The trick is to smoke the meat and not make the meat smoke


  Date: August 27, 2016
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This recipe from Weber’s Art of the Grill was short on prep time, but long on flavor. The prep could be done in the time the grill was heating up. The steaks were seasoned with kosher salt and whole black peppercorns and coffee beans, which had been coarsely ground in a spice grinder. The steaks were direct grilled over high heat to a moist medium. These N.Y. strip steaks were very tender and quite spicy with a pepper in the foreground and a nice coffee flavor in the background. Don’t serve these to someone who favors bland food.
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Mourad New Moroccan

More BBQ & Grilling on the Big Green Egg and Other Kamado-Style Cookers:

Caribbean Strip Steaks with Onion & Rum Glaze - eBook.
Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Alcohol: When I first went on this diet, I was told no alcohol too. I could live with (literally and figuratively) without drinking a beer now and again, but I thought what about when alcohol is used in a marinade or a recipe?.For this recipe I substituted for the alcohol, but I have since been told I can have one beer or wine a week and it is ok to use alcohol in marinades or other recipes calling for it. This makes things easier for sure. But I plan to run some tests to see which substitutes work well and which don’t. If there is a good, successful substitute I will continue to use it and give my system a rest.

Big Picture:
This meal was not too hard to make low sodium and non-alcoholic. There was the usual issue of removing the salt. The beef broth was low sodium to begin with and the butter was already unsalted.


  • I used apple juice in equal measure in lieu of the rum and added another tablespoon of molasses to help it be more rum-like
  • I used Mrs. Dash Table Blend in lieu of the Kosher salt called to season the steak before grillingr
  • I used Mrs. Dash Table Blend in lieu of the table salt called for in the glaze.
  • I used Mrs. Dash Table Blend at the table in lieu of salt.

Comments: This dish turned out excellently. To my tastes the apple juice and molasses were a great substitute for the rum. The glaze had plenty of flavor, so I never felt the dish was bland or needed salt.
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Big Green Egg

Direct & Indirect Grilled:

Using BigGreen Egg Kamado Cooker
  • BGE Cast Iron Grill Grid
  • CGS-Adjustable Rig
  • CGS-Oval Pizza Stone (Level 1.5)
  • CGS AR Sliding Oval Grid (Level 4.5)
  • CGS-13" s/s Drip Pan (Level 4.5)
  • BGE S-S Grill Grid
  • SR 19" Locking Tongs
  • Thermapen Super-Fast Thermometer
  • Leather Welder's Gloves
  • Stump Chunks Fire Starter
  • Rockwood Lump Charcoal