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.

They were absolutely tasty and I would recommend this to any one.

Do you guys have any experience smoking steaks, how do you do it? Which woods, what seasoning?

Also are you guys planning any good BBQs for the 4th of july coming up?

Here is a video of me making them!
https://youtu.be/JU8uYbVjbBI

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

On Sun, 28 Jun 2020 15:53:56 -0400, 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

With all that mesquite smoking it may as well be prime skunk.

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. 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.

Hey! I am sorry if I have offended any one here, that was not my intentions and a apologize for anything.

Sorry I didnt realize I didnt even mention the cut. These were about an inch thick T-bone steaks. But what really made them is the quality, as they had come from a local ranch and very fresh. Although not every one has the option of buying the best all the time. In college I often bought the cheap steaks and used various methods to still make them taste good.

As for the the choice of mesquite, I knew an hour of smoking would not impart much flavor in such little time, so I wanted something a bit stronger. They came out tasting good, they had a smokey flavor, but didnt over power the meat. In the future, I dont think I will use mesquite but something more in the middle.

In the end this was a bit of an experiment and I just wanted to show the results and get the opinion of others to see if they had tried something similar.

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

On 6/28/2020 4:38 PM, CookinYeti wrote:
> Hey! I am sorry if I have offended any one here, that was not my intentions and a apologize for anything.
>
> Sorry I didnt realize I didnt even mention the cut. These were about an inch thick T-bone steaks. But what really made them is the quality, as they had come from a local ranch and very fresh. Although not every one has the option of buying the best all the time. In college I often bought the cheap steaks and used various methods to still make them taste good.
>
> As for the the choice of mesquite, I knew an hour of smoking would not impart much flavor in such little time, so I wanted something a bit stronger. They came out tasting good, they had a smokey flavor, but didnt over power the meat. In the future, I dont think I will use mesquite but something more in the middle.
>
> In the end this was a bit of an experiment and I just wanted to show the results and get the opinion of others to see if they had tried something similar.
>
Fair enough and thank you for bothering to read the replies. Now learn
to quote so folks are able to easily follow the thread and perhaps
you'll find some people with ideas.

Jill

> "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.

That is a understandable fear, but an hour with something light like apple wouldn't add much in that time. The goal was to hit 125, which took close to an hour at 250.
At that point they were taken off and seared in a cast iron pan, as the crust is, in my opinion, one of the best parts. This brought the steak to a nice medium rare.
This is following the idea behind the reverse-sear method of cooking a steak, hit the target temperature then go to a pan to finish.

> 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.

Thats a good pick! And by no means is smoking the best, or only way to cook steaks, and I wouldn't use it on everything. Nor the choice of wood, all depends on taste and what the goal is

On 6/28/2020 4:38 PM, CookinYeti wrote:
> Hey! I am sorry if I have offended any one here, that was not my intentions and a apologize for anything.
>
> Sorry I didnt realize I didnt even mention the cut. These were about an inch thick T-bone steaks. But what really made them is the quality, as they had come from a local ranch and very fresh. Although not every one has the option of buying the best all the time. In college I often bought the cheap steaks and used various methods to still make them taste good.
>
> As for the the choice of mesquite, I knew an hour of smoking would not impart much flavor in such little time, so I wanted something a bit stronger. They came out tasting good, they had a smokey flavor, but didnt over power the meat. In the future, I dont think I will use mesquite but something more in the middle.
>
> In the end this was a bit of an experiment and I just wanted to show the results and get the opinion of others to see if they had tried something similar.
>
Your name was probably not recognized and a lot of people come here
posing a link with something to sell. Perhaps we misinterpreted.

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.

>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.

We grew spinach this year, and boy do I that feeling, everyday was big salads with no end in sight. But it sure was tasty
I've never been a huge fan of arugula, exactly for those two point, fiborous and bitter. But next time I will try cutting the stems off, thats a good idea!

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.* 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.
>

As bad as crotch hairs Popeye?

