I was in the mood for a Flat Iron steak and picked up some ABT's to go along with it for last night's Friday evening meal. Dang...this was really great tasting....
Marinated ready to go, seared each side and then on into the smoke chamber about 1 hr. 15 min.
A few more minutes and then on in into rest. Good gosh...the flash on the camera is on the blink looks like the shop trouble light is gonna have to do. Cool
Rested, capped off for good measure...let's eat!
I marinated a couple of hours before cooking, brought to room temperature and seared each side 1-2 minutes before putting in the smoke chamber for the remainder cooking at 250-260 degrees. I used one part hickory and two parts almond woods for the smoke flavor.
Very, very tender and juicy having the tenderness similar to a slice of prime rib. These have a very hearty taste and are just a succulent cut of meat cooked correctly. I really like the texture of these steaks they cook up nicely. No more than medium doneness is best.
I had these J.D. caps in the kitchen leftover from some cupcakes that had been given us. And, I wanted to antagonize Lee, Kurt and the rest of the "gang" about the steak I was telling them about I was going to eat.
So this has been aptly named the "Big Red Steak with J.D. ATP's"...