Pecan Cold Smoked Strip Steaks with Carolina Barbecue Sauce and Green Tomato Grits Recipe

Summary

Preparation Time2 Hr 0 MinCooking Time35 Min
Ready In2 Hr 35 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient

Ingredients

For the barbecue sauce
 Water1 1⁄2 Cup (24 tbs)
 Apple cider vinegar1 1⁄3 Cup (21.33 tbs)
 Brown sugar6 Tablespoon
 Tomato ketchup2⁄3 Cup (10.67 tbs)
 Dried red pepper flakes1 Tablespoon
 Garlic2 Teaspoon, minced
 Minced garlic2 Teaspoon
 Sassafras1 Teaspoon, dried
 Bourbon2 Tablespoon
 Sugar1 Tablespoon
 Black pepper2 Teaspoon, freshly cracked
 Freshly cracked black pepper2 Teaspoon
For the steaks
 Boneless beef strip steaks72 Ounce (6 In Number, 12 Ounce Each)
For the tomato grits
 Green tomatoes5 , sliced
 Heavy cream2 Cup (32 tbs)
 Garlic2 Clove (10 gm)
 Wild onion/Scallion1 , chopped
 Polenta/Hominy grits1 Cup (16 tbs), medium ground
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

Calories 972 Calories from Fat 417

% Daily Value*

Total Fat 47 g73.1%

Saturated Fat 24.7 g123.4%

Trans Fat 0 g

Cholesterol 301.2 mg

Sodium 2158.8 mg90%

Total Carbohydrates 59 g19.8%

Dietary Fiber 4.7 g18.8%

Sugars 30.8 g

Protein 74 g148%

Vitamin A 40% Vitamin C 47.5%

Calcium 17.1% Iron 35.6%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) In a shallow dish or bowl, mix together water, vinegar, brown sugar, tomato ketchup, red pepper flakes, garlic, sassafras, bourbon, sugar, salt and pepper.
2) Marinate the steaks in the mixture for about 12hours. Place the steaks in the refrigerator while they marinate.

MAKING
2) Soak shells of pecan and/or pecan wood chips in a water.
3) Prepare the smoker by starting a small fire using charcoal and an electric starter.
4) Place ice cubes in the water tray of the smoker.
5) When the coals turn greyish in about 30 minutes, put the pecan shells and chips on the coals.
6) Smoke the marinated chicken on the rack closest to the heat. Keep aside the marinade for later use. Place the lid on the smoker leaving a small opening. Smoke the steaks for about 3 hours at about 100 degrees.
7) Get the grill ready and wet some hickory wood chips. Add it to the coal before grilling.
8) Grill the tomatoes over the coal until grill marks appear. Transfer into a blender, add in cream, garlic and wild onion and puree to form a smooth paste.
9) In a saucepan, cook the sauce and add in the grits or polenta slowly, stirring continuously for about 20 minutes. Season with salt and pepper and keep warm till serving time.
10) Tranfer the steak from the smoker to the grill along with the pecan wood chips. Grill the steak to your liking. Keep warm.
11) In a small saucepan, add the reserved barbecue sauce and let it come to a boil.

SERVING
12) On a warm plate, place the steak in the centre and pour the barbecue sauce over it.
10) Serve the Tomato Grits alongside.
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