Back in the saddle

sherlock · September 17, 2007, 12:53:00 PM

I have been missing since the end of July due to medical problems. I only had one use on the BDS when I had my problems. Its just been sitting there looking pretty. Fairly well healed now and can back to business.

What I am wanting to do is to smoke some 1 1/2" porterhouse steaks for a short time and then finish on a grill.

ANY SUGGESTIONS?

Mr Walleye · September 17, 2007, 12:56:27 PM

Can't help you on the steaks but Welcome back Sherlock!

Mike

manxman · September 17, 2007, 01:10:55 PM

QuoteCan't help you on the steaks but Welcome back Sherlock!

Same here. ;) :)

acords · September 17, 2007, 01:37:34 PM

Just give them about 20 minutes smoke only and grill them bad boys up. ;) :)

iceman · September 17, 2007, 04:00:02 PM

Quote from: acords on September 17, 2007, 01:37:34 PM
Just give them about 20 minutes smoke only and grill them bad boys up. ;) :)

Or 20 minutes 30 seconds (one beer). :D ;D

La Quinta · September 17, 2007, 04:20:10 PM

Iceman...takes you 20 minutes to drink a beer? :(

acords · September 17, 2007, 04:28:52 PM

Quote(one beer).

I need 3 just to take the steak out of the fridge ;)

Wildcat · September 17, 2007, 05:00:00 PM

IMHO I think it best to cold smoke 20 minutes while meat is barely thawed, then Saran Wrap and overnight in fridge. Next day slap on the grill.

acords · September 17, 2007, 05:25:21 PM

Quote from: Wildcat on September 17, 2007, 05:00:00 PM
IMHO I think it best to cold smoke 20 minutes while meat is barely thawed, then Saran Wrap and overnight in fridge. Next day slap on the grill.

I agree with you on this. Seems to really take on the smoke flavor in saran wrap overnight

Gizmo · September 17, 2007, 09:21:42 PM

I'll add my endorsement to the cold smoke then hot grill.

If you want the suggestion for the grill,

Season with Celery Salt, White pepper, Onion powder and Garlic Powder.
Melt 1/4 to 1/2 stick of butter and add some worchestershire sauce to it (amount will depend on how many steaks you are preparing).
charcoal high heat 2 minutes and baste with butter & worchestershire
rotate 90 deg. continue for 4 to 5 minutes then flip and repeat.

The 90 deg rotate will give the beautiful cross grill marks.
The 12 to 14 minutes total cook time will give you the nice medium rare.

Foil tent for 5 to 10 minutes after pulling from grill to rest. I always tell everone the steaks worked hard for them so they have to rest. O.K. that one makes it into the corn pile.

Enjoy

begolf25 · September 18, 2007, 05:42:16 AM

Welcome back Sherlock!

Does anyone have a favorite wood they use on their steaks? I haven't tried this yet but would like to.

Tiny Tim · September 18, 2007, 06:58:50 AM

Can't go wrong with Hickory on beef, in my opinion.

Welcome back Sherlock...hope the troubles are behind ya.

sherlock · September 18, 2007, 11:21:15 AM

Thanks everybody,

I will smoke 20 minutes with hickory, wrap in saran wrap , let it set overnight and then grill. BTW, should I season it before smoking, before wraping, or before grilling?

I hope all is well. Surgery was successful but, I am now facing Chemo for insurance that all is ok.

LilSmoker · September 18, 2007, 12:16:32 PM

Welcome back sherlock, glad to hear the surgery was a success ;)

Now you've really earned that smoked porterhouse, hope it turns out really nice for you

LilSmoker

iceman · September 18, 2007, 12:56:26 PM

Good to have you back sherlock. I think I would wait on the seasoning until you take the steak out to bring it up to room temp. Sometimes the salt in the seasoning draws to much moisture out if you do it to far in advance. Have a great steak buddy and take an extra bite for me. ;D