Search Feature

Tuesday, October 5, 2010

Hickory Smoked Surf & Turf on the Drum

This weekend I smoked some reverse sear ribeyes, a few king crab legs and twice baked potatoes on the drum...
Reverse searing is the method of smoking meat at a low temperature then searing it on a grill at a high heat to seal in the juices.

I rubbed the ribeyes with olive oil, seasoned with cracked black pepper and kosher salt, and threw them into the drum at 250 degrees F with a bit of hickory for smoke.

I usually let ribeyes smoke for an hour but this time I went for 45 minutes ( I was impatient and hungry. :))



I turned the steaks after 30 minutes of smoke and added the crab legs.

Since the legs are cooked they just need to be heated through. This time I put the legs on while still partially frozen...




I added a few garlic, onion, twice baked potatoes...





I removed the steaks after 45 minutes of smoke...








then seared the hickory smoked steaks on the Memphis Pro.... seven minutes per side...









The hickory smoked reverse sear ribeyes with mushrooms, smoked twice baked potatoes, crab legs with garlic butter and a salad..










It was soooooo tasty. Might be one of my favorite meals. :)


After eating we spent the rest of the evening playing pool. I actually won a few games.. it was a fun way to spend the day! :)

24 comments:

Big Dude said...

And you talk about me having feasts around here - looks fabulous. We had steaks the other day and the idea of smoking then searing some in the future pasted thru my mind - I'll definitely have to try it now that I know it works.

A Year on the Grill said...

Now that's a party ... love the look of them all

cowgirl said...

Thanks Larry, I always enjoy your feasts! The smoked then seared steaks are great. I always afraid I will over cook them in the smoker so I keep the heat low.
It works great on burgers too. :)
Thanks again!

cowgirl said...

Dave thank you! It was a nice day. :)

Chris said...

Wow, after all that smoking and searing, I was thinking they'd turn out more done than I like but those slice portions look simply perfect! Now I have to try this. Thanks, Jeannie.

Big Dude said...

Jeanie - To prevent overcooking on reverse sear, I put a probe thermometer thru the side of one 60* steak and cook to about 80* indirect, flip and take to 100*, go over direct heat to 110*, flip and go to 120*, pull and rest for about 10 minutes - perfect medium rare. For more done I adjust the temps up during the indirect part, but still do 10* per side on direct.

Marc van der Wouw said...

Wow looks great....potato's are sweet..

cowgirl said...

Thanks Chris, I've had good luck with them.. smoking for an hour at times depending on the thickness of the steak. They really are tasty, hope you give them a try sometime. Thanks again. :)

cowgirl said...

Larry, that sounds like a good way to do it! I'll dust off my old thermo and give it a try. Thanks! :)

cowgirl said...

Marc, Thank you! Those twice baked potatos are one of my favorites whether I smoke them or bake them.
Thanks for stopping by.. :)

PJ said...

Do you give q'ing lessons? Seriously, if I pay my way out there and stay in a tent will you teach me all that I can absorb?? I've been reading your blog for about a year now and have been amazed the whole time by your abilities, but this combo is the best!

PJ

Craig said...

I love the Drum, what a cooking machine and what a feast.Those rib eyes sure look good Jeanie. Did the Crab pick up any Smoke?

Capt. Ron said...

Dang, CG, I fish and get busy a couple of days and you do a double throw down back yard meal! You keep raising the bar.I cz't keep up!

Outstanding. You're an inspiration!

David McGuire said...

Excellant. Dang it, I sure wish we could get you out of OK and into these parts. We got pastures and horses here, ponds and lakes and oh yea, gravel roads and windmills that need work. Geez, if you lived up here I culd stop in and smell it. The looks of your food drive me crazy. You have one of my favorite food shows, better than TV girl. Primal Grill is good, but man, his stuff doesn't look half as good and doesn't even finger my appetite the way your pictures alone do. Thankfully, there isn't video. If I heard the sizzle of the meat and crackle of the wood I would go stir crazy. Just looking at your pic's explains why friends show up and stick around an extra day or two. Love this place, thanks.

Anonymous said...

Cowgirl, just wanted to say thanks for the smoked ribeye editorial. I just finished steak n eggs for breakfast, using the reverse sear smoked ribeye, and that was one of the best tasting ribeyes I have ever tasted. Thanks. It was done over cherry since I am smoking 10 racks of ribs and wings for a dinner party tonight. Keep posting, you make me look good.

cowgirl said...

PJ you are too kind! I'm just a backyard country cook but I would share everything I know with ya. lol
The smoked crab and ribeyes have to be one of my favorite meals too. :)
Thanks PJ!

cowgirl said...

Thank you Craig! Aren't drums great? :)
The crab legs take on a mild smoke flavor. I love them.. lol
I usually put them in the drum thawed and since they are already cooked it just takes 30 minutes or so to soak up some of the smokey flavor and heat through. I keep an eye on them so they won't dry out.
Hope you give it a try sometime.
Thanks again Craig...

cowgirl said...

Hey Capt. Ron! I took a peek at your last batch of pictures.. looked Great!! I'd take fishing over backyard cooking any day. lol
Thanks.. :)

cowgirl said...

David Thank you! You are such a kind friend. Hope all is well in Kansas.. :)
Winter is right around the corner...I know you got hit pretty hard by bad weather last year. Hope all goes well this year.
Good to see ya!

cowgirl said...

Anonymous, Thank you!! I'm so glad to hear that the steaks turned out well for you! Steak and eggs for breakfast sound wonderful. :)
wow.. 10 racks of ribs and wings too. That's going to be a great dinner party!!
Thanks so much for letting me know about the steaks Anonymous. I appreciate you taking the time to stop by. :)

The Hunter's Wife said...

Looks like this could be one of my favorite meals. Yum!

cowgirl said...

Thanks Hunter's Wife! I love smoked crablegs and ribeyes. :) Hope you give them a try!

elkdog said...

I haven't been able to find your recipe for twice baked spuds. Will you share it?

cowgirl said...

Sure elkdog, I've been meaning to post it.
I bake the potatoes, cut the very top off and scoop out the middle with a spoon, sprinkle the empty shell with a bit of cheese.
In a pot, I saute minced onion and garlic in butter, then add the potatos that were scooped out of their shells.
Add milk, butter and salt and smash just like smashed potatoes.
then I add a bit of cheese too.

you can add anything you like, cooked bacon is good.

I fill the shells with the smashed tatoes, sprinkle with more cheese on top and then smoke until heated through and bubbly.

You really can add anything you like in the potatoes..
Hope this helps elkdog!
Thanks! :)