Cold smoked some New Yorks a wile ago then vac sealed and froze till needed.
Tonight I needed one, along with some taters. ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2544.jpg)
I could smell the smoke wile that baby was a restin.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2545.jpg)
Whacked off a hunk for momma and this chunk was all mine.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2548.jpg)
Dinner time, had some green stuff too. ::)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2549.jpg)
The flavor of the smoke along with the flavors from a hot grill were GREAT!
Need more green stuff.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/beef/100_2552.jpg)
A cold smoked hot grilled steak dont get any better than that, know matter what kinda steak it is.
I bought a small fridge awhile back.I make my own corned beef and age my steak.I cold smoke and then bbq.fresh only.I never thought of freezing the steaks at all.Do you loose any moisture by freezing?The pix look great.Steak seem to look juicy.Good one.
Quote from: slowpoke on April 25, 2012, 07:02:01 PM
I bought a small fridge awhile back.I make my own corned beef and age my steak.I cold smoke and then bbq.fresh only.I never thought of freezing the steaks at all.Do you loose any moisture by freezing?The pix look great.Steak seem to look juicy.Good one.
Edit; whoops ya gotta post somethin first. ::)
I throw the steaks on the grill wile still frozen.
Makes for a very moist tendered steak.
That looks absolutely perfect. :) Gonna have to try cold smoking some thick cut chops at the least. How long you do you hit them with smoke. Oh, BTW I think I just tasted some puke that came up when I seen the green Lil balls of mush on your plate ;D ;) :)
Sent from my iPhone using Tapatalk
Quote from: mikecorn.1 on April 25, 2012, 07:25:13 PM
That looks absolutely perfect. :) Gonna have to try cold smoking some thick cut chops at the least. How long you do you hit them with smoke. Oh, BTW I think I just tasted some puke that came up when I seen the green Lil balls of mush on your plate ;D ;) :)
Sent from my iPhone using Tapatalk
If ya steam them they aint mush. ;D
I cold smoked the steaks for 2 hr with Oak.
Wiped off the sweat and vac sealed then threw in the freezer right away.
Dang Curt!! I'd hammer that!
That's good meal for when the dishwasher is busted.
I'd leave that plate clean as new. :o
Sorry for rambling,I don't get let out much.I was trying to say Aged beef,cold smoked and then BBQ.Aged Beef is unbelievable.
My apologies.
Dinner looks great. Nice technique on cold smoke and freeze. Glad to see you are eating some of the green stuff :) :)
Curt they can say what they want about the peas, but that money shot I would have payed big bucks for...love them peas...
Looks really, really good! (I'd pay big bucks to pass on the green thingys ;D)
Quote from: SiFumar on April 26, 2012, 07:12:06 PM
Looks really, really good! (I'd pay big bucks to pass on the green thingys ;D)
;D ;D ;D
I gotta eat some green stuff,,,,,,,,,,,,,,,,so my mom says. ::)
That cold smoke then freeze is a GREAT idea! Perfect for camping when you can't take the smoker along. Thanks for the tip, and that plate looks awesome.
Tim
I too love the green stuff and the steak looks killer.
But I have a question. In the sausage threads there is all kinds of talk about using cure if meat is cold smoked. So am I missing something or is it ok to cold smoke meat that is not ground? I like the idea of cold smoke and cook later and don't want to use cure if it is not required.
Quote from: JZ on April 26, 2012, 07:50:31 PM
I too love the green stuff and the steak looks killer.
But I have a question. In the sausage threads there is all kinds of talk about using cure if meat is cold smoked. So am I missing something or is it ok to cold smoke meat that is not ground? I like the idea of cold smoke and cook later and don't want to use cure if it is not required.
Thats the key, them there steaks are whole muscle, so 2 hr at or below 70 F aint gonna form the bad stuff like ground meat, ground has ALLOT more surface area to form the bad stuff.
I take the steaks right from the fridge to the smoker and by the time there done smokin the cabnit temp aint hardly 70 F.
After the smoke, wipe off the sweat, seal and throw right in the freezer, spread out so they aint touchin each other so they can cool as fast as possible.
Do it with pork and deer steaks too.
I wouldnt do the cold smoke thing with poultry though.
When I know all the kids and there other half are a comin over for dinner I will cold smoke the night before, wrap in plastic, throw in the fridge overnight then cook the next day.
Just try not to let your smoker temp get over 70 F.
Ive got a cold smoke set up and do it at night when its cool.
Perfect looking steak. :P
Thanks every one.
It tasted better than it looked. ;D