I posted in the “low and slow” thread in silver, but then realized I would likely get some good advice in the food forum Hoping for some “how to” advice and suggestions please... I got my first smoker this week (Camp Chef pellet) and picked up a giant bone-in 2.5lb, 3” inch thick ribeye at Costco. Thought I’d try to smoke it and maybe then reverse sear it. Anyone have some advice and recipe/instructions for this? Other than eating bbq, I’ve never smoked anything, so I’m a total dummy, no advice or suggestions can be too simple. Anything from meat prep to rub to cook instructions is appreciated. (For example - I googled and found a couple of recipes that called for “dry brine-ing” with salt for a few hours...I’d never heard of such a thing) Thanks!
Image Unavailable, Please Login Bro , this should help with your first attempt at smoking. After you cut the cap , roast the foot with a flame then insert into your mouth and light the foot again. Best , Kirk.
Head to youtube. While this isn't maybe as instructional as you'd want I really love these guys. As for the salt brine, I've seen two ways. Sprinkle on it or completely cover it. I just do a sprinkle what I feel is an appropriate amount up to a day before on whatever cut of beef I'm using and place on a cooling rack in a pan in to the fridge. When it comes to smoking, you've just gotta do it over and over again. I spent too much time trying to read instead of experiementing.
I know nothing about pellet stoves, so take this with a grain of salt... 0. Big honking chunk of beef like that, take it out of the fridge well in advance of cooking. 1. For beef, no wood flavor is better than oak in my opinion. If you can't get that, mesquite and pecan are good too. 2. I don't know about pellet stoves, but the smokers I have used always seem to take a while for the temp to equilibrate, so make sure things are stable temp-wise before smoking. 3. For a 3" steak & reverse sear, make sure you have a reliable thermometer. Nice, thick steak like that, the poke taste will not do you much good. 4. Don't use pepper until after it is cooked. The pepper will char when you do the high-temp sear step. 5. Best fat for searing, bacon fat! If it were me, I would do the searing outside, keeps smoke detectors from going off. 6. For a big fat steak like that, you may need to sear it on the edges! Have fun with the new smoker and post up some pics...T
I would salt it with good grey salt liberally....most will fall off. Sit on counter several hours to let the water soluble proteins to surface and warm the meat. If I was to smoke it first, lowest heat/high smoke setting on pellet grill, mine does 180 on high smoke, Rec Tec grill. I think it would be critical to have a temp probe in the middle of the steak. Take it off at 126-8 degrees, crank the pellet to 550 or highest setting or use another direct heat grill for the final browning. Should come out around 130 ish for medium rare. or 1-3 degrees more for hotter pink... sounds pretty good! Costco road show meat or do they always have that size monster laying around? Cheers and let us know how it comes out.
New Costco opened in idaho falls and they had a good amount of prime grade beef in their trademark blue packaging. I picked up some rib caps, filets and this giant ribeye. All prime grade and cheap at $11.99 for the ribeye and 13.99 per pound for the filet and $15.99 for the rib cap. Made me think it was some sort of special for the grand opening. Cooked the rib caps on my gas grill a couple of days ago, they were fantastic. Filets had to get frozen. Rib eye tomorrow...
Those rib caps are great. I cook them in my carbon steel pans then to 500 degree oven to finish. Nice crust forms...great with my 2013 Lodi Calif Cabernet I bottled a few years back. Sent from my ONEPLUS A5000 using Tapatalk
Thanks again everyone...it’s “on”...my first-ever smoke cook...we shall see what happens...nuthin’ says “I’m back in ‘Merica” better than flying my flag and smoking meats in my beloved Wyoming. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
And... *now* I get why so many are into smokers and the cult-like following of Traegers (I have a different brand). This was arguably the best tasting beef I've ever had. I was shocked quite honestly. I did as per the @powerpig recommendation and it was smokey, well-seasoned and tender. My guests could not stop praising it...one even texted twice after she got home to say again how amazing it was. Sheesh...shoulda got one of these a long time ago. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Really liking my Rec Tec as well. Try beer butt chicken...I'd never cooked one before this grill....really comes out juicy. Dry brine it with salt for 24 hours in frig then smoke it. Great for pulling apart and having tacos or whatever. Steak looks great. I am going to get one of the those next time I see them.
great minds and all...at the local farmer's market this week I picked up two whole chickens and earlier this morning I pressed "order now" on this: Image Unavailable, Please Login
I'm back...second smoking attempt today will be chicken thighs and drumsticks with the skin on...help/advice appreciated! @tomc @powerpig @BrettC @TexasF355F1 And anyone else please!
Next time, try to get quarters. Carefully seperate skin from meat. Don't remove, just seperate. Massage BBQ rub under skin into meat. Rub skin with oil then BBQ rub. Smoke at 225 for one hour. Increase heat to 350 for 30-45 minutes or internal temp of 165. Slap your Momma and eat.
I like to salt dry rub the skin and leave in frig for 24 hours on a rack. dries out the skin for crispness but PP method looks good too. Might have to try it. I usually don't do a BBQ style flavoring rub as it's just not to my taste. Let us know the turnout!!
Ugh, total fail tonight. Disgusting chicken... I learned a hard lesson; Deviate from the @powerpig instructions are your own peril. I went for longer lower and then shorter at high temp and...yup...the fat didn’t render and Th e skin was like rubbery leather. Yuch.
That's a pain. To be honest, I usually grill/smoke chicken with the skin on and then remove before serving. I've never been a big fan of the skin of chicken, unlike crispy duck skin. T
Chicken gets smoked at a much higher temperature than pork or beef, 325-350 degrees. They cook much quicker too, I always spatchcock my chicken before I cook. Look up www.amazingribs.com Best website ab book you can use if you are new to this. I promise Sent from my iPad using FerrariChat