Chuck Eye's, Brussels Sprouts and Ciabatta Rolls with Cheese

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mossymo

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 30, 2007
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Glenburn, North Dakota
Cold smoking with oak for just over an hour a couple of chuck eye steaks seasoned with Tatonka Dust.

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Searing the oak smoked steaks on GrillGrates and having a cold one!

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Served with brussels sprouts and Ciabatta rolls with cheese which were also prepared on the grill.

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Medium rare and so good!


Thanks for looking!
 
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Reactions: seenred
Man !!  That looks great, Wish I had that for my supper

Gary
 
Hey there MossyMo,

E-mailing from Canada, liked what you cooked. Question, what is Tatonka Dust? Never cold smoked before, any do or don't advice.

Thanks,

Gerry
 
Hey there MossyMo,
E-mailing from Canada, liked what you cooked. Question, what is Tatonka Dust? Never cold smoked before, any do or don't advice.
Thanks,
Gerry

Gerry, Tatonka Dust is a seasoning with a unique flavor - it is Worcestershire powder, soy sauce powder, and a charcoal seasoning base mixed with onion, garlics, peppers, salts and some other secret spices that blend together perfectly for that one of a kind flavor. It is available at www.OwensBBQ.com

Not sure what to tell you about cold smoking without a specific question... One tip I can give is if you plan on cold smoking sausage be sure and use cure in your mix to prevent bacteria growth.
 
Looks delicious, Marty!  Very nicely done!  
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Red
 
Hey MossyMo, thanks for your reply. I did check out the web site for Totonka Dust and I will e-mail them to see if they do ship to Canada. 

Your picture show you use a cylinder for cold smoking, I have only seen the maze ones here. Would the maze type work as well or is there a difference?

Cheers,

Gerry 
 
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