JCHateSteve
Herald of the Meteor
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- Sep 5, 2008
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Haven't smoked a steak yet, but I'm definitely going to do it. I keep hearing how awesome it is. Let us know how it turns out. May push me to finally just buy some steaks.
The smoked porterhouse was better than the grilled porterhouse. What I did was smoke the steak until 105 degrees and then I put it on the grill to sear for 30 seconds on each side. Came out medium-rare and it was unbelievable. I think I found my new method to steaks.
My father (Marquis) was and still is a man of simple tastes. He didn't particularly care what kind of grill he had, as long as it was charcoal. He always said that the flavor of charcoal was much better than propane. I believed him because he's my dad. But he'd usually have a basic, cheap charcoal grill that you could get at Walmart. He had one thing he'd add to enhance the flavor: garlic salt. Sprinkle some on the coals just before they're ready for the meat, and the smell will permeate through the neighborhood. We'd have neighbors come over to ask about the smell of what we're grilling, what secret marinade we were using (usually none), that sort of thing. He's upgraded to a better quality grill now (a pretty nice Char-Broil), but he's still a charcoal purist.
He passed that down to me and to my younger brother. We both will only use charcoal (basic Kingsford coals and basic lighter fluid), with garlic salt on the coals. It creates its own flavor, but it also complements whatever marinade you use.
Charcoal is the way God intended man to grill. Propane sucks.
Update....dont know that the garlic salt changed the flavor of the steaks....I put on butter, tony satch, and pepper....but the awesome smell may have made me more hungry so I thought the meat was better lolView attachment 290142
I got a shoulder and put it on the rec tec 370 at 10:30, how long you think? 12 hours?????
That is no good. I would not have risked it either. Even if it was just me eating the meat.Not a happy camper this morning. My Traeger shut itself down somewhere around 3 am and I (foolishly) didn't set the low temp alarm. That 10lb shoulder sat in the danger zone way too long for me to risk it, so I'm pitching it. We had a quick power outage just after I put it on, but I restarted it and all seemed to be fine. Not sure what happened, but I'm glad it wasn't during the 7.5lb boneless prime rib on deck for tomorrow.
Rectec 370 is the grill I purchased. Amazing results so far!!!I don't know what a rectec is, but you didn't mention the temp or size. Low and slow is how most people cook a pork shoulder. I usually cook on a green egg at 200-225, and prefer 250 to be the max except for the last hour or so.
I'm sure there are others here who cook at 300. At least I think I've seen that.
I typically buy a 3 lbs. Shoulder so that will cook quicker that a 8 lbs shoulder.
I have cooked large shoulders for16 hours.
I got a shoulder and put it on the rec tec 370 at 10:30, how long you think? 12 hours?????