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Hickory Smoked, Charcoal Seared New York Loin & Chucks

post #1 of 12
Thread Starter 
Another quick after work session here. Bone-in New York Beef Loin and boneless Chuck steaks are the victims for this evening's smoke.

I used the smoke can-mod on the charcoal kettle again with hickory smoke. Smoking was @ approx. 100* for 1 hour.

Seasoned with Lemon Pepper:

1 hour smoke and ready for searing:

Searing up nicely with an extra 2# hot briqs after the smoke:

5 New Yorks:

2 large Chucks:

New York, medium, plated with Itallion Peppers & Pasta:

Another nice meal that didn't take all day, and we still get some smoked red meat.

Thanks for peekin'!

post #2 of 12
Your F-ing killing me eric.Nice job again....PDT_Armataz_01_37.gif
post #3 of 12
Very nice eric! I, we were going to have a ribeye, but Carol wanted a bowl of Wendy's chili instead.mad.gif
post #4 of 12
Ok Eric let me get this right. You rub or season the meat then put them on the grill with a can of smoking woods. So far so good. Then you smoke them with I'm guessing a pretty heavy smoke and then finish the meat on the regular grill and shazzam you have a great tasting steak and chuck with alot or alittle smokey flavor. Is that right?? Ok sounds weird but this place is doesn't seese to amaze me.
post #5 of 12
Thread Starter 
Heh-heh! I really like doing the cold smoke/sear and easy. And we all like eating anything I've done this way. Thanks.

Thanks Ron. Yeah, we can't have smoked all thew time I guess...sure is fun to try though!

Yeah, it's just a pound or so of hot briqs and a chuck of wood. It gives off a nice light smoke and low temp, so you can smoke as long as you want, within reason.

I started doing this about 6-7 months ago. It's a great back-up plan to have when you don't have alot of time. But, it's a treat to eat this stuff, too. My wife wants me to do steaks this way when I'm on days off, but I like to do it when I get home from work instead, and save the long smokes for days off.

You might not have caught this, but here's the quick and easy mod if you're interested:

A cold smoke in a regular smoker can be done too, as long as you can get it to smoke at low temp. The smoke can mod gives good results in almost any weather as the coals are directly under the wood with low air flows to keep it burning slow.


post #6 of 12
Great Job Eric... They Look Delicious...PDT_Armataz_01_37.gif
post #7 of 12
Beautiful steaks and that pasta looks delicious! Very nice meal you made PDT_Armataz_01_37.gif
post #8 of 12
Nice! The steaks look delicious. How did the chuckies turn out?
post #9 of 12
Thread Starter 
Thanks, they were good...

Thanks, the pasta is my wife's creation. I do the meats, she/girls do the sides.

Thanks Dawn, the chucks are really good this way...the marbeling in them is great for grilling. There's always some tough spots in the chuck, but they're easy to find and cut off when eating. I think I like the flavor of the chuck when smoked/seared better than most, except for the ribeye, of course.

Thanks all!

post #10 of 12
Those look so good but now I have a problem. Not sure how I am going to cold smoke for a hour on my Traeger. Question, do you get much smoke taste after one hour?
post #11 of 12
Maybe some, I always take to internal of about 110' and sear to med rare.
post #12 of 12
Thread Starter 
I get a pretty decent smoke flavor with everything I've cold smoked/seared...the longer, the stronger. It probably has alot to do with using charcoal for the heat source of the smoke burns nice and slow with the mod I use.

You could use this smoke-can mod with charcoal for the heat source, then fire the Traeger up to finish:

Maybe use a metal 9" x 9" cake pan underneath the can to catch the ashes, and use a wire coal grate or expanded steel for the coal grate.

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