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.
>
> They were absolutely tasty and I would recommend this to any one.
>
> Do you guys have any experience smoking steaks, how do you do it?
> Which woods, what seasoning?
>
> Also are you guys planning any good BBQs for the 4th of july coming
> up?
>
> Here is a video of me making them!
> https://youtu.be/JU8uYbVjbBI

Hi Yeti! I liked it and for once, subscribed!

jmcquown wrote:
>... 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!

ditto, i don't click blind links very often these days.
for one reason, not enough time, but also i just don't
want to support click-bait spammers.

today we had a sirloin steak. Mom said she wanted
a steak. i pan fried it with a little butter to just
medium. juicy, a bit of pink in the center but not
dried out. she did not want any garlic salt or any
spices on it so i had to hold off on the garlic salt
until after it was cooked.

i also made a baked potato, mushrooms and onions.
first time in a long time we had sour cream. normally
we have whole milk plain yogurt on hand and that is
good enough for sour cream substitute.

since Mom did not want the onions and mushrooms
cooked enough to carmelize them i put some aside for
me to use to deglaze the pan and have them as a
part of my meal but not hers.

all worked out well, we were both happy and well
fed.

the steak was a little over a lb and about $6 so
not too bad for a sirloin these days.

i actually prefer a ground chuck burger over many
steaks but this was a nice change of pace.


songbird

On Sun, 28 Jun 2020 19:25:56 -0400, songbird >
wrote:

>jmcquown wrote:
>>... 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!
>
> ditto, i don't click blind links very often these days.
>for one reason, not enough time, but also i just don't
>want to support click-bait spammers.
>
> today we had a sirloin steak. Mom said she wanted
>a steak. i pan fried it with a little butter to just
>medium. juicy, a bit of pink in the center but not
>dried out. she did not want any garlic salt or any
>spices on it so i had to hold off on the garlic salt
>until after it was cooked.
>
> i also made a baked potato, mushrooms and onions.
>first time in a long time we had sour cream. normally
>we have whole milk plain yogurt on hand and that is
>good enough for sour cream substitute.
>
> since Mom did not want the onions and mushrooms
>cooked enough to carmelize them i put some aside for
>me to use to deglaze the pan and have them as a
>part of my meal but not hers.
>
> all worked out well, we were both happy and well
>fed.
>
> the steak was a little over a lb and about $6 so
>not too bad for a sirloin these days.
>
> i actually prefer a ground chuck burger over many
>steaks but this was a nice change of pace.
>
> songbird

I much prefer a home ground chuck burger myself... and I don't much
care for sirloin steak... I consider sirloin better for braising as a
stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't
eat steak very often, after 2-3 times it gets boring. For beef we
much prefer a thick beef barley 'shroom soup made with top round. I
keep a selection of dehy 'shrooms on hand, they have much more intense
flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard
for years and years. Actually I stopped buying those tasteless fresh
button mushrooms years ago, they're a big rip off... canned are
better.

On 2020 Jun 28, , CookinYeti wrote
(in >):

> Hey! I am sorry if I have offended any one here, that was not my intentions
> and a apologize for anything.

We get a lot of scammers here. They post a link and disappear. You
didnt. If you stay, we need new blood and new points of view on cooking.
There will be a lot of politics and other off-topic posts, often gross.
Welcome, and hang in there! Oh...and dont apologize for anything, ever
again, here.

leo

On Sun, 28 Jun 2020 23:29:18 -0700, Leo >
wrote:

>On 2020 Jun 28, , CookinYeti wrote
>(in >):
>
>> Hey! I am sorry if I have offended any one here, that was not my intentions
>> and a apologize for anything.
>
>We get a lot of scammers here. They post a link and disappear. You
>didnt. If you stay, we need new blood and new points of view on cooking.
>There will be a lot of politics and other off-topic posts, often gross.
>Welcome, and hang in there! Oh...and dont apologize for anything, ever
>again, here.

lol

"CookinYeti" wrote in message
...

Hey! I am sorry if I have offended any one here, that was not my intentions
and a apologize for anything.

Sorry I didnt realize I didnt even mention the cut. These were about an inch
thick T-bone steaks. But what really made them is the quality, as they had
come from a local ranch and very fresh. Although not every one has the
option of buying the best all the time. In college I often bought the cheap
steaks and used various methods to still make them taste great

As for the the choice of mesquite, I knew an hour of smoking would not
impart much flavor in such little time, so I wanted something a bit
stronger. They came out tasting good, they had a smokey flavor, but didnt
over power the meat. In the future, I dont think I will use mesquite but
something more in the middle.

In the end this was a bit of an experiment and I just wanted to show the
results and get the opinion of others to see if they had tried something
similar.

====

Thank you for sharing I like to hear how different things go)

"Leo" wrote in message
vidual.Net...

On 2020 Jun 28, , CookinYeti wrote
(in >):

> Hey! I am sorry if I have offended any one here, that was not my
> intentions
> and a apologize for anything.

