Hi Y'all,
I've got company coming over on Saturday night and wanted to try to cold smoke some rib eyes for the first time.
Here's my plan:
Cold smoke the steaks with 3 pucks of smoke that morning and then return them to the fridge to grill that night.
I do not know exactly when my guests are arriving so I thought this would be the best route to go.
It will be mid 40's to low 50's in the morning, do I need to add ice to the bowl?
Also, I'd love to hear any puck recommendations, too.
Thanks!
Carolyn
For three pucks I would think you would be OK without ice.
It is still in the 80's here for a low.
At that temp Carolyn, I don't think you need the ice if you smoke them early enough.
If I were WTS, I would say mesquite, but since I am not I would recommend mesquite.
HR
As the others stated - you should be fine. IMHO I think it would be better to do the day before, smoke while meat is as cold as you can get it without it freezing, then wrap it saran and into the fridge. The ice surely will not hurt anything.
I cold smoke the night b4, just take from the fridge and straight into the smoker with 1 hr pecan and a big pan of ice just to be sure, then pull out and wrap tightly in plastic and in the fridge to cool down as fast as possible. The main thing is not to get your smoker above 80 F
When I buy Ribeyes or New York's I'll buy the whole slab and slice into steak's then smoke them all at the same time and vacuum seal each one for a later date. Works great.
Do you guys use the water pans when cold smoking meat like this?
I've used pecan on steaks. We loved it.
I put ice in the water bowl, but then I am always fighting the high end of the temps.
I always use the water pan in all cold and hot smokes.
HR
Quote from: squirtthecat on September 24, 2009, 04:27:06 PM
Do you guys use the water pans when cold smoking meat like this?
Yes, I try to never let it go dry no matter what i do
Yep water in the pan here also...And as HR pointed out.....Use Mesquite!! ;D
C
Thanks for the clarification, guys...
Carolyn - sorry to step into your thread! I'm still in the learning stages..
I haven't cold smoked meat yet. I did my cheese 7 days ago - I'm dying. I used ice in the water bowl. I don't really know if it did any good or not but it probably didn't hurt.
I'd guess that, as others have said, smoke the meat as cold as possible and then get it into the fridge. You don't want any of those nasty little critters in there. I might even put it in the freezer for 30-45 minutes to really cool it down and then go to the fridge.
It sounds good. Come back with some pics.
That does sound good. Another thing to do on my to do list:
#58 Cold smoke ribeyes (maybe, after Carolyn post pics)
Carolyn,
i like three pucks of apple then wrap till grill time.
at your temps i would start early and not worry about any ice.
you are gonna love them no matter what wood you use.
WOW! Thanks for the great info everyone!
I posted this on the forum and had to leave for our daughter's open house at her school.right away, so I'm sorry I didn't get to respond sooner. :)
Now I really can't wait to do this and I will post pics for sure!
I have never cold smoked anything before so this will be fun. They're beautiful steaks and this will make them extra special. :)
Carolyn
Hope you have enough steaks, we are all coming to your house.
hope it goes as planned.
Quote from: classicrockgriller on September 24, 2009, 08:12:23 PM
Hope you have enough steaks, we are all coming to your house.
hope it goes as planned.
Actually I do ! :D
I had an angus steer that we raised slaughtered early this year and I have been saving the real special steaks for company.
Got 8 defrosting in the fridge right now for Saturday....I could break out more :D
Carolyn
HEYYYYY !!!!
Everyone to Carolyn's house for Ribeyes
Hey Caribou
Cant wait too see the pics of the steaks, if it was closer I would be there ;D ;D ;D
Quote from: Caribou on September 24, 2009, 08:18:22 PM
Quote from: classicrockgriller on September 24, 2009, 08:12:23 PM
Hope you have enough steaks, we are all coming to your house.
hope it goes as planned.
Actually I do ! :D
I had an angus steer that we raised slaughtered early this year and I have been saving the real special steaks for company.
Got 8 defrosting in the fridge right now for Saturday....I could break out more :D
Carolyn
Do you FedEx to Jordan.
