Not too many ideas listed here about beef. I have been giving thought to smoking a porterhouse with just the generator using 3 or 4 pucks. Then flash (very hot) pan frying it in a cast iron skillet.
Anyone out here do much with beef? Besides Jerk?
Olds
Did the steak. Not to good. Tasted alike an add-on.
Olds
I have done prime rib in the oven. I was planning to make one in my smoker when rib roast was on sale for $5.49/lb. But procrastinated too long and it is back to $9.50/lb now. I will try it next time rib roast is on sale. Can't afford to experiment with a $50 piece of meat.[:(]
Let your trout go and smoke a salmon instead.
I let the rest of the steak sit out for 14 hours....after that it had a really nice flavor....going to mess around with beef some more.
Trout,
Prime rib in the smoker is awesome. If you can make it tasty in your oven, you can make it better in the smoker. I don't think you'll be disappointed in your "experiment".
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Olds, here is a link to my adventure with prime rib.
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=121
Just thinking out loud,wonder how it would turn out if you browned the steak first then hot smoked it until it was done. I would think it wouldn't take long depending on thickness of steak and how well done you like it. Perhaps pre-heat the smoker to 200F and throw those delicious morsels in there and keep an eye on internal meat temp as not to over cook.Just a thought[:)]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
[:0][:0]I have to comment -Steak is born to be grilled,Seared,Cooked, Eaten RARE[}:)][:D]Smoke a trout instead-ha,ha.I am sure it would taste good but why would you wnt to wait hours?
SMOKIN & SPOKEN
CJ, I'm sure it would only take 30-60 minutes at the most.The advantage of this method would be a stronger smoke flavor![:p][:D][8D]
<i><font color="blue"><b>Jack</i></font id="blue"></b>
Olds,
Waiting may be the key because when I've cold smoked steaks before, I've done them the night before the party & thrown them back in the fridge. I've had nothing but compliments.
I agree with Jeff on several points. Hot smoking a steak doesn't sear & carmelize the outside, allowing juices to be released and some loss in flavor.
Also, rare is the only way to go! Why do you think I always make potatos or rice as a side dish? Ya gotta have something to soak up the "red sauce".[:p]
BLEEDIN & BREEDIN[;)][:D]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I to am going to experiment with a whole sirloin. I think in the US it's called a Tri. The boys over at the green egg site do them all the time (recipes there as well) I say anything the egg boys can do the Bradley boys should be able to do better. I agree with searing before putting in the smoker to seal in the juice and flavor. I will marinade mine in a garlicy marinade a local store sells call Kobe, after Japanese Kobe beef.
Lickin my lips already
Snap
I'd walk a thousand miles to smoke a "Camel"
I'll yield to anyone who's tried it, but common sense tells me if you seal <u><b>in</b></u> the juices & flavor by searing before smoking, you're sealing <u><b>out</b></u> the smoke.[?]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Hey Chez,
Give me the low down on cold smoking your steaks - never thought of that yet[:I]
My neighbour's secret to a good "barbecued on a rotissarie[?]" roast, was to toss in a couple of actual charcoals on the ceramic briquettes, as we are all now raised on propane barbecue. In essence he was replicating a bit of smoke and I plan to smoke/roast a roast in the Bradley this year because it would be so much better.
Let me partially re-phrase - here in the land of Canuck, we call the grill a barbecue. In reading on the internet a bit about off set smokers/barbecues from south USA (mainly Texas) I realize that we are not truly barbecuing as we apply direct heat from the propane grill, so you will have to bear with my "Canadian meat cookin'" vocabulary.
Point being that while I had planned on roasting this summer on the Bradley, I never thought to pre-smoke my steaks before.
How much spice and barbecue sauce do you use normally, and does any of the normal spicing of a steak overpower the smoke flavour, or will it shine through[8D]
Looking forward to some extra tasty steaks this summer. Spring has been good to us and we've been golfing for over a month and already had a few deck parties - looks like a fun 2004.
whitetailfan
"Nice Rack"
Lethbridge, AB
WoW This thread never showed up that it had many replied until today! Strange.
Next, I did cold smoke the steak 3 pucks worth. Without a doubt a 24 hour wait is needed before grilling. When I want BBQ ribs, or chicken cold smoke is the way to go before the grill'in. I can just see cold smok'in pork steaks then cook'in over my wood grill. Not to mention neck bones, ribetts, shrimp, lobster tail, and all of that good ole stuff.