We get a lot of scammers here. They post a link and disappear. You
didnt. If you stay, we need new blood and new points of view on cooking.
There will be a lot of politics and other off-topic posts, often gross.
Welcome, and hang in there! Oh...and dont apologize for anything, ever
again, here.

leo

===

I hope he takes note of the kind responses

"songbird" wrote in message ...

jmcquown wrote:
>... 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!

ditto, i don't click blind links very often these days.
for one reason, not enough time, but also i just don't
want to support click-bait spammers.

today we had a sirloin steak. Mom said she wanted
a steak. i pan fried it with a little butter to just
medium. juicy, a bit of pink in the center but not
dried out. she did not want any garlic salt or any
spices on it so i had to hold off on the garlic salt
until after it was cooked.

i also made a baked potato, mushrooms and onions.
first time in a long time we had sour cream. normally
we have whole milk plain yogurt on hand and that is
good enough for sour cream substitute.

since Mom did not want the onions and mushrooms
cooked enough to carmelize them i put some aside for
me to use to deglaze the pan and have them as a
part of my meal but not hers.

all worked out well, we were both happy and well
fed.

the steak was a little over a lb and about $6 so
not too bad for a sirloin these days.

i actually prefer a ground chuck burger over many
steaks but this was a nice change of pace.


songbird

===

Just to reassure you, that link is fine

On 17:27 27 Jun 2020, CookinYeti said:

> 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.
>
> They were absolutely tasty and I would recommend this to any one.
>
> Do you guys have any experience smoking steaks, how do you do it? Which
> woods, what seasoning?
>
> Also are you guys planning any good BBQs for the 4th of july coming up?
>
> Here is a video of me making them!
> https://youtu.be/JU8uYbVjbBI

Nicely made video. Looks professional.

On 2020-06-29 2:29 a.m., Leo wrote:
> On 2020 Jun 28, , CookinYeti wrote
> (in >):
>
>> Hey! I am sorry if I have offended any one here, that was not my intentions
>> and a apologize for anything.
>
> We get a lot of scammers here. They post a link and disappear. You
> didnt. If you stay, we need new blood and new points of view on cooking.
> There will be a lot of politics and other off-topic posts, often gross.
> Welcome, and hang in there! Oh...and dont apologize for anything, ever
> again, here.
>


So true. A new name shows up and has a short message if any and a link.
It is generally a bad idea to click on the link.

On Mon, 29 Jun 2020 12:55:04 +0100, Pamela >
wrote:

>On 17:27 27 Jun 2020, CookinYeti said:
>
>> 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.
>>
>> They were absolutely tasty and I would recommend this to any one.
>>
>> Do you guys have any experience smoking steaks, how do you do it? Which
>> woods, what seasoning?
>>
>> Also are you guys planning any good BBQs for the 4th of july coming up?
>>
>> Here is a video of me making them!
>> https://youtu.be/JU8uYbVjbBI
>
>Nicely made video. Looks professional.

Doesn't look professional to me. Not well marbled, nor properly
trimmed, way too much fat on the exterior.
Way, way too much salt... I don't salt steak prior to cooking, draws
the moisture out. I salt at table afer cooking, that's what salt
shakers are for.

On Saturday, June 27, 2020 at 6:27:55 AM UTC-10, 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.
>
> They were absolutely tasty and I would recommend this to any one.
>
> Do you guys have any experience smoking steaks, how do you do it? Which woods, what seasoning?
>
> Also are you guys planning any good BBQs for the 4th of july coming up?
>
> Here is a video of me making them!
> https://youtu.be/JU8uYbVjbBI

My dad used to smoke chuck steaks back in the old days. He'd hang them on hooks in a metal barrel. On the bottom was a small hibachi. Well, that's what I recall anyway. He'd season them with red Hawaiian salt and pepper. The steaks, when sliced, would be bright red on the outside from the smoke. I've never seen a steak come out like that. It's a heck of a way to cook a chuck steak. I wouldn't try this on any other cut besides chuck.

On Monday, June 29, 2020 at 7:40:18 AM UTC-6, Dave Smith wrote:
> On 2020-06-29 2:29 a.m., Leo wrote:
> > On 2020 Jun 28, , CookinYeti wrote
> > (in article<>):
> >
> >> Hey! I am sorry if I have offended any one here, that was not my intentions
> >> and a apologize for anything.
> >
> > We get a lot of scammers here. They post a link and disappear. You
> > didnt. If you stay, we need new blood and new points of view on cooking.
> > There will be a lot of politics and other off-topic posts, often gross.
> > Welcome, and hang in there! Oh...and dont apologize for anything, ever
> > again, here.
> >
>
>
> So true. A new name shows up and has a short message if any and a link.
> It is generally a bad idea to click on the link.

