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INTERESTING BBQ STYLE

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Post Thu Jul 03, 2014 2:34 pm
JPET medium-rare
medium-rare

Posts: 92
Location: LOS ANGELES
I found this to be interesting reading. Think I'll try it over the weekend, with some thick
NY Strip steaks I just bought. On sale of course.

http://www.seriouseats.com/2014/06/the- ... ef=sidebar

Post Fri Jul 04, 2014 2:33 pm
JPET medium-rare
medium-rare

Posts: 92
Location: LOS ANGELES
AND...Happy 4th of July to everyone, and Happy Birthday
to the UNITED STATES OF AMERICA, the first democratic republic
in history.

Jerry

Post Sat Jul 05, 2014 2:34 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7561
Location: Stoughton, WI
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.

Post Sat Jul 05, 2014 3:05 pm
JPET medium-rare
medium-rare

Posts: 92
Location: LOS ANGELES
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.

Post Sat Jul 05, 2014 3:10 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7561
Location: Stoughton, WI
Nice work, and props to Mrs. J for being an agreeable test subject! :thumbup:

I saw some thick porterhouses in the store today but at $9something a pound I just couldn't pull the trigger. Now you have me thinking I missed an opportunity! :(


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