Steak questions.

[hutcho]

So my MIL's bday is next week and I am going to be cooking monday for her and the family.  Got half a feeezer full of steak thats getting old and needs used up purty quick.  So planned on cold smoke sunday night for 1-2hrs no more than 2 the vac and rest over night.  Was thinking maybe a light sprinkling of jans rub before hand as well. So questions.

1.  My wife won't eat steak (I know right?!) So would it hurt to run hers through the grinder and rest over night as well?

2. Would there be any issues with smoking a few pork chops with it? Either to eat next week or maybe just freeze for a later date.

3. It gets worse.  So I have this freezer with all this steak and it rarely gets eaten would it be considered insanity to use it to make snack sticks? I'm dying to smoke some sticks or sausage but I'm also broke as hell so gotta do what you gotta do.

Thanks guys!


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[Wildcat]

I see no problem in doing what you want. Just do not let the meat stay too long in the danger zone. If you can keep all the meat cold during the smoke then refreezing should not be an issue. I'm not an expert here, but that is my 2 cents worth.

[GusRobin]

You can make jerky out of it. You could also make sausage but would probably have to add some fat.
Just some thoughts.

[Ka Honu]

I usually find that one hour of cold smoke with hickory is plenty for a steak, especially if you're going to let it "set" overnight.

Beef steaks and roasts are among the few things I don't use Jan's Rub on - just a personal preference but I like the taste of beef too much to use a rub with as much flavor as Jan's.

[hutcho]

Wow that blue font it bright!  Lol! I normally use hickory on everything.   Heading to the big city (springfield, mo) to see if I can find some tommorow.   Do you use anything on steak or just good ol fashioned salt and pepper?

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[Tiny Tim]

I don't get steak very often, so I keep it simple...Lawry's and Black Pepper (prefer fresh ground, but shaker works).

[Saber 4]

I usually stick with kosher salt and fresh ground black pepper, sometimes I marinate with Worcestershire and balsamic then add the S & P before grilling.

[Wildcat]

Steaks = holes punched into meat then rub in some sea salt, black pepper, onion, and garlic powder, then light coating of Worcestershire. Let stand for an hour or two in the fridge and then cook on grill using a combination of charcoal and hard wood.

When I used the Bradley I simply cold smoked for 40 minutes wrapped in cling wrap and into fridge overnight. Next evening is treated as above  except instead of letting it stand go straight to the gas grill.

IMHO both turn out great, but the first method is best.

[Ka Honu]

I occasionally play with other rubs on steak but my "go-to" mix is salt, pepper, and granulated garlic, usually applied shortly before grilling.

[hal4uk]

I occasionally play with other rubs on steak but my "go-to" mix is salt, pepper, and granulated garlic, usually applied shortly before grilling.

x2

------
Cold smoking a steak is OK, but (IMHO) slightly over-rated.

A good quality steak (ribeye, NY, filet, etc), USDA Choice (or better), with ample marbling, just needs very light seasoning and grilling over very hot coals.
Grilled over good hardwood, or hardwood lump, to no more than medium-rare...  Is a special treat.
Also... I like Hickory for BBQ, but (just sayin') Oak coals are exceptional for grilling a steak.

Again --- Just MHO...
If you wanna brine/soak/marinade/cold smoke/stab holes/whatever --- go for it...
Give it a Memphis rub.
Shake a rabbit's foot over it.
Play music to it.
Boil it in oil.
Wrap it in foil.
Whatever.
It's your steak.
Enjoy it.
Awrighten.

[hutcho]

Well gave them a light coating of Montreal seasoning and cold smoked for an hr.



Then packed away to rest til tommorow evening.



Also experimented with some homemade bubba puck type things.  Worked decent but were just a touch small so last puck didnt quite fall in the bowl.


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