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

NY STRIPS W/ BBQ SAUCE

  Date: July 11, 2010
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The steak you are looking at below is the most tender steak myself or my guests had ever tasted. It was a prime grade N.Y. Strip Steak. The recipe from WEBER'S STEAK & SIDES used both a rub and a complementary BBQ sauce made with some of the same ingredients. To go with this great steak: some COWBOY BEANS and GRILLED CORN ON THE COB This was the second time I made the Cowboy Beans & this time they spent the last hour uncovered out on the grill with some maple wood chips. The first time I made the COWBOY BEANS everyone felt they were the best beans they had tried. This time with the addition of smoke, they were even better. The steaks were brought to room temperature before grilling. The rub went on 30 minutes before grilling. We ate the GRILLED CORN ON THE COB and green salad. The steaks were cooked using medium high direct heat for 8 minutes total, which brought them to a perfect medium rare. These steaks were unbelievable. They were melt in your mouth tender and the rub had left them subtly seasoned. The rub was the icing on the cake. The prime grade steaks were worth every penny.
Related Photo Entries:
Recipe Source:
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Steak & Sides

Weber's On the Grill - Steak & Sides

N.Y Strips w/ Zesty BBQ Sauce - Page 40
Grill:
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Kenmore Elite Gas Grill

Direct Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • SR 19" Locking Tongs
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