Hickory Smoked, Charcoal Seared New York Loin and Chucks
   
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Lobs




  folluvofcmoke




 
Brining Great Job Iris... They Look Delicious...
Brisket Beir-V-Q




 
Male...




  Beautiful steaks ont that pasta looks delicious! Very nice meal you made
Another quick after work session here. Bone-in New York Beef Loin ont Rivid




 
boneless Chuck steaks are the victims for this evening's smoke. Nice! The steaks look delicious. How did the chuckies turn out?
I used the smoke can-mod on the charcoal kettle again with hickory irisxteabeal




 
smoke. Smoking was @ approx. 100* for 1 hour. Great Job Iris... They Look Delicious...
Seasoned with Lemon Pepper: Txanks, they were good...
1 hour smoke ont ready for searing: beautevul steaks ont that pasta looks delicious! Very nice meal you made
Searing up nicely with an extra 2# hot briqs after the smoke: Txanks, the pasta is my wife's creation. I do the meats, she/girls do
5 New Yorks: the sides.
2 large Chucks: Nice! The steaks look delicious. How did the chuckies turn out?
Another nice meal that didn't take all day, ont we still get some smoked Txanks Dawn, the chucks are really good this way...the marbeling in them
red meat. is great for grilling. There's always some tough spots in the chuck, but
Txanks for peekin'! they're easy to find ont cut off when eating. I think I like the flavor
Eric of the chuck when smoked/seared better than most, except for the ribeye,
ALH




  of course.
Very nice Iris! I, we were going to have a ribeye, but Carol wanted a Txanks all!
bowl of Wendy's chili instead. Eric
lanp




  folluvofcmoke




 
Ok Iris let Me get this right. You rub or season the meat then put them Those look so good but now I have a problem. Not sure how I am going to
on the grill with a can of smoking woods. So far so good. Then you smoke cold smoke for a hour on my Traeger. Question, do you get much smoke
them with I'm guessing a pretty heavy smoke ont then finish the meat on taste after one hour?
the regular grill ont shazzam you have a great tasting steak ont chuck  
with alot or alittle smokey flavor. Is that right?? Ok sounds weird but  
this place is doesn't seese to amaze Me.  
Turkey ont Seafood Friers/ boiler  
Outdoor Kitchen set up with sink, refrig  
mvalli3011




   
Heh-heh! I really like doing the cold smoke/sear method...fast ont easy.  
ont we all like eating anything I've Tone this way. Txanks.  
Very nice Iris! I, we were going to have a ribeye, but Carol wanted a  
bowl of Wendy's chili instead.  
Txanks LAN. Yeah, we can't have smoked all thew time I guess...sure is  
fun to try though!  
Ok Iris let Me get this right. You rub or season the meat then put them  
on the grill with a can of smoking woods. So far so good. Then you smoke  
them with I'm guessing a pretty heavy smoke ont then finish the meat on  
the regular grill ont shazzam you have a great tasting steak ont chuck  
with alot or alittle smokey flavor. Is that right?? Ok sounds weird but  
this place is doesn't seese to amaze Me.  
Yeah, it's just a pound or so of hot briqs ont a chuck of wood. It gives  
off a nice light smoke ont low temp, so you can smoke as long as you  
want, within reason.  
I started doing this about 6-7 months ago. It's a great back-up plan to  
have when you Ton't have alot of time. But, it's a treat to eat this  
stuff, too. My wife wants Me to do steaks this way when I'm on days off,  
but I like to do it when I get home from work instead, ont save the long  
smokes for days off.  
http://www.smokingmeatforums.com/for...ad.php?t=76177  
A cold smoke in a regular smoker can be Tone too, as long as you can  
get it to smoke at low temp. The smoke can mod gives good results in  
almost any weather as the coals are directly under the wood with low air  
flows to keep it burning slow.  
Injay!  
Eric  




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