Thats fair, I personally rarely click on any links too, and I understand that this is only my second time posting here.
But I appreciate all the support I have found here. The video is in no means a perfect way to cook all steaks and cook to my families taste.
I should have been a little more clear on that in the video, I am still working on editing it right and convening the right message.

On 15:38 29 Jun 2020, Sheldon Martin said:

> On Mon, 29 Jun 2020 12:55:04 +0100, Pamela >
> wrote:
>
>>On 17:27 27 Jun 2020, CookinYeti said:
>>
>>> 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.
>>>
>>> They were absolutely tasty and I would recommend this to any one.
>>>
>>> Do you guys have any experience smoking steaks, how do you do it? Which
>>> woods, what seasoning?
>>>
>>> Also are you guys planning any good BBQs for the 4th of july coming up?
>>>
>>> Here is a video of me making them!
>>> https://youtu.be/JU8uYbVjbBI
>>
>>Nicely made video. Looks professional.
>
> Doesn't look professional to me. Not well marbled, nor properly
> trimmed, way too much fat on the exterior.
> Way, way too much salt... I don't salt steak prior to cooking, draws
> the moisture out. I salt at table afer cooking, that's what salt
> shakers are for.

Do you have a link to your video?

On Monday, June 29, 2020 at 2:48:15 PM UTC-6, Pamela wrote:

> Do you have a link to your video?

Yes, it is at the bottom the the original post

On Mon, 29 Jun 2020 21:47:46 +0100, Pamela >
wrote:

>On 15:38 29 Jun 2020, Sheldon Martin said:
>
>> On Mon, 29 Jun 2020 12:55:04 +0100, Pamela >
>> wrote:
>>
>>>On 17:27 27 Jun 2020, CookinYeti said:
>>>
>>>> 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.
>>>>
>>>> They were absolutely tasty and I would recommend this to any one.
>>>>
>>>> Do you guys have any experience smoking steaks, how do you do it? Which
>>>> woods, what seasoning?
>>>>
>>>> Also are you guys planning any good BBQs for the 4th of july coming up?
>>>>
>>>> Here is a video of me making them!
>>>> https://youtu.be/JU8uYbVjbBI
>>>
>>>Nicely made video. Looks professional.
>>
>> Doesn't look professional to me. Not well marbled, nor properly
>> trimmed, way too much fat on the exterior.
>> Way, way too much salt... I don't salt steak prior to cooking, draws
>> the moisture out. I salt at table afer cooking, that's what salt
>> shakers are for.
>
>Do you have a link to your video?

I have videos...

http://micaybeto.igorsclouds.com/

On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> Doesn't look professional to me. Not well marbled, nor properly
> trimmed, way too much fat on the exterior.
> Way, way too much salt... I don't salt steak prior to cooking, draws
> the moisture out. I salt at table afer cooking, that's what salt
> shakers are for.

Sheldon, you've been proven wrong about that many times. It's fine if
*believe* in salting meat before cooking it. But your premis is simply
not true. Salt gets drawn in, then it comes back out. Salt actually
helps tenderize tough cuts of meat and make them more juicy. Like that
top sirloin you're so very fond of.

Jill

On 7/7/2020 7:46 PM, jmcquown wrote:
> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>> Doesn't look professional to me.Â* Not well marbled, nor properly
>> trimmed, way too much fat on the exterior.
>> Way, way too much salt... I don't salt steak prior to cooking, draws
>> the moisture out.Â* I salt at table afer cooking, that's what salt
>> shakers are for.
>
> Sheldon, you've been proven wrong about that many times.Â* It's fine if
> *believe* in salting meat before cooking it.Â* But your premis is simply
> not true.Â* Salt gets drawn in, then it comes back out.Â* Salt actually
> helps tenderize tough cuts of meat and make them more juicy.Â* Like that
> top sirloin you're so very fond of.
>
> Jill

I intended to say it's fine if you DON't believe in salting meat before
cooking it.

