This weekend I also grilled out on the SnP. That's what I like about it, it's not only a smoker. Pulled out a couple huge steaks from the deep-freeze, and couldn't figure out what they were..the bone looked odd. They came from a bag labeled "steaks" from the processor. So, contacted the subject-matter-expert, POPS6927, and asked. He sent this reply (thanks again, Pops!)- "Those are what's known as 'hip-bone' sirloins. They are between the Porterhouse and the Flat Bone Sirloin, usually two to a loin. They are a NY strip on one side and a Tenderloin on the other with a T-bone on top and the hip bone in the center, between round and elongated where the flatbone forms. Absolutely the best steaks, just wastey. If you cut out that hip bone, you'll have what looks like a tailless Porterhouse and is often sold as such." Allright, then! Sounds great, let's stoke up the fire... Here is the SnP's smoking chamber with the charcoal-pan reinstalled for grilling- While the fire was burning down, I decided to throw on a pair of bone-in pork chops for work-lunches this week. Once the wood was burnt down, on they go. Steaks to be cooked rare-medium, chops well. The smell had the neighbor's dogs going yappy! It was good. Baked potatoes from the oven and a nice Zinfandel to go with- Should have taken a sliced open pic to show the perfect red and pink center, but my wife and I dove into the meal and forgot So this weekend I got dual use from the SnP~ Thanks for taking the time to look at my cooking.