What to put in the smoker this weekend?

Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.

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Originally Posted by Aloha_Shooter

Only partially smoked it but I had a nice T-bone from Colorado Sustainable Farms for dinner tonight. Sorry, no pictures as I was so eager to dive into that I didn't think to do any until I was already halfway through it. Grilled on the GMG Davy Crockett (using the Texas pellet mix) with some high heat for grill marks and then low and slow like the rancher told me for a nice rare steak with a touch of smokiness. Seasoned with granulated garlic, fresh ground pepper, Hawaiian sea salt and Greek sea salt. I think next time I'll try smoking low and slow first then finish on a high heat cast iron pan, somewhat ala Alton Brown.

CSF's grill pack is very nice if you have the freezer space.

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In my experience this method works better on VERY thick cuts of steak & w/o the bone. Oven @ 275deg for 45min or so (cook to temp) then seared on a cast iron pan.

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Originally Posted by Aloha_Shooter

Only partially smoked it but I had a nice T-bone from Colorado Sustainable Farms for dinner tonight. Sorry, no pictures as I was so eager to dive into that I didn't think to do any until I was already halfway through it. Grilled on the GMG Davy Crockett (using the Texas pellet mix) with some high heat for grill marks and then low and slow like the rancher told me for a nice rare steak with a touch of smokiness. Seasoned with granulated garlic, fresh ground pepper, Hawaiian sea salt and Greek sea salt. I think next time I'll try smoking low and slow first then finish on a high heat cast iron pan, somewhat ala Alton Brown.

CSF's grill pack is very nice if you have the freezer space.

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what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.

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Originally Posted by Jer

In my experience this method works better on VERY thick cuts of steak & w/o the bone. Oven @ 275deg for 45min or so (cook to temp) then seared on a cast iron pan.

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Next time, drop a slice [ ] of butter on top once you turn it over.

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Originally Posted by Great-Kazoo

what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.

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There's more to beer than Schlitz and Pabst, gramps. Too bad your palate's long gone, otherwise you'd know better. [Coffee]

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Originally Posted by Great-Kazoo

what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.

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I can't describe the taste difference but there is one. I really like using coarse Hawaiian sea salt for my roasts and steaks but there's a tendency for it to fall off when on the grill so it sometimes need a post-grill finisher. In this case, I decided on a whim to finish it with some finely ground Greek sea salt which I usually use for veggies or eggs because I didn't want to have large salt crystals affecting the flavor of the steak slices.

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Originally Posted by Graves

There's more to beer than Schlitz and Pabst, gramps. Too bad your palate's long gone, otherwise you'd know better. [Coffee]

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You leave my Ballantine & Rhinegold out of this , whippersnapper .

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Originally Posted by Great-Kazoo

what's the difference taste wise between the 2 salts ? I've sampled a few different salts , like most beers it all taste the same.

Next time, drop a slice [ ] of butter on top once you turn it over.

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I have been known to add a pat of butter to my steaks before resting from time to time. I'm embarrassed to admit that.

Also, not sure where I missed the salt conversation but sea salt doesn't have as much salt taste as Kosher salt, if that makes sense. When I do a large cut of meat I can sea salt it all day long and it won't taste over salted. (I'm more sensitive to salt than most people) Kosher salt will stay put better in most cases but you need a LOT less to get the salt flavor to come through. It's a more delicate line between enhancing the flavor, this needs salt & my god is that salty.

I use butter when I cast iron sear a steak. Helps it to brown nicely...and butter makes everything better.

10 pounds of pork belly turned into the most amazing bacon I've ever had.
Attachment 58596

Did a dry brine for 6 days, then about 5 hours on the smoker until it hit 150. Once it cooled down, it'll rest wrapped in the fridge for a day, then we slice it.

I did carve off a couple slices and throw them onto the grill for a few minutes.

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Originally Posted by Jer

Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.

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I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time. [Dinner]