On 6/28/20 3:17 PM, Sheldon Martin wrote:
> 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.Â* Then
>>>> again, I don't know what you consider "amazing steaks" or "high
>>>> quality meat".Â* I'm pretty sure most people try their best not to buy
>>>> crappy quality meat.Â* What cut were these amazing steaks?Â* Ribeye?Â* NY
>>>> or KC Strip?Â* Porterhouse?Â* T-Bone?Â* Pray tell!
>>>>
>>>> Nope, not clicking your link.
>>>>
>>>> Jill
>>>
>>> Don't recall who did it, one of the TV chefs, and I tried this.Â* Season
>>> your steak and allow it to come to room temperature.Â* Then place it in
>>> an oven set at 200 degrees until the meat reaches 100 degrees, about an
>>> hour.Â* Remove and sear on a hot grill.
>>>
>>> It came out good but was time consuming for small benefit.Â* I guess you
>>> can do something like that on a smoker.Â* 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.

Try harder to imagine. Meats and other proteins have been hardwood
smoked since the rock ages i.e. pre metal. Most of the problems you have
with meat/steak etc. are tooth related. You probably are carrying around
and old set of Letterman style gaped teeth. ahaaha