Steak Q-View!

Discussion in 'Beef' started by davenh, Apr 6, 2008.

  1. davenh

    davenh Smoking Fanatic OTBS Member

    After seeing Abelman's thread and his fantastic looking London Broil I had to try it. Owe you one Abelman!

    I did mine a little different, mixed up a marinade and injected it into the steak. Turned out really good, it's a keeper [​IMG].

    The steak was 2 lbs and took about 2 hrs in the smoker, used mesquite and some cherry. I was a little apprehensive about using mostly mesquite, it doesn't seem to be a favorite out here. I got to tell you, I really liked the flavor. I do think beef is about the only meat I'd use it.

    I also didn't put any water in the pan.

    Here's how it went.

    Marinade: 2/3C apple juice, 1/3C orange juice, 3-Tbs lemon juice, 1-Tbs white wine vinegar, 2-tsp chili powder, 2-tsp garlic powder, 2-tsp onion powder, 2-tsp brown sugar (Splenda Blend), 1-tsp basil and 1/2-tsp black pepper. (Keeping with my recently acquired low sodium diet)

    Injected 4oz of the marinade into the steak, poured the remaining marinade over it. Sprinkled with fresh ground pepper. Let marinate 1 hour and turned the steak over and soak another hour.


    On the searing burner to get some nice marks and seal it up. Here's what it looked like after searing it. Internal temp was 80° after searing.



    Put it in the smoker for 2 hrs, 1 hr at 215°, then dropped to 200° for the last hr. Wanted to make sure I got a couple hrs in the smoke. Pulled when the internal temp was 137°. Smoked with mostly mesquite and a little cherry. I didn't mop or peek.

    No pic of it going on, but here is one coming off [​IMG].


    Wrapping in foil to rest for 20 min.


    Sliced and ready to eat [​IMG]. Tender juicy and lean, the mesquite and injected marinade added a great flavor. You can see the marinade kinda squiggles through the middle.

  2. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Ah Man, that's awesome. You have gone and made me hungry again.
    Great job.
  3. Looks great Dave!!! Nice job. Did you inject with the grain or against?
  4. davenh

    davenh Smoking Fanatic OTBS Member

    Never considered the grain direction when injecting. Looks like I went against the grain. Thanks for bring that up Joe [​IMG]. I'm guessing its best to go with the grain?

    Maybe why I had a few side geysers popping out..LOL. Probably wouldn't have happened as much if I went with the grain.
  5. desertlites

    desertlites Master of the Pit OTBS Member

    wow that looks good! great sounding recipi-need to try-i spose like wood u can inject with grain-or against-I gonna have to vasilate on this a-while.kinda cornfused with all the Iowa folk on here. Thanks Joe all your fault.
  6. cman95

    cman95 Master of the Pit SMF Premier Member

    slobber, slobber, drool, drool.....thanks man, that sounds great.[​IMG]
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Steak looks awesome DaveNH![​IMG]
  8. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Does the searing actually affect the taste, or is it just for the grill marks? That looks REALLY great, if searing makes a differance in the taste, I would sear it on the grill first for just a couple of minutes over a very hot flame correct?
  9. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    HEY!......I resemble that remark!!....[​IMG][​IMG][​IMG]

    Dave....the groceries look delicious!!......[​IMG]

  10. davenh

    davenh Smoking Fanatic OTBS Member

    You can definitely taste the char on the outside. Searing also caramelizes the sugars in the marinade giving it more flavor and some crust. I left the water pan empty to get a drier outside texture. It's a short smoke at a lower temp (210°), without searing it might taste more like slow baked in an oven [​IMG] than grilled.

    I did a couple a minutes, sides and edges. The searing (IR) burner on the grill I bought is much hotter than the gas flame. Not sure how that compares to a charcoal fire. I think the hotter the better, so you don't cook the meat.

    The charred outside mixed with the mesquite made it taste like it was cooked over an open fire, really good. The mesquite, at least to me, is the perfect wood for a steak smoke [​IMG].
  11. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Now, that is a fine looking steak. [​IMG] I might have to try your recipe next time [​IMG]
  12. fireguy

    fireguy Smoking Fanatic

    Ditto to that!!
  13. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Dave, nice job on the beef! Never thought of injecting and marinating at the same time.

    Thanks for the q-vue!!
  14. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Thanks Dave, adding that to my "have to do list"
  15. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Any qview that makes me slobber has to be good chow. I've got to wipe off the keyboard now[​IMG]
  16. kookie

    kookie Master of the Pit OTBS Member

    Looks damn good..........Looks mighty tasty.............Good job you made me hungry
  17. lcruzen

    lcruzen Master of the Pit OTBS Member

    Maybe I missed it but what cut of beef did you use?
  18. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on a great smoke, and thanks for the Q View!
  19. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Looks really good I've been looking for a good idea to do with beef. I'll have to give it a try. About what size london broil did you use ?

  20. davenh

    davenh Smoking Fanatic OTBS Member

    Hi was a 2lb London Broil. Going to pick up a bunch of them at the next sale.

    Got it's twin in the freezer for next week [​IMG]. Smoking plans for the weekend, Salmon and Steak!

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