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

NY STRIPS W/ HORSERADISH SAUCE

  Date: September 02, 2012
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This tasty recipe came from Weber’s Big Book of Grilling. I paid extra for some dry aged N.Y. Strip Steak. The steak was rubbed with salt and pepper and grilled under direct high heat to medium rare. As the steaks rested they were topped with a butter made from unsalted butter, roasted garlic, salt, dijon mustard, & Worcestershire sauce. The dry aged steak was incredibly tender with a deep rich flavor. I would have to say the dry aged steaks were worth the premium you pay.
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Recipe Source:
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Meathead

Weber's Big Book of Grilling

Black Peppered N.Y Strips w/ Horseradish Sauce - Page 58
Grill:
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
Gear:
  • BGE Cast Iron Grill Grid
  • SR 19" Locking Tongs
  • Wicked Good Weekend Warrior Lump Charcoal
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