A smoked Salisbury steak recipe that proves that if it can be cooked inside, it can be cooked outside - and you know we love to cook outside! Fire up your smokers ladies and gents, and follow along on this amazingly delicious journey.
Thank you Timothy Martin (@smell_that_smoke_bbq_mke) for sending this one in!
Let's get the gravy out of the way first. Grab a pan, and slowly heat up the butter over a medium heat. Then add the flour, and whisk until smooth. Next, start adding the beef broth, stirring as you go. Don't rush this or the gravy will turn out lumpy.
Keep stirring, and pour in all of the wet ingredients first, then the dry ingredients. You want to keep stirring until it reaches your desired consistency - keep the water close, so you can add if it gets too thick. When ready, set aside.
Once that's done, you can go ahead and make the Salisbury patties. Add all of the ingredients to a bowl, and knead until fully combined. Then form into 6-8 patties. To make them look more steak-like, use the back of a knife to make lines in each patty.
Time to get cooking! Fire up your smoker, and let it come up to 350ºF (175ºC). If you're adding smoke wood or pellets, cherry is a great choice. Now place the patties on the grate. You want to cook them halfway, essentially brown them, and incorporate some of that smokey flavor we all love.
When cooked about 1/2 way through, place the patties in a wide enough pan with the gravy. Ideally you want the meat to be fully submerged. Cook to an internal temperature of 160ºF (72ºC), then pull off the heat.
Your smoked Salisbury steaks are ready to serve! They go well over some mashed potatoes, but feel free to do what you like best. The recipe might seem daunting, but shouldn't take more than 1 hour once you have your ingredients ready!
Thanks again to Timothy Martin for sharing this one with the community. What an absolutely amazing recipe - can't wait to see more.
Catch you on the next one!
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