Pecan Cold-Smoked Strip Steaks with Carolina BBQ Sauce and Green Tomato Grits

FOR THE STEAKS:
Thoroughly mix together all the marinade ingredients in a large shallow dish or bowl. Add the steaks and turn to cover with the marinade. Cover the dish and refrigerate for 10 to 12 hours, turning every 2 hours or so to marinate evenly.

Prepare the smoker by building a small fire with charcoal and an electric starter element. Soak some pecan shells and/or pecan wood chips in water. Fill the water tray of the smoker with ice cubes, and when the coals are a uniform gray color (after about 30 minutes), place the soaked pecan shells or chips on the coals. Set the grill rack at its highest position and add the marinated steaks (reserving the marinade). Cover the smoker, sealing all but one small vent. Replenish the charcoal and soaked pecan shells or wood chips as necessary and continue to smoke the steaks for 2 to 3 hours, keeping the temperature at around 90 to 100 degrees F.

Prepare the grill (or, alternatively, the steaks can be broiled). If grilling, soak some hickory wood chips in water and add to the charcoal just before you are ready to grill. Add some soaked pecan shells or wood chips to the grill. Remove the steaks from the smoker and finish on the grill to the desired doneness.

FOR THE MARINADE:
Place all of the marinade ingredients in a saucepan and bring to boil, stirring occasionally.

FOR THE GRITS:
Grill the tomato slices over the hickory wood chips. Transfer the grilled tomatoes to a blender, add the cream, garlic, and wild onion, and puree until smooth. Transfer the mixture to a heavy saucepan and bring to a boil. Add the grits and, stirring constantly, cook the mixture for 18 to 20 minutes. Season with salt and pepper and keep warm.

TO SERVE:
Place the steaks on warm serving plates and pour the barbecue sauce over. Serve with grits.