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lightly smoked new york strip "help"

post #1 of 13
Thread Starter 
Here is the plan. I have three one inch thick nw York strips. Planning to put a little olive oil and Montreal seasoning. Fire up the Weber, lump charcoal to one side.unlit. Throw a couple chunks in coal starter. Pour on tip of coals. Add a fist size of pecan chunk. Put steaks on opposite the heat. When temp hits 130 ish. Flip over to sear over coals a minute or two each side. Take off and rest 5 minutes and dig in. Any suggestions or am I ruining a nice peace of steak?
post #2 of 13

That sounds like a plan to me.  I would like a Medium one please! biggrin.gif

 

Kat

post #3 of 13

It will work great.

Happy smoken.

David

post #4 of 13

Am in England now buy HELLO from Mathis!  Good fishin near Ingleside.  Sounds as if you know what you're doin but I would just caution to make sure you burn off that starter fluid; BUT you already knew that!  Let's see what ya end up with.  Good luck.  Keep Smokin!

Danny

post #5 of 13
Thread Starter 
Thanks for the feedback.now if this darn clock at work would speed up,I'll put this plan in motion. As for the fluid, gave that stuff up years ago. Love my weber chimney. Good use of those pesky penny savers they throw in my driveway.
post #6 of 13
Quote:
Originally Posted by dwsmith43 View Post

Thanks for the feedback.now if this darn clock at work would speed up,I'll put this plan in motion. As for the fluid, gave that stuff up years ago. Love my weber chimney. Good use of those pesky penny savers they throw in my driveway.

I have agree with the chimney.  As for the fluid Icheers.gif

Happy smoken.

David

post #7 of 13
Sounds like a good plan.

Not sure how you like your steak cooked, but the temp and times you gave are more to the medium to medium well side.
If your goal is med rare or rare you will want to pull at:
110 for rare
115 for med rare
120 med
125 med well
130 well

Buy heating the steak up slowly you will get a more tender steak. Love mine cooked that way. Do filets at work and they are like butter.....
post #8 of 13

Temp temp and temperature... smoke until about 15 degrees from your target temp...for me it's 130 for medium.  Sear for about 1 minute on each side (adds about 10 more degrees) and rest in foil for 15 minutes(adds another 5 degrees)   Nice medium steak at 145 IT.   You'll do fine!

post #9 of 13

Well please forgive me.  I miss read.  When you said charcoal starter I thought you meant fluid, not chimney.  MY BAD!Oops.gif  Keep Smokin!

Danny

post #10 of 13

I was going to post a reply debunking the evil of starter fluid but I must think of the new members.  My reply would have only applied to stick burners anyway.  Without the proper management, fluid is mostly a disaster.  Most stick burners know how to handle it when and if they must use it,  For the sake of the new members it will be left at that.  Have fun.  Keep Smokin!

Danny

post #11 of 13
Quote:
Originally Posted by KC5TPY View Post

I was going to post a reply debunking the evil of starter fluid but I must think of the new members.  My reply would have only applied to stick burners anyway.  Without the proper management, fluid is mostly a disaster.  Most stick burners know how to handle it when and if they must use it,  For the sake of the new members it will be left at that.  Have fun.  Keep Smokin!

Danny


Was watching BBQ Pitmasters this weekend.  Saw Myron using almost a whole bottle of light fluid on his charcoal....I like to have died!  Oh heck no!  Yuckky taste to me!  IMHO!

 

Kat

post #12 of 13

Well their seems to be a problem. I went to bed. I woke up. Now I am looking at this thread again.

Then i noticed a big problem. This is what I noticed.

worthless.gif

Happy smoken.

David

post #13 of 13

Looks great.....huh.gif
 

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