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Started By
Message
Anyone ever use a WSM to smoke a NY Strip?
Posted on 12/21/16 at 8:52 am
Posted on 12/21/16 at 8:52 am
Not a roast, mind you, but individual steaks. Thoughts?
4
Posted on 12/21/16 at 8:54 am to sml71
why do you want to smoke a strip?
Posted on 12/21/16 at 8:57 am to gmrkr5
quote:
why do you want to smoke a strip?
I don't get it either unless the plan is to prank someone with a shoe sole for dinner.
Posted on 12/21/16 at 9:09 am to sml71
quote:
Thoughts?
You're a dumbass was my first one.
Posted on 12/21/16 at 9:11 am to Trout Bandit
He is talking about doing a reverse sear. Here is a link to the Weber WSM cooking forum. This should help.
Virtual Weber Bullet Forum
Virtual Weber Bullet Forum
Posted on 12/21/16 at 11:55 am to golfntiger32
Exactly what I was looking for! Many thanks!
Posted on 12/21/16 at 12:02 pm to sml71
quote:
WSM
Outdoor board... Winchester Short Magnum
Posted on 12/21/16 at 12:04 pm to sml71
I have reverse seared a thick strip and used smoke before. I will warn you to go very light on the smoke - like 1 small chunk of a fruit wood - in something like a steak, it will pick up the smoke very easily and you don't want a steak that tastes like wood.
Posted on 12/21/16 at 12:41 pm to NaturalBeam
I was thinking of one chunk of cherry wood, if anything
I have a wife who won't eat steak unless it's well done, and I can't seem to pull off well done on the grill without burning the exterior. I'm hoping the reverse sear will help me get the well done steak with less time over the grill.
I have a wife who won't eat steak unless it's well done, and I can't seem to pull off well done on the grill without burning the exterior. I'm hoping the reverse sear will help me get the well done steak with less time over the grill.
Posted on 12/21/16 at 12:45 pm to sml71
quote:
I can't seem to pull off well done on the grill without burning the exterior
Try indirect heat or elevating the steak a few inches above the cooking surface.
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