Smoking out!!!

[GFOviedo]

Well, I’ve been smoking out my meats!

 

[billrobbo]

They look great!
I really must get back into smoking. Mine are normally trout or chickens.
Now that I am transitioning into retirement I will be able to catch up as well as getting back into cheese-making.

 

[JStewart]

The first pic ... LOL!

The rest made me hungry and it’s just 7:30am, so thanks for that.

 

[Sonnie Parker]

Whoa... holy smoke!

What kind of smoker is that?

 

[Todd Anderson]

I'm smoking a Tomahawk steak for dinner tonight... seeing all of these pics has me seriously FIRED UP!

 

[GFOviedo]

 

[Sonnie Parker]

Still wanna know what kind of smoker you are using.

 

[Sonnie Parker]

I'm smoking a Tomahawk steak for dinner tonight... seeing all of these pics has me seriously FIRED UP!

When I was in Silver Srings we went to eat at a steak house just up the street from the motel. I have a steak that was triangular in shape. They don't offer it in the south like that, and I can't remember what it was called... do you remember Todd? I know that's been 7-8 years ago.

 

[GFOviedo]

Still wanna know what kind of smoker you are using.

For the last 3 years, I’ve been using a Pit Barrel Cooker.

Barrel Smoker & Charcoal Grills | Pit Barrel® Cooker Co.

We have created the versatile Pit Barrel Cooker as the original vertical drum smoker and charcoal grill. Get your barrel smoker and charcoal grill today.

pitbarrelcooker.com

 

[Sonnie Parker]

Just ordered one... excited to give it a try. Thanks!

 

[GFOviedo]

It works well. I was skeptical at first, but food taste good and once you use it a couple of time, you get the hang of it. Now, I can set it and forget it. Only thing I check is the meat temp every couple of hours.

 

[mechman]

I've got a 7.5lb pork butt on the Kamado Joe today. Got up at zero dark thirty to get it going.

 

[Todd Anderson]

When I was in Silver Srings we went to eat at a steak house just up the street from the motel. I have a steak that was triangular in shape. They don't offer it in the south like that, and I can't remember what it was called... do you remember Todd? I know that's been 7-8 years ago.

I don't remember what you ordered, specifically... but that steak and burger restaurant closed a few years ago. It was called "Rays the Classics," a spin-off of a well-regarded steakhouse called Rays the Steaks.

 

[Todd Anderson]

You can see the menu,here:

Menu of Ray's The Classics in Silver Spring, MD 20910

MenuPix.com is a comprehensive search engine for United States and Canada restaurant menus, reviews, ratings, delivery, and takeout information. MenuPix.com is FREE for both users and restaurants.

www.menupix.com

 

[Sonnie Parker]

I don't remember what you ordered, specifically... but that steak and burger restaurant closed a few years ago. It was called "Rays the Classics," a spin-off of a well-regarded steakhouse called Rays the Steaks.

Hanger Steak (Onglet) - (Our Richest, Most Intensely Flavored Steak, but with a Tooth)

Take the rich flavor of rib-eye steak—cross it with melt-in-your-mouth beef tenderloin, and what do you get? Hanger steak, a tasty cut of beef that hangs from the diaphragm of the cow along the plate, or lower belly. Because this muscle does very little work, it’s extremely tender and packed with beef flavor.

 

[Todd Anderson]

That looks delicious!

 

[Sonnie Parker]

It was one of the best steaks I've ever eaten, but very hard to find. I remember looking after I had it there, but never could find it around here and gave up.

 

[Todd Anderson]

Huh, that’s weird. The Whole Foods near us sells hanger steak. Although my impression has been they aren’t referring to a specific cut, but to the process of naturally aging the meat.

 

[Sonnie Parker]

I think you are right on that... aging, not cut.

 

[Todd Anderson]

The steak in that picture almost looks like flap steak or skirt steak. Have you had either of those?

 

[Sonnie Parker]

I've heard of skirt steak and flank.

Hanger steaks are thicker than skirt steaks, but only measure about 6-7 inches long. Skirt steaks are longer, thinner pieces of meat. Skirt steaks can be up to 2 feet long and are about 3 to 4 inches across if they have been trimmed. Hanger steak may be labeled butcher's steak or bistro cut.

 

[Todd Anderson]

That's interesting. I like flank... but if you want more of that fatty "ribeye" taste, skirt and flap steak will give it to you. We buy one or the other quite a bit.

You should give one a try and see if it gets close to the taste you remeber!

 

[Sonnie Parker]

I think flap might sound like it's closer to hanger.

We can't find any of those here locally though... would have to special order from somewhere online I guess.

 

[Todd Anderson]

Are you near any of the Whole Foods locations in Alabama?

 

[Sonnie Parker]

Never even heard of them... no.