Decided to fire the smoker up again last night for a little cold smoking on some filet mignons.
Last time I did these I cold smoked for 3 hours, this time I tried 2 hours but will go back to 3 hours as two didn't quite give it the flavor I was looking for.
Looking over some past steaks that RonP has done I decided to try two with kosher salt and two with TQ.
Salted them up and had planned on letting them sit for 30-45 minutes but the smoker took a lot longer to come to temp than I thought so they sat covered in cure for over an hour and so they were a tad salty.
It is a lot harder to get a few coals and some wood burning then you would imagine.
Started with 5 coals and a little piece of hickory, they will burn slow and you don't want too many for cold smoking, I keep the temps between 70-80 the entire time and add 2-3 coals to the heat as it needs it.
Placed some bits of hickory around the edges so they would be heated through when I added them to the coals.
With this method I was able to keep a steady 77 in my sNp with only one spike that went up to 81.
Once I had the temp steady and some smoke going I rinsed the steaks and tossed them in for two hours.
Rinsed:
Kosher on the right and TQ on the left
When I pulled them from the smoker (after South Park was over) I put them in the fridge for about 10 minutes to drop the temp.
For about 45 minutes I had a cast iron skillet in the oven set at 500, took it out and placed over a high flame, seasoned the steaks with CBP and chipotle rub. A bit of butter (about 4Tbsp) into the skillet and once it began to brown I tossed the steaks in, seared until black (about 3-4 minutes per side)
Let them rest about 5 minutes after cooking then plated up.
I prefer mine with brocolli
Perfectly cooked, great crust on the outside and rare on the inside, lightly smoky flavor and melted like butter...
Thanks for lookin at my cookin.
Last time I did these I cold smoked for 3 hours, this time I tried 2 hours but will go back to 3 hours as two didn't quite give it the flavor I was looking for.
Looking over some past steaks that RonP has done I decided to try two with kosher salt and two with TQ.
Salted them up and had planned on letting them sit for 30-45 minutes but the smoker took a lot longer to come to temp than I thought so they sat covered in cure for over an hour and so they were a tad salty.
It is a lot harder to get a few coals and some wood burning then you would imagine.
Started with 5 coals and a little piece of hickory, they will burn slow and you don't want too many for cold smoking, I keep the temps between 70-80 the entire time and add 2-3 coals to the heat as it needs it.
Placed some bits of hickory around the edges so they would be heated through when I added them to the coals.
With this method I was able to keep a steady 77 in my sNp with only one spike that went up to 81.
Once I had the temp steady and some smoke going I rinsed the steaks and tossed them in for two hours.
Rinsed:
Kosher on the right and TQ on the left
When I pulled them from the smoker (after South Park was over) I put them in the fridge for about 10 minutes to drop the temp.
For about 45 minutes I had a cast iron skillet in the oven set at 500, took it out and placed over a high flame, seasoned the steaks with CBP and chipotle rub. A bit of butter (about 4Tbsp) into the skillet and once it began to brown I tossed the steaks in, seared until black (about 3-4 minutes per side)
Let them rest about 5 minutes after cooking then plated up.
I prefer mine with brocolli
Perfectly cooked, great crust on the outside and rare on the inside, lightly smoky flavor and melted like butter...
Thanks for lookin at my cookin.
