Jerome D.
TVWBB All-Star
I just made it through a very stressful week at work and was able to meet a critical deadline on an important project, so what better way to celebrate my survival than a nice juicy steak. I got my hands on some well marbled NY strips and wanted to try something different with the cook. Having been intrigued by posts from other TVWBB members who cold smoke their meats prior to grilling, I decided to give this technique a try. Thanks for checking out the photos, and I hope everyone has a great weekend!
The steaks were salted the previous night and allowed to dry-brine in the fridge. The additional seasonings were pretty simple: fresh ground black pepper and granulated garlic & onion. For smoke, I filled an A-MAZE-N Tube Smoker with a combination of hickory and cherry pellets. After about an hour of cold smoking, I used the usual "reverse sear" technique to cook the steaks.
Here are some plated shots of the NY strip served with some sautéed kale & garlic. The smoke flavor was very good, and I was quite pleased with the results I got from cold smoking compared to my usual technique of just tossing a foil smoker pouch of pellets on top of the hot coals. By decoupling the smoking from the cooking, I was able to use a less intense level of heat during the "slow cook" portion of the reverse sear. It seemed that these steaks retained their natural moisture better than my usual steaks, as there was minimal juice on my plate when I cut into the meat. I definitely plan on trying the cold smoke method again on other meats.
The steaks were salted the previous night and allowed to dry-brine in the fridge. The additional seasonings were pretty simple: fresh ground black pepper and granulated garlic & onion. For smoke, I filled an A-MAZE-N Tube Smoker with a combination of hickory and cherry pellets. After about an hour of cold smoking, I used the usual "reverse sear" technique to cook the steaks.
Here are some plated shots of the NY strip served with some sautéed kale & garlic. The smoke flavor was very good, and I was quite pleased with the results I got from cold smoking compared to my usual technique of just tossing a foil smoker pouch of pellets on top of the hot coals. By decoupling the smoking from the cooking, I was able to use a less intense level of heat during the "slow cook" portion of the reverse sear. It seemed that these steaks retained their natural moisture better than my usual steaks, as there was minimal juice on my plate when I cut into the meat. I definitely plan on trying the cold smoke method again on other meats.
