Salisbury Steak - Smoked

A smoked Salisbury steak dish that illustrates that if it can be cooked inside, it can be served outside - and you already know how much we enjoy cooking outside! Ladies and gentlemen, light up your smokers and join us on this absolutely delightful excursion.

YOU WILL NEED
FOR STEAK PATTIES:

• 1 lb ground beef
• 1/2 lbs ground pork
• 3 tsp Dijon mustard
• 1/2 teaspoon Worcestershire
• 1/4 cup Texas Beef rub
• 1/4 cup Sizzlin' Burger rub
• 1 beef bouillon, crumbled
• 2 Tbsp ketchup
• 1 egg
• 1 garlic clove
• 1/2 cup Pork Panko
• 1 grated onion
•  

FOR HOMEMADE GRAVY

• 1 Tbsp olive oil
• 3 Tbsp flour
• 2 garlic cloves
• 1/2 grated onion
• 5 oz fresh mushrooms - sliced
• 2 Tbsp butter
• 2 cups beef broth
• 2 tsp Dijon mustard
• 2 tsp Worcestershire
• SPG rub, to taste  
• 1 cup water

THE GRAVY 

First, let's get the gravy out of the way. Grab a pan and gradually melt the butter over medium heat. Then mix in the flour until smooth. Begin adding the beef broth, stirring constantly. If you rush this, the gravy will be lumpy.

Continue to whisk while you pour in all of the wet ingredients first, followed by the dry ingredients. Keep stirring until it achieves the appropriate consistency - keep the water nearby in case it becomes too thick. Set away after finished.

THE STEAK PATTIES

After that, you can proceed to prepare the Salisbury patties. In a mixing basin, add all of the ingredients and knead until well incorporated. Then divide the mixture into 6-8 patties. Make lines in each patty with the back of a knife to make them look more steak-like.

THE COOK

It's time to start cooking! Start your smoker and heat it to 350 °F (175 °C). Cherry is an excellent choice for smoking wood or pellets. Place the patties on the grate now. Cook them halfway through to brown them and introduce some of that smokey taste we all adore.

When the patties are about halfway done, lay them in a large enough pan with the gravy. Ideally, the meat should be completely immersed. Cook until the internal temperature reaches 160 °F (72 °C), then remove from the heat.

THE PAYOFF

Your smoked Salisbury steaks are finished! They go nicely with mashed potatoes, but you can serve them however you like. The recipe may appear difficult, but once you have your components ready, it should take no more than an hour!

I'll see you at the next one!