The 'Loney Steak...

Basscat

Posted this last night after I found it at the grocery...


Cooked it on the Medium tonight...


Sprinkled with a little Salt Free Dizzy Dust and fresh ground black pepper after turning. I definitely would not use any seasoning with salt, it had plenty, but it came out really good! It would be great cut into little squares and served on texas toast pieces as a party food.
A rare guilty pleasure, for sure, but good eats!

NotabuttDave

Ok, but

WE DON'T NEED NO STINKIN HICKORY SMOKE

I'll smoke it myself thankyou.

Basscat

Just tasted the Oak from the lump, they didn't hurt it too much

Richard Fl

No reason for a guilt complex. Be sure to check in with HOSS for your pin.

Hoss

I'm buyin stock in FRICKS!!! May be the next Microsoft/Google///Berkshire Hathaway!!! :woohoo: :woohoo: :woohoo: Did you send me your mailing addy???

cookn biker

Glad to hear you liked it!! Great dinner...hahahaha
Chubs of loney are probably much better because they take longer and gather much more smoke flava. People go nuts over it at fests!!

Basscat

Actually I think the grilling works better because of the char and the thinner slice for smoke penetration. I did a chub once, and wasn't too impressed. This had a lot more flavor going on.

cookn biker

When I do a chub I make deep slices, like slicing a pie but not to the center. That adds more smoke and crisp areas. Maybe I need to try a steak.

Hoss

I smoke a chub for 5 hours,then slice and grill. B) YUMMEE STUFF!

hornhonk

I rub it and smoke it over pecan till it turns a nice dark brown. 3-4 hrs. No cuts.

Hoss

I cut it DEEP.Smoke over pecan x amount of hours depending on size of chub.Then slice and grill,then hit with sauce.Don't fret,you're learnin! :laugh: :laugh: :laugh: B)