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The 'Loney Steak...

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Basscat
Basscat Posts: 803
edited November -1 in EggHead Forum
Posted this last night after I found it at the grocery...
BSteak.jpg

Cooked it on the Medium tonight...
LoneySteak.jpg

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!
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Comments

  • NotabuttDave
    NotabuttDave Posts: 181
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    Ok, but

    WE DON'T NEED NO STINKIN HICKORY SMOKE

    I'll smoke it myself thankyou.
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  • Basscat
    Basscat Posts: 803
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    Just tasted the Oak from the lump, they didn't hurt it too much ;)
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  • Richard Fl
    Richard Fl Posts: 8,297
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    No reason for a guilt complex. Be sure to check in with HOSS for your pin.

    LOONEYPIN.jpg
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  • Hoss
    Hoss Posts: 14,600
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    I'm buyin stock in FRICKS!!! May be the next Microsoft/Google///Berkshire Hathaway!!! :woohoo: :woohoo: :woohoo: Did you send me your mailing addy??? :)
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  • cookn biker
    cookn biker Posts: 13,407
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    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!!
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Basscat
    Basscat Posts: 803
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    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.
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  • cookn biker
    cookn biker Posts: 13,407
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    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.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Hoss
    Hoss Posts: 14,600
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    I smoke a chub for 5 hours,then slice and grill. B) YUMMEE STUFF!
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  • hornhonk
    hornhonk Posts: 3,841
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    I rub it and smoke it over pecan till it turns a nice dark brown. 3-4 hrs. No cuts.
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  • Hoss
    Hoss Posts: 14,600
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    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)
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