The main players - Chuck Eye steaks, Tatonka Dust, Uncle Gary's Gourmet Peppers, and mexican shredded cheese.
Steaks smoking with the tube smoker @ 150° for 1 hour.
On to the grill gates getting a couple minute sear on each side.
After a quick sear, pulled the steaks off the flames and added the peppers.
Next up - adding the mexican cheese.
All served up with some brussel sprouts and garlic toast.
Money shot!! Holy steak heaven!! We generally don't top our steaks with anything but I wanted to do something different. The flavor of the steak with the seasoning along with the peppers and cheese paired perfectly - it was amazing.