Reverse Sear New Yorks, crispy skin taters, and grilled corn on the cob! (Q-VIEW FINALLY!)
- Thread starter dirtsailor2003
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What do you mean that's all that's left!!!
Marinated over night in Worcestershire, topped with
Between Christmas and Birthday, and Fathers day I have a good stock of store bought rubs.
Into the fire! The TBS was so fine you could barely see it! Cherry wood and 365 brand all natural briquettes (came with the last SJS I bought). I really liked the way the 365 briquettes burned and smelled.
Ready for the sear!
Onto the fire!
Crispy skin taters and grilled corn. Fired up the gasser to cook the taters and the corn.
A little butter, pepper, and GHOST pepper infused sea salt! Man that stuff is SMOKIN HOT good!
ENJOY!!!!
magnoliasmoker
Newbie
Haha, the look on that black dog's face is priceless! Looks tasty man! What temp did you smoke at and what IT did you pull it off? I'm doing a test run on a new york strip tonight, I usually like my steaks medium well. What temp should I cook and what IT am I needing to pull it at?
Aaahh...that's the stuff! It took 3 days, but it was worth the wait...looks delicious, Case! Ya gotta love a good RS steak!
Red
Red
Oly is quite the character! Thanks they were tasty! Normally I would smoke them as low as I can get the smoker. Due to the wind that was screaming the lowest I could get the Mini-WSM to was 270* So I smoked them at that temp. I have to admit that I cook my steaks to touch and not to IT. We like ours rare, to medium rare. However if I did I would smoke them until I hit an IT of 120* and then a quick sear on both sides. Since you like your steaks medium well, I would smoke to an IT of 140*-145* and then sear. You'd be looking for an IT of 150*-155* for medium well.
Thanks Red! Was a tasty meal! MR T's Crispy skin taters go really well with a RS Steak!
Aaahh...that's the stuff! It took 3 days, but it was worth the wait...looks delicious, Case! Ya gotta love a good RS steak!
Red
Thanks Jeremy. The seasoning was pretty tasty. I have 8 different rubs from Savory Spice shop and so far they all have been pretty good for store bought. I figure I might as well us them up, being gifts and all! I'm sure the next round is coming up in December
Looks great Case!It was worth the wait & MUCH better than the air sandwiches I had to survive on!How was the Roman Pepper Steak Seasoning?
They truly do make a hit don't they and so simple. Now, I would like to see you make some smoked butter or at least butter from scratch to put on them.
Smoked Butter - From Scratch Q/view - Updated 9/03/2013
Tom
Tom the butter is on my short list to do. Just as soon as I get the rest of my honey-dos done I can get on it!
We had 18 pounds of pork shoulder this weekend. Lynn begged for something different tonight.
Kat
turnandburn
Master of the Pit
looks great DS! i notice you sure do put that mini to work....makes me want one now! thanks DS...haha. thanks for sharing bud!
I could send you some zucchini
We had 18 pounds of pork shoulder this weekend. Lynn begged for something different tonight.
Kat
Thanks TB!
That is true, the Mini is my go to smoker! That's why I have two of them now
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