A Salute to RonP...Yoshidas Marinated Ribsteaks

[forluvofsmoke]

This q-view is to say thank-you to ronp for his outstanding introduction and demonstrations of multiple uses for the Mr. Yoshidas brands of sauces. I know how much he loves Yoshidas, and he definately loves Rib Steaks. He posted that he would not be smoking foods for awhile until getting settled into the Utah home and being re-united with Carol, so here's to you, Ron! Hope this helps reduce your DT's a bit...enjoy!

My wife picked up a bottle of Yoshidas for me about 2 months ago after I mentioned that Ron was doing some more cooking with it…I asked my wife if she’d seen it anywhere…nope, but, I’ll look next trip to the store, was her reply. After giving it a taste test with some simple meat items a while back, I decided to do marinated Rib Steaks with it for a meal. The streaks were from a 18.62# trimmed roast which my wife had the butcher steak out at an average weight of 1.33# per steak @ 1” thick cuts. That roast was the mate to my birthday dinner, the smoked whole 7-bone roast on Christmas Eve.

I took the 14 steaks and promptly vacuum sealed them 4 or 5 per pack with marinades (I think I have 4 Garlic & Herb and 10 Yoshidas Sweet Teriyaki) and froze them for later use. It’s later right now, so let’s get smoking’!!!!

I decided to go with 5 Yoshidas and 4 G & H for tonight’s dinner, just for a bit of variety, so we can all have some of each, or we can pick and choose.

I pulled the packages from the freezer and placed them into a large poly bin and covered with a bath towel @ 10:45 PM last night to start a slow thaw overnight. I’ll place them into a cold water bath if needed so they will be thawed several hours prior to cooking. This will give them time for the marinade to work it’s magic.

So, how does a charcoal fired cold smoke and sear sound to you? I think a smoke of predominantly cherry, with a touch of hickory should do the trick.

It’s been a few months since my last burn using the cold smoke/sear method and it is my all-time favorite for smaller cuts of meats since I discovered it’s potential late last winter. We love the flavor of the smoke wood & charcoal fire, so I’m finding it too hard to resist doing another one right now!

Ambient temp is tropical for January in Wyoming @ 38* at 5:00 PM this evening. The Yoshidas went into a cold smoke @ 4:30 PM for a 7:00 PM dinner.

The first two were taken 12-22-09 with my Razr cell-cam:






And, for this evening, let the q-view begin with the cold smoke Yoshida's Marinated steaks!

The next sets of photos will be from our Olympus digi-cam...finally found the battery and charger for it, so that will make my q-views much easier...

Most honorable smoke angels, may you lay your gentle kiss upon my offering:



Hmm…I’m thinking 2 hours of cold smoke should be about right for a nice deep flavor.

Back with the sear, finish and plating later.

Thanks for peeking, and thanks again to ronp for bringing these sauces to our attention!

Eric

 

[bassman]

Those are going to be great, Eric! When I buy a rib roast to make steaks from, I cut the rib bones out and save for dino bones. That's some of the best beef ribs going and I get to have boneless rib eyes.

 

[ciolli]

I think it's great that so many people are now using Yoshida's teriyaki sauce. Way to go Ron for introducing here. I never thought that a teriyaki sauce would catch on here on a smoking forum. My parents used the stuff since i was a pup on chicken and beef, for kabobs, chicken thighs, thin cut beef strips, and the like. It is great stuff. Great start on those ribeyes!

 

[fire it up]

Man Eric, I cold smoked 2 Rib eyes last night and seared them, you don't know how bad I wish I had given them some Yoshida's love.
Can't wait to see the verdict on them.

 

[forluvofsmoke]

Thanks! Man, that does sound like a great way to acquire dino bones! Thanks for the idea!

Hey brother, that's what's so great about this forum...everyone is very receptive and open minded to new ideas, and if it has to do with outdoor cooking, we (me especially) will try just about anything.

Thanks

HEH-HEH-HEH!!!! Sorry to beat ya to the punch...oh well, I know they'll be great eating...I think an unseasoned cold smoked/seared rib steak would be great. I figured I'd go with just the straight marinade and no additional seasonings so that we could really get a taste of what Yoshidas is all about.

I love teriyaki, but it's been a very long time (if ever) since I've done steaks with it. I know for a fact that chicken and chops are great with it...gotta do some of that again soon.

Thanks fellas...searing and finish pics to follow soon...they're resting before going under the knife right now........can't wait!!!!!!

Eric

 

[forluvofsmoke]

I stacked the cold smoked yoshidas steaks and seared the cold Garlic & Herb steaks first, as they needed more searing time.

2.5 hours into the smoke...crew got home 1/2 hr later than expected, but not a problem:


Chimney with 2.5# of extra coals to add to the smoke-can briqs is almost ready:














Plating to follow ASAP!

Thanks!

Eric

 

[forluvofsmoke]

Served with freshly sliced sautee'd button mushrooms and oven roasted tater fries:


All I can say about the Yoshidas is...excellent! It adds a nice touch to the charcoal/cherry/hickory flavors. I'm finishing my 1st steak right now and going for another shortly...no additional seasoning for me, it's good just the way it is.........I never eat 2 steaks this size!

Thanks again, Ron!

Eric

 

[meateater]

Never thought of cold smoke, hot sear.

Looking good by the way.

 

[ronp]

You are welcome Eric. I could almost taste the steak, good job.

Thanks for the salute man.