On Thu, 10 Jun 2021 01:27:40 -0500, Sqwertz >
wrote:

>On Tue, 8 Jun 2021 07:24:29 -0500, 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 !
>
>So you basically have a small steamed, way overcooked unsmoked chuck
>roast at the 3X teh cost and no flavor (or probably juices) except
>the spices. And your expiring steak festered even more in teh
>danger zone for a 4-5 hours extra whi;e you slept, liek magic!
>
>I'm not quite feeling the beefy love like you are. Fire up the
>smoker, put the steal right above the coals, grill steak, eat steak,
>remove teeth, go to bed.
>
>-sw
Ask them, theyre here. "You can stop saying that now. Thank you."
--
Not Dave Smith