Here's the plan:
On Thursday, Flat Iron Steak, rubbed down with EVOO and SPOG, and in the refrig overnight.
Friday it goes in the MES30 with A-Maze-N Hickory Sawdust smoke to 130F, followed by a coating of Flat Iron Rub and foil to 180F internal.
Will also smoke some jalapenos stuffed with cream cheese and little smoky wieners, wrapped with bacon. Some will be stuffed with pepper jack.
Flat Iron Rub:
Half Cup Brown Sugar, 1 Tablespoon each SPOG, Chili Powder, Smoked Paprika, 1 teaspoon Country Tyme lemonade mix and 2 teaspoons cayenne.
After smoking, into the Weber at 600F for a quick sear.
Any recommendatons??
On Thursday, Flat Iron Steak, rubbed down with EVOO and SPOG, and in the refrig overnight.
Friday it goes in the MES30 with A-Maze-N Hickory Sawdust smoke to 130F, followed by a coating of Flat Iron Rub and foil to 180F internal.
Will also smoke some jalapenos stuffed with cream cheese and little smoky wieners, wrapped with bacon. Some will be stuffed with pepper jack.
Flat Iron Rub:
Half Cup Brown Sugar, 1 Tablespoon each SPOG, Chili Powder, Smoked Paprika, 1 teaspoon Country Tyme lemonade mix and 2 teaspoons cayenne.
After smoking, into the Weber at 600F for a quick sear.
Any recommendatons??
