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Hickory smoked steak

t
travisleroy Apr 29, 2007 05:59 PM

My brother-in-law is visiting Austin. On the night when his brother, my vegetarian Domestic Partner, is working, my b-in-law would like to go for "hickory smoked steaks".

A friend suggested the Texas Roadhouse. Can that be a good idea? It sounds so wrong.

Is there a non-chain choice? He is from D.C. so he can do Ruth's Chris or Sullivan's on his own. Do we have a local place that is outstanding?

  1. TroyTempest May 15, 2007 11:33 AM

    I had a smoked Sirloin (don't know with what kind kind of wood) at TX land and Cattle Co. at least a year ago. It was on special, so I though I'd give it a try seeing that I'd never had a smoked steak. It wasn't bad, certainly not outstanding, but I prefer grilled or broiled. It was a long time ago. That's about all I remember.

    1. e
      El General Apr 30, 2007 07:09 AM

      I would think that hickory (not very common in Texas) will not be used very often in BBQ here.

      The Texas Roadhouse is a bad idea.

      5 Replies
      1. re: El General
        Rustcat May 1, 2007 06:20 AM

        don't know about "smoked" , but Eddie V's offers a nice variety of steaks. Smoked steaks are typically sirloins or flat irons(smoked to make them more tender). I know it's a chain, but Texas Land & Cattle has the smokiest flavored steak that I've had in town . It's pretty damn good. it's they're specialty. To reiterate, grilled steak gets you very little smoke flavor as opposed to smoking it prior then grilling to complete. To acquire max smoke flavor you must close the lid of a grill to max smoke absorption ( a no-no with most better steaks). I must say that a smoked flat iron is my favorite steak of all. if cooked right ,it is gushing with juice, tender as a high grade steak , and virtually fat free.Ask a butcher ( I used to be one) , they'll tell ya. It used to be our own lil guild secret

        1. re: Rustcat
          p
          pinotho May 1, 2007 12:37 PM

          What cut is the "flat iron" ? I'm embarassed as I've never heard of it .

          1. re: pinotho
            Rustcat May 1, 2007 05:16 PM

            cut out of the heart of the chuck.....every butcher you ask for it will grin... then cut it.....don't accept a skinny blade version, it should be 3/4 ' thick. med rare or med ONLY!

            1. re: Rustcat
              Veggo May 1, 2007 05:37 PM

              If I have my cuts right, it is also called top round steak- a lean, boneless round steak minus the eye of the round. Very lean, and purplish in color. In Mexico we call it "bistec de pulpa negra".

              1. re: Veggo
                Rustcat May 5, 2007 10:20 AM

                not quite, " top blade" , "not top round "....deeper set, and more flavorful. Not that I don't like a Top round steak. Flats have less opportunity for border gristle. If you go to HEB they'll have little blade steaks and top round steaks on the shelf. If the butcher is any good,have them cut you a "flat iron" and get them about 8-10 ounces 3/4" thick. fat layer off...the ones on the shelf are typically too thin. Most folks don't ask the butcher to cut something special. It takes about 10 minutes while you shop, costs nothing additional, and the butcher gets to show his stuff.Once you get it custom, you'll never buy off the shelf again

      2. Homero Apr 29, 2007 08:47 PM

        I know that Cooper's BBQ in Llano does a mesquite smoked sirloin. I bet if you asked them, they could pull one thats still med/med-rare. It usually comes med/med-well and is quite tasty.

        1. Nab Apr 29, 2007 06:45 PM

          It's possible that Lambert's might fit your bill. I've never been, so I can't provide any personal testimony, but they've received some mixed reviews on this board. The menu has two sections: dishes from the smoker and those from wood grill. You might want to call them to find out if they can meet your specific needs.
          http://www.lambertsaustin.com/documen...

          1. rudeboy Apr 29, 2007 06:26 PM

            I'm not sure if anyone specifically uses hickory in Austin, or who "smokes" steaks. Sounds like he had something somewhere and the proprietor stated that they were prepared that way.

            My dad always used hickory, specifically, so I grew up on it and know the flavor. However. typically, one doesn't smoke a steak. I'd ask hom a little more about what flavor he seeks. Does he want the steak, or does he want smoke? Would a steak cooked over a mesquite flame work? That hasn't been done since City Grill.

            1 Reply
            1. re: rudeboy
              Veggo May 1, 2007 07:17 AM

              Ah, City Grill...mesquite grilled baby koho salmon...the good ole' days! The urbanness of most restaurants' locations is not compatible with smoky food preparation, and health/building codes don't permit it unless it's way out in the boonies. Same applies to roasting coffee on premises.

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