As far as prime rib goes I do a whole rib every Christmas. I order in a Black Angus (large eye.) I age it another 3-4 weeks in a controlled box (34-36 degrees) until there is a light green on the outside of the meat. After that I cut open the cryo and wash and remove the green outside. The meat is now purple in color! Next I cheat and cut myself a couple of "steaks" from the larger end and hide them for myself!
My rib is so successful that I'm not sure I would cold smoke one.
Someone mentioned the Green Egg. I have the large one. I have to some extent enjoyed the Green Egg. However, for my taste and what I care to do I will most likely give it away. The Bradley does so much more for me than the Green Egg.
I can get a light smoke to heavy smoke flavor from the Bradley (cold smoke.) Then I can finish off my meat either over my radient grill, or my gas grill, or over my wood box grill.
Whitetailfan,
As far as your neighbor's grilling with charcoal I use to do my chicken in a gas grill. I would place them on one side of the grill (flame off below chicken) On the other side I had a steel bread pan (high heat below it) filled it wet chips that was cover in foil at the top. I had several holes in the foil....now you talk about creating a smok'in grill LOL! As the chicken got done I removed the white paper towel I had wrapped it in and then brown off the bird.
Next if you are looking for a light-smoked taste in your steaks you can try the cold smoke method and then grill or you can use the idea above but get the smoke coming fast with both side of your gas grill burning. Once the smoke is there throw your steaks on that there grill~~~!
Personally if I do a steak to <b><i>impress</b></i> someone it is top qualilty only. Good age beef does not need anything added to it. My piece of choice is the PorterHouse steak. I get mine from a resturant supplier of fine meats. They offer a level of quality far above what I can get even from the local butcher here.
However, given this first time with cold smoke and a standard quailty steal I got a feeling the next time I want to <b><i>impress</b></i> someone I do believe I will do the cold smoke / grill'in method.
Old
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by whitetailfan</i>
<br />Hey Chez,
Give me the low down on cold smoking your steaks - never thought of that yet[:I]<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
No big deal. The day before the party, cold smoke them 2-4 hours, depending on the wood & thickness of the steaks. Personally, if it isn't 1" thick it ain't a steak. The CB Special is a ribeye 2" thick & weighs 32 oz.![:I]
I use a Weber charcoal kettle for grilling. Stoke the fire as hot as you can with a combination of charcoal & woodchunks. Toss on the marinated steaks (olive oil & whatever spices you like) & let the flames roll for 3 minutes. Flip the steaks (wear gloves), put the cover on & shut off all the air. Five minutes later, it's eatin' time. Warm, bloody & delectible!
Beware opening the cover though. All that pent up heat and fat will produce a nice fireball about 6 feet high![:D]
That's for the CB Special. A wimp steak might become charcoal![:D]
As far as gas grills go, I've got no use for them. If I had kids & needed to cook up a bunch of hot dogs or hamburgers, OK. But I don't and you don't have the heat control you do with a good charcoal grill. You get special dispensation as a Canadian because I realize a 40# propane tank can weigh a heck of a lot less than it's counterpart in charcoal can cook![;)][:)]
Kirk
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by DoW-Oldman</i>
<br />My rib is so successful that I'm not sure I would cold smoke one.<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">Nor would I. Cold smoking is for the thinner cuts, hot smoking is for the roasts.
BTW, remind me to be in your area come Christmas-time one of these years![:p][:p][:p]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
Chez-boy I love ya...but man I could show you a few tricks about gas grills.....
Oh great! We're gonna be the Bradley version of "Grillin' & Chillin' with Bobby Flay & Steve Raichlen".[:D][8D][:)][:D]
http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
I like it![8D][:D]GRILLING & CHILLIN[}:)]or The Only Way to SMOKE,The Bradley Way-WITH CHEZ[:p]I learned to cook because I love to eat well and the Mrs. Does'nt.(cook that is well)[}:)][8][8]
SMOKIN & SPOKEN
Finally had enough time to do that sirloin yesterday. I did an entire 14 lb sirloin tip. I left the fat cap on as I trimmed nothing.
Marinated in a garlicy, salty Kobe beef sauce for 3 hours, then generously rubbed it with my favorite steak spice blend. Brought the unit up to 220 degrees with full misquite smoke for about 5 hours, at which time the internal was 130 degrees. I then turned the unit off and let it cook until 138 degrees. Let it sit for about 20 minutes and carved it. It was incredible. Four of us finished of nearly 3 quarters of it. WOW this is one I will do often.
Had a few questions about the bisquit advance that I posted on the Smoke Generator site.
Snap
I'd walk a thousand miles to smoke a "Camel"