Peach-smoked flat-irons

[Gizmo]

Thin cut flat irons...

Draft holes in an old pot

Add 4 briqettes and some peach chainsawdust - into Edna with the flat-irons for 3 hours

... just see in this pic the thin smoke coming out the top...

2 pre-smoked flat-irons with seasoning, Olive oil for frying and Joe Tess fish flour ...

Breaded and onto the discada...

... Wait for it...! ....

Total frying time was only about 2 to 3 minutes per side - roughly medium rare

plated with pasta salad - just like the wife wanted it - taking this one to her office for lunch


I thought they were perty tasty steaks for just five bucks for both of them ....
I was nervous about getting a bar-oil taste from the chainsawdust but I sure couldn't tell it....

[The Czar]

.....man you are a Sunday cooking machine!!!!! Next time you better make three....

[Gizmo]

If you come up to eat it I WILL!

[The Czar]

dang tempting....but Frank does fry up some mean wings....

[maccas66]

I`m as thick as two short planks nailed together at the best of times!, so were the briquettes put in the pot with the saw dust to lightly smoke the steaks before grilling them? ........I`m sure I`ll catch on one day!

[Gizmo]

Yes Mac - I just needed a quick easy source of ignition to keep the chainsawdust smoldering and that was handy ... 3 hours worked with an old 'Lil' Sioux' smoker I used to use so I figured what the heck - just adds something nice to the flavor.
The peach smoke is amazing - sweetest flavor for smoke I've ever tasted ...

[Smokeone]

That looks real yummy!
You are a cooking fool! Always coming up with new and interesting flavors. Keep it up, Rick!

[Grabber70Mach]

Looks good Rick, when you do something like that is there a target temperature you shoot for to keep things in check? I.E. not spoiling or cooking to much.

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[HARRY BARKER]

does the bar oil keep the sawdust smoldering?

[Gizmo]

I've learned to step lightly when it comes to cooking steaks - I like medium rare so it don't take much. I don't even know how to probe a 1/2 inch thick steak so it's all guess work and practice... heavy on the practice since I'm still getting to know this discada ... If you can probe it then 145 is about right for me ...

and Harry I couldn't tell anything about the bar oil doing anything to the flavor or the burn on the chainsawdust but I am pondering ideas like paraffin added to the chainsawdust to get it to propagate the burn on it's own - I know deasel fuel works but I couldn't eat the last deasel steak I tried

and I can't spell deasel for some reason ...

[Smokeone]

Its ok Rick, we can help with the big words if you keep cooking.

DIESEL

[Gizmo]

I... E... duh?!
even the spell checker was lost ... stupid spell checker ...

[The Czar]

.....

[maccas66]

thats ok !, I can`t most of the time!

[Grabber70Mach]

I've learned to step lightly when it comes to cooking steaks - I like medium rare so it don't take much. I don't even know how to probe a 1/2 inch thick steak so it's all guess work and practice... heavy on the practice since I'm still getting to know this discada ... If you can probe it then 145 is about right for me ...

and Harry I couldn't tell anything about the bar oil doing anything to the flavor or the burn on the chainsawdust but I am pondering ideas like paraffin added to the chainsawdust to get it to propagate the burn on it's own - I know deasel fuel works but I couldn't eat the last deasel steak I tried

and I can't spell deasel for some reason ...

Rick Thanks for the info, nut the temp I was wondering about was the smoker temp when you had them in. And I take mine Med to Med rare any more done and you might as well eat chicken.

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[Gizmo]

OH! - well I never checked the temp on Edna this time - only wanted to get the smoke flavor into the steaks, i.e. coldsmoke it - not cook them since I was gonna fry 'em up on the discada anyway...