You've probably figured out by now I like to experiment and try different cooking methods. Tonight was a smoked NY Strip.
Found a bone-in NY strip in the freezer, decided that was tonight's dinner. After defrosting, seasoned it with the usual, salt, pepper, onion and garlic powder, turmeric, and for a different flavor, malt vinegar, then into a vacuum sealed bag to marinated for a few hours at room temp.
Thought about how to cook it... smoked sounded interesting, but didn't want to do the whole heavy smoke thing. The smoker puts out a huge cloud of smoke when first lighting, so thought maybe I could get a "cold" smoke to start, then finish on a hot grill. Put the steak on the cold smoker and lit it. Left it in until the smoke pretty much disappeared, took the steak off, turn the smoker up to 500*. When it got to temp, put the steak back on to sear it.
Really, really good flavor, not like any steak I've ever had. It was delicious. Just a bit more than a hint of smoke, but not strong. The malt vinegar gave it a completely different flavor. I'll do that again fer sure.
Found a bone-in NY strip in the freezer, decided that was tonight's dinner. After defrosting, seasoned it with the usual, salt, pepper, onion and garlic powder, turmeric, and for a different flavor, malt vinegar, then into a vacuum sealed bag to marinated for a few hours at room temp.
Thought about how to cook it... smoked sounded interesting, but didn't want to do the whole heavy smoke thing. The smoker puts out a huge cloud of smoke when first lighting, so thought maybe I could get a "cold" smoke to start, then finish on a hot grill. Put the steak on the cold smoker and lit it. Left it in until the smoke pretty much disappeared, took the steak off, turn the smoker up to 500*. When it got to temp, put the steak back on to sear it.
Really, really good flavor, not like any steak I've ever had. It was delicious. Just a bit more than a hint of smoke, but not strong. The malt vinegar gave it a completely different flavor. I'll do that again fer sure.
