Cheers Sweet Smoking Cookie Cuties, and Happy Midweek To YOU!!!!!!!!
Breaking tradition (gals do that once a month right) I did venture away from my ocean-esque great fare, and smoke up some little bison NY strip steaks today, and they were WON-DER-FUL!!!!!!!!!!!!!!!!!!
I paired this with Barolo, (my very favorite kind of wine from Italy, despite me normally adoring French Bordeaux), and this was a treat.
HOWEVER, Chef Jimmy; Wherefore Art Thou????????? I have a question.
Since I prefer my meat "seared black & blue and downright COLD in the middle" (is that Pittsburgh style or is that something else) but anyway, since I cannot stand overcooked meat, how may I SMOKE my meat, and have it cold in the middle and yet the fat cooked and crispy? I would love your expertise and input here. Many thanks.
Otherwise, despite this meal coming out "medium rare" when I prefer my meat RAW; it was fantastic! So here all that is....
I threw 3 tiny NY Strip Bison Steaks into a Ziplock plastic bag, and splashed Barolo red wine in, for just 30 minutes, as I was in a rush to eat (seeing as I normally eat at 8 a.m. and it was nearly high noon already due to schedules today) and let that sleep and dream on the counter.
I threw that on my little humble MINI "thing" of a smoker; (I am so excited to get a Masterbuilt soon), and smoked on "high" heat, for 15 minutes. 1/3 through, I poured that bag of Blood/Barolo over it all, as if replenishing and refreshing a sauna!
This made for an exquisite meal - doused with a dressing of olive oil, apple cider vinegar, coarse gray sea salt, and fine black pepper. (Putting that over salad too, of mixed greens & chopped raw red onion). For anyone who hasn't ever seen my threads yet, I am SIMPLE SIMPLE SIMPLE, and just use 3-4 ingredients in most that I do. (Sorry to be boring).
Again; this turned out "medium rare," and it was absolutely and undeniably delicious. I just simply prefer my meat RAW in the middle (cold) and yet with crispy cooked fat on the edges.
And so, I don't ask for much, but when I ask? Smiles. Chef Jimmy? Bueller? Anyone? How may I have both worlds meet and harmoniously so, and "done easily" (as you're dealing with a neophyte here, and with humble smoking equipment as well) and so "baby steps" are indeed requested. Many thanks!
And here's to this Wonderful Wednesday, and to Bison & Barolo! A fabulous pairing indeed!!!!!!!!!!!!!!! Cheers and warm wishes, Leah