Author Topic: Cold smoked New York Strip  (Read 4508 times)

Offline OU812

  • Member Extraordinaire
  • ******
  • Posts: 11,032
Cold smoked New York Strip
« on: April 25, 2011, 09:43:29 AM »
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.


Offline hal4uk

  • Member Extraordinaire
  • ******
  • Posts: 5,123
Re: Cold smoked New York Strip
« Reply #1 on: April 25, 2011, 04:30:01 PM »
You have no idea how good those look to me right now...   ;)
No Swine Left Behind KCBS BBQ Team
Peoria Custom Cookers "Meat Monster"
Lang Clone - 'Blue October'
Original Bradley Smoker
MAK 1 Star General
Traeger Lil' Tex
Backwoods Chubby

Online Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 14,881
  • KCBS - Master Certified Barbecue Judge
Re: Cold smoked New York Strip
« Reply #2 on: April 26, 2011, 02:10:35 AM »
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.
  ::)

Offline OU812

  • Member Extraordinaire
  • ******
  • Posts: 11,032
Re: Cold smoked New York Strip
« Reply #3 on: April 26, 2011, 06:27:35 AM »
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.

Offline muebe

  • Member Extraordinaire
  • ******
  • Posts: 3,327
  • Love the smell of smoke!
Re: Cold smoked New York Strip
« Reply #4 on: April 26, 2011, 07:23:29 AM »
I also love the New York Strips.... and of course Rib-Eyes ;)

Great looking plate of grub ya got there ;D
Natural Gas 4 burner stainless RED with auto-clean
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)

Offline Tenpoint5

  • Member Extraordinaire
  • ******
  • Posts: 11,847
Re: Cold smoked New York Strip
« Reply #5 on: April 26, 2011, 08:12:06 AM »
I'm with Muebe I am more of a Ribeye guy but I wont pass up a good strip steak. Those look pretty good.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!


Offline OldHickory

  • Hero Member
  • *****
  • Posts: 1,202
Re: Cold smoked New York Strip
« Reply #6 on: April 26, 2011, 09:42:06 AM »
Those look good, but I too am more of a rib eye man.
Bradley DS4 with Auber PID and dual element mod
Char-Broil SRG
Weber kettle with rotisserie
Charmglow 5 burner with rotisserie pgg
Pit Barrel Smoker

We the people own this United States Of America,and the Constitution is our owners manual.

Offline thirtydaZe

  • Full Member
  • ***
  • Posts: 342
Re: Cold smoked New York Strip
« Reply #7 on: April 26, 2011, 09:59:49 AM »
Is there no bacteria concern when cold smoking steaks and then transferring them to the grill?

DBS 6 Rack
Auber PID 1202 Dual Probe
Yoder Cheyenne 16

Offline OU812

  • Member Extraordinaire
  • ******
  • Posts: 11,032
Re: Cold smoked New York Strip
« Reply #8 on: April 26, 2011, 11:01:20 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.

Offline thirtydaZe

  • Full Member
  • ***
  • Posts: 342
Re: Cold smoked New York Strip
« Reply #9 on: April 26, 2011, 12:00:37 PM »
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!

DBS 6 Rack
Auber PID 1202 Dual Probe
Yoder Cheyenne 16