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Well, I promised my youngest I would do some more smoked steak for him. His favorite meal is Yakisoba. I've done it a few time with different stuff but the smoked steak was the bomb for him.
So, I smoked a top sirloin today to be cut open and sliced at a later date. I will par freeze it and then slice accordingly.
Back to the start. Took some top sirloin and added some rub. Same rub I use on Tri Tips. Set the smoke at 225° with cherry wood and royal oak. Usually about 2.5 hours on these to get them to 135°.
After 2 hours, we're getting close:
After it was done on the smoke, took it to some CI with a hot pan and a little butter for a sear:
Sorry, no cuts or slices as this will be used at a later date. All I can say, it sure did smell good.
So, I smoked a top sirloin today to be cut open and sliced at a later date. I will par freeze it and then slice accordingly.
Back to the start. Took some top sirloin and added some rub. Same rub I use on Tri Tips. Set the smoke at 225° with cherry wood and royal oak. Usually about 2.5 hours on these to get them to 135°.
After 2 hours, we're getting close:
After it was done on the smoke, took it to some CI with a hot pan and a little butter for a sear:
Sorry, no cuts or slices as this will be used at a later date. All I can say, it sure did smell good.
, but I wanna see the smile on that younun with a big plate O Yakisoba!!!
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