At the Butcher, the wife sees some Strip Steaks ans says, lets get some of those for Friday. Mind you the goal of the trip there were a Perk Butt and some Baby Backs.
Of course I love the Butchers Strips and Porterhouse steaks. They age them nicely.
Her idea, smoke the strips a little before grilling them. I say, hey that sounds like a good idea.
Its almost 11 PM, several hours after eating the steaks, which were smoked with Misquite for an hour (at under 150 degrees), and I STILL can taste them. The taste reminded me of days gone by at my Uncle's house in Nevada when he BBQd in his 55 Gal Barrel with Misquite Wood harvested in the mountains, no charcaol. But maybe even better.
Taking away the smoke flavor, the slow heating prior to grilling made them even juicier than normal. We take them out at Medium Rare. The extra step is well worth it.
Thanks to the love of my life......
The Medina's in Maryland's Eastern Shore
That does sound delicious, Johnny [:p]. You ARE a lucky man . . .
John
Newton MA