HR
Quote from: classicrockgriller on September 24, 2009, 08:37:44 PM... Everyone to Carolyn's house for Ribeyes
Have 'em all over, Carolyn. That way they won't be knocking on my door next week when I do the same thing after cutting that 6-pounder into steaks.
Have 'em all over, Carolyn. That way they won't be knocking on my door next week when I do the same thing after cutting that 6-pounder into steaks.
[/quote]
You can run, but you cannot hide.
HR
Quote from: Caribou on September 24, 2009, 08:02:02 PM
I have never cold smoked anything before so this will be fun.
You're not in the cheese club ?
No, I have never smoked cheese either.
After seeing HR and Arnie smoke cheese this week, I have added it to my to do list. :)
Carolyn
Quote from: Caribou on September 25, 2009, 05:08:53 AM
No, I have never smoked cheese either.
After seeing HR and Arnie smoke cheese this week, I have added it to my to do list. :)
Carolyn
Heck why dont you through in some cheese when you do your steaks ?
Thats an idea. You go girl !
Quote from: OU812 on September 25, 2009, 06:12:20 AM
Quote from: Caribou on September 25, 2009, 05:08:53 AM
No, I have never smoked cheese either.
After seeing HR and Arnie smoke cheese this week, I have added it to my to do list. :)
Carolyn
Heck why dont you through in some cheese when you do your steaks ?
Okay guys!
I bought some cheese they had marked down at the store. They had a variety of 8oz bricks for $1.88 a piece so I grabbed a colby, cheddar, pepper jack, and a mozzarella. I bought some Havarti sandwich slices at Costco for my cracker plate tomorrow, might put some of that in the smoker, too.
Now I'm doing the steaks with three pucks of pecan tonight.
I'm placing the cheese higher up so the meat won't drip any thing on them.
Will the approximate hour of smoke be ok for the cheese or should I pull them out earlier?
And I wrap the cheese and let it age in the fridge for 10 days?
Right?
Carolyn
I'm not a cheezey guy yet, but I did look at OU812's post and he smoked his for 2 hrs. Besides I'm just hanging around here for the steaks.
I can just see you tomorrow after you grill those steaks and whip out your camera in front of your company, take some pictures then tell them to go ahead and eat cause you HAVE to post pics. ROFLMAO
I smoked cheese with 3 hours of smoke. Apple.
It was not too strong for us.
2 Hr on cheese with Alder works for me
1 hr Pecan I think would be about the same as 2 hr Alder
Go for it
Carolyn, I did mine with apple for about 2.5 hours (I think). I can't tell you if it's any good. It's been 8 days. Waiting, waiting, ...
I generally use 2-3 hours for the cheese and an hour for steaks. I wrap the steaks (Saran wrap) overnight and vacuum seal the cheese for a minimum of two weeks, both in the fridge.
Quote from: Caribou on September 25, 2009, 12:56:10 PM
And I wrap the cheese and let it age in the fridge for 10 days?
Right?
Carolyn
I usually vac seal mine.
Sounds like a great meal planned!
thanks everyone!
Okay, let me know if I have this correct.
Pecan is stronger than Apple so an hour should be okay?
CRG,
Heck yes I'll be taking pics of the steaks before anyone gets to them :D
Carolyn
Carolyn,
If you're talking about an hour of pecan for the cheese, I think for your first go at it, you're on the right track. If it's not smokey enough for you, you'll know to go 2 hours next time. I generally go betwen 2-3 hours, depending on the wood I'm using.
KyNola
Pecan is a little lighter than Hickory and Apple is a lot lighter I would say one hr and check back in 10 days. If it needs more then add the next time.
I vac seal mine for the wait
Carolyn the last time I did cheese, I went with 2 hrs of apple. That was about 8 days ago. Tonight and since I was having this big dinner, I could not resist but to boast about the cheese so I sliced some. They were great and could be eaten all now. I would recommend you to go with a bit stronger wood; oak or hickory for about the same smoking time and vacuum seal it for at least 10 to 15 days. If you should get the urge in the meantime, you just use CRG's advise about jogging and taking cold showers.
