Author Topic: Beef-steak  (Read 8071 times)

Offline Oldman

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Re: Beef-steak
« Reply #15 on: April 22, 2004, 04:20:03 am »
Chez-boy I love ya...but man I could show you a few tricks about gas grills.....

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Offline Chez Bubba

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Re: Beef-steak
« Reply #16 on: April 22, 2004, 04:36:11 am »
Oh great! We're gonna be the Bradley version of "Grillin' & Chillin' with Bobby Flay & Steve Raichlen".[:D][8D][:)][:D]

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
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Ya think if next time I check into a hotel & they ask "Smoking or Non", they would mind?

Offline ChefJeff

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Re: Beef-steak
« Reply #17 on: April 22, 2004, 04:09:09 pm »
I like it![8D][:D]GRILLING & CHILLIN[}:)]or The Only Way to SMOKE,The Bradley Way-WITH CHEZ[:p]I learned to cook because I love to eat well and the Mrs. Does'nt.(cook that is well)[}:)][8][8]

SMOKIN & SPOKEN

Offline snapper39

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Re: Beef-steak
« Reply #18 on: May 02, 2004, 04:09:47 pm »
Finally had enough time to do that sirloin yesterday. I did an entire 14 lb sirloin tip. I left the fat cap on as I trimmed nothing.
Marinated in a garlicy, salty Kobe beef sauce for 3 hours, then generously rubbed it with my favorite steak spice blend. Brought the unit up to 220 degrees with full misquite smoke for about 5 hours, at which time the internal was 130 degrees. I then turned the unit off and let it cook until 138 degrees. Let it sit for about 20 minutes and carved it. It was incredible.  Four of us finished of nearly 3 quarters of it. WOW this is one I will do often.
Had a few questions about the bisquit advance that I posted on the Smoke Generator site.

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I'd walk a thousand miles to smoke a "Camel"