Food Smokers and Smoking Tips/Tricks/Techniques

ANyone smoke Rib Eye Steaks?

 

I have a buddy who just smoked a big prime rib, but with steaks I don't get it. I love steaks too much to smoke them. In fact, I'm looking into infra red ranges just so I can sear a steak better.

To me the beauty of a smoker is that it takes otherwise tough, cheap, plain or unwanted cuts like a pork shoulder or a chicken and turns them into something amazing.

 

Thats pretty much the way I look at it as well. I'm fixing to throw on a few yard birds in a couple hours. Promised some fellows at work I'd bring in some chicken for them tonight.

 

I agree. I was just currious. On my grill, I have an Infra-Red range on the side.
http://brinkmann.net/products/outdoor_cooking/2012_buying_guide/details.aspx?item=810-8502-S


I normally do not use the sear section though. What I like to do is get the grill over 500ºF and toss a few steaks on it. then when I move them, I flip them to the opposite side of the grill where there has not been food yet. and back and forth a total of 4 times to get my checkering on all sides.

 

You could give this a shot.

http://www.bbq-brethren.com/forum/showthread.php?t=122273

 

Is it bad the meat I have is WAY darker than that?..

 

Nope. I like my meat Burnt on the outside and cool in the center...

 

Smoked ribeye, it was like 3 inches thick I can't remember how long I smoked it for.... so good....

 

To be honest I'm not a duck connoisseur, I would think it's fine. I'm sure the ducks diet has something to do with the color of the meat, similarly to the color difference in farm raised vs wild salmon. I've read that birds who fly more then others have darker meat as well.

 

How was the color on the inside? RARE? Thats the temp I like when it comes to steak.

 

Had a party this weekend for my b-day so I decided to feed the crew with some smokey treats.

Did 4 different fatties. Here is the first with cream cheese, bell peppers, and onions.



The second one was pizza style with salami, pepperoni, onions, bell peppers, olives, and mozzarella (pic before cheese went on)



Third was pepper jack cheese, jalapenos, and red chilis



Last was the breakfast fatty. Cheddar cheese, hash browns, eggs, veggies. Wrapped in a bacon weave.







Here are the first round of meats going on the smoker



and the breakfast fatty ready for consumption



And here is a pic after the breakfast fatty was pulled from the smoker and the rest of the meats loaded. The other 3 fatties, 3 racks of ribs, and 2 pork shoulders.



No pics of post cooking due to being too busy eating It all turned out really good and all of it was consumed that night.

 

All looks very good. I done a few chickens for the guys at work yesterday, no pics. I've got to try a fattie.

 

It was the smoked version of medium rare. It was so good, I made like 8 of them that night and about 5 since.

 

Here is the smoked porterhouse I did the other day. I was not as happy as I thought I was going to be with it. I think that might have something to do with the fat throughout the steak.

 

No pic...

 

of course let me try that again....

 

This was the grilled steak, I cant find the smoked porterhouse

 

redownloading the pic

 

Here you go......

 

That's better