Electric Smoking Cookbook for Beginners: 100 Essential Recipes to Master the Basics by Collins Chef Jonathan

Author:Collins, Chef Jonathan [Collins, Chef Jonathan]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-04-27T16:00:00+00:00

SMOKED PORTERHOUSE WITH ROASTED GARLIC

PREP TIME: 20 to 30 minutes | COOK TIME: about 2 hours | RECOMMENDED WOOD: mesquite

There is nothing more decadent than a porterhouse steak—when topped with melted butter and roasted garlic, it can’t be beat! Smoking on the bone adds sublime flavor. Serves 4

4 (2-inch-thick) porterhouse steaks

¼ cup extra-virgin olive oil, plus more for brushing

Flaked sea salt

Freshly ground black pepper

8 rosemary sprigs

4 garlic bulbs, tops cut off to expose the cloves

4 tablespoons unsalted butter

1 . Preheat the electric smoker to 275°F. Ensure the drip tray is clean and in place. Seal the door.

2 . Place the wood chips in the smoking tray or firebox, get a good smoke rolling, and seal the door.

3 . Remove the steaks from the refrigerator 20 minutes before smoking them.

4 . Brush each steak with olive oil and season them on both sides with salt and pepper. Place 2 rosemary sprigs on each steak.

5 . Place the garlic bulbs on a piece of aluminum foil and pour ¼ cup of olive oil over the exposed cloves. Season with salt and pepper.

6 . Place the steaks and garlic on the smoking racks, leaving space between them. Insert a probe thermometer (if available) into the thickest part of the meat, not touching the bone. Set the target temperature for 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well-done. Smoke for about 2 hours, or until the internal thermometer reads 5°F lower than your desired doneness.

7 . Transfer the steaks to a cutting board, loosely tent them with aluminum foil, and let them rest for 15 minutes. The temperature of the beef will continue to rise while resting, achieving desired doneness.

8 . Top each steak with 1 tablespoon of butter and serve with a roasted garlic bulb on the side.

Ingredient tip: Smoking a whole garlic bulb (head) mellows the pungency of the fresh, raw garlic. Smoking creates a rich, soft-textured clove that spreads like butter. It is important to coat the bulb with oil and season it with salt and pepper before smoking to prevent the cloves from drying out during roasting.

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