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Thanks bmudd. You know for a cheaper cut of meat I like it a lot. I would have pulled it off the heat a few minutes earlier, but my beagle Ruby wanted to play. She kept bringing me her squeaky toy and beg me to throw it for her. So I kind of lost track of time.
I'd be interested to hear how...
Got the akorn to temp slapped on the london broil and some bell peppers Tracey prepped early in the morning. God bless her heart she was trying to save me some time and effort by baking them in the oven this morning. So I merely transferred them from the bowl they were in to an aluminum loaf...
Wifey found some london broil at a good price and requested it for dinner tonight. So who am I to say no? Seasoned it up with some garlic powder, onion powder, salt, pepper, and a little smoked Hungarian paprika. Put it in the fridge for four hours and just took it out. Firing up the king...
Pig sooie there is nothing like watching a striped bass or bluefish launch itself 4' to 6' up in air trying to hit a popper you're working through a rip. Makes my heart race every time.
Peach and cherry have been my go to combination as of late. Did a pork shoulder and some beef back ribs last week that came out fantastic. The cherry wood does give some good color on the finished product.
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