Jill

On Tuesday, July 7, 2020 at 7:46:34 PM UTC-4, jmcquown wrote:
> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> > Doesn't look professional to me. Not well marbled, nor properly
> > trimmed, way too much fat on the exterior.
> > Way, way too much salt... I don't salt steak prior to cooking, draws
> > the moisture out. I salt at table afer cooking, that's what salt
> > shakers are for.
>
> Sheldon, you've been proven wrong about that many times. It's fine if
> *believe* in salting meat before cooking it. But your premis is simply
> not true. Salt gets drawn in, then it comes back out. Salt actually
> helps tenderize tough cuts of meat and make them more juicy. Like that
> top sirloin you're so very fond of.
>
> Jill

Osmosis works differently in New Yawk.

Cindy Hamilton

On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
wrote:

>On 7/7/2020 7:46 PM, jmcquown wrote:
>> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>>> Doesn't look professional to me.* Not well marbled, nor properly
>>> trimmed, way too much fat on the exterior.
>>> Way, way too much salt... I don't salt steak prior to cooking, draws
>>> the moisture out.* I salt at table afer cooking, that's what salt
>>> shakers are for.
>>
>> Sheldon, you've been proven wrong about that many times.* It's fine if
>> *believe* in salting meat before cooking it.* But your premis is simply
>> not true.* Salt gets drawn in, then it comes back out.* Salt actually
>> helps tenderize tough cuts of meat and make them more juicy.* Like that
>> top sirloin you're so very fond of.
>>
>> Jill
>
>I intended to say it's fine if you DON't believe in salting meat before
>cooking it.
>
>Jill

Salt/sodium is a powerful desiccant... used to dry raw meat for
curing.
https://en.wikipedia.org/wiki/List_of_desiccants

On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
> wrote:
>
> >On 7/7/2020 7:46 PM, jmcquown wrote:
> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> >>> Doesn't look professional to me.Â* Not well marbled, nor properly
> >>> trimmed, way too much fat on the exterior.
> >>> Way, way too much salt... I don't salt steak prior to cooking, draws
> >>> the moisture out.Â* I salt at table afer cooking, that's what salt
> >>> shakers are for.
> >>
> >> Sheldon, you've been proven wrong about that many times.Â* It's fine if
> >> *believe* in salting meat before cooking it.Â* But your premis is simply
> >> not true.Â* Salt gets drawn in, then it comes back out.Â* Salt actually
> >> helps tenderize tough cuts of meat and make them more juicy.Â* Like that
> >> top sirloin you're so very fond of.
> >>
> >> Jill
> >
> >I intended to say it's fine if you DON't believe in salting meat before
> >cooking it.
> >
> >Jill
>
> Salt/sodium is a powerful desiccant... used to dry raw meat for
> curing.
> https://en.wikipedia.org/wiki/List_of_desiccants

True, if you allow the moisture drawn out of the steak to evaporate and/or
if you use a lot of salt.

First it draws moisture out of the steak. Then, because the steak is now
drier than the moisture surrounding it, moisture goes back in to the steak
bringing salt with it. Eventually it achieves osmotic balance. The trick
is to not use too much salt.

If I sprinkle a little salt on a steak, wrap it up, and leave it for
an hour or more, when I come back there is no excessive moisture on the
outside of the steak, the meat is salted throughout, and it cooks up
nice and juicy because the salt on the inside tends to hold on to
the water on the inside. Much better than simply salting the exterior
at the last minute.

Not that I think you'll believe me or this guy either:

<https://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html>

Cindy Hamilton

On 16:18 8 Jul 2020, Cindy Hamilton said:
> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
>> wrote:
>> >On 7/7/2020 7:46 PM, jmcquown wrote:
>> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>> >>>
>> >>>
>> >>> Doesn't look professional to me.* Not well marbled, nor properly
>> >>> trimmed, way too much fat on the exterior. Way, way too much
>> >>> salt... I don't salt steak prior to cooking, draws the moisture
>> >>> out.* I salt at table afer cooking, that's what salt shakers are
>> >>> for.
>> >>
>> >> Sheldon, you've been proven wrong about that many times.* It's fine
>> >> if *believe* in salting meat before cooking it.* But your premis is
>> >> simply not true.* Salt gets drawn in, then it comes back out.*
>> >> Salt actually helps tenderize tough cuts of meat and make them more
>> >> juicy.* Like that top sirloin you're so very fond of.
>> >>
>> >> Jill
>> >
>> >I intended to say it's fine if you DON't believe in salting meat
>> >before cooking it.
>> >
>> >Jill
>>
>> Salt/sodium is a powerful desiccant... used to dry raw meat for curing.
>> https://en.wikipedia.org/wiki/List_of_desiccants
>
> True, if you allow the moisture drawn out of the steak to evaporate
> and/or if you use a lot of salt.
>
> First it draws moisture out of the steak. Then, because the steak is
> now drier than the moisture surrounding it, moisture goes back in to the
> steak bringing salt with it. Eventually it achieves osmotic balance.
> The trick is to not use too much salt.
>
> If I sprinkle a little salt on a steak, wrap it up, and leave it for an
> hour or more, when I come back there is no excessive moisture on the
> outside of the steak, the meat is salted throughout, and it cooks up
> nice and juicy because the salt on the inside tends to hold on to the
> water on the inside. Much better than simply salting the exterior at
> the last minute.
>
> Not that I think you'll believe me or this guy either:
>
> <https://www.seriouseats.com/2011/03/...more-tips-for-
> perfect-steaks.html>
>
> Cindy Hamilton

