New Smoker results. Pics

[Hector]

I have to say they look spectacular!!!!

[Hector]

I'd have to disagree with you hec, I think a 2" thick bone-in rib-eye is the best steak.

It all depends on my mood.

Sometimes ribyeye is the only steak to have...but sometimes it's just too heavy...all that marble and fattiness can be a bit extreme for my palate (if you can believe that, lol).

A porterhouse is a bit leaner and love the two cuts it has, t-bone and filet mignon...I just have always enjoyed it a tad more than ribeye...but don't get me wrong, ribeye friggin' rules too.

As a matter of fact, just bought these two cuts of ribeyes with bone today...I will pan-seared them with olive oil and just a touch of butter on top...sea salt & black pepper...and perhaps make a small serving of chimichurri...





I also like prime rib...but not as much as grilled or pan-seared steaks.


But...my favorite cut to grill is tri-tip (requires some marination unlike the higher grade meat cuts)...that's the famous Santa Maria California traditional meat...just place the entire marinated slab on top of an Argentine grill...charred the outside...but have it medium rare on the inside...tri-tip is not nearly as tender as either ribeye or porterhouse...but man...it has a ton of flavor...and it's perfect with chimichurri sauce....just sliced it against the grain...and eat with some garlic bread...pure heaven, lol.

I have a picture...but I don't wanna muscle into your thread.

I enjoy both ribeye and porterhouse with red wine...but for my tri-tip...beer is the way to go...it's more of a blue collar thing, lol.

[Hector]

Did you wrap those bad boys with bacon?

My goodness...you are making my mouth water...

[EmergencyIan]

Well, I know it was kinda a bold move, especially since I'm new to smoking, but they came out spectacular. I am new to smoking, but not to cooking or grilling and I have to say these came out in the top 3 ever. I smoked them at 225 till the internal temp was 120, them I finished them off on the grill.
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I hope they tasted as good as they looked. Yum!

- Ian

[Zemo]

Did you wrap those bad boys with bacon?

My goodness...you are making my mouth water...

Yea Hec, Filets have so little fat, the bacon helps out a lot.

[Zemo]

I hope they tasted as good as they looked. Yum!

- Ian

Hey Ian,
They did, great smoke flavor but not to overpowering. Up next is Boston butt. No sure I'm up for it today or not though. lol

[EmergencyIan]

Hey Ian,
They did, great smoke flavor but not to overpowering. Up next is Boston butt. No sure I'm up for it today or not though. lol

That's understandable. You've had a very busy week with the smoker.

- Ian

[megojim]

Not much for Salmon, but thats a nice unit you got there for sure, Congrats!

[vintage spideyfan]

One of my all time faves (smoked salmon). Keep up the good work!

[Zemo]

HAve the Boston Butt smoking right now at 225 with hickory. Should make for some great bbq.

[toys2cool]

dam that looked good

[Zemo]

dam that looked good

Bro it was all out of this world, I'm my 6th smoke tonight with the butt. These gas smokers are so easy and the results are perfect.

[Zemo]

4 1/2 hours into smokin that butt....

[Zemo]

7 Hours in.
butt1.jpg

[Hector]

Man, shred that bad boy and make killer Mexico City style tacos outta that. Yum!!!