T-bone ?

[mag1]

just a quick question, finaly got the smoker working, and my wife found some t-bones on sale. what is a good way to to them? I can get my smoker up to grilling temps as well. I have access to some oak/hickory/apple wood. Any thoughts, rubs, etc.....

I'm learning so give me some input for tonights dinner.

thanks

[Pennywise]

I love T-bones, but you need a hot fire to make one for me. Preferrably around 550-600 degrees. I like mine pretty rare in the middle...love the blood. ;)

I like to put just a dab of olive oil on them, then worcestershire, then a little ground black pepper and garlic salt. Rub it all in on both sides, and cook. I've had steaks many ways, but this is always my favorite for T-bone. Also add a nice Cabernet Sauvingon and you will be a happy happy man.

[mag1]

Time to just how hot she will get.

[Clover Ridge Smokers]

Pretty hard to get a pit that hot. I would smoke them for a bit and then reverse sear them on a hot grill

[Pennywise]

Only flip em once! The oil will seal the juices in and keep all that flavor in...unless you get flip happy. As far as the wood, hickory works good, as do any spicy woods.

[noXcuse]

I'm opposite of Pennywise on the temp. I run my pit about 250° for steaks. I'm a ribeye guy. I know store bought rubs are frowned upon, but I really like McCormick Montreal Steak Seasoning on them. I end up cooking them for about 45ish minutes until internal temp is right at 140°, then rest for about 5 minutes. I like it low and slow to get as much smoke in them as I can. I only use hickory wood for cow.

[Rodcrafter]

I do what CRS said smoke then reverse sear on a hot grill. I like salt and pepper with just a bit of Worcester on my ribeyes


Making memories.

[Tom_Heath]

I really want to try the deal where you toss the whole steak nekkid right into the white hot coals.

[Pennywise]

I really want to try the deal where you toss the whole steak nekkid right into the white hot coals.

Please do then post pictures and flavor samples so the rest of us can save the money.

[Pete Mazz]

on the reverse sear.

[mag1]

My bad, it wasn't T-bones she bought, but even better, Tenderloins...... One of the local super markets runs specials on meat usually on Mondays, probably overstock from the weekend. Anyways, she got a couple of pounds of Tenderloin for around $10. I ended up cooking them on the low temp end. cranked up the propaine to 250-300, got some wood going, still using mainly apple, turned off the propane, had about 4 chunks of apple going, went back to neighbors and snaged a larger chunck of hickory, split that up, put one piece of that on as well. temp settled down to about 225-250 range. and cooked them for about 40 min. no pics, but turned out good. I think my wife will have me cooking from now on. Only complaint is that her car smells of smoke I have been storing smoker in garage as it is not painted yet.

[Smokeone]

No samples for me.