Recipes > Beef Recipes
PERFECT Porterhouses, smoked (technique)
Michigan0626:
Kenji, Alton, and Meathead are my go to guys for food science. And Kenji did not disappoint with these slow smoked porterhouses, my favorite and the king of steaks. His technique makes use in a kettle unit. I can only imagine it being even better in a pellet unit.
In a pellet smoker would propping up the steaks as shown in the article actually be beneficial in the controlled environment? And what wood species would best compliment the flavor of the strip, and the delicateness of the filet? Cherry? And would you use the lowest possibly temp, 170?
The pictures make me want to eat my screen.
https://www.seriouseats.com/2014/06/the-food-lab-slow-smoked-40-ounce-dry-aged-porterhouse-steak.html
teesquare:
Unless those were cold smoked first, then Sous Vide cooked...Then finished on a HOT grill.... Then I will tell you that there are still things you will want to try before proclaiming "perfection" ;) ;D
Sous Vide IS the best way to cook meats - because nothing escapes. None of the flavors or aromas. Zero. If you have not tried it...you really owe it to yourself to explore and try. Cheap to do. 1 small appliance...usually about $100. And - the possibilities to use it in conjunction with outdoor cooking are endless.
While LTBBQ does not toot it's own horn...I will promise you that there are more years of cooking science here in our members - than you will find elsewhere. Yeah...I am serious about that.
The difference tho, is WE will not put ourselves on a throne of authority. Bloggers - such as the ones you mentioned ARE the product that they have to sell, in order to make money.
Different different methods/business model. But - not really superior to what you have available on this board. There are many members here that are noted authors in the BBQ world. We even have a couple of PhB holders ( KCBS has a real education program for a Doctorate in BBQ - no joke...) As well - we have on board Phd.s in food chemistry.
Roget:
I don't know about the science of it, but those sure look good.
I will agree with T concerning the Sous Vide. I do meat many different ways but Sous Vide is hard to beat.
Scallywag:
I prefer the reverse sear method as well as sous vide, A good steak is one meat I personally prefer to taste the meat rather than a heavy smoke or seasoning.
RAD:
--- Quote from: Michigan0626 on April 09, 2018, 01:01:41 PM ---Kenji, Alton, and Meathead are my go to guys for food science. And Kenji did not disappoint with these slow smoked porterhouses, my favorite and the king of steaks. His technique makes use in a kettle unit. I can only imagine it being even better in a pellet unit.
In a pellet smoker would propping up the steaks as shown in the article actually be beneficial in the controlled environment? And what wood species would best compliment the flavor of the strip, and the delicateness of the filet? Cherry? And would you use the lowest possibly temp, 170?
The pictures make me want to eat my screen.
https://www.seriouseats.com/2014/06/the-food-lab-slow-smoked-40-ounce-dry-aged-porterhouse-steak.html
--- End quote ---
Those are great looking steaks.
I've done steaks over an inch thick this way since getting the SnS and always have great results. A couple of things I like to do different based on the ABC site is to leave the dry brine overnight, use their cold grate method, and don't close the lid. Interesting method using the skewers to keep them upright.
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