Happy 4th to you too, Jerry, and good luck with the steaks!
It's a pretty good writeup and the bottom line is that just about anything well-marbled can be smoked. I'm all for a traditionally grilled steak but it helps to think outside of the box and consider the structure of the meat itself and not just the cut.
Well, I politely requested that my wife ( no need to ask myself) to eat two steaks yesterday, one for lunch and one for a late dinner. Steaks were about one inch thick.
The first ones for lunch I slow Qed ( @225 ) using lump coal & with pear wood chips for about an hour and a half. No salt or pepper or oil. I did not finish the steaks with a grilling per the article. Next time I will ( indoor broiler, if other meats are bbqing). The above were joined by two chickens ( those took about 2.8 hours), which we will have for the next few days.
For dinner, I grilled new steaks (no smoke added) for about 3 minutes on each side on high heat on the propane grill. They were lightly oiled and topped and pressed with salt (Cyprus pyramid) and pepper. I could also add some light pellet smoke here with the AMAZ-N- Tube Smoker.
Results: The bbq steak was very good. It was medium inside with a nice light smoke taste. It had sort of a outdoors I just killed, prepared, and ate the elk taste. The grilled steaks were medium rare inside, more tender on the chew, and had a more "steaky" taste one may be looking for.
The type of steak or meat one uses will surely impact the result. It was fun and interesting slow Qing steaks for the first time.
Last edited by JPET on Tue Sep 09, 2014 5:33 pm, edited 2 times in total.