I have some inch and a quarter thick rib eyes which I plan to cover with bacon then smoke in my Bradley. Any suggestions as to times, temps and wood? All comments appreciated.
Welcome to the forum Erwin.Good to see another wet coaster here I am from Coquitlam.I have never done Rid eyes in the Bradley only on the grill.One of the experts will be around with some info.
<b><font face="Comic Sans MS">Mike</font id="Comic Sans MS"></b>
Catch it,Kill it,Smoke it
welcome to the forum!!! dont do it, cold smoke for less then an hour then throw on the grill , steaks are best done on the grill ,
better yet, cold smoke with the BS off the night before then wrap in seran wrap throw back in the fridge for the next night, 2 1/2 hours before you grill your steaks take some bacon and 1/4 a onion up, make you a small bowl out of foil poke a small hole in the bottom of it. throw your bacon and onions in it on high heat smoke with 2 puks and cook until bacon is done grill your steaks then top with bacon and onions. now we are talking.
Rob,
All I can say is YUUMMMMMM![:p][:p] WCS...you've met your master.
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Welcome to the Forum, WCS . . . and Rob is spot-on with his advice!
John
Newton MA