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Cherry Chuckeyes (Qveiw) - Page 2

post #21 of 26

Those pictures had me slobberin' too but I was wondering how you manage to get a good thermo reading with a meat probe on them? Seems like they would be too thin to get my meat probe in for an accurate read? I love my steaks red but I also love the flavor of smoke. I've not tried smoking steakes yet so I'm very interested to learn how you guys smoke em' and still have them at least a little rare.  

post #22 of 26
Thread Starter 
Quote:
Originally Posted by gotarace View Post

Fantastic looking meal Rap!!!! Chuck eye steaks are great and yours look excellent!!!drool.gif

I enjoyed the Bear view also...



Thanks gotarace,I guess we'll call the close-up pics   Bear-veiw!

 



Quote:
Originally Posted by CaptTurbo View Post

Those pictures had me slobberin' too but I was wondering how you manage to get a good thermo reading with a meat probe on them? Seems like they would be too thin to get my meat probe in for an accurate read? I love my steaks red but I also love the flavor of smoke. I've not tried smoking steakes yet so I'm very interested to learn how you guys smoke em' and still have them at least a little rare.  


Thanks Capt,I use a Weber™ pen thermo Model#44073

I run my temps a little higher than normal smokin', Minimum of 275º
 

 

 

post #23 of 26
Quote:
Originally Posted by CaptTurbo View Post

Those pictures had me slobberin' too but I was wondering how you manage to get a good thermo reading with a meat probe on them? Seems like they would be too thin to get my meat probe in for an accurate read? I love my steaks red but I also love the flavor of smoke. I've not tried smoking steakes yet so I'm very interested to learn how you guys smoke em' and still have them at least a little rare.  

 

CaptTurbo,

Below is a link to a smoke I did awhile ago. I smoked my Ribeye Steak, and then finished it on the grill along with Mrs Bear's non-smoked Ribeye. It's kinda a step by step, but I didn't put much info with the pictures at the beginning. You'll have to go to Post #10, on that thread, to see a little more of how it was done. It might help you some.

 

Link to smoked Ribeye:

http://www.smokingmeatforums.com/forum/thread/99911/ribeye-one-smoked-one-grilled

 

Bear

 

post #24 of 26

Looking good!

post #25 of 26

"Thanks Capt,I use a Weber™ pen thermo Model#44073

I run my temps a little higher than normal smokin', Minimum of 275º"

 

Thanks. I've not seen that one. My MES meat probe seems too big for doing a steak but it might be worth trying. Nothing like a good rare steak and if I could get some smoke into it so much the better!
  

post #26 of 26

Thanks Bear. I read the post and admired the pictures. I have a Weber Gen 5 in my jacuzzi room with a power hood (ain't I spoiled?) which I usually do my steaks on. I'm thinking that next time around the steaks will spend a little time in the MES 30 and then hit the hot Weber for finishing. I might be able to do them OK without having a meat probe. Just a good searing finish and off they go!

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