T dusted Chuck steak

  • 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.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

pc farmer

Epic Pitmaster
Original poster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
Feb 17, 2013
16,278
5,996
Central Pa
Steak night. Mine is t dusted and the my wife requested something else.



Fired up the vortex.



Once it settled down some I added some special wood and the steaks.



When at 115 IT I seared them over the vortex.



Pulled off and resting till the taters were done.





Fork shot. Perfect for me.
 
Looks tasty! Got to love the Dust! I like the pre cut steak much easier to eat!
 
Last edited:
Man o man that's a good looking steak!

Nice & rare, just like we like them!

Great job Adam!

Point!

Al
 
Looks delicious Adam, nice dinner. 
icon14.gif
 
Another beautiful piece of meat cooked on the vortex! I really want to like Tatonka dust but it just doesn't do it for me. I am thinking from your pics that I'm not using enough


Don't be afraid to use it.  I make sure I have time to let the meat moisture melt it in some.   None of the t dust is dry.
 
Hello.  Looks GREAT Adam.  " Yup, nice fat cuts. "  Why don't folks "get it"?    If you don't want to eat the fat ( your loss in my opinion ) trim as you slice or eat.  By then the fat has done it's job and flavoured the meat.  This younger generation just has NO clue as to what is good for you and what is not.  Beef fat is not"bad" for you but it is needed to add flavour.  British beef is COMPLETELY trimmed of fat!  ZERO marbling!  I have to special order a good piece of beef from alocal butcher.  The butcher understands what I want and why but the "public doesn't "get it".  It would break your heart ( as it does mine ) to walk the the meat counter at a British supermarket.  1 to ZERO percent fat on meat.  They breed the animals that way.  Pork, beef, ham; all the same.  You can't get a chuck roast in my part of the world.  When you explain it to the local butcher he will tell you " there is too much fat on that cut; we couldn't sell it".  Beef short ribs?  NOPE!  They don't even know what they are for sure but those would be too fatty.  I have 2 choices for a good cut of meat ( I am disgusted with the others ) prime rib or ribeye; and THEN I am warned that these cuts are " fatty".  ARE YOU KIDDING ME???  Unfortunately they are serious.  I can only assume they have had complaints.  OK I am done ranting.

Do you deliver Adam?  I'll take 100 lbs of that beef!  You don't even have to smoke it!  I'll do that.  Just to get some QUALITY beef would be GREAT!  Keep Smokin!

Danny
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky