Ingredients

6 to 8 - Nice cube steaks

Wet
3 - Eggs + 1/4 cup of water
1 tsp - of you favorite rub (I use Tony Chacheres Creole seasoning)
1 tsp - Ground black pepper

Dry
1/2 cup - flour (whole wheat would work here too)
1/2 cup - Corn meal
2 to 3 tbsp - of you favorite rub (I use Tony Chacheres Creole seasoning)

The Preparation

Mix all of the wet ingredients in a flat bottomed container large enough to submerge the pieces of steak in.

Mix the flour, corn meal and rub in a similar container large enough to dredge the steaks in.

Dip the steaks into the egg wash and then dredge them in the flour / corn meal mixture. Place the steaks on a platter and then place the platter in the fridge for thirty minutes to an hour to set the breading.

The Cook

Light the grill and set it up for an indirect cook. Stabilize the grill at 275 degrees. Clean the grill good and spray the grids with Pam to prevent sticking. Place the steaks on the grill and let them cook for one hour. Raise the grill temp to 325 and continue to cook for 20 - 30 minutes. Turn the steaks and grill for 15 more minutes or until they are golden brown and delicious. Enjoy as is or topped with a white country gravy.