I know where the red meat grows.

dan marcellus – 40d – media, pa

barbeque savants
bit worried about their health
i ate all the fat

We had a rib-eye, a new york strip steak, and some delicious pork tenderloin.  We weren’t really paying the greatest of attention in between sips of beer (ok more of a gulping action) but managed to get everything cooked just the way I like it.  The pork tenderloin came pre-marinated, my brother did the steak in a bit of rosemary and red wine, and I went with the age old standard of olive oil and salt and black pepper.  I like to rub a crushed clove of garlic on the meat too, but I forgot.

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