all is good.

thirtydaZe

Quote from: OU812 on April 26, 2011, 11:01:20 AM
Quote from: thirtydaZe on April 26, 2011, 09:59:49 AM
Is there no bacteria concern when cold smoking steaks and then transferring them to the grill?


Not for me.  ;D

The meat was 34 F when it when in the smoker, it was only in there for 2 hr and by the time I took them out the smoker was 65 F and the meat was only 42 F.

The ones that didnt go on the grill went straight to the freezer to firm up so I could vac seal them.

Have done this many, many times and aint worried about any critters growing .

Just dont go over 2 hr and all is good.

excellent, thanks!

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