On 6/8/2021 7:36 AM, Ed Pawlowski wrote:
> On 6/8/2021 8:24 AM, Snag wrote:
>>
>>
>> Â*Â* Kinda like sous vide , but in the smoker . I had a nice ribeye left
>> over from a couple of nights ago when I fixed fajitters , and it
>> needed to be cooked before it spoiled . So last night when I put the
>> pork butt in the smoker I also put that steak in . Seasoned as I
>> usually do then sealed in foil to retain moisture and keep it from
>> "over smoking" while it cooked . Average temp overnight was around
>> 200°F and I just sampled the steak . It's so tender it can be cut with
>> a plastic fork , melts in your mouth and tastes fantastic . I wouldn't
>> fire the smoker up for a steak or two , but since I was doing the pork
>> butt I figgered why not . I'm glad I did !
>
> Interesting, never would have tried that.Â* If you did it again, would
> you eat it "as is" or would you toss it on a hot grill for some sear?
>
> Forget where I saw it, but tried an oven method once.Â* Put the steak in
> a 200 degree oven until it gets to about 100 degrees and finish on the
> grill.Â* OK, but not worth repeating.

I like a good sear , but it's not essential ... I tasted it straight
off the smoker and it tastes great ... it's going on a couple of slices
of bread for my lunch . I'm the only one here that eats beef now , and
I've still got a couple of packages of 2 steaks that from when my wife
could still eat beef . I can only eat one at a meal , gotta get creative
with the other sometimes .
--
Snag
Race only matters to racists ...