OK, so the spouse got me a Bradley Digital Smoker for Christmas. For my first smoke, I decided to go with something that didn't take much prep time and that would smoke quickly, and that, if I screwed up, I could potentially fix on the grill. I decided on a skirt steak. Overall, it was a good experience and I learned a bit from doing it.
One thing was apparent, I do need more time with the marinade in order to break down the meat more and make it overall more tender upon completion.
I was using store bought Mojo Criollo marinade and got a good three hours of marinade time in before I had to get rolling in the smoke department.
Here is my Bradley digital, seasoned and ready to roll
(http://i84.photobucket.com/albums/k39/bluedog20175/smoker/smoke1.jpg)
I got the temp up to about 200 degrees and loaded it with the Jim Beam flavored bisquits. Here is the meat loaded and ready to smoke
(http://i84.photobucket.com/albums/k39/bluedog20175/smoker/smoke2.jpg)
After a little over an hour, we open the cabinet and see the magic
(http://i84.photobucket.com/albums/k39/bluedog20175/smoker/smoke3.jpg)
Next off to the grill to finish them off. I use Grill Grates on my grill to get a good sear
(http://i84.photobucket.com/albums/k39/bluedog20175/smoker/smoke4.jpg)
The finished product
(http://i84.photobucket.com/albums/k39/bluedog20175/smoker/smoke5.jpg)
Once cut, it was medium rare and the smoke flavor came through as well as the citrus of the Mojo, but the steak was a little on the chewy side, owing to the choice of meat. I usually marinate over night and get a much more tender result when grilling. I rushed the marinate step this time and would do this again but keep it in the Mojo much longer.
(http://i84.photobucket.com/albums/k39/bluedog20175/smoker/smoke6.jpg)
The onion is a capped Mayan Sweet onion that I have split and dipped into my pork rub, then smoked. It comes out tender and is a good accompaniment to the beef with some corn. Tomorrow I will slice the leftovers and saute with olive oil until it makes the best smoky fried onions ever and perfect for fajitas or burgers (or steaks).
Nice. Them onions look awesome.
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Very nice, welcome to the forum! You've made my mouth water. I too love the onions. I'll be stealing that idea!
Tim
Man those onions looked huge. I can't remember seeing anything like that in this neck of the woods. I would love to try them some time.
On a steak like you chose, a needle tenderizer would have softened them up and let the marinade penetrate deeper. I have a older version of the tenderizer shown on the link and this thing really works. I would do it to any cut of meat that I wanted the marinade to penetrate deeply.
http://www.knifemerchant.com/product.asp?productID=5919&gclid=CMSPwr6zwa0CFYUZQgodNGzWBg
KC
The jacard idea sounds great. I know I have one here. I'm going to give it a try.
Here's the onions on Day 2, fried in olive oil with a little curry powder
(http://i84.photobucket.com/albums/k39/bluedog20175/smoker/smoke7.jpg)
Partner that was just an awesome job, and like the rest I like the onions...
Bluedog,
Nice looking smoke. The color on the skirt is perfect. Onions; I think the right sentiments have already been expressed.
Some really fine folks/chefs on this board with loads of help from years of experience. The Jaccard suggestion is a good one.
I cook skirt quite often. I use the Jaccard more often than not.
A word of caution. I have found that the normal lime marinade flavor comes on way too strong with the Jaccard. Instead of lime, I use straight buttermilk to acid tenderize the meat along with some ground Ancho, pepper and salt or powdered beef bouillon. Straight lime juice goes on when putting the final sizzle on the fajitas. This matches the lime flavor I am used.
Don't worry about removing the buttermilk residue. It will disappear on the grill. No odd taste either. Just flavor. Also buttermilk is very forgiving on timing. 8 hours is fine but 24 is better. I've gone 48 without mishap.
I use the Mayan Sweets also. Good onion.
You are going to love your Bradley. It is a great tool.
Good luck and slow smoking,
Pachanga
Thanks for the advice, man. I'm here to learn form the experience on this board, so suggestions are always welcome.
Quote from: Pachanga on January 09, 2012, 08:34:04 AM
Bluedog,
Nice looking smoke. The color on the skirt is perfect. Onions; I think the right sentiments have already been expressed.
Some really fine folks/chefs on this board with loads of help from years of experience. The Jaccard suggestion is a good one.
I cook skirt quite often. I use the Jaccard more often than not.
A word of caution. I have found that the normal lime marinade flavor comes on way too strong with the Jaccard. Instead of lime, I use straight buttermilk to acid tenderize the meat along with some ground Ancho, pepper and salt or powdered beef bouillon. Straight lime juice goes on when putting the final sizzle on the fajitas. This matches the lime flavor I am used.
Don't worry about removing the buttermilk residue. It will disappear on the grill. No odd taste either. Just flavor. Also buttermilk is very forgiving on timing. 8 hours is fine but 24 is better. I've gone 48 without mishap.
I use the Mayan Sweets also. Good onion.
You are going to love your Bradley. It is a great tool.
Good luck and slow smoking,
Pachanga