I like the chew of the strip steak. Hot and fast my way to cook em. The texture IMHO doesn't take on much smoke. Not enough fat like a ribeye. Great job and send me left overs if you don't mind!
Backyard Disasters are my specialty.
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber OTG
Member of The Underground Zero Club, Certified MOINK Baller, Closet Weber Lover!
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's soon to be a French thing!
So. Florida Bash Info here:http://www.bbq-brethren.com/forum/sh...73&postcount=1