STEAK TONIGHT

[Wildcat]

Had a taste for Filet Mignon tonight.  I toyed with the idea of cold smoking first but decided to do it this way instead. 

Marinated for about an hour in mixture of salt, pepper, garlic and onion powder, worcestershire sauce, and beer.  Grilled over charcoal and oak on the fire side of my other smoker.  (Kind of like smoking but much hotter and faster.) Then I topped with mushrooms sauteed in mixture of butter, garlic and onion powder, salt, pepper, and a little beer.

First time I have added beer to mushrooms.  Turned out excellent!

[Mr Walleye]

Geeezzz Wildcat!

I'm still at work!  :P

Sounds great!

;D ;D ;D
Mike

[Wildcat]

Sorry about that.  I saw your reply to Iceman. :D

[LilSmoker]

Had a taste for Filet Mignon tonight.  I toyed with the idea of cold smoking first but decided to do it this way instead. 

Marinated for about an hour in mixture of salt, pepper, garlic and onion powder, worcestershire sauce, and beer.  Grilled over charcoal and oak on the fire side of my other smoker.  (Kind of like smoking but much hotter and faster.) Then I topped with mushrooms sauteed in mixture of butter, garlic and onion powder, salt, pepper, and a little beer.

First time I have added beer to mushrooms.  Turned out excellent!

[West Coast Kansan]

Sounds great.  Do give a try at the cold smoke on steak.  If you can do it ahead of time and let it set sealed up in the fridge over night it is a surprising good treat.  Very nice mild smoke flavor that is there through out...

[Gizmo]

Second the try on a cold smoke before grill.  Did a 40 minute cold on a few Tbones a few nights ago.  Could have used more time or maybe the wrap overnight would have deepened the flavor.  Tasty as it was but would have liked just a bit more smoke.

[Wildcat]

Thanks WCK and Gizmo, I do plan on trying it.  The method I used does put a good bit of smoke flavor into the steak, but sometimes I do not want to hassle with the charcoal/wood smoker.  I also have a gas grill and the BS would be best at that time.  My wife and I really like the charcoal flavor on steaks along with the wood flavor, so I did it this way.  Next time I will probably do the cold smoke in the BS and then onto the gas grill.

[West Coast Kansan]

Wild, i think you will be pleased at the BS with an overnight in the fridge.  The overnight really seems to allow the smoke flavor to distribute somehow and enhances the flavor greatly.  Finish on the Gas is my approach as well. 

[Gizmo]

If the charcoal/wood smoker has the grill section, I wouldn't hesitate to use it to finish off the stakes.  Maybe just a traditionalist here but the lump charcoal grill still gives off the best finish on a steak.  High heat (400-500 deg F) 2 minutes, turn, 4 minutes (get the diamond mark effect) flip and repeat, pull.  Should have about 135 deg F for a nice medium rare.
The one thing I noticed from the smoke then grill session that I did is the meat was tougher than the first batch that was only grilled (all bought at the same time).  Other than the smoke treatment, the big difference between the two cooks was the last batch was frozen.  I believe that was the actual cause of the steaks being tougher.  Will see on the next trial and error.   If anyone has any comparisons from their experiences, I would love to hear.

[Wildcat]

WCK - I plan to do exactly that, just to see how it turns out.

Gizmo - I have a wood/charcoal smoker with the side firebox.  I can either grill direct in the firebox, or fast smoke to medium smoke in the smoke chamber.  I mostly buy top quality steaks from Omaha Steaks.  When I fast smoke steaks, I get a beautiful rose smoke color through out the steak with plenty of smoke flavor and fairly moist.  I do this for my wife since she likes her steaks well done.  With mine, I hot smoke to medium rare and then over the coals to medium.  Either way I do not need a knife to cut the steaks and mine will have the most juice.

[LilSmoker]

Just on the subject of steaks, one of my favourite ways of doing steaks is in my chiminea  :o

I have a good quality chiminea (cast allu) quite often i fill a cast iron smoke box with damp wood chips, and put it directly on the fire, once the smoke starts, i hang a few steaks down the actual chimney.
Once they've taken on a fair bit of smoke, and already started to slowly cook, i take them out, then remove the chimney and place the steaks on the chimineas grill plate, then i just finish them to everybodies taste. they have a colour like deep red leather, and taste absolutely delicious!, and it's a fun way of cooking when we have friends round.  ;)

[Wildcat]

You bet! ;D ;D

[iceman]

That does it guys!!! Now I have to stop by Mr. Prime Beef on the way home and pick up some (you guessed it) chickens. Ha!!! I mean rib eyes. :D ;D

[Wildcat]

The only good chicken is a smoked chicken!

Hey Iceman, I forgot to mention that Jr. drenched his steak with your sauce. :o  I would have been offended had it been anything else.  I love your sauce and it does go good with steak, but my preference for a good steak is without it. ;D

[Gizmo]

Wildcat,
That nice pink smoke ring on the meat is the one thing I miss from the bradley.  The chemical burn just isn't there to produce it.  But that is not where the flavor is. :D