has anybody done steak ?

SMOKEHOUSE ROB · January 11, 2005, 03:27:29 PM

well i am thinking of trying some skirt steak in the BS. anybody tried this?
its been raining out, dont want to get caught in a down pour with the grill. i have some skirt steak marinating in some teriyaki sauce. for a few days. what i do is, will buy meat on sale take it home throw it in a vacuume bag with some marinade and into the freezer when needed take it out once thawed its ready to go.
my thoughts are to fire up the BS and my grill throw the meat on the grill just to sear it on both sides then into the BS with about an hour of oak, at 210 , i would think it would only take about 3 hours to get to 155 then FTC untill dinner. any thoughts?

Habanero Smoker · January 11, 2005, 03:56:15 PM

I'm not sure. The basic rule is that steak would not be suitable to smoke. Since you are going to sear first, I would smoke it at 275 degrees or higher, if you can get the BS up higher.

bsolomon · January 11, 2005, 04:18:48 PM

I would reverse your order and your method.

Hot smoking a steak is probably not a good idea at all because you won't get the benefits of the "low and slow" techniques to tenderize that that cut of meat (it lacks the high amounts of collegen that get broken down in the tougher cuts like brisket). Also, once you have seared the surface, you have pretty much closed off the pores of the meat, and you will only get some smoke flavor on the surface, but probably not much into the meat itself. Generally with steak, you don't want it to continue cooking once it is removed from the heat source, so the FTC on this would probably not be a good idea because you will end up with a uniformly medium to well-done steak once finished, regardless of the temperature when it came out of the smoker.

My suggestion would be to cold smoke the meat for 1-2 hours and then put it on the grill. That way you get the best of both worlds: good smoky flavor into the meat and a hot off the grill with a nice seared surface and rare interior whenever you are ready to eat.

SMOKEHOUSE ROB · January 11, 2005, 06:41:06 PM

yep after thinking about this plus maybe a break in the weather i will just grill them. thanks you all

whitetailfan · January 11, 2005, 07:46:44 PM

Rob,
Perhaps consider doing a cold smoke when you bring the meat home, before putting in marinade and then freezing? I tried smoking steaks this summer and they turned out great, but I never froze them after.

Lets say you are going to have supper on Sat. I would smoke the steak on Friday night and toss them into italian dressing overnight for grilling on Sat. Turned out great - wife loves this method.

whitetailfan
"Nice Rack"
Lethbridge, AB

BigSmoker · January 12, 2005, 01:21:37 AM

I've always cold smoked(oak, pecan, hickory) them first for 2-4 hrs then seared @ 550°f for 90 seconds(have decided this works best) per side. Pulled them off and let them sit in a cold stove for 15-20 minutes then put back on the grill at 375° until they are medium appx.3-5 more minutes per side. I do this with 1 3/4-2" porterhouses. If you remove the steak from the smoker wrap in plastic and straight into fridge the smoke flavor will be stronger the next day.

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

MallardWacker · January 12, 2005, 02:30:17 PM

I don't know if this fits (and it probably doesn't), I have smoked 3/4lb burgers before. Have mercy on me, they were really great. One of the times I thought Hickory really worked well.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Oldman · January 12, 2005, 02:52:56 PM

I've tried steaks both cold and hot. It just does not impress me.

Here I guess I'm going to be sticking my foot into my mouth again.
<hr noshade size="1">IMO quality beef steak should only be cooked over direct oak wood, or a commercial radiant gas grill.<hr noshade size="1">
Olds

http://rminor.com

humpa · January 12, 2005, 03:57:44 PM

I agree with Olds. Steak for me means marinate and toss it on the grill.

Hey Doc...I'm down to 2 racks a day!!!

SMOKEHOUSE ROB · January 12, 2005, 03:57:45 PM

well i decided to just grill them, had to use my new grill it was getting jealous of me allways useing the BS and not spending any time with it. [:D]

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BigSmoker · January 12, 2005, 04:16:56 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Oldman
Here I guess I'm going to be sticking my foot into my mouth again.
<hr height="1" noshade id="quote"></blockquote id="quote">

Was that foot hot or cold smoked[:D].

Jeff
//www.bbqshopping.com

[/url]
Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.