Smoked Porterhouse steaks for tacos on the WSM w-q/view

[chisoxjim]

Needed to use the WSM again today, despie the 6 or so inches of snow we got today. Snow isnt a big deal, just wind.

Got a couple Porterhouses the other day, about 6 dollars per steak. Really nice. I also did some salted whole jalapenos. Porterhouses, and jalapenos went on the WSM @225 for an hour, then tossed under th broiler for about 5 minutes. Really nice. Madium rare, tender, and slight hickory taste. Jalapenos were salty, and really hot. made tacos with queso fresco, mexican sour cream, cilantro, and white onion... old school, and awesome. Served them with some whie rice and black beans.

$6 porterhouse:



q-view:



rice and beans:



all done:



c-up:



jalapenos:



cut steak:



my plate:



thanks for looking, love the WSM...

 

[the dude abides]

You da man Jim! That looks great.

 

[beer-b-q]

Looks Great Jim I want the one in front....

 

[tom in nc]

Nice job! I never thought of smoking a porterhouse steak but after seeing your q-view there are a few smoked porterhouses in my future. The picture of your plate looks absolutely delicious!

 

[chisoxjim]

thanks folks, got a deal/steal for sure on those steaks, they were about $6 each.

First time I have ever smoked a steak, figured these were thick enough, and I jhust left thme on an hour. tender, and the jalapenos were really good.

 

[john3198]

Nice, jim.

I do smoked steaks a lot - usually rib eyes, but sometimes strips. The reciepe I use calls for searing them first and then onto the smoker for however long you want. We usually do them 30-45 min, depending on thickness, etc. Nancy likes here moo'ing!

A great way to prepare a steak, if you have not tried it.

 

[bassman]

Good looking steaks! Thanks for the pics.

 

[chisoxjim]

Thanks for the tips, I tried to search and read as much as I could regarding steaks on the smoker, and settled on going @ 225 for an hour, I think 45 minutes wuld have been better(I like my steaks rare, these were medium rare bordering on mediu). Good for tacos.

I was torn with the searing option, thinking maybe a crust from searing before the smoke woul inhibit smoke penetration. Ill have to try that mehod next time to see how that compares.