HR
Take your dog out for a run Carolyn and try to relax.
What kind of dog is that? It's difficult to tell from the small pic. Pit Bull, Boxer, mutt? And, what are those skinny looking birds? They look like they should have been "thrown back".
Quote from: ArnieM on September 25, 2009, 05:40:26 PM
Take your dog out for a run Carolyn and try to relax.
What kind of dog is that? It's difficult to tell from the small pic. Pit Bull, Boxer, mutt? And, what are those skinny looking birds? They look like they should have been "thrown back".
That's our boxer pup Bentley.
And those are laying chicken roosters, they are built a lot different than the Foster Farm variety :D
thanks everyone for the great info and encouragement.
I'll be doing one hour of pecan for the steaks and cheese tonight.
This is fun!
Carolyn
Hi Y'all!
I promised I would post pics of the cold-smoked rib eyes.
Also, I did go ahead and smoked some cheese, too.
There's the steaks, ready to go in.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6985.jpg)
The smoker loaded with steaks, cheese and ice.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6988.jpg)
The finished cheese.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6989.jpg)
The steaks after being grilled.
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6992.jpg)
Our guests enjoying the smokey goodness! :D
(http://i478.photobucket.com/albums/rr144/WindriverStudios/IMG_6993.jpg)
Thanks for ALL the help!
Carolyn
Great looking spread there Carolyn and looks like you had some very happy guests.
nice steaks, thanks for pics
Those steaks AND the cheese are looking good Carolyn! The tough part is waiting out the cheese. Our cats say Hi to Bentley. ;)
Quote from: ArnieM on September 27, 2009, 09:12:48 AM
Those steaks AND the cheese are looking good Carolyn! The tough part is waiting out the cheese. Our cats say Hi to Bentley. ;)
Thanks everyone for the kind comments!
Sorry CRG for not getting the pics out last night like you wanted, I had to clean up after company.
Arnie,
Bentley says hello back. He likes kitties, we have an ancient farm cat named Squeaky that he does pretty well with.
Arnie I thought of you yesterday because I cooked up acorn squash from our garden.
I roasted them with butter, maple syrup and Penzey's Tsardust Memories.(salt, pepper, garlic, nutmeg, cinnamon, marjoram)
Carolyn
The acorns sound good Carolyn. I've used brown sugar and maple syrup before but we tend to like them fairly plain.
Hawkeye just gave me a link to Penzey's today. Their online catalog has some nice recipes. It turns out they have a store about 30 miles from me so I may stop in. That store is also looking for help and I'm out of a job. Hmmmm. Spices must be kind of like software. ;D
Great looking steaks and nice smiles on faces.
Good job Carolyn
HR
Quote from: ArnieM on September 27, 2009, 11:38:02 AM
The acorns sound good Carolyn. I've used brown sugar and maple syrup before but we tend to like them fairly plain.
Hawkeye just gave me a link to Penzey's today. Their online catalog has some nice recipes. It turns out they have a store about 30 miles from me so I may stop in. That store is also looking for help and I'm out of a job. Hmmmm. Spices must be kind of like software. ;D
That store is awesome. They have glass jars of the spices that you can open up and smell. ;D ;D :)
Great job Carolyn!
i wish i lived closer, those look incredible.
Quote from: ArnieM on September 27, 2009, 11:38:02 AM
Spices must be kind of like software. ;D
Multiple components, controls, flavors, procedures, methodologies and a rich user interface..
Yes, I would have to agree!
Quote from: ArnieM on September 27, 2009, 11:38:02 AM
The acorns sound good Carolyn. I've used brown sugar and maple syrup before but we tend to like them fairly plain.
Hawkeye just gave me a link to Penzey's today. Their online catalog has some nice recipes. It turns out they have a store about 30 miles from me so I may stop in. That store is also looking for help and I'm out of a job. Hmmmm. Spices must be kind of like software. ;D
We don't have a Penzeys near by but I have been buy their stuff for over 10 years. Now with the slow economy they usually have monthly promos where you get something free, like this month a free jar of cinnamon. That freebie generally zero outs the shipping on a small order. They always throw in a free jar of something too. I love their English Prime Rib Rub...it's fantastic in burgers.
