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.