T's & Rib Steaks in re-seasoned sfb SNP: q-view

[forluvofsmoke]

[font=&quot]I did a sfb re-season this afternoon after treating it with house-hold corrosion inhibitor (that’s vegetable cooking oil, for the new fire starters)...LOL!!![/font][font=&quot]I decided I may as well toss something on the grate after building the fire up slow to smoke-off the oil, and had these thawing for a few hours…I tossed on a heavy dose of Canadian Steak Seasoning and a few small chunks of hickory @ 210-215* for the smoke:[/font]
[font=&quot] [/font]



T-bone:




Rib Steak:


[font=&quot]
Pulled ‘em @ 140* after 3 hours…for those liking less pink, a 30-60 second nuke-box ride will suffice, and the juices stay on the plate…works for us:[/font]




My T-bone, med/well, just for the sake of viewing a sweet smoke ring...served with steamed Mediterranean Blend Vegetables:




[font=&quot]It’s not very common for me to hot smoke a steak, chops or chix pieces, as the cold smoke & sear is our favorite method for smaller cuts. I am turning the family more and more towards low & slow all the way…takes time and patience. I did some Rib steaks on Mother’s Day in the Smoke Vault…we all loved ‘em, so they’ll make the conversion little by slow.[/font]


[font=&quot]Thanks all![/font]


[font=&quot]Eric[/font]

 

[caveman]

Again Eric, great work!

 

[treegje]

Man those look good

 

[sumosmoke]

Great looking steaks, Eric. Bet they tasted good out of a clean smoker!