Author Topic: Cold Smoked Porterhouse  (Read 3985 times)

Offline BigSmoker

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Cold Smoked Porterhouse
« on: September 08, 2004, 11:58:13 PM »
Well I finally got around to cold smoking a steak.  I bought a 2.5 lb porterhouse and cold smoked it for 2 hrs using hickory.  It didn't take on as much smoke flavor as I had hoped.  My wife dosen't like as much smoke flavor(so I actually bought two) as I do so I only ate the strip and will see if the filet tastes a tad smoker after sitting overnight.  I will probally try 4 hrs next time but will add some cheese or something else to fill her up a little bit.  With ice in the catch bowl and another ice bowl on the second rack temp stayed under a hundred no problem.  If anyone has any suggestions let me know.  I took a pic of the steak after smoking but its blurry.  My wifes camera has a very slow capture time and I ended up moving.[:(]  It did turn a darker shade of red.  After cold smoking seared both sides at 550f(three minutes per side) let rest for 20 min in cold oven and then finished on grill for 5 min per side at 400f.  Happy Smokin'

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.

Offline nsxbill

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Re: Cold Smoked Porterhouse
« Reply #1 on: September 09, 2004, 12:58:37 AM »
I tried pork loin chops.  Cold smoked vent wide open for 3 pucks (1 hr).  Grilled them, and very smoky taste.  I liked them.  Wife said she liked them better when I just grilled them.

There is room on earth for all God's creatures....right on my plate next to the mashed potatoes.