well perhaps you don't want to hear this, i obtained some surloin steaks that were aged for 28 days, and then sat for too long in the shop. i fried one in a pan and then in the oven, was not impressed - it tasted slightly off, so i decided to smoke them with a pork rasher on top. the pork kept them moist and tastefull, yes and i did rub it with a dry rub before.
after 4 hours , the smoke couler was good enough for me and then placed them in my electric smoker, painted them with a sugary sauce, finished them off and enjoyed it, with a sore mouth unfortunately, I was at the dentist yesterday,....
after 4 hours , the smoke couler was good enough for me and then placed them in my electric smoker, painted them with a sugary sauce, finished them off and enjoyed it, with a sore mouth unfortunately, I was at the dentist yesterday,....
