Print Page - Beef, It is what it is.

Title: Beef, It is what it is.
Post by: RedJada on March 09, 2013, 03:59:35 PM

Inspired by devo's Pineapple Upside Down Cake post. I have to grill up some steaks. Started with an hour of cold smoke with mesquite. Taters are in the oven baking, add some smoked cheese & butter. Maybe some ranch or blue cheese. Grill will get going after this post. And some bread of some sort....

(http://i1133.photobucket.com/albums/m589/redjada/smoker/IMG_0224_zps96cbbda7.jpg)

Title: Re: Beef, It is what it is.
Post by: beefmann on March 09, 2013, 04:59:33 PM

Beef,,, its whats for dinner

Title: Beef, It is what it is.
Post by: mikecorn.1 on March 09, 2013, 05:49:24 PM

Nice steak.

Sent from my iPhone 5 using Tapatalk

Title: Re: Beef, It is what it is.
Post by: TedEbear on March 09, 2013, 06:26:48 PM

Now that's a rare steak, although not more so than some others I've seen on here. Looking forward to the well done cooked pics. ;)

Title: Re: Beef, It is what it is.
Post by: RedJada on March 10, 2013, 08:09:50 AM

Boy, that was good! Topped if off with a big slice of Juniors cheesecake. Cant wait until I can add some fresh picked corn on the cob to dishes like this.

(http://i1133.photobucket.com/albums/m589/redjada/smoker/IMG_0225_zps230cc83d.jpg)

Title: Re: Beef, It is what it is.
Post by: TedEbear on March 10, 2013, 09:32:24 AM

Looks good. What internal temp did you cook them to?

I'll be grilling some brats in the rain this afternoon. I have a 10 lb pork butt that has been going through the night and looks to have about another 2 hours left until it gets to 195. Around 17 total hours, although I started it in the Bradley frozen solid last night. Plenty of time for the get-together in 4 1/2 hours.

Title: Re: Beef, It is what it is.
Post by: RedJada on March 10, 2013, 09:52:30 AM

Quote from: TedEbear on March 10, 2013, 09:32:24 AM
Looks good. What internal temp did you cook them to?

IT on steaks cooked the grill? Why I never.... I just use the touch and feel method. Actually, I use this method for everything to do on the grill. Its the only way ;)

Title: Re: Beef, It is what it is.
Post by: OU812 on March 10, 2013, 11:53:20 AM

Good lookin grub!!

Title: Re: Beef, It is what it is.
Post by: TedEbear on March 10, 2013, 12:40:46 PM

Quote from: RedJada on March 10, 2013, 09:52:30 AM
Quote from: TedEbear on March 10, 2013, 09:32:24 AM
Looks good. What internal temp did you cook them to?

IT on steaks cooked the grill? Why I never.... I just use the touch and feel method. Actually, I use this method for everything to do on the grill. Its the only way ;)

Hmm...a lot of people on here use a Thermapen, with blue being the fastest color. I like my steaks well done and I shoot for 160*F IT.

(http://www.thermoworks.com/images/product/thermapen/thermapen_teal_z_a.jpg)

Title: Re: Beef, It is what it is.
Post by: drano on March 15, 2013, 06:07:09 PM

Yep, I use a Thermapen on everything--grilled meat, pan fried burgers, etc.
Since I never learned the correct way, I cheat. ;D

BRADLEY SMOKER | "Taste the Great Outdoors"

Smoking Techniques => Hot Smoking and Barbecuing => Topic started by: RedJada on March 09, 2013, 03:59:35 PM