Food Smokers and Smoking Tips/Tricks/Techniques

If only grilling set up a two zone fire. Either coals on one side and none on the other or side half propane burners. Get HOT! Sear each side for about a minute. Move to indirect side and cook til desired doneness. Remember, you'll get about 5-8 (random) degrees carryover after removed from heat so pull alittle sooner than you would think. Let rest 10 minutes. Eat.

 

If you want just the flat out flavor you can just go with a liberal amount of salt and pepper. If you have cast iron get that puppy nice and hot so you can sear the meat. Once it’s hot put the filet down for 2 to 3 mins and just let it sit there. After the 2-3 mins flip it over and let it go another 2-3 mins. This should take you between medium and medium rare. Will neee to allow more time per side if you want it done more.

Now if you want it well done, all I can say is put the steak back in the fridge, find your Sunday leather dress shoes, take one per person and put in the microwave for about 45 sec. Remove and eat those.

 

That’s a good cut of meat, and if it’s decent quality then the less you do to it, the better.

Lately for steaks I’ve been smoking at a low temp of about 160-180F for 30-60 minutes then searing them very quickly on my gas grill as hot as it’ll get. I also like me meat a bit more done than most...

 

I’ll post pics shortly. Was very gracious on salt and pepper. Didn’t get the sear I wanted, wife like the amount of pink but I would be pleased with a tiny bit more red. But hot damn they are phenomenal! Thanks to everyone that responded

 

R.I.P cholesterol. Paper plates for the win

 

Nice stable!

 

Very nice. Looks like a phenomenal meal.

 

So dang true !!!!!!!!!!!!!

 

Perfectly cooked steaks......great looking taters.......and BACON !!!!!


Damnitman you gots it going on !!!!

 

I try lol

 

Took 2 pieces of bacon to wrap that Mother of all capsteaks



Some Apple Wood for a kiss of smoke



Half was plenty the other half will be breakfast

Some days I am so damn simple



But think I'll pick up some chicken tomorrow.

 

So gotta try those steaks.

 

Corn. Simple yet amazing. Cap steak is a good side to a nice ear of corn

 

It’s filet, nothing more than some salt and pepper for me.

 

I agree with this.

A quality steak requires nothing more than salt and pepper.
Pretty much anything else ruins it.

I will also paint my steaks with melted butter as they cook.

 

Good plan! It has been...checks meat photo album... July 14th since I've done a batch... That's almost a month?! damn. guess I know what I need to do soon

 

Wife is out of town this weekend for a Taylor Swift concert, I plan on doing a ribeye cap steak finally....but now I really think I'm going to try my hand at pork belly burnt ends as well!

Gonna eat good this weekend

 

you definitely have the better outcome planned this weekend than your wife

 

I told her she needs to go out of town more often lol