I'll admit I too was a bit leery of the poison sumac, but I may have to get my hands on some now. Sounds like something that could be really useful in a poultry rub. The steak looks great btw Titch!
"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III
XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