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

Beef.Chef's picture
For the barbecue sauce
  Water 1 1⁄2 Cup (24 tbs)
  Apple cider vinegar 1 1⁄3 Cup (21.33 tbs)
  Brown sugar 6 Tablespoon
  Tomato ketchup 2⁄3 Cup (10.67 tbs)
  Dried red pepper flakes 1 Tablespoon
  Garlic 2 Teaspoon, minced
  Minced garlic 2 Teaspoon
  Sassafras 1 Teaspoon, dried
  Bourbon 2 Tablespoon
  Sugar 1 Tablespoon
  Black pepper 2 Teaspoon, freshly cracked
  Freshly cracked black pepper 2 Teaspoon
For the steaks
  Boneless beef strip steaks 72 Ounce (6 In Number, 12 Ounce Each)
For the tomato grits
  Green tomatoes 5 , sliced
  Heavy cream 2 Cup (32 tbs)
  Garlic 2 Clove (10 gm)
  Wild onion/Scallion 1 , chopped
  Polenta/Hominy grits 1 Cup (16 tbs), medium ground
  Salt To Taste
  Pepper To Taste

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.

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.

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

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
120 Minutes
Cook Time: 
35 Minutes
Ready In: 
155 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

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 mg100.4%

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

Pecan Cold Smoked Strip Steaks With Carolina Barbecue Sauce And Green Tomato Grits Recipe