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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
15,035
Location
Bealeton
Haven't done one of these in a coon's age!

Salted with sea salt and Knox's Salt Free Barbicu rub, great stuff! Good on Aliens too if you doesn't afraid of them.
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Also salted and seasoned new potatoes with Knox's. Garlic bread sticks were added too.
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Steak goes for 4 minutes per side. NO LONGER!
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Ready to eat!
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Almost forgot the horseradish!
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Great looking meal there Larry. I like sea salt on red meats as well. I do have one question though, how did them taters turn purple cooking? Cappy, never mind. Too easy...
 
Looks excellent. Now apparently somebody has a fetish of supplying their own salt. You think Brians salt aint from the sea or something? Wheres the beans?
 
Tri Tip said:
outstanding. What kind of lump do you use?

I use Cowboy Lump now because it's available less than a mile from my house. I used to make special trips to get Royal Oak lump, but there's nothing wrong with Cowboy at all....sometime there will be odd dowels or chair legs in it, but overall it's a good product. Burns well, flavors right, little ash.
 
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