Smoking steaks

[picklefight]

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• picklefight
• Mar 11, 2017

I've been trying a few good recipes with chicken and pork lately. Tonight, going to smoke some Rib eyes. I use my hungry cow rub recipe. Onion powder, garlic salt, crushed black pepper, sea salt, cumin, paprika, cinnamon, ground coffee and brown sugar. I always apply rub as early as possible before smoking. And leave out at room temperature 30 min before I throw on smoker. I'll also do red potatoes and asparagus on smoker as well. To top it off, I'll throw bratwurst on the rack above the steaks so the juices drop onto the meat. Take about the same amount of time as the steaks and turn out like fat pepperoni sticks, but better. Puncture potatoes and add garlic salt and olive oil to both potato and asparagus.

 

[picklefight]

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• picklefight
• Mar 11, 2017

Also threw on some zucchini with creole seasoning.

 

[picklefight]

Everything turned out amazing. I did 2 hrs on the meat cause of a wind storm I didn't anticipate. Should have stuck with an hr and a half.

 

[picklefight]

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• picklefight
• Mar 11, 2017

 

[SmokinAl]

Good looking meal!

I like mine on the rare side, but yours looks delicious!

Al

 

[picklefight]

Yea I'm still new to smoking red meat. I like mine more rare as well. Maybe I should do 45 min to and hr for steak?

 

[dirtsailor2003]

Cooking to an internal temp is the best way to determine doneness. For steak running your pit at a low temp is best to maximum smoke flavor. 180 or less. Get your steak close to the internal temp you want (10-15 degrees below) then sear it on a hot grill or cast iron pan.

Having a good instant read therm is important. The Javelin by Lavatool is great and can be purchased on Amazon for $25.00

Here's a temp chart to help you along

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• dirtsailor2003
• Mar 12, 2017

 

[picklefight]

I just picked up one! Thanks for the good advice!

Luckily for me I'm in Seattle. Have some fresh off the boat Alaskan King Salmon coming in tonight. I'll stock my freezer full. I have never successfully smoked a salmon. Turns out to dry. I'll have to look into the forums for proper ways to do it.

 

[picklefight]

Just a basic kitchen Aid one.

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• picklefight
• Mar 12, 2017

 

[picklefight]

Man.....that chart is what I really needed. I'll be doing a brisket in no time!

 

[remsr]

Would you believe that avthe being a member for almost 3 years I still have trouble finding the place to start new threads. Why isn't it simple listed in Forms?
Since I am unable to find the right place I would like to say those stakes look great a bit over done for me but I'll bet they taste great. Next since this is about stakes I have a question.
Anyone have an idea of how I should do these bad boys? They are 3 1/4 and 2 1/2 pound Cowboy stakes. I do 16oz med rear rib eyes on the grill often that turn out excellent, but somehow these are different.

Randy,

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• remsr
• Mar 13, 2017

 

[remsr]

Still curious as to how I should do these big old Cowboy stakes. And if anyone can tell me where to find the link to start a new thread I would appreciate it.

Randy,

 

[masonsjax]

Look at dirtsailor's post above. It describes a good process for cooking steaks to your preferred temperature and even includes a chart with photos. You can't go wrong!

 

[bangster]

Since I can smoke and grill on my pellet smoker, I smoked them for an hour at...whatever smoke settings is on a Traeger, then cranked it up and grilled them. These were flat irons and I cooked them to an IT of 150. I was still used to grilling, so I foil wrapped the potatoes, but I will leave them unwrapped next time! I left the shrimp on for smoking and part of the grilling portion, but there were done before the steak.

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• bangster
• Mar 25, 2017

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• bangster
• Mar 25, 2017