Bleed the Ostrich Flank from the cover and pat dry
mix the BBQ rub, lemon pepper, Celery Salt and rub the meat with the seasoning. Take a six inch deep pan and put wood chips inot it and heat up the pan, lay the meat on a perforated pan and set aside. Once the wood chips start to smoke light the wood chips. The wood chips catch fire soon, wait until the wood chips are half burnt and turn off the fire in the chips, it will start to smoke, now place the perforated pan in the six inch depth pan and close it with a lid barely enough to have the smoke go out. Leave the meat in the pan for about 5 minutes. Place the meat on a oiled heated grill and give it good grill marks on both sides and place in the oven at 400*F for 4 minutes. Once done remove from oven and let rest. In the mean while core white peach with skin on and cut into small dice, the same with the onion and the cilantro mix it up with Lemon oil and salt pepper. Let stand for some time. Mix the Pomogranate juice, Mango honey and the Virjus and reduce to half. Let it cool for some time. Now it is ready to serve. In a Metal spoon add some of the relish and top with small thiny sliced ostirich flank. Right before you serve to your guest top with it with the reduction. Wola it is party time.