Brett-EDH
TVWBB Olympian
Frozen NY Strips that I cut a few months back.
Smoking them frozen LAS with red wine barrel oak staves.
Smoke session will run around 50-60 mins or so, then I’ll rest the steaks and set up to sear them over high heat till 125°.
Going to salt and pepper them once they thaw a little from the smoke session.
Serving with a spicy peanut sauce and some dry pan sautéed asparagus. Will have a side of basmati rice and some fresh rolls with cabbage, rice paper, cukes, cilantro and maybe carrots.
Smoking them frozen LAS with red wine barrel oak staves.
Smoke session will run around 50-60 mins or so, then I’ll rest the steaks and set up to sear them over high heat till 125°.
Going to salt and pepper them once they thaw a little from the smoke session.
Serving with a spicy peanut sauce and some dry pan sautéed asparagus. Will have a side of basmati rice and some fresh rolls with cabbage, rice paper, cukes, cilantro and maybe carrots.
