SMOKED T-BONE

[Wildcat]

Had another successful BS smoke yesterday - Smoked T-Bone's.

Cut off most of the fat, used Oink'r Rub from Goose Bay Company, 2 hours mesquete, 3 hours total cook time at 180F to 200F, FTC for 45 minutes and ate.

Results were good, but I like them better on the Wood/Charcoal smoker.  Better color, texture, flavor, more tender and juicy with a combination of charcoal and wood along with higher temperatures.

By the way, my 17 year old really seems to like the Sop 'N Sauce from Goose Bay.  Apparently more than I.  He even put it on the T-bones last night.  I draw the line on using it on steaks.

[icerat4]

OMG. Wildcat you did a bbq no no ;D.No smoking steaks.Time too take away your bbq apron ;D.Somethings are just not to smoke and a good steak is one of those thing.Sorry but good angus is for grilling only.So go to your room ;D :D ;D.Show us some pics of this t-bone if ya can.You nut ;D ;D ;D.

[boxertrio]

Try hitting you steak with a little cold smoke, then transfer to the grill.  This is my family's favorite way for me to do rib-eyes.

[West Coast Kansan]

Boxertrio, good point, we do hamburgers the same way as well.  Dont tell IR4 but we have done whole steak cuts and prime rib, etc. for years. we will slice our own steaks later.  They are always better after an overnight in the fridge. Quick prep on the grill to make them sweat and they are great! Not heavy smoke flavor, just an edge. Much better with the Bradley over chunk wood...must be that clean smoke oxymoron thing they say.

[West Coast Kansan]

Wildcat,

http://forum.bradleysmoker.com/index.php?topic=3258.msg29617#msg29617

See if this works for you

[Habanero Smoker]

Boxertrio, good point, we do hamburgers the same way as well.  Dont tell IR4 but we have done whole steak cuts and prime rib, etc. for years. we will slice our own steaks later.  They are always better after an overnight in the fridge. Quick prep on the grill to make them sweat and they are great! Not heavy smoke flavor, just an edge. Much better with the Bradley over chunk wood...must be that clean smoke oxymoron thing they say.

After doing the Top Loin (NY Strip) I have to agree that smoking a whole steak cut turns out real good.

[Wildcat]

Thanks for the input.  IR4, the steaks turned out fairly good, just not as good as I had hoped for.  The T-bones were not the best of cuts and probably from some old long-horns at that.  I caught them on sale.  This was just an experiment and I decided to pass the info along.  I would never have tried it with my good steaks.  The good ones I order from Omaha Steaks and the T-bones would have cost me almost 3 times as much.

Sorry, but no pictures.  They disappeared too fast and I would need to learn how to send them anyway.  I will work on that when I have a little more time.

As a side note, I know that we have recently lost a couple of old time members recently, but I have not seen anything lately from a couple of other old timers like Chez and Iceman.  Are you guys still out there?

[Chez Bubba]

I'm still here, just not as frequent. Pheasant season opened last Saturday & my weekends are spoken for.

Kirk

[iceman]

Still around Wildcat but working 7's and away from home alot. Might slow down over the holidays. (I hope).

[Wildcat]

Glad you guys are still with us.  I love Pheasant.  Unavailable to me here.  I have not had one in over 20 years.

[Malc]

Chez, Wildcat and any others, check this out regarding pheasant.  http://forum.bradleysmoker.com/index.php?topic=4294.0
I didn't want to steal this thread.  Thanks.

Malc

[iceman]

Chez, Wildcat and any others, check this out regarding pheasant.  http://forum.bradleysmoker.com/index.php?topic=4294.0
I didn't want to steal this thread.  Thanks.

Malc

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