- Aug 30, 2015
- 4
- 10
Hello all,
Today, I attempted to smoke my first flank steak and soft mozzarella cheese.
Set up the smoker to preheat. The flank steak marinated in a recipe I found here on the SMF.
The mozzarella cheese was coated in EVOO, salt, pepper and garlic also, Italian seasoning.
I let the steak rest to come up to 40*F or so. Inserted probe into the thickest part of the steak and set the temp to 235*F as recommended by the marinade recipe.
Watching the remote which has a digital readout like on the smoker, I checked the steak when the IT was at 130*F according to the probe. I checked this with my normal quick temp meat thermometer, and the IT was not at 130*F. So, I placed the steak back in the smoker and let it go until the IT showed 150*F. It appears that the probe is about 20*F off. In the future I will adjust for this.
The meat had some nice char, but not as great as I have seen on this forum by other smokers here.
I believe I will have to learn how to reverse sear by smoking until the IT is about right, then finishing on a charcoal or gas grill to get the wonderful, dark charring I would love to have.
Here are some pics:
Well, it appears I cannot upload the pics at this time, shucks.
Anyway, the meat was moist, rare in the center, and just getting crispy on the outside. The cheese had lost about half of the moisture, but the flavor became concentrated, especially with the EVOO and seasonings.
I will try to upload the photos again...looks like it worked.
Anyway, learning so much from being here. Any help or suggestions are appreciated. I will look for answers in the rest of the forum.
Regards,
Smokin' in GA
RG Ackerman
Duluth, GA
Today, I attempted to smoke my first flank steak and soft mozzarella cheese.
Set up the smoker to preheat. The flank steak marinated in a recipe I found here on the SMF.
The mozzarella cheese was coated in EVOO, salt, pepper and garlic also, Italian seasoning.
I let the steak rest to come up to 40*F or so. Inserted probe into the thickest part of the steak and set the temp to 235*F as recommended by the marinade recipe.
Watching the remote which has a digital readout like on the smoker, I checked the steak when the IT was at 130*F according to the probe. I checked this with my normal quick temp meat thermometer, and the IT was not at 130*F. So, I placed the steak back in the smoker and let it go until the IT showed 150*F. It appears that the probe is about 20*F off. In the future I will adjust for this.
The meat had some nice char, but not as great as I have seen on this forum by other smokers here.
I believe I will have to learn how to reverse sear by smoking until the IT is about right, then finishing on a charcoal or gas grill to get the wonderful, dark charring I would love to have.
Here are some pics:
Well, it appears I cannot upload the pics at this time, shucks.
Anyway, the meat was moist, rare in the center, and just getting crispy on the outside. The cheese had lost about half of the moisture, but the flavor became concentrated, especially with the EVOO and seasonings.
I will try to upload the photos again...looks like it worked.
Anyway, learning so much from being here. Any help or suggestions are appreciated. I will look for answers in the rest of the forum.
Regards,
Smokin' in GA
RG Ackerman
Duluth, GA
