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ronp salted/smoked/grilled steak. Here's to you buddy
Browsing the meat section today they had NY strips $2off, I picked up a pack and started to think of RonP. Great man, great smoker and so I decided to do up a steak the way he loved to.
http://www.smoked-meat.com/forum/member.php?u=146
http://www.smokingmeatforums.com/user/ronp
Though he was partial to ribeyes I got the strips, salted for an hour at room temp (was making tea with my right arm so bit too much salt fell out while shaking with my left) then rinsed thoroughly, patted dry and seasoned with garlic powder and pepper.
You may think the salt would make the steak salty but what it does is take a tougher cut of meat (not necessarily tough but not prime/kobe/dry aged), breaks it down by extracting the liquids and then the meat reabsorbs the liquid sort of like a brining process.
Salt for one hour per inch of meat.
Onto the smoker at 150 (lowest gas would go) for an hour.
I wouldn't normally have posted this pic but in honor of Ron I will. It isn't the prettiest thing in it's current state but he would post even if it wasn't a pretty site
or even if someone drove through his backyard
Onto a hot grill bout 3 minutes per side. I was going for med-rare and it was med-rare/medium.
Served with broccoli and garlic.
Unfortunately I was out of Yoshido's and hard to get around here but I think Ron would have been proud.
Never forget when he got the surprise of cases of Yoshido's and a signed pic from Mr. Yoshido back on smurf.
That and his smoked cheetos
Smoke on Brother...
http://www.smoked-meat.com/forum/member.php?u=146
http://www.smokingmeatforums.com/user/ronp
Though he was partial to ribeyes I got the strips, salted for an hour at room temp (was making tea with my right arm so bit too much salt fell out while shaking with my left) then rinsed thoroughly, patted dry and seasoned with garlic powder and pepper.
You may think the salt would make the steak salty but what it does is take a tougher cut of meat (not necessarily tough but not prime/kobe/dry aged), breaks it down by extracting the liquids and then the meat reabsorbs the liquid sort of like a brining process.
Salt for one hour per inch of meat.
Onto the smoker at 150 (lowest gas would go) for an hour.
I wouldn't normally have posted this pic but in honor of Ron I will. It isn't the prettiest thing in it's current state but he would post even if it wasn't a pretty site
or even if someone drove through his backyardOnto a hot grill bout 3 minutes per side. I was going for med-rare and it was med-rare/medium.
Served with broccoli and garlic.
Unfortunately I was out of Yoshido's and hard to get around here but I think Ron would have been proud.
Never forget when he got the surprise of cases of Yoshido's and a signed pic from Mr. Yoshido back on smurf.
That and his smoked cheetos
Smoke on Brother...
for thinking about an old friend. 
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