Official 2022 BBQ, Smoking, Grilling, Baking and Beer thread
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BMerrill
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Guy on the radio said “ if God didn’t want us to eat cows he wouldn’t have made them out of meat”
Flying Tivo
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jark87
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Yep, I’ve been buying meat from them since they were really in Old Town. I had been disappointed in my last few purchases, but bought some prime filets this past weekend that were outstanding. I took my time, made sure all of the steaks were truly center cut, and wouldn’t accept ones that were starting to brown. The staff tells me it’s just oxidation and that other butchers use chemicals to mask it, but the last prime filets I bought there just didn’t taste right.
They’re only 5 minutes from my house, so I love the convenience!
Have you tried Flurry’s? They’re relatively new to the area and also have a pretty nice seafood case. I haven’t tried them yet, but expect to soon.
I have been steaks from sams then Costco for probably 15 years and maybe had 2 tough ones and they were all around Christmas. Guessing busy and let their standards down
I go back and forth on this, but tend to favor a reverse sear. I cook low with some smoke until internal temp hits 110°-115°. Then I let the steaks rest in a butter bath that includes garlic and fresh herbs while I get the grill temp up to 700° or so. Back on the grill for about 1 minute per side for a crisp sear, which is enhanced by the butter. Beats $50+ steakhouse steaks! However, if I’m in more of a hurry, I’ll cook as you describe. Reverse sear method can take up to an hour, but I’m retired, so I usually have the time.
Boom Jark87, great advice! I'm right there with you, smoke and sear for the win. I do prefer my steak a little on the rare side and I do like a lot of char, so I go to about 105-110 on the smoker depending on how thick for grain fed and 95-100 for grass fed and then use the gas grill sear burner, already pre-heated, basted in butter and cook for a little longer and try to get some char on as many sides as possible. I do love the idea of a butter bath with garlic and fresh herbs, will have to try that next time!
On the dry salt brine, absolutely agree, although I either try to do it the day before or an hour before. I find if I do it for just 3 or 4 hours the juices drain out of the meat and there is not enough time for it to re-absorb them.
I also take the steaks out of the fridge for several hours before cooking.
jark87
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Any steak in the rare to medium range really shines when cooked with the reverse sear method. If you cook hot and fast, you can keep the center at the desired temp, but you’ll end up with a 1/4” layer that’s well done. With reverse searing, you can have a wall to wall cook of the desired temp with only the outside thinnest layer of the steak seared for that char crispness. And for the perfect full-surface sear, gotta go with cast iron or soapstone. Grilling perfection!
jark87
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New meat market off of 2499 in Flower Mound.
Butcher Shop - Flurry's Market + Provisions
flurrysmarket.com
Katodude
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I am still going to submit, the easiest and best way to do a steak is to sous-vide to your desired temp and then sear in a cast iron skillet. Almost zero chance of error, temp is always perfect, and on tougher cuts of meat a longer sous-vide will work as a tenderizer.
I have a sous vide, can't argue with anything you said other than I love the extra flavor you get from the smoker. I feel like the sous vide is lacking depth of flavor that the smoker adds but agree it works well for tougher cuts.
Katodude
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So, a question, how long are you smoking the steak for? My experience has been if it is not on the smoker long enough it does not pick up any of the flavor. Are you adding any additional wood chips to speed things up?
jark87
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I tend to slow cook/smoke at 250°. I use a decent sized chunk of wood - usually hickory for steaks. I’ll embed the wood in the coals once they’re well-lit and won’t put the steaks on until the wood has caught fire and is putting off clean (barely visible) smoke. Cooking time varies based on the size of the steaks, but it usually takes about 45 minutes to reach 110° internal temp. There’s definitely a smoke flavor, but nothing overpowering, which you don’t want.
I’ve never done the sous vide technique, so I can’t compare, but I’ve heard others who also swear by it.
Like jark87 said, 30-90 minutes, usually at 180, depending on how thick the steak is and target temp. I use a pellet grill, definitely not a ton of smoke flavor but clearly noticeable.
Seems like I agree with Jark on most, I also know a bunch of people who sear by the sous vide. I’ve always thought maybe I’m just doing something wrong!
jark87
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Local butcher had pork butt on sale so I grabbed a small 5 lb’er. Slathered it in Cholula Sweet Habanero Sauce as a binder and hit with a combo of R Butts R Smokin Cherry Habanero and Lane’s Q-Nami seasonings. Cooking at 250° with a chunk of cherry wood. (Sense a theme?) Been mopping every hour or so with an apple cider vinegar, red pepper flakes, salt and pepper mop sauce. It’s been going for 4 hours and currently sits at 150°. Hoping it will be ready for dinner without wrapping. It’s a glorious 65° day here in DFW and it’s hard to beat enjoying the weather with an easy cook!
I find 275 degrees is the perfect low/slow temp for my XL EGG. I did an 8 lb pork butt (Flurry’s) last Tuesday in 7 hours with target internal of 203 degrees.
We use the Reverse Sear method.
Since its just the two of us now we can afford some good stuff- We've been buying from SnakeRiver Farms in Oregon. Really yummy stuff.
Maddie
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I've Sous Vide hundreds of steaks. Now, my wife will only Sous Vide. I generally go to about 120 degrees, then finish them on the grill on rocket heat. I smoke some ribeyes a couple weeks ago, on the new pellet vertical smoker. They were pretty tasty. Next time, I'm going to smoke them and then sear them on the grill to finish.
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