Thread: How do you like your steak?

Originally Posted by SR

It has turned in to a bit of a passion of mine. Joe, Davii, Hawg, Dave, and Pudge have seen some of my food porn. I catch some grief from some of the purists I hang with because I use a pellet smoker, but the end result speaks for itself.

I really want to smoke a salmon in it. Have you tried fish? I heard fish is harder

Originally Posted by PatriotsGuy

Thanks, my guess is it says medium rare

Really my whole motivation for posting in here today was to get your take on this "new" searing method.

http://www.broncosforums.com/forums/...10#post3072210

Originally Posted by SR

It has turned in to a bit of a passion of mine. Joe, Davii, Hawg, Dave, and Pudge have seen some of my food porn. I catch some grief from some of the purists I hang with because I use a pellet smoker, but the end result speaks for itself.

Pellet is the way to go

I love my pellet smoker, my pulled pork is perfect right now.

Originally Posted by BigDaddyBronco

I love my pellet smoker, my pulled pork is perfect right now.

I bet it is!

Originally Posted by Buff

Really my whole motivation for posting in here today was to get your take on this "new" searing method.

http://www.broncosforums.com/forums/...10#post3072210

Seems like garbage to me

Originally Posted by underrated29

I really want to smoke a salmon in it. Have you tried fish? I heard fish is harder

Yeah, I did some salmon on mine a while back but I didn't "smoke" it.

I took a scales on salmon filet, sliced it in to portions, marinated it in lemon juice, capers, red onion, and pepper for a bit then put the steaks on a couple layers of foil with a little lemon zest and the onions and closed the foil over it. Don't remember what temp I cooked it at or for how long off the top, but when it was done it was bitchin. The scales stuck to the foil, so I just needed a spatula to peel the meat off.

Originally Posted by BigDaddyBronco

I love my pellet smoker, my pulled pork is perfect right now.

Pork is my favorite thing to cook. I did pulled pork a couple weeks ago but changed it up. I didn't wrap the pork butt like I usually do. This time I put it in a high-walled pan with some apple juice, apple slices, and chopped red onion then made a foil tent over it. When it was done, I took the shoulder and put it in a container with none of the juice, closed the container, wrapped it in a towel and let it rest in a cooler for a couple hours. While it was resting, I poured all of juice in to this 4qt strainer measuring cup thing I have and threw it in the fridge so the fat and juice would separate. Once it cooled and the fat separated, I skimmed the fat off and poured some of the juice back in to the pork once pulled. The pork soaked that juice up really well. Didn't add any BBQ sauce to it at all. Just put BBQ sauce over it once I put it on a bun. This was the first time I'd done a pork butt like this but I think this will be my go-to.

You hear that King? SR eats ass.

Originally Posted by aberdien

You hear that King? SR eats ass.

He could stomach all your posts!

Originally Posted by SR

Yeah, I did some salmon on mine a while back but I didn't "smoke" it.

I took a scales on salmon filet, sliced it in to portions, marinated it in lemon juice, capers, red onion, and pepper for a bit then put the steaks on a couple layers of foil with a little lemon zest and the onions and closed the foil over it. Don't remember what temp I cooked it at or for how long off the top, but when it was done it was bitchin. The scales stuck to the foil, so I just needed a spatula to peel the meat off.

Want!
Was it hard to keep the fish moist and not dried out while cooking the steaks. Since you didnt smoke it it might have been easier. I heard when smoking the salmon its harder as the fish dries out.
I want a smoker

Originally Posted by SR

Do you live in an apartment?

My favorite way to eat a steak is a reverse sear. I picked this up after I bought my pellet smoker and it's great. Smoke for an hour at 160-180, then sear for 3-4 minutes on each side at 500. Comes out perfect medium rare every time.

I've never liked steak, but my wife does. After getting my pellet grill, I decided I needed to make her some. I mostly only like ribeyes, but at least rib eyes on the pellet grill I now enjoy, especially thick cut. We've been buying thick cut ribeyes, and then I could one for both of us.

I've been cooking them at 225, high smoke, so the temp varies more but it puts out more smoke, to 115*, then let it rest for 10 minutes, then move it to the IR searing station of my gas grill, which heats up to about 1000*. Sear it about 90-120 seconds per side, usually 60 on one side, flip, then 60, flip, 60, flip, 60 flip and then give it 30 seconds or so on the edge. If it's an extra fatty piece and there is more flare up, It might be a little less time. Double check with an instant read and shoot for about 130-135, knowing it will keep rising a bit.

Then have some aged balsamic a drizzle on it, and it's pretty frigging good, and this is coming from someone that's mocked by his friends/coworkers for being a steak hater.

P.S. As I type this, I've got a couple cornish game hens (aka baby chickens) on the pellet grill right now. This will be the first time I've cooked game hens on it.

Ok, what brand pellet smokers do you guys have?

Originally Posted by SR

Pork is my favorite thing to cook. I did pulled pork a couple weeks ago but changed it up. I didn't wrap the pork butt like I usually do. This time I put it in a high-walled pan with some apple juice, apple slices, and chopped red onion then made a foil tent over it. When it was done, I took the shoulder and put it in a container with none of the juice, closed the container, wrapped it in a towel and let it rest in a cooler for a couple hours. While it was resting, I poured all of juice in to this 4qt strainer measuring cup thing I have and threw it in the fridge so the fat and juice would separate. Once it cooled and the fat separated, I skimmed the fat off and poured some of the juice back in to the pork once pulled. The pork soaked that juice up really well. Didn't add any BBQ sauce to it at all. Just put BBQ sauce over it once I put it on a bun. This was the first time I'd done a pork butt like this but I think this will be my go-to.

That's an interesting technique. My last one was somewhat similar to that. I smoked it at 225 until about 165 I think it was, then put it in one of the high wall, catering type aluminum pans, and poured over it and into pan a glaze of bourbon, apple cider vinegar, red pepper and I think there was some brown sugar. Sealed it tight with aluminum foil, with a temp probe in it, and cooked it until it hit 205 and then checked to make sure an instant read slipped into it like butter. I think that was my best texture/tender wise butt I'd done.

I've also gotten to the point when I cook something in a foil pan like that, I just finish it in the oven inside, rather than putting it back on the pellet grill, since it isn't going to get any more smoke. If I wrap in butcher paper, I put it back on the grill.