On Sun, 28 Jun 2020 16:50:43 -0400, jmcquown >
wrote:

>On 6/28/2020 4:23 PM, Ed Pawlowski wrote:
>> On 6/28/2020 3:53 PM, jmcquown wrote:
>>> On 6/27/2020 12:27 PM, CookinYeti wrote:
>>>> So for fathers day we got some amazing steaks and decided to smoke
>>>> them instead of grilling them. This was one of the few times I had
>>>> such high quality meat, so I seasoned them with just salt and pepper,
>>>> and smoked them with mesquite for an hour.
>>>>
>>> Sounds like a great way to potentially destroy a good steak.* Then
>>> again, I don't know what you consider "amazing steaks" or "high
>>> quality meat".* I'm pretty sure most people try their best not to buy
>>> crappy quality meat.* What cut were these amazing steaks?* Ribeye?* NY
>>> or KC Strip?* Porterhouse?* T-Bone?* Pray tell!
>>>
>>> Nope, not clicking your link.
>>>
>>> Jill
>>
>> Don't recall who did it, one of the TV chefs, and I tried this.* Season
>> your steak and allow it to come to room temperature.* Then place it in
>> an oven set at 200 degrees until the meat reaches 100 degrees, about an
>> hour.* Remove and sear on a hot grill.
>>
>> It came out good but was time consuming for small benefit.* I guess you
>> can do something like that on a smoker.* Mesquite is a strong flavor,
>> done wrong can be bitter. Also, without a sear on the outside you are
>> missing a lot of thereasons a steak is so good.
>
>"Bitter" is exactly the word that came to mind when I thought of a
>mesquite smoked steak. An hour seems like overkill, too. I love a nice
>sear on a good steak, cooked to medium-rare. Smoked, nope.
>
>If I ate steak often my steak of choice would be a so-called cheap cut.
>Chuckeye (aka Delmonico). Nope, I wouldn't smoke it.
>
>No plans here for a BBQ on the 4th. To me 4th of July BBQ conjurs up
>images of get-togethers and people gathering around. Not happening
>here. It shouldn't be happening anywhere in the middle of a pandemic.
>
>Jill

I can't imagine any beef steak smoked with mesquite or with anything.
We are planning on grilled chuck steak for the 4th, medium rare
inside, chared outside, with asparaguys... a salad with our garden
greens.... we've been eating those greens like crazy... a bit of work
to pick and clean but makes a very tasty salad... arrugala is not as
bitter as yoose think... I cut off the stems as they're fiborous and
get stuck between my teeth.