So Whens the Barbeque?

[drcook]

Everyone, Mr McDowell has some special stuff I sent him to make hickory smoked steaks with.

Here in Ohio we have "shagbark" hickory trees and the husks on the nuts are very thick. I found out the husks create a much milder hickory flavor, so I pick up bagfulls in the fall and store in the freezer.

You need to go to the farm and get him to break out the hickory husks, some bone in rib steaks, or a prime rib where the ribs are the thickest, cut 2" steaks and then butterfly them back to the bone.

Soak the hickory nut husks, mash them up with a hammer and grill the steaks.

The only thing that could make it better is some Ohio sweet corn.