what is the best way to smoke some sirloin steaks?

Question

i have a charcoal smoker, and have smoked briskets, ribs, roasts and such. i need some tips on smoking steaks. acutally ideas and tips on smoking any type of meat will be appreciated

Answer 1

To make um real tender, marinate all night or at least 6 hrs. in Zesty Italian Dressing (I buy the dollar store kind just as good for marinating) . A zip lock bag works well. Drain and before you put on the grill, you might want to sprinkle some Cavenders and pepper or your favorite seasoning. (Maybe Cajun) just before you put them on. VERY IMPORTANT....Get those coals real hot BEFORE YOU LAY THAT STEAK ON THERE! When you put it on you want it to sizzle, that's how you get those beautiful grill lines. Brown both sides, lower the heat (close holes almost shut), close the lid, let it go about 10 to 15 for well done. Of course I like mine on there a total of 7 min. Rare and juicy!!!! Hope I helped!

Answer 2

Remove the rib-eye and sirloin steaks from the packaging and place them onto a plate. Allow the rib-eyes to sit on the counter until they come to room temperature. This will enhance the beef flavors. Rub coarse salt and black pepper into the sides of the steaks to season them. Measure and pour the olive oil into the frying pan and turn the burner on to medium-high. Allow the olive oil to warm in the pan for about one to two minutes. Place the rib-eye and sirloin steaks into the frying pan and allow them to fry for about four minutes. Use the tongs to flip the steaks to the other side and fry again for about four minutes. Check the temperature of the center of the steaks with the thermometer. Medium-rare temperature is 145 F, medium temperature is 160 F and well done is 170 F, according to the U.S. Department of Agriculture Food Safety and Inspection Service website. \

Answer 3

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

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The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):
http://www.smackyourlipsbbq.com/recipes....

http://www.free-gourmet-recipes.com/barb...