Great steak

[bait man]

Hi guys just wanted to tell you all about the great steak me and the wife had tonight . Took 2 prime rib steaks out and let them sit til they came up to room temp . Then put them in the Bradley cold smoked with Hickery for 20 min 1 puck. Brushed them with oil and grilled  them med rare  .Wow   THE BEST STAKE EVER . A[:D]d so easy you would think it came right off a charcole grill at a real high end steak house. give it a try .TIM

[IKnowWood]

Tim

The wife and I do that all the time.   We use Mesquite for 1 hour (3 pucks), starting cold going no higher to 200 by the time the hour is up.  Then on the grill (no oil, just some pepper, but sometimes some butter) to medium Rare.  

One thing I noticed is the more cooked past medium Rare, the less smoke flavor remains.  And if you smoke it colder, it does not take as much smoke. And just got to watch how long it is smoked as it might get to close to medium rare.  We flash grill them pretty much just to sear the outside.  2 minutes each side.

[bubbagump]

I think I'll have to give this a try. Thanks guys. [:)]

Bubbagump

[GrillinFool]

I am a huge fan of steak done like this. One puck, 15-20 mins then grill away. Mmmmm I could go for one now!

The Grillin Fool

[IKnowWood]

GF

You just had to bring this up again.  And to think I was thinking of doing some Grilled Pizza this Saturday.  Maybe a steak Friday or Sunday now.

[iceman]

OK guys QUIT IT !!! I'm stuck up on the north slope until this weekend and now I'm running aroud drooling and talking to myself about steaks on the smoker. The folks in the office think I have rabbies or something. This recipe your talking about works real nice on burgers also.[:p] Ya all have a good one.

[jaeger]

I gotta try the steaks and burgers, sounds great!
I have already broke out the charcoal grill this year. It was buried in snow for a while. I have been using lump charcoal. Here is an interesting link for those that may be interested.
http://www.nakedwhiz.com/lumpindexpage.htm?bag
Check their home page for more info.








<font size="2"><b>Doug</b></font id="size2">

[IKnowWood]

I changed my mind.  I am going to smoke a large round steak and make my Smoked Burritos.  There is not a good buther near me.  Good butcher cuts need to be planned way to much in advance.  So I will do that and then its Grilled Pizza on Saturday and Chicken Tequila Fettacini on Sunday.  Meatloaf for lunch this weekend also.  I also got some left over smoked ham to slice and use in home-made egg-mcMuffins on Sunday for breakfast.

Ok, I made my self hungry again.

[MWS]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by jaeger</i>
<br /> I have been using lump charcoal. Here is an interesting link for those that may be interested.
http://www.nakedwhiz.com/lumpindexpage.htm?bag
Check their home page for more info.

<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
I use lump charcoal in my water smoker. Great product... Of course I don't use the water smoker much anymore since the Bradley purchase...but, I like to fire it up on a hot summer day when guests are around and I have the time to babysit it. Nothing like tending coals and drinking ales with friends and family.


<i><font color="green"><b>Mike </i></font id="green"></b>

<i><font color="black">"Men like to barbecue, men will cook if danger is involved".</i></font id="black">
 -John Wayne