May 26th, 2011

Smoked Steaks – A Rockin’ Idea

Here’s an idea for smoky steaks – just in time for Memorial Day!

This requires a smoker to give the meat that amazing smoked flavor, and then finishing them off on the grill. This recipe comes to us from SmokinTex for use in their electric outdoor smokers. But you can use any smoker you can get your hands on.

See what ya think! Sounds delectable to me!

Zip’s Smoked Steak

1-1/2″ thick Sirloin
2″ Filet (or bigger)
Seasoned to taste or Zip’s Steak Rub
Add 2 oz. Hickory Wood to SmokinTex
Place steaks in smoker @ 225 degrees and smoke for 30 to 45 minutes depending on thickness and desired doneness of steak.
Once steak is in the smoker, fire up the grill – either gas or charcoal – and get it hot. I use a charcoal grill and want the coals at their hottest when I pull the steak from smoker.
Remove steak from SmokinTex and lightly reapply seasoning to taste.
Place steak over direct heat to sear the meat to your desired doneness. 2 minutes per side for medium rare.
No steak knife needed, only a fork.

Zip’s Steak Rub

  • 2 T.    Sugar
  • 2 T.    Onion Powder
  • 4 T.    Seasoned Salt
  • 5 T.    Garlic Pepper Seasoning
  • 2 T.    Paprika
  • 1 t.     Cayenne
  • 1/2 t.  Allspice
  • 2 T.    Ground Coriander
  • Mix together and apply heavily to steak.

    Photo and recipe courtesy of

    November 27th, 2009

    Stockin’ Up on Steak

    . . . and other things, too!


    I hope you had a fantastic Thanksgiving. I sure did.

    We ate ourselves silly on all the traditional Thanksgiving players:  turkey (smoked this year in the trusty SmokinTex), mashed taters, green bean casserole, two kinds of cranberry sauce — the real kind and the kind that comes out shaped like the can, pumpkin pie and so many other amazing things.

    Now, it’s Black Friday and it’s time to stock up for the next holiday. It’s only just about 4 weeks away!

    Where has my life gone? My youth and my sanity are slipping away. But, dangit, I’m going to eat well while it’s happening.

    We’ll have lots of company again for the holidays so I’m taking advantage of the sale they’re having now at the Kansas City Steak Company. When you spend $49.95 or more you get 8 free steakburgers sent to you. I need those. My people are hungry.


    I’ve got to keep a whole bunch of things on hand because when our family is here it feels like you just finished cleaning up one meal and it’s time to start the next. Ayyyy!

    I’m ordering some filets, a roast and some hot dogs. With the steakburgers I’ll get, that should get us through. But ya never know.

    After that, they’ll have to call the pizza joint down the street. I’ll be tired . . . but I can’t wait!

    The holiday season has officially begun and my freezer is about to be well-stocked!

    Photo courtesy of the

    June 1st, 2009

    Beef Brisket, Part Deux

    My post on brisket caused quite a stir, it seems. People are so passionate about their barbecue and I love it!

    LeFoodDude had a great comment recommending I smoke it for 20 hours and use more charcoal for a better smoke ring.

    Well, this weekend I trotted over to my parents’ house where they had smoked a brisket that was much juicier — and smokier — than mine.



    THIS was some good brisket. Again, they used a SmokinTex smoker, but they split up the smoking into 2 days, letting it sit wrapped in foil in a non-heated oven overnight.

    They also smoked theirs a little longer than I did. It seems counterintuitive at first, but the longer you smoke it, the juicier it is.

    Oh, and their ribs were better, too.


    Is everything just better at Mom’s house or is it just that I have a lot to learn?

    Maybe it’s a bit of both. But I do know I have SO much to learn. That’s the fun of it!

    LeFoodDude, let us know your thoughts! Anybody else have some secrets to great barbecue???

    Photos courtesy of:  my mama