A friend of mine called me back in Texas and asked my suggestions on a 2" Tbone steak that his processor made a mistake with. A long story short is
he cannot return them and he has 10 of 'em.
He is an avid smoker and competent griller but was at a lost on how to try and smoke and/or grill this monster. Please imagine a T bone cut as thick as a roast.
My thought is to smoke it for about an hour and finish it on the grill. He thinks to grill it first and then smoke it. My thought is that it might lose to much of its juices that way.
I originally told him to send them to me but he nixed that very quickly.
Anyone want to chime in with thoughts or suggestions to the dilema please let me know.
TIA,
Jack~
he cannot return them and he has 10 of 'em.
He is an avid smoker and competent griller but was at a lost on how to try and smoke and/or grill this monster. Please imagine a T bone cut as thick as a roast.
My thought is to smoke it for about an hour and finish it on the grill. He thinks to grill it first and then smoke it. My thought is that it might lose to much of its juices that way.
I originally told him to send them to me but he nixed that very quickly.
Anyone want to chime in with thoughts or suggestions to the dilema please let me know.
TIA,
Jack~