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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Knifemaker" data-source="post: 1443293" data-attributes="member: 1075"><p>We usually reverse sear on the Blackstone as it has two zones, so one can be set real low and the other side cranked up. Works the same on the grill where I leave the middle burner off, and turn the side burners to vaporize/warm. A good instant read thermometer is a must.</p><p> Steaks usually just get salt and pepper, and like Fred, sometimes a dash of garlic. If it’s a fairly thick steak, a little shake of Monterrey Steak seasoning is OK. (Which is mostly salt, garlic, black pepper, cayenne pepper, with usually some coriander and dill) Wife prefers white pepper.</p><p> Have used a wood chip box to get a bit of smoke flavor on a steak using the grill, but it’s always very subtle as steaks, even on low, cook quickly.</p><p> I’ve actually thought of putting a dish of Monterrey Steak seasoning in the smoker to impart some smoke flavor/aroma into it.</p><p> Would not use anything juicy-sweet on a good steak, but I’ll use hot sauce on pot roast, horseradish on brisket, and almost anything on a hamburger <img class="smilie smilie--emoji" loading="lazy" alt="🍔" title="Hamburger :hamburger:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f354.png" data-shortname=":hamburger:" /></p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1443293, member: 1075"] We usually reverse sear on the Blackstone as it has two zones, so one can be set real low and the other side cranked up. Works the same on the grill where I leave the middle burner off, and turn the side burners to vaporize/warm. A good instant read thermometer is a must. Steaks usually just get salt and pepper, and like Fred, sometimes a dash of garlic. If it’s a fairly thick steak, a little shake of Monterrey Steak seasoning is OK. (Which is mostly salt, garlic, black pepper, cayenne pepper, with usually some coriander and dill) Wife prefers white pepper. Have used a wood chip box to get a bit of smoke flavor on a steak using the grill, but it’s always very subtle as steaks, even on low, cook quickly. I’ve actually thought of putting a dish of Monterrey Steak seasoning in the smoker to impart some smoke flavor/aroma into it. Would not use anything juicy-sweet on a good steak, but I’ll use hot sauce on pot roast, horseradish on brisket, and almost anything on a hamburger 🍔 [/QUOTE]
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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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