Smoky Steaks With Chunky BBQ Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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from a beef pamphlet from a local grocery store Ingredients:
2 beef, porterhouse cut about 1 1/2 inches thick or 2 t-bone steaks, cut about 1 1/2 inches thick |
2 tablespoons packed brown sugar |
1 tablespoon steak seasoning, blend |
1 tablespoon chili powder |
wood chips |
salt |
1/4 cup pineapple chunk, drained & coarsely chopped |
14 cups chopped red onions |
1 tablespoon packed brown sugar |
1 1/2 teaspoons balsamic vinegar |
1/2 cup mild barbecue sauce |
Directions:
1. Chunky BBQ Sauce: combine pineapple, onion, 1T brown sugar, and balsamic vinegar in saucepan. cook over high heat 2-3 minutes or until liquid is syrupy, stirring occasionally. reduce heat to medium, add barbecue sauce. cook and stir about 1 minute or until heated through. set aside.
2. Steaks: combine 2T brown sugar, steak seasoning, and chili powder in small bowl; press evenly onto beef steaks.
3. make a wood chip foil packet by tearing a 12x12-inch square piece of alluminum foil and place 1c dry hickory wood chips onto center of foil. seal packet by bringing the two opposite sides together above the chips; fold down in a series of 2 to 3 tightly sealed folds. fold remaining open sides up and over 2 to 3 times, pressing firmly to seal at each fold.
4. place wood chip foil packet on one side of grill directly on medium, ash-covered coals. place cooking grid over coals. place steaks in center of grid, not directly over foil packet. grill, covered, 20-24 minutes for medium rare to medium doneness, turning occasionally.
5. season with salt if desired and serve with chunky bbq sauce.
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