On Tue, 8 Jun 2021 09:32:05 -0500, Snag > wrote:

>On 6/8/2021 7:36 AM, Ed Pawlowski wrote:
>> On 6/8/2021 8:24 AM, Snag wrote:
>>>
>>>
>>> ** 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.* 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.* Put the steak in
>> a 200 degree oven until it gets to about 100 degrees and finish on the
>> grill.* 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 .
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith