- Aug 27, 2008
- 5,170
- 409
Another quick after work session here. Bone-in New York Beef Loin and boneless Chuck steaks are the victims for this evening's smoke.
I used the smoke can-mod on the charcoal kettle again with hickory smoke. Smoking was @ approx. 100* for 1 hour.
Seasoned with Lemon Pepper:
1 hour smoke and ready for searing:
Searing up nicely with an extra 2# hot briqs after the smoke:
5 New Yorks:
2 large Chucks:
New York, medium, plated with Itallion Peppers & Pasta:
Another nice meal that didn't take all day, and we still get some smoked red meat.
Thanks for peekin'!
Eric
I used the smoke can-mod on the charcoal kettle again with hickory smoke. Smoking was @ approx. 100* for 1 hour.
Seasoned with Lemon Pepper:
1 hour smoke and ready for searing:
Searing up nicely with an extra 2# hot briqs after the smoke:
5 New Yorks:
2 large Chucks:
New York, medium, plated with Itallion Peppers & Pasta:
Another nice meal that didn't take all day, and we still get some smoked red meat.
Thanks for peekin'!
Eric