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These tasty morsels go good as a stand alone "steak" substitute, or as a topper for steaks and burgers. When smoked, they have a flavor reminiscent of the gristly part of a ribeye steak, you know the bit you shouldn't eat, but can't resist. My vegetarian friends crave them, and my meat eating family loves them as a steak side dish. They can be served on buns or on a plate. I grill these with indirect heat with maple hardwood smoke. The key is the indirect heat. If you cook them over hot flame, they can dry out and get chewy. The prep time is mostly marinating time.
Units: US | Metric
Serving Size: 1 (129 g)
Servings Per Recipe: 6