
I hate to re-freeze meat (I assume that Sams receives the meat already frozen) so I'd love to cook 'em all up and add the uneaten ones to a Boeuf Bourginon recipe for tomorrow. (Just cooking for two now).
So there are two options: use the smoker box on my Summit and reverse sear or hang the steaks in the PBC (or put them on the grate) and then reverse sear on the Summit. The Summit is easier to set up and clean, of course, but getting a good smoke taste is a bit iffy. I'm thinking that I'd get a more smoky taste with the PBC.
Any expert tips, one way vs. the other?
Kathryn
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