Carolyn
Quote from: Caribou on September 27, 2009, 06:47:21 PM
Quote from: ArnieM on September 27, 2009, 11:38:02 AM
The acorns sound good Carolyn. I've used brown sugar and maple syrup before but we tend to like them fairly plain.
Hawkeye just gave me a link to Penzey's today. Their online catalog has some nice recipes. It turns out they have a store about 30 miles from me so I may stop in. That store is also looking for help and I'm out of a job. Hmmmm. Spices must be kind of like software. ;D
We don't have a Penzeys near by but I have been buy their stuff for over 10 years. Now with the slow economy they usually have monthly promos where you get something free, like this month a free jar of cinnamon. That freebie generally zero outs the shipping on a small order. They always throw in a free jar of something too. I love their English Prime Rib Rub...it's fantastic in burgers.
Carolyn
I love that English Prime Rib Rub too. I think it was a freebie, now I buy it.
Quote from: deb415611 on September 27, 2009, 06:51:00 PM
Quote from: Caribou on September 27, 2009, 06:47:21 PM
Quote from: ArnieM on September 27, 2009, 11:38:02 AM
The acorns sound good Carolyn. I've used brown sugar and maple syrup before but we tend to like them fairly plain.
Hawkeye just gave me a link to Penzey's today. Their online catalog has some nice recipes. It turns out they have a store about 30 miles from me so I may stop in. That store is also looking for help and I'm out of a job. Hmmmm. Spices must be kind of like software. ;D
We don't have a Penzeys near by but I have been buy their stuff for over 10 years. Now with the slow economy they usually have monthly promos where you get something free, like this month a free jar of cinnamon. That freebie generally zero outs the shipping on a small order. They always throw in a free jar of something too. I love their English Prime Rib Rub...it's fantastic in burgers.
Carolyn
I love that English Prime Rib Rub too. I think it was a freebie, now I buy it.
I've used it also but only on prime rib and it is fantastic! Got to try using it in burgers because that does sound good.
Quote from: HawkeyeSmokes on September 28, 2009, 02:42:37 PM
Quote from: deb415611 on September 27, 2009, 06:51:00 PM
Quote from: Caribou on September 27, 2009, 06:47:21 PM
Quote from: ArnieM on September 27, 2009, 11:38:02 AM
The acorns sound good Carolyn. I've used brown sugar and maple syrup before but we tend to like them fairly plain.
Hawkeye just gave me a link to Penzey's today. Their online catalog has some nice recipes. It turns out they have a store about 30 miles from me so I may stop in. That store is also looking for help and I'm out of a job. Hmmmm. Spices must be kind of like software. ;D
We don't have a Penzeys near by but I have been buy their stuff for over 10 years. Now with the slow economy they usually have monthly promos where you get something free, like this month a free jar of cinnamon. That freebie generally zero outs the shipping on a small order. They always throw in a free jar of something too. I love their English Prime Rib Rub...it's fantastic in burgers.
Carolyn
I love that English Prime Rib Rub too. I think it was a freebie, now I buy it.
I've used it also but only on prime rib and it is fantastic! Got to try using it in burgers because that does sound good.
Yes, try it in those burgers. It even tells how much to mix in on the jar :) Do the higher amount for sure!
Carolyn
Good looking steaks and the squash looks tasty also, looks like a bunch of happy campers enjoying the feast. The cheese will be great.
I just stopped by Penzeys today after lunch to pick up a few things, the gals in there always ask me what I'm smoking this time so I have to tell them and by the time I'm done I have every ones attention. They even ask me to try some of there new spice mixes before they even put them on the shelf. Its kinda cool when they ring me up and ask me "Could you try some thing there working on?"
One of these days I'm going to fix them up a platter of goodies.
I went in there today and left my glasses in the truck and when i said i needed to get them the gals said just tell us what you need and i just fallowed
Great place and great people
Sorry I got cared away. ::)