Discussion in 'Beef' started by dustinhook, Jan 11, 2015.
Needing a good run or seasoning for this top sirloin befor I smoke it with mesquite.
Keep it simple SPOG.
Agreed! Beef and SPOG are like peas and carrots.
Yep! Hard to beat that.
What might SPOG be kinda new to this
salt, pepper, onion powder, garlic powder.
Use the search bar and enter "acronyms". You'll get links that tell what all these abbreviations mean. There's a lot of them that get used here often. Happy smokin! Any pics of that roast?
I'll try that. Thanks everyone. I'll get some pics up when I do it. It's just a huge top sirloin steak. Going to smoke it for awhile then to the grill. Has anyone tried to smoke a baked potato
Smoked potato is like the best potato you'll ever eat!! If you are cooking it with steak, I'd recommend nuking it in the microwave for a bit first, get it soft. A big potato in the smoker can take a few hours to get good and soft, so that will speed it up. I haven't cooked them short on a smoke before like that, but it will work. Maybe cut it open, rub down in extra virgin olive oil/kosher salt (or garlic salt, that's what I like), smoke while you have your steak on.
What I like to do, when I cook briskets or ribs, is score and rub the taters down in EVOO and salt, let them smoke till soft.. then cut open, dish out the tater and fill with butter, cheese, sour cream, all your toppings.. Then toss back in the tater and throw them on the smoker for a few more minutes.