I'll be reverse searing some ribeyes for dinner on the SnS this afternoon. Do y'all use woodchunks for smoke flavor for ribeye steaks?
Or should I go without the wood chunks?
This will be my first steak cookout on my Weber grill and SnS. Thanks!
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
I think this would be your best choice for your first cook like this. You can always adjust accordingly on your next cook.
Personally I like more of a natural fire taste as opposed to a Smokey flavor on my steaks. But that also depends on what kind of steak you’re cooking. Sometimes a little smoke is Good.
Looking forward to seeing some pics when you’re done.
I have cooked steaks using the reverse sear technique on a ranch in south Texas. Mesquite is plentiful on the ranch and it gives a distinctive Texas flavor to the steaks. I recommend using charcoal briquets with a mesquite chunk, get the mesquite chunk fully lit, then pick it up with tongs and blow out the flames. Place the smoldering chunk at the edge of the lighted charcoal pile so that it will smoke rather than flame up. Post oak also makes a great steak flavor.
I think ribeyes, especially grass fed, are so delectable they don't need smoke. I season them well with S&P then sear them quickly over hot charcoal then indirect for a few minutes per side. I like 'em with a little moo still left in 'em. My mouth is watering just thinking about it.
I used hickory in a Weber today and the ribeyes had a nice smokey flavor but not overpowering. I didn't place the wood chips on the coals until the meat hit about 80 degrees.
Love a little hickory smoke for a short cook like a burger or steak. Assertive enough to impart a little smoke flavor without being overpowering. Same with mesquite though I've used it less, living in Iowa and all...
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