28 day NY strip smoked at 250* with Mesquite then seared at WTFWARP10 on Kamado.


😀 Thanks! Wait.. seared on what now ? Kamado, a grill that is ceramic. The best known of these is the Green that is big Egg. It is pretty an easy task to crank one up to 700+ F. This. In my ...



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Some random comments on reddit about 28 day NY strip smoked at 250* with Mesquite then seared at WTFWARP10 on Kamado.

  • 😀 Thanks!
  • Wait.. seared on what now ?
  • Kamado, a ceramic grill. The best known of these is the Big Green Egg. It's pretty easy to crank one up to 700+ F.
  • This. In my case, I'm using a cheap Kamado (Chargriller Akorn) that I found on sale at walmart. It's insulated steel rather than ceramic. It's only job these days is my searing station.
  • https://www.facebook.com/groups/DryAgedBeef/
  • Yum yum great job!
  • drooling. O_O
  • Recipe/Process? If you can divulge that 😀
  • Seasoned with Salt & Pepper, smoked at 250* with Mesquite, then seared a total of 1.5 minutes per side on the Kamado. Final internal temp when removed was 125*. Finished with garlic butter.
  • How long do you smoke it?
  • Looks good. I'll pass on the mesquite smoke, though.
  • Normally I would too, it works well out of a pellet grill, tho. It's actually become my favorite when using the pellet+steaks.
  • I just don't smoke steaks. Smoke is a seasoning. Smoking them is like using a strong rub or sauce on steak. It's too overpowering of the natural flavor.
  • Like with any seasoning or flavor, you need to control the amount of smoke. In this case, pellet grills are very light with smoke flavor. If I were using my WSM, it'd be very little wood and definitely TBS.
  • I love Pecan pellets on my pellet grill, I smoke everything with them - including steaks and they're amazing.
  • you smoked this 28 days?
  • Dry Aged for 28 days
  • Read more comments


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