A couple nights ago I put a few rib eyes into the bradley with one biscuit for 20 mins. I only had the smoke generator on not the box. Then I put the steaks on a hot grill and grilled them up. it was really good but a little too smokey.
So tonight I put in 4 sirloins and one apple puck in and let is smoke for 15 minutes. Actually I let the buscuit get going for 5 mins then put in the steaks for 15 minutes. It was really, really good.
It got better when I put asparagus sauteed in butter, olive oil, garlic, and minced onion all over the top of the steaks.
So now I am wondering was there any weird bacteria reason for not doing this? I am likely to do every steak I make from now on this way.
I've tried steaks before and I just don't care for the outcome at all.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
I forgot to mention the reason I did this in the first place is because I use a gas grill which although it is very hot and does a great job on steaks it lacks the wood flovor. By flavoring the steaks for a few minutes in the Bradley then grilling them I get the very same flavor that I used to when I cooked over a wood burning pit. And boy do I miss that flavor. So I am only using the smoke as a flavoring and not cooking at all.
I have done the same thing many times with steaks and had no problems. Definitely makes for a good steak[:p].
Jeff
(http://img.photobucket.com/albums/v288/Jeff100/shopping.gif)
(//www.bbqshopping.com)
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
What I use to do is place very small metal boxes with chips in them side by side with the bricketts above the burner.
Olds
(http://www.susanminor.org/Rayeimages/gif/Launch47.gif)
I tried cold smoking prior to grill once, but think I smoked too long. Taste was not worth repeating. Maybe I will try it again with just one bisquette.
Bill
<i>There is room on earth for all God's creatures....on my plate next to the mashed potatoes.</i>