Intersting account although I thought his need to sear meat to keep in
moisture has been debunked in recent years.

Not that I eat enough steak to try it for myself.

On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote:
> On 16:18 8 Jul 2020, Cindy Hamilton said:
> > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
> >> wrote:
> >> >On 7/7/2020 7:46 PM, jmcquown wrote:
> >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> >> >>>
> >> >>>
> >> >>> Doesn't look professional to me.Â* Not well marbled, nor properly
> >> >>> trimmed, way too much fat on the exterior. Way, way too much
> >> >>> salt... I don't salt steak prior to cooking, draws the moisture
> >> >>> out.Â* I salt at table afer cooking, that's what salt shakers are
> >> >>> for.
> >> >>
> >> >> Sheldon, you've been proven wrong about that many times.Â* It's fine
> >> >> if *believe* in salting meat before cooking it.Â* But your premis is
> >> >> simply not true.Â* Salt gets drawn in, then it comes back out.Â*
> >> >> Salt actually helps tenderize tough cuts of meat and make them more
> >> >> juicy.Â* Like that top sirloin you're so very fond of.
> >> >>
> >> >> Jill
> >> >
> >> >I intended to say it's fine if you DON't believe in salting meat
> >> >before cooking it.
> >> >
> >> >Jill
> >>
> >> Salt/sodium is a powerful desiccant... used to dry raw meat for curing..
> >> https://en.wikipedia.org/wiki/List_of_desiccants
> >
> > True, if you allow the moisture drawn out of the steak to evaporate
> > and/or if you use a lot of salt.
> >
> > First it draws moisture out of the steak. Then, because the steak is
> > now drier than the moisture surrounding it, moisture goes back in to the
> > steak bringing salt with it. Eventually it achieves osmotic balance.
> > The trick is to not use too much salt.
> >
> > If I sprinkle a little salt on a steak, wrap it up, and leave it for an
> > hour or more, when I come back there is no excessive moisture on the
> > outside of the steak, the meat is salted throughout, and it cooks up
> > nice and juicy because the salt on the inside tends to hold on to the
> > water on the inside. Much better than simply salting the exterior at
> > the last minute.
> >
> > Not that I think you'll believe me or this guy either:
> >
> > <https://www.seriouseats.com/2011/03/...more-tips-for-
> > perfect-steaks.html>
> >
> > Cindy Hamilton
>
> Intersting account although I thought his need to sear meat to keep in
> moisture has been debunked in recent years.

He doesn't sear meat to keep in moistu

[W]e all know that searing absolutely positively does not "seal in juice," right? It serves as a means of adding color and flavor and enhancing texture.

> Not that I eat enough steak to try it for myself.

Steak is what we eat when we can't think of anything else, but don't
want breakfast for dinner. Perhaps a couple of times a month.

