Got lucky , both of my sons are home (oldest in the Army, youngest in the Navy) on Leave.
Was mid 50's here in Michigan so had to fire up some good eats before they go back.
Extreme Smoke setting for first 30mins, then smoked them at 300° until internal was at 134° (took maybe an hour and change). Then I shifted them over to the Blackstone to sear em (maybe all of 1min each side).
The small piece on the side was for the wifey, she wanted Lamb Chops LOL.
They cut like butter as if I had done a Sous Vide. First time doing a steak over 2 inches thick with a bone in it. Shot the moon on the first try.
Was mid 50's here in Michigan so had to fire up some good eats before they go back.
Extreme Smoke setting for first 30mins, then smoked them at 300° until internal was at 134° (took maybe an hour and change). Then I shifted them over to the Blackstone to sear em (maybe all of 1min each side).
The small piece on the side was for the wifey, she wanted Lamb Chops LOL.
They cut like butter as if I had done a Sous Vide. First time doing a steak over 2 inches thick with a bone in it. Shot the moon on the first try.
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