Cold smoked New York Strip

[OU812]

Picked up a whole side of New York.



Cut into some steaks.



Threw in some pepper jack sprinkled with Soileaus and a hunk of mozz.



In the smoker with my cold smoke set up and rolled 2 hr Pecan.



After trimming I ended up with 2 lb of stew meat, mama will like that, beef stew meat for a change.  ;D



Got the missing steaks on the grill.



My son cooked the steaks.





He needs more practise.  :D

Dinner time! 



That there plate of grub was soooooo good I ate waaaaay to much.

And the cheese ready for a month of ageing.



The rest of the steaks ready for the deep freeze.



Mmmmmmmmmmmmmm good.

[hal4uk]

You have no idea how good those look to me right now...   ;)

[Habanero Smoker]

New York Strip is my favorite cut of beef. Sometimes when I am buying a whole boneless Top Loin, I will  cut half into steak, and leave half uncut and use it as a roast. It makes the best roast beef sandwiches.

[OU812]

Thanks Habs, never thought of smoke/cooking a big hunk to make sammies out of.

Done it with top and bottom round before just not New York.

[muebe]

I also love the New York Strips.... and of course Rib-Eyes ;)

Great looking plate of grub ya got there ;D

[Tenpoint5]

I'm with Muebe I am more of a Ribeye guy but I wont pass up a good strip steak. Those look pretty good.

[OldHickory]

Those look good, but I too am more of a rib eye man.

[thirtydaZe]

Is there no bacteria concern when cold smoking steaks and then transferring them to the grill?

[OU812]

Is there no bacteria concern when cold smoking steaks and then transferring them to the grill?

Not for me.  ;D

The meat was 34 F when it when in the smoker, it was only in there for 2 hr and by the time I took them out the smoker was 65 F and the meat was only 42 F.

The ones that didnt go on the grill went straight to the freezer to firm up so I could vac seal them.

Have done this many, many times and aint worried about any critters growing .

Just dont go over 2 hr and all is good.

[thirtydaZe]

Is there no bacteria concern when cold smoking steaks and then transferring them to the grill?

Not for me.  ;D

The meat was 34 F when it when in the smoker, it was only in there for 2 hr and by the time I took them out the smoker was 65 F and the meat was only 42 F.

The ones that didnt go on the grill went straight to the freezer to firm up so I could vac seal them.

Have done this many, many times and aint worried about any critters growing .

Just dont go over 2 hr and all is good.

excellent, thanks!