Cindy Hamilton

Cindy Hamilton wrote:
> On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
>> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
>> wrote:
>> >On 7/7/2020 7:46 PM, jmcquown wrote:
>> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>> >>>
>> >>>
>> >>> Doesn't look professional to me. Not well marbled, nor properly
>> >>> trimmed, way too much fat on the exterior. Way, way too much
>> >>> salt... I don't salt steak prior to cooking, draws the moisture
>> >>> out. I salt at table afer cooking, that's what salt shakers are
>> >>> for.
>> >>
>> >> Sheldon, you've been proven wrong about that many times. It's fine
>> >> if *believe* in salting meat before cooking it. But your premis is
>> >> simply not true. Salt gets drawn in, then it comes back out.
>> >> Salt actually helps tenderize tough cuts of meat and make them more
>> >> juicy. Like that top sirloin you're so very fond of.
>> >>
>> >> Jill
>> >
>> >I intended to say it's fine if you DON't believe in salting meat
>> >before cooking it.
>> >
>> >Jill
>>
>> Salt/sodium is a powerful desiccant... used to dry raw meat for curing.
>> https://en.wikipedia.org/wiki/List_of_desiccants
>
> True, if you allow the moisture drawn out of the steak to evaporate
> and/or if you use a lot of salt.
>
> First it draws moisture out of the steak. Then, because the steak is
> now drier than the moisture surrounding it, moisture goes back in to the
> steak bringing salt with it. Eventually it achieves osmotic balance.
> The trick is to not use too much salt.
>
> If I sprinkle a little salt on a steak, wrap it up, and leave it for an
> hour or more, when I come back there is no excessive moisture on the
> outside of the steak, the meat is salted throughout, and it cooks up
> nice and juicy because the salt on the inside tends to hold on to the
> water on the inside. Much better than simply salting the exterior at
> the last minute.
>
> Not that I think you'll believe me or this guy either:
>
> <https://www.seriouseats.com/2011/03/...more-tips-for-
> perfect-steaks.html>

And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving.

On Wednesday, July 8, 2020 at 2:41:53 PM UTC-4, wrote:
> Cindy Hamilton wrote:
> > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
> >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
> >> wrote:
> >> >On 7/7/2020 7:46 PM, jmcquown wrote:
> >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
> >> >>>
> >> >>>
> >> >>> Doesn't look professional to me. Not well marbled, nor properly
> >> >>> trimmed, way too much fat on the exterior. Way, way too much
> >> >>> salt... I don't salt steak prior to cooking, draws the moisture
> >> >>> out. I salt at table afer cooking, that's what salt shakers are
> >> >>> for.
> >> >>
> >> >> Sheldon, you've been proven wrong about that many times. It's fine
> >> >> if *believe* in salting meat before cooking it. But your premis is
> >> >> simply not true. Salt gets drawn in, then it comes back out.
> >> >> Salt actually helps tenderize tough cuts of meat and make them more
> >> >> juicy. Like that top sirloin you're so very fond of.
> >> >>
> >> >> Jill
> >> >
> >> >I intended to say it's fine if you DON't believe in salting meat
> >> >before cooking it.
> >> >
> >> >Jill
> >>
> >> Salt/sodium is a powerful desiccant... used to dry raw meat for curing.
> >> https://en.wikipedia.org/wiki/List_of_desiccants
> >
> > True, if you allow the moisture drawn out of the steak to evaporate
> > and/or if you use a lot of salt.
> >
> > First it draws moisture out of the steak. Then, because the steak is
> > now drier than the moisture surrounding it, moisture goes back in to the
> > steak bringing salt with it. Eventually it achieves osmotic balance.
> > The trick is to not use too much salt.
> >
> > If I sprinkle a little salt on a steak, wrap it up, and leave it for an
> > hour or more, when I come back there is no excessive moisture on the
> > outside of the steak, the meat is salted throughout, and it cooks up
> > nice and juicy because the salt on the inside tends to hold on to the
> > water on the inside. Much better than simply salting the exterior at
> > the last minute.
> >
> > Not that I think you'll believe me or this guy either:
> >
> > <https://www.seriouseats.com/2011/03/...more-tips-for-
> > perfect-steaks.html>
>
> And on the Turkey side, I remember hearing a lady say that soaking a whole turkey in salt water before roasting helps make Turkey slices moister after serving.

Yep. Although if you overdo it, the texture of the breast meat is a
little rubbery.

That's pretty much what the pre-injected turkeys are, although they
often uses additional chemicals like sodium phosphate, which
makes the breast meat _very_ rubbery.

