- Aug 27, 2008
- 5,170
- 409
I've done these before in a very similar fashion. I just wanted to share another cold smoked/seared delight with those who may not have seen or tried this yet.
This is a tried and true method for smaller pieces of meat which I truely enjoy, as I can get the amout of smoke I want as the meat slowly warms through, then, I can sear to the level of doneness I want, and the degree of external searing I want (light to dark). For beef steaks, pork chops, poultry, lamb chops...it's all good. And, it's great for those times when you don't have 6 or 8 hours to do spare ribs, whole birds or small roasts because it only takes 30-90 minutes to smoke, depending on your desired smoke time, then less than 30 minutes to sear for the finish.
For anyone having issues with their family not wanting to eat smoked meats, this would be an excellent opportunity to "sneak" a light smoke before searing to finish. Do a little more each time, and eventually they will be hooked. I did this very thing about 6 months ago...my wife said I don't have to smoke everything...of course my response was yes I do! Now, when I cook smaller items, we all love it. No snears about it being smoked...they just dig in. Point being, they became so accustomed to the smokey/charcoal seared goodness that they now ask for it even when I'm planning on doing a full-blown all-day smoke.
My 22" charcoal kettle was bit lonely this morning, so I promised her some smoke, meat and fire today. I kinda tired out my two vertical smokers in the past few weeks, so they won't mind a break.
The charcoal/smoke can mod has been my choice for cold smoke/searing for awhile now, and it never lets me down.
Seasoning today will be the simple but proven Tone's Lemon & Pepper, which we think is excellent on birds, chops and most beef steaks, too. Apple chips will provide the thin blue smoke.
I filled a 12" x 18" baking pan with thighs, which thawed out for 1.5 days laying flat in the store packaging in a cooler with thermometers to monitor temps as well as many touchy-feely checks along the way. The flat package took almost 30 hours to warm above freezing from the -20* freezer temp.
Off to the grill, shall we?
I trimmed most of the fat and seasoned them up while the 1/3 chimney of briqs heats up:
Let the smoke begin:
After a 75 minute apple smoke @ 90-100* grate temp (it's 38* outdoors and falling) I pulled the smoke can, added another 1-1/2 lbs of hot briqs and commenced with the searing ceremony:
Slightly skinned-over (from the cold smoking, sealing in the juices), tender and delicious thighs rewarded me for my efforts:
I can hardly describe the ease of using this method, and the finished products are suprisingly good eating.
If you're new to this method and want to see/learn more I have other threads in the beef, pork, poultry, lamb (grilling) forums. I'll redirect you with links to those if you wish.
Enjoy! I was inspired to try this method last winter by something here on the forum...I can't think of what it was right now...but, hats off to whoever/whatever it was!
Thanks everyone!
Eric
This is a tried and true method for smaller pieces of meat which I truely enjoy, as I can get the amout of smoke I want as the meat slowly warms through, then, I can sear to the level of doneness I want, and the degree of external searing I want (light to dark). For beef steaks, pork chops, poultry, lamb chops...it's all good. And, it's great for those times when you don't have 6 or 8 hours to do spare ribs, whole birds or small roasts because it only takes 30-90 minutes to smoke, depending on your desired smoke time, then less than 30 minutes to sear for the finish.
For anyone having issues with their family not wanting to eat smoked meats, this would be an excellent opportunity to "sneak" a light smoke before searing to finish. Do a little more each time, and eventually they will be hooked. I did this very thing about 6 months ago...my wife said I don't have to smoke everything...of course my response was yes I do! Now, when I cook smaller items, we all love it. No snears about it being smoked...they just dig in. Point being, they became so accustomed to the smokey/charcoal seared goodness that they now ask for it even when I'm planning on doing a full-blown all-day smoke.
My 22" charcoal kettle was bit lonely this morning, so I promised her some smoke, meat and fire today. I kinda tired out my two vertical smokers in the past few weeks, so they won't mind a break.
The charcoal/smoke can mod has been my choice for cold smoke/searing for awhile now, and it never lets me down.
Seasoning today will be the simple but proven Tone's Lemon & Pepper, which we think is excellent on birds, chops and most beef steaks, too. Apple chips will provide the thin blue smoke.
I filled a 12" x 18" baking pan with thighs, which thawed out for 1.5 days laying flat in the store packaging in a cooler with thermometers to monitor temps as well as many touchy-feely checks along the way. The flat package took almost 30 hours to warm above freezing from the -20* freezer temp.
Off to the grill, shall we?
I trimmed most of the fat and seasoned them up while the 1/3 chimney of briqs heats up:
Let the smoke begin:
After a 75 minute apple smoke @ 90-100* grate temp (it's 38* outdoors and falling) I pulled the smoke can, added another 1-1/2 lbs of hot briqs and commenced with the searing ceremony:
Slightly skinned-over (from the cold smoking, sealing in the juices), tender and delicious thighs rewarded me for my efforts:
I can hardly describe the ease of using this method, and the finished products are suprisingly good eating.
If you're new to this method and want to see/learn more I have other threads in the beef, pork, poultry, lamb (grilling) forums. I'll redirect you with links to those if you wish.
Enjoy! I was inspired to try this method last winter by something here on the forum...I can't think of what it was right now...but, hats off to whoever/whatever it was!
Thanks everyone!
Eric