Porterhouse, my best yet w/ Q-view

[sky monkey]

I know this isn't conventional smoking and some may even say belongs in the SV page but I incorporated smoke, SV bath and charcoal and I think the results speak volumes.

Had 2 porterhouse steaks cut at a local butcher at 1 1/2" thick, not a specialty meat shop, just your run of the mill butcher. Paid $10.29 a pound. Each steak was around 2.2 lbs.

Seasoned with CBP,salt, garlic powder and onion powder and put in my Smokey Mountain 30" cabinet over hickory at the lowest I could go and still get smoke, 195°F for one hour.

Then I moved it into a vacuum bag, skipped any aromatics to better show the smokey beef flavor. Cooked it for 2 1/4 hours at 132°F

Moved it onto my Weber 18.5" over some screaming hot charcoal for a couple minutes per side, no cover.

I did some of these without the smoking part a week ago and I have to say I enjoyed the smoke flavor more, I didn't notice any less tenderness in the filet side but the strip side was slightly less tender than when I skipped the hour of smoke. I think it was a worthy trade though and no one else but me could notice.

Seasoned, ready for smoke

After smoke, going in the bag

A nice relaxing bath for a couple hours

First time using lump charcoal actually

Ready for the chopping block

Money shot

I can't believe I didn't get a plated shot, I made some SV glazed carrots and the wife made some scalloped potatoes with bacon in it. Was an amazing meal. Hope you enjoy the pics!

 

[Rings Я Us]

Wow! just wow!

 

[SmokinAl]

Very nicely done!

Those are some delicious looking steaks!

Al

 

[chopsaw]

Looks great . I've smoked then grilled and SV then grilled . Guess I need to try smoke , SV ,, grill .

 

[old golfer guy]

sky monkey, try the same thing with Prime Tri Tip from Costco. Turns out great!!! I have smoked then froze the TTs, put them in the RV freezer, give them a bath and quick grill and feed 40 people.
Dale

 

[uncle eddie]

Excellent job! Looks fantastic!

 

[griz400]

Very nice .. the way I like em .. points to you ...........:cool:

 

[sky monkey]

Thanks for the points all! I'll definitely try the tri tip, old golfer guy. I've got a 3.5lb chucky in the SV bath right now that I did the same process as above except 22 hours @ 133° after the one hour of smoke. I'll put some pictures of that up later. Throwing on the charcoal as soon as I get home from work.

 

[Bearclan]

I know this isn't conventional smoking and some may even say belongs in the SV page but I incorporated smoke, SV bath and charcoal and I think the results speak volumes.

Had 2 porterhouse steaks cut at a local butcher at 1 1/2" thick, not a specialty meat shop, just your run of the mill butcher. Paid $10.29 a pound. Each steak was around 2.2 lbs.

Seasoned with CBP,salt, garlic powder and onion powder and put in my Smokey Mountain 30" cabinet over hickory at the lowest I could go and still get smoke, 195°F for one hour.

Then I moved it into a vacuum bag, skipped any aromatics to better show the smokey beef flavor. Cooked it for 2 1/4 hours at 132°F

Moved it onto my Weber 18.5" over some screaming hot charcoal for a couple minutes per side, no cover.

I did some of these without the smoking part a week ago and I have to say I enjoyed the smoke flavor more, I didn't notice any less tenderness in the filet side but the strip side was slightly less tender than when I skipped the hour of smoke. I think it was a worthy trade though and no one else but me could notice.

Seasoned, ready for smoke

After smoke, going in the bag

A nice relaxing bath for a couple hours

First time using lump charcoal actually

Ready for the chopping block

Money shot

I can't believe I didn't get a plated shot, I made some SV glazed carrots and the wife made some scalloped potatoes with bacon in it. Was an amazing meal. Hope you enjoy the pics!

I know this isn't conventional smoking and some may even say belongs in the SV page but I incorporated smoke, SV bath and charcoal and I think the results speak volumes.

Had 2 porterhouse steaks cut at a local butcher at 1 1/2" thick, not a specialty meat shop, just your run of the mill butcher. Paid $10.29 a pound. Each steak was around 2.2 lbs.

Seasoned with CBP,salt, garlic powder and onion powder and put in my Smokey Mountain 30" cabinet over hickory at the lowest I could go and still get smoke, 195°F for one hour.

Then I moved it into a vacuum bag, skipped any aromatics to better show the smokey beef flavor. Cooked it for 2 1/4 hours at 132°F

Moved it onto my Weber 18.5" over some screaming hot charcoal for a couple minutes per side, no cover.

I did some of these without the smoking part a week ago and I have to say I enjoyed the smoke flavor more, I didn't notice any less tenderness in the filet side but the strip side was slightly less tender than when I skipped the hour of smoke. I think it was a worthy trade though and no one else but me could notice.

Seasoned, ready for smoke

After smoke, going in the bag

A nice relaxing bath for a couple hours

First time using lump charcoal actually

Ready for the chopping block

Money shot

I can't believe I didn't get a plated shot, I made some SV glazed carrots and the wife made some scalloped potatoes with bacon in it. Was an amazing meal. Hope you enjoy the pics!

 

[Bearclan]

I know this isn't conventional smoking and some may even say belongs in the SV page but I incorporated smoke, SV bath and charcoal and I think the results speak volumes.

Had 2 porterhouse steaks cut at a local butcher at 1 1/2" thick, not a specialty meat shop, just your run of the mill butcher. Paid $10.29 a pound. Each steak was around 2.2 lbs.

Seasoned with CBP,salt, garlic powder and onion powder and put in my Smokey Mountain 30" cabinet over hickory at the lowest I could go and still get smoke, 195°F for one hour.

Then I moved it into a vacuum bag, skipped any aromatics to better show the smokey beef flavor. Cooked it for 2 1/4 hours at 132°F

Moved it onto my Weber 18.5" over some screaming hot charcoal for a couple minutes per side, no cover.

I did some of these without the smoking part a week ago and I have to say I enjoyed the smoke flavor more, I didn't notice any less tenderness in the filet side but the strip side was slightly less tender than when I skipped the hour of smoke. I think it was a worthy trade though and no one else but me could notice.

Seasoned, ready for smoke

After smoke, going in the bag

A nice relaxing bath for a couple hours

First time using lump charcoal actually

Ready for the chopping block

Money shot

I can't believe I didn't get a plated shot, I made some SV glazed carrots and the wife made some scalloped potatoes with bacon in it. Was an amazing meal. Hope you enjoy the pics!

I was a lucky recipient of a nice piece of this delious steak my neighbor kindly brought me as I was recovering from surgery. OMG...I've never had a better tasting 'melt-in-your-mouth' steak! I was never a really big fan of meat that I can see the red...but I was taken by surprise of the taste, texture and this steak. I found it better than prime rib, which was the only steak I would eat rare. There was no blood running off the steak and boy howdy was it the best! Looking forward to owning my own SV.

 

[old golfer guy]

An SV is not the do all everything but a real nice tool to have in your arsenal
Dale

 

[phatbac]

OMG! i love a porterhouse..and that looks amazing! i think Santa clause will have bring me a SV setup!
great camera work too!

Happy Smoking,
phatbac (Aaron)