Cindy Hamilton

On 17:43 8 Jul 2020, Cindy Hamilton said:
> On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote:
>> On 16:18 8 Jul 2020, Cindy Hamilton said:
>> > On Wednesday, July 8, 2020 at 10:57:20 AM UTC-4, Sheldon wrote:
>> >> On Tue, 7 Jul 2020 20:05:13 -0400, jmcquown >
>> >> wrote:
>> >> >On 7/7/2020 7:46 PM, jmcquown wrote:
>> >> >> On 6/29/2020 10:38 AM, Sheldon Martin wrote:
>> >> >>>
>> >> >>>
>> >> >>> Doesn't look professional to me.Â* Not well marbled, nor
>> >> >>> properly trimmed, way too much fat on the exterior. Way, way too
>> >> >>> much salt... I don't salt steak prior to cooking, draws the
>> >> >>> moisture out.Â* I salt at table afer cooking, that's what salt
>> >> >>> shakers are for.
>> >> >>
>> >> >> Sheldon, you've been proven wrong about that many times.Â* It's
>> >> >> fine if *believe* in salting meat before cooking it.Â* But your
>> >> >> premis is simply not true.Â* Salt gets drawn in, then it comes
>> >> >> back out. Salt actually helps tenderize tough cuts of meat and
>> >> >> make them more juicy.Â* Like that top sirloin you're so very fond
>> >> >> of.
>> >> >>
>> >> >> Jill
>> >> >
>> >> >I intended to say it's fine if you DON't believe in salting meat
>> >> >before cooking it.
>> >> >
>> >> >Jill
>> >>
>> >> Salt/sodium is a powerful desiccant... used to dry raw meat for
>> >> curing.
>> >> https://en.wikipedia.org/wiki/List_of_desiccants
>> >
>> > True, if you allow the moisture drawn out of the steak to evaporate
>> > and/or if you use a lot of salt.
>> >
>> > First it draws moisture out of the steak. Then, because the steak is
>
>> > now drier than the moisture surrounding it, moisture goes back in to
>> > the steak bringing salt with it. Eventually it achieves osmotic
>> > balance.
>> >
>> > The trick is to not use too much salt.
>> >
>> > If I sprinkle a little salt on a steak, wrap it up, and leave it for
>> > an hour or more, when I come back there is no excessive moisture on
>> > the outside of the steak, the meat is salted throughout, and it cooks
>> > up nice and juicy because the salt on the inside tends to hold on to
>> > the water on the inside. Much better than simply salting the
>> > exterior at the last minute.
>> >
>> > Not that I think you'll believe me or this guy either:
>> >
>> > <https://www.seriouseats.com/2011/03/...more-tips-for-
>> > perfect-steaks.html>
>> >
>> > Cindy Hamilton
>>
>> Intersting account although I thought his need to sear meat to keep in
>> moisture has been debunked in recent years.
>
> He doesn't sear meat to keep in moistu
>
> [W]e all know that searing absolutely positively does not "seal in
> juice," right? It serves as a means of adding color and flavor and
> enhancing texture.

Quite so.

>> Not that I eat enough steak to try it for myself.
>
> Steak is what we eat when we can't think of anything else, but don't
> want breakfast for dinner. Perhaps a couple of times a month.
>
> Cindy Hamilton

I can't say I miss steak at all -- even though I consider red meat to be
nutritionally important.

On Wed, 08 Jul 2020 22:27:59 +0100, Pamela >
wrote:

>On 17:43 8 Jul 2020, Cindy Hamilton said:
>> On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote:

>>> Intersting account although I thought his need to sear meat to keep in
>>> moisture has been debunked in recent years.
>>
>> He doesn't sear meat to keep in moistu
>>
>> [W]e all know that searing absolutely positively does not "seal in
>> juice," right? It serves as a means of adding color and flavor and
>> enhancing texture.
>
>Quite so.
>
>>> Not that I eat enough steak to try it for myself.
>>
>> Steak is what we eat when we can't think of anything else, but don't
>> want breakfast for dinner. Perhaps a couple of times a month.
>>
>> Cindy Hamilton
>
>I can't say I miss steak at all -- even though I consider red meat to be
>nutritionally important.

I'm doing fine without any meat.

Bruce wrote:
> On Wed, 08 Jul 2020 22:27:59 +0100, Pamela >
> wrote:
>
>> On 17:43 8 Jul 2020, Cindy Hamilton said:
>>> On Wednesday, July 8, 2020 at 12:07:03 PM UTC-4, Pamela wrote:
>
>>>> Intersting account although I thought his need to sear meat to keep in
>>>> moisture has been debunked in recent years.
>>>
>>> He doesn't sear meat to keep in moistu
>>>
>>> [W]e all know that searing absolutely positively does not "seal in
>>> juice," right? It serves as a means of adding color and flavor and
>>> enhancing texture.
>>
>> Quite so.
>>
>>>> Not that I eat enough steak to try it for myself.
>>>
>>> Steak is what we eat when we can't think of anything else, but don't
>>> want breakfast for dinner. Perhaps a couple of times a month.
>>>
>>> Cindy Hamilton
>>
>> I can't say I miss steak at all -- even though I consider red meat to be
>> nutritionally important.
>
> I'm doing fine without any meat.
>

You get all you need from sniffing meat eater's alimentary canal.