Toggle sidebar

Couple T-Bones On The Kettle !!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Rafter H BBQ

Rafter H BBQ

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 18, 2013
12,106
5,584
S.E. Idaho
Hey all, decided to do a couple T-Bones on the kettle last nite ! Wanted more of a smokey taste on em, so fired up the AMNPS with some Pitmaster blend dust !

image.jpeg

image.jpeg


While the AMNPS was getting ready, seasoned the steaks up with a little Tatonka Dust !

image.jpeg

image.jpeg


Put the steaks in the kettle to cold smoke for little over an hour !

image.jpeg

image.jpeg

image.jpeg

image.jpeg


After the cold smoke, set up the vortex for a sear !

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg


Here's a few plated pics, had some beans & rice with the steaks !

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg

image.jpeg


It was a tasty meal, thanks for lookin all !
 
  • Like
Reactions: sauced, bdskelly, GaryHibbert and 6 others
Looks good, done just the way I like my stakes done.
Question: I have been thinking of doing a reverse sear, do you know if it makes the meat any more tender?
I have been rubing them, letting them get happy in the refrigerator over night or longer, then I put them on a smoking hot grill at 700 degrees. 4 min on one side 3 on the other side and they are med rear juicy snd tasty but could be more tender. I'm grilling Rib Eyes. Porterhouse sometimes but mostly Rib Eyes.
Randy,
 
REMSR said:
Looks good, done just the way I like my stakes done.
Question: I have been thinking of doing a reverse sear, do you know if it makes the meat any more tender?
I have been rubing them, letting them get happy in the refrigerator over night or longer, then I put them on a smoking hot grill at 700 degrees. 4 min on one side 3 on the other side and they are med rear juicy snd tasty but could be more tender. I'm grilling Rib Eyes. Porterhouse sometimes but mostly Rib Eyes.
Randy,
Click to expand...

Thanks Randy ! In my experience with doing the RS, it doesn't make the meat any more tender ! The RS is more for getting some smoke taste on the steak ! Hope that makes sense ! As far as your steaks not being as tender as you'd like, what grade of beef ya buying ? The grades are prime, choice & select ! It may be the grade, I also rest my steaks for bout 5 minutes or so before eating them !

Hope any of this helps & if ya have any other questions or I wasn't specific enough... just ask !
 
Yummy lookin steaks.

Bet they were tasty with the extra smoke on them.
 
Great looking steaks,but you got hosed on the tenderloin side! :biggrin:
 
b-one said:
Great looking steaks,but you got hosed on the tenderloin side! :biggrin:
Click to expand...

Thanks man, yea not a lot of meat on the other side there... But they were still pretty good !

Thanks for the point, appreciate it !
 
Last edited:
Mostly I get th at Sam's 3 In a package and they are choice. Once in a while I go to the butcher for prime but at half again the price of choice I don't think they are that much better. Maybe I just haven't gotten a good one?
What you said about RS makes sense. And I do let them rest a least 5 min. They are not bad, in fact everyone raves about them I just think they could be more tender.

Randy,
 
Hey Justin.  NICE t-bones.  I really like the thought of cold smoking them for an hour first--steaks cook so fast, they never get much smoke flavor.  You can almost see the juices dripping out of those steaks.

points.gif


Gary
 
I give up, things just take off on this phone when I try to make corrections. That word was an attempt at RS followed by flipping the stake often so it gets done evenly and don't let it rest because it continues cooking, oh! And don't let it come to room temp before grilling because it takes smoke better cold.
Maybe it works but I like the grill marks on my stake and out way gets them done fast. So I'm with you. But thought you would find this method amusing.
 
Justin sorry for being late,working on replacing windows its kicken my old bones.That looks fantastic Points for sure 

Richie

icon14.gif
 
REMSR said:
Mostly I get th at Sam's 3 In a package and they are choice. Once in a while I go to the butcher for prime but at half again the price of choice I don't think they are that much better. Maybe I just haven't gotten a good one?
What you said about RS makes sense. And I do let them rest a least 5 min. They are not bad, in fact everyone raves about them I just think they could be more tender.

Randy,
Click to expand...

Randy, we are always our own worse critic ! It doesn't matter what I cook, others may say how good it is... but I'm always thinkin ! "Yea, it's not bad but... maybe it could be better if I done this or that a bit different !" So, I know where your coming from !

REMSR said:
I just read in the Sunday paper about how to grill the perfect Rib Eye and it says just the opposite of what we do this person does the reverse ear
Click to expand...

REMSR said:
I give up, things just take off on this phone when I try to make corrections. That word was an attempt at RS followed by flipping the stake often so it gets done evenly and don't let it rest because it continues cooking, oh! And don't let it come to room temp before grilling because it takes smoke better cold.
Maybe it works but I like the grill marks on my stake and out way gets them done fast. So I'm with you. But thought you would find this method amusing.
Click to expand...

No worries man, I totally understand ! I hit submit or hit the wrong button half the time myself ! :biggrin: I really to be honest don't know if flipping a couple times or multiple times would make a difference... I've always been just a minimal flipper ! I do agree with the room temp thing, I go from fridge to smoker !

Thanks again for dropping a line !
 
GaryHibbert said:
Hey Justin.  NICE t-bones.  I really like the thought of cold smoking them for an hour first--steaks cook so fast, they never get much smoke flavor.  You can almost see the juices dripping out of those steaks.

:points:

Gary
Click to expand...

Hey Gary, yea we really like the reverse sear on steaks ! Appreciate ya dropping a line & thanks for the point !
 
tropics said:
Justin sorry for being late,working on replacing windows its kicken my old bones.That looks fantastic Points for sure 
Richie
Thumbs Up
Click to expand...

Hey Richie, your never late my friend ! Thanks for the kind words & point, much appreciated ! Hope the rest of your project goes smooth for ya, I know that kinda stuff can be a pain !
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

Steve H
A couple thick strips please!
Replies
33
Views
1K
Beef
sandyut
sandyut
crankybuzzard
A couple of ribeyes after a dry spell
Replies
17
Views
732
Beef
civilsmoker
civilsmoker
thirdeye
Let's Take a Ride on the Wayback Machine to 1959 ~ Beef Steaks
Replies
23
Views
2K
Beef
DRKsmoking
DRKsmoking
crankybuzzard
The bride pulled out a couple of steaks for "brunch" tomorrow
Replies
7
Views
799
Beef
JLinza
JLinza
culpepersmoke
Wood stove rib eye
Replies
8
Views
710
Beef
912smoker
912smoker
JLeonard
Strip with mushroom sauce
Replies
25
Views
1K
Grilling Beef
HalfSmoked
HalfSmoked
forktender
Thanks for the strip idea, @Steve H
Replies
7
Views
342
Beef
forktender
forktender
edmonds
Ribeye Steaks / First Asparagus of the Year
Replies
12
Views
581
Beef
ronf
ronf

Latest posts

Hot Threads

Top Bottom
Back
Clicky