How not to overcook thin cuts of meat & seafood.

[LostArrow]

My ideal cook is to indirect smoke the meat for 20 or so minutes & then sear over high heat to get that great seared flavor, however with thin cuts of seafood & meet I always overcooked
Well I've discovered my freezer is my best friend!
What I do is after seasoning I put in freezer on a plate & let stay 30-45 min not enough to hard freeze but enough to slow down cooking so the interior ends up med-rare.
I use this for beef, pork & fish .

[sparky]

That's a smart idea.  Thanks for the tip LA.

[drholly]

Great tip, thanks!

[CDN Smoker]

Good idea LA  and I will try it next time.

Q; could you do the cool down after the smoke then sear?

[N. Ontario Smoker]

Good tip. Maybe I don't have to buy them 2 inch thick steaks anymore.

[teesquare]

That should work ALMOST as well as your Sous Vide unit! But...it is faster I will bet.

[spuds]

 

[Las Vegan Cajun]

I'll have to admit that there has been a few times in the past when I was in a hurry and threw some frozen steaks on the grill, yes it was a gasser back in those days, and surprisingly they turned out very good.  Tender and juicy with a nice sear on the outside and rare inside, just the way I like it.

[IR2dum]

Great tip LA. Keep them coming.

[HighOnSmoke]

Great tip LA! Thanks!

[Saber 4]

I have been doing that with ground meat patties for awhile now but never thought of doing it with a thin cut of steak, I'll be trying it out next time I do some thin ribeyes.

[TentHunteR]

That is a good tip to keep in mind. 

[muebe]

Good idea LA!

[Big Dawg]

Great tip.  HAve to give it a try.





BD