Smoked and deep-fried steak

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Smoked and deep-fried steak

I want to teach you all my tricks so you can become a real pitmaster. But my real goal is to teach Morrison all I know so I can retire in 5 years.

I gave him the assignment to smoke and deep fry a steak. To build up the pressure, he used a $300 Wagyu ribeye. He did an excellent job, and so can you.


How to

  1. Start up your smoker with a temperature of 140°C (284F).
  2. Take the ribeye out of the fridge and pat it dry with some paper towel. Put the steak in the smoker while it’s still heating up to catch up the first smoke. Stick a thermometer in the side of the steak and close the lid.
  3. Smoke the steak to a 35°C (95F) temperature and take it out of the smoker to rest. In the meantime, you heat the frying oil to 180°C (356F).
  4. Now you deep-fry the steak until it’s golden brown and has a core temperature of about 54°C (129F).
  5. Sprinkle it with some finishing salt and ground black pepper and cut it into slices.

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BBQ gear used

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