Pellet Fan

Please login or register.

Login with username, password and session length
Advanced search  

News:

Welcome to Pellet Fan!

Pages: 1 [2]   Go Down

Author Topic: Not sure which way to Go...  (Read 1266 times)

0 Members and 1 Guest are viewing this topic.

pmillen

  • Global Moderator
  • You are starting to smell like smoke.
  • ***
  • Offline Offline
  • Posts: 3361
  • This pistol is most fun for the buck
Re: Not sure which way to Go...
« Reply #15 on: September 09, 2022, 02:19:53 PM »

I always read that meat doesn’t absorb any smoke flavor over 180...

There's another school of thought on this—The surface of the meat gets very dry at about 180°F making it difficult for smoke to adhere.  But it will continue to adhere if you spritz the meat.
Logged
Paul

MAK 2-Star – M Grills M-36 – Hunsaker Drum – Basic 36" Blackstone Griddle – PK Grill – Masterbuilt 1050 – Kamado Joe Big Joe w/FireBoard Drive & Blower

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: Not sure which way to Go...
« Reply #16 on: September 09, 2022, 04:42:12 PM »

Decided to do oven cook 1st and will sear on Memphis to finish.  I guess with the Maverick inserted, will be easier to judge the end!  And if you are wondering why oven, I am not a big fan of smoke on Steak!  Wood, or charcoal grilled fire for 10 or 15 minutes, not so bad, but 1 or 2 hours in the Smoke and I do not like the texture.
Logged
Bacon is a Gateway Food...

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: Not sure which way to Go...
« Reply #17 on: September 12, 2022, 01:42:10 PM »

New computer, phone wont link, finally figured alt way to get photos to new Desktop. Right!

It was about 45 minutes at 400° which took us to 139° (yes, to much), then 4 minutes and 3 turns on Memphis at 600°.  I did not think it was going to be a tender steak, due to both marbling and then cutting for serving.  It fooled me, it was quite tender and good! Sorry for the bad interior photo's.  I would call the majority of the cut medium.




Logged
Bacon is a Gateway Food...

BigDave83

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2258
  • South West PA
Re: Not sure which way to Go...
« Reply #18 on: September 12, 2022, 03:57:19 PM »

Nice, I would eat it. I will eat a good steak anywhere from raw to close well done as long as it has flavor and not dry as everything.
Logged

Bar-B-Lew

  • Global Moderator
  • You don't Drink the Kool-aid anymore.
  • ***
  • Offline Offline
  • Posts: 6880
  • Schnecksville, PA
    • Bar-B-Lews Blog
Re: Not sure which way to Go...
« Reply #19 on: September 12, 2022, 05:38:50 PM »

Looks great.  What were your friends thoughts on it?
Logged
MAK 2*, Memphis Elite, Traeger XL, Blaz'n Grand Slam, Pit Boss Copperhead 5, Weber Genesis II 435 SS, Sizzle Q SQ180

okie smokie

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2001
  • Live fast, die young, have a good looking corpse.
Re: Not sure which way to Go...
« Reply #20 on: September 12, 2022, 07:54:29 PM »

Perfect medium for me. Hope you enjoyed it.   :clap:
Logged

Bentley

  • Administrator
  • Your at the point in life...one pit is enough...
  • *
  • Offline Offline
  • Posts: 9646
  • Mayberry
Re: Not sure which way to Go...
« Reply #21 on: September 12, 2022, 10:00:55 PM »

He said he enjoy the way it was prepared and liked the cut!
Logged
Bacon is a Gateway Food...

yorkdude

  • Friends Want you to cook way to much.
  • ******
  • Offline Offline
  • Posts: 2230
  • Lake Elbo-Manhattan Kansas
Re: Not sure which way to Go...
« Reply #22 on: September 13, 2022, 04:57:47 AM »

Looks excellent to me, nicely done.
Logged

Fire708

  • Starting to taste the Smoke.
  • ***
  • Offline Offline
  • Posts: 198
  • Shelton!
Re: Not sure which way to Go...
« Reply #23 on: September 14, 2022, 11:38:10 AM »

I always read that meat doesn’t absorb any smoke flavor over 180...

There's another school of thought on this—The surface of the meat gets very dry at about 180°F making it difficult for smoke to adhere.  But it will continue to adhere if you spritz the meat.

Ahhh, that would add another reason to spritz.


Bentley - that steak looked wonderful. Nice work.
Logged
Pages: 1 [2]   Go Up