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Chuck Eye's, Brussels Sprouts and Ciabatta Rolls with Cheese

post #1 of 8
Thread Starter 
Cold smoking with oak for just over an hour a couple of chuck eye steaks seasoned with Tatonka Dust.



Searing the oak smoked steaks on GrillGrates and having a cold one!



Served with brussels sprouts and Ciabatta rolls with cheese which were also prepared on the grill.



Medium rare and so good!



Thanks for looking!
post #2 of 8

Man !!  That looks great, Wish I had that for my supper

 

Gary

post #3 of 8


Hey there MossyMo,

E-mailing from Canada, liked what you cooked. Question, what is Tatonka Dust? Never cold smoked before, any do or don't advice.

Thanks,

Gerry

post #4 of 8
Thread Starter 
Quote:
Originally Posted by GGLZ View Post


Hey there MossyMo,
E-mailing from Canada, liked what you cooked. Question, what is Tatonka Dust? Never cold smoked before, any do or don't advice.
Thanks,
Gerry

Gerry, Tatonka Dust is a seasoning with a unique flavor - it is Worcestershire powder, soy sauce powder, and a charcoal seasoning base mixed with onion, garlics, peppers, salts and some other secret spices that blend together perfectly for that one of a kind flavor. It is available at www.OwensBBQ.com

Not sure what to tell you about cold smoking without a specific question... One tip I can give is if you plan on cold smoking sausage be sure and use cure in your mix to prevent bacteria growth.
post #5 of 8

Looks delicious, Marty!  Very nicely done!  Thumbs Up

 

:points:

 

Red

post #6 of 8
Looks excellent, nice job ! icon14.gif
post #7 of 8


Hey MossyMo, thanks for your reply. I did check out the web site for Totonka Dust and I will e-mail them to see if they do ship to Canada. 

Your picture show you use a cylinder for cold smoking, I have only seen the maze ones here. Would the maze type work as well or is there a difference?

Cheers,

Gerry 

post #8 of 8
Great meal there.

Got brussel sprouts in the fridge , already baked ciabatta, but no chuck. What do I do? Bacon sounds good.

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