A couple weeks ago I found myself in a crisis situation: I was out of NY strips and going through withdrawal. Reached out to Joe at CPB and he immediately processed an order for me. The package arrived Wednesday afternoon and the timing was perfect. Later that day the ice storm hit, ran all the way through Thursday, and shut the entire region down for 3 days. Being iced in Thursday with no place to go I decided to start breaking the roasts down into steaks and smaller roasts.
The first of the 4 roasts in the order. Total weight was just shy of 50 pounds
Cut 11 beautiful steaks 1 1/2" thick
First batch vac sealed, weighed, tagged, and ready to go into the freezer
Yesterday I got my chores done and spent a couple hours playing with the new smoker getting it dialed in. Mostly playing with volume of propane and damper settings to attain the desired temps. While sitting on the patio freezing my butt off, contemplating my navel, and sipping on a few barley pops, I thought a couple of those steaks smoked and seared would make a nice dinner.
Got a couple of them out to thaw.
Hit with a generous dose of the Carnivore rub I put together a few months ago
Slice up some Baby Bellas, into a pan with butter, garlic, and black pepper
Steaks onto the smoker running 240 with hickory
Ahhhh....this is what we live for. The highly coveted TBS
While the steaks are getting happy I start the mushrooms
Cut up a nice salad
Steaks after about 40 minutes. They are at an IT of 120
Over the screaming hot sear burner on the grill
Done. Pulled mine at 126 and Tracy's at 128. I absolutely love the char on these things
Plated with the 'shrooms, loaded baked potato, and salad
Nailed it. Perfect
Bearcarver
edge to edge pink
Man these were good!! Crispy char, juicy, and tender as silk. Being a steak and taters kinda guy (especially the steak), this is the perfect meal for me. Absolute down-home comfort food that's quick and easy to make. Nothing special about it, just all-around goodness and flavor that's beyond what I can even begin to convey. Blessedly we are well stocked with NY strips now and won't be running out again for a while. Smoker is performing well beyond expectations and I'm loving that thing. Got an order of Dino ribs coming next week that will probably be the first real smoking session on it and will have a few friends over. I'm really looking forward to that one. Been a while since I've had the monster beef ribs and we are due for some. Also, it'll be the first time some of the friends who will be in attendance will get to experience them. Should be a real treat.
Thanks once again for dropping in. Be well, stay safe, and I'll see y'all again soon.
Robert
The first of the 4 roasts in the order. Total weight was just shy of 50 pounds
Cut 11 beautiful steaks 1 1/2" thick
First batch vac sealed, weighed, tagged, and ready to go into the freezer
Yesterday I got my chores done and spent a couple hours playing with the new smoker getting it dialed in. Mostly playing with volume of propane and damper settings to attain the desired temps. While sitting on the patio freezing my butt off, contemplating my navel, and sipping on a few barley pops, I thought a couple of those steaks smoked and seared would make a nice dinner.
Got a couple of them out to thaw.
Hit with a generous dose of the Carnivore rub I put together a few months ago
Slice up some Baby Bellas, into a pan with butter, garlic, and black pepper
Steaks onto the smoker running 240 with hickory
Ahhhh....this is what we live for. The highly coveted TBS
While the steaks are getting happy I start the mushrooms
Cut up a nice salad
Steaks after about 40 minutes. They are at an IT of 120
Over the screaming hot sear burner on the grill
Done. Pulled mine at 126 and Tracy's at 128. I absolutely love the char on these things
Plated with the 'shrooms, loaded baked potato, and salad
Nailed it. Perfect
Bearcarver
edge to edge pink
Man these were good!! Crispy char, juicy, and tender as silk. Being a steak and taters kinda guy (especially the steak), this is the perfect meal for me. Absolute down-home comfort food that's quick and easy to make. Nothing special about it, just all-around goodness and flavor that's beyond what I can even begin to convey. Blessedly we are well stocked with NY strips now and won't be running out again for a while. Smoker is performing well beyond expectations and I'm loving that thing. Got an order of Dino ribs coming next week that will probably be the first real smoking session on it and will have a few friends over. I'm really looking forward to that one. Been a while since I've had the monster beef ribs and we are due for some. Also, it'll be the first time some of the friends who will be in attendance will get to experience them. Should be a real treat.
Thanks once again for dropping in. Be well, stay safe, and I'll see y'all again soon.
Robert
