What to put in the smoker this weekend?

[Dave]

Our smoker is on hiatus thanks to recent King Soopers sale price on bone-in ribeye steak @ only $5.88/lb. I think it expires tomorrow so if you didn't get in on it, you've been warned.

I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

[Great-Kazoo]

I grabbed a bunch from my local KS on Tuesday, vac sealed some for the freezer and tossed some on the grill last night. They came out great at a nice medium doneness. I let steaks sit for an hour at room temp and salt with kosher for the last half hour, then on to my grill at full blast (about 700*) for four minutes each side with an open grill lid. Depending on the steak type and thickness I'll close the lid and turn off the burners for a minute or two to let the residual heat finish cooking. I do finish with ground pepper and a tsp of butter for the rest.

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

You making jerky? I toss mine on for 2 min per side to take the chill out.

[TFOGGER]

You making jerky? I toss mine on for 2 min per side to take the chill out.

I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

[hurley842002]

I'm with you. I like my steaks rare enough that a veterinarian with a set of jumper cables could bring it back...

Lol

[Dave]

You making jerky? I toss mine on for 2 min per side to take the chill out.

Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

[blacklabel]

Not a huge fan of blood rare, I'll eat it if served though. I prefer mine medium rare to medium so the middle gets more than just warmed.

A solid medium rare gets my vote as well.

[Buff]

This Saturday is another round of ribs, but I'm going to try pecan wood instead of apple this time.

You'll like the flavor of Pecan, another good one is Pacific Alder too.