Schnuck's has porterhouse steaks 'on sale' this week. It's my buddy's birthday this Friday, and I thought I would pick up a couple and give them the cold smoke treatment.. Then deliver the next day or so vacuum packed, w/ a bottle of Maker's Mark.
He can fire up the grill this weekend and cook them at his leisure.
I'm thinking Oak..
Any idea how much smoke to roll on those big hunks o' beef?
I usually go with two bisquettes (40 min) for cold-smoking steaks. Occasionally one more (60 min) if someone makes a special request.
Thanks Ka Honu!
I like 1 hr Pecan on steaks. Oak would be my second choice.
Quote from: OU812 on November 09, 2009, 12:07:04 PM
I like 1 hr Pecan on steaks. Oak would be my second choice.
Do they start to 'cook' at all after an hour?
Maybe I'll do half & half..
Mesquite is good on steaks too.
Quote from: squirtthecat on November 09, 2009, 12:09:21 PMDo they start to 'cook' at all after an hour?
Don't see why they would if you're truly "cold-smoking." Also don't think you need more than an hour, especially if you're using a "heavy" wood like mesquite or hickory.
Checking my supplies, I have Oak/Pecan/Apple.
Maybe I will use Pecan. My buddy is from Kentucky, so by definition, he is a hickory nut. Pecan is as close as I'm gonna get..
I resemble that remark! :D
KyNola
Quote from: KyNola on November 09, 2009, 12:32:00 PM
I resemble that remark! :D
KyNola
Well, then you can imagine his reaction if I give him 2 big beautiful porterhouse slabs reaking of mesquite..
Never been hit by a steak before. ;)
Quote from: squirtthecat on November 09, 2009, 12:34:24 PM
Quote from: KyNola on November 09, 2009, 12:32:00 PM
I resemble that remark! :D
KyNola
Well, then you can imagine his reaction if I give him 2 big beautiful porterhouse slabs reaking of mesquite..
Never been hit by a steak before. ;)
Save one to put over your black eye! ::) :P ;D ;D
No Hickory ? ???
;D ;D
Quote from: squirtthecat on November 09, 2009, 12:09:21 PM
Do they start to 'cook' at all after an hour?
I put the rack with the steaks on it one shelf above the middle in my smoker and a foil roasting pan full of ice on the bottom rack, havent had the steaks start cooking yet. I have the 6 rack.
Quote from: OU812 on November 09, 2009, 12:43:47 PM
Quote from: squirtthecat on November 09, 2009, 12:09:21 PM
Do they start to 'cook' at all after an hour?
I put the rack with the steaks on it one shelf above the middle in my smoker and a foil roasting pan full of ice on the bottom rack, havent had the steaks start cooking yet. I have the 6 rack.
10-4! It'll be cool in the evenings this week, so this should work out fine. Do you put the steaks in right out of the fridge, or let them warm up at all?
Right out of the fridge, no warm time.
A thick cut porterhouse is my favorite cut of meat. I'm your friend and my birthday is ... soon. ;D ;D
That is a great present. STC, you are off the Hook!