Smoky T-Bones with Chunky BBQ Sauce

Ingredients:

2 T-Bone or Porterhouse steaks, cut 1 1/2 inches thick (about 1 lb. each).
Wood chips for packet (see Cook’s Tips below)
2 Tablespoons packed brown sugar
1 Tablespoon steak seasoning blend
1 Tablespoon chili powder
Salt

Chunky BBQ Sauce:

1/4 Cup drained, canned pineapple, coarsely chopped
1/4 Cup chopped red onion
1 Tablespoon brown sugar
1 1/2 Teaspoons balsamic vinegar
1/2 Cup mild BBQ sauce

1. Combine pineapple, onion, 1 Tbsp. brown sugar and vinegar in small saucepan. Cook on high for 2-3 minutes or until liquid is syrupy. Stir. Reduce heat to medium. Add the BBQ sauce. Cook and stir for 1 minute. Set aside.

2. Combine 2 Tbsp. brown sugar, steak seasoning and chili powder in small bowl – rub onto steaks

3. Heat grill to medium. Place wood chip foil package on one side of grill directly on coals or burner. Place steaks to side of foil packet and not directly over the foil packet or direct flame. Grill covered about 20-24 minutes for medium rare.

4. Carve across the grain into thin slices. Serve with the chunky pineapple BBQ sauce.

Cooks Tips:

To make the wood chip packet, tear a 12-inch square of heavy duty aluminum foil. Place 1 cup of dry hickory wood chips into center of foil. Fold the foil over the chips several times into a tight, small bundle. Pierce the top of the foil bundle several times with a fork.