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Old 04-15-2013, 11:02 PM   #19
Smokin Ribs
Take a breath!
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Join Date: 03-05-11
Location: Kokomo, IN

Originally Posted by Hometruckin View Post
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!
Sorry, it was late and i went through it like a starved wolf..
UDS, 28"Blackstone, Weber Smoky Joe, 275gal smoker, Cinderblock pit. Char-Broil Gasser
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