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Anyone else cooking over fire this weekend?
Tonight is Flank Steak for Fajitas. Pounded with the "spiked" side of a meat mallet (yes, I beat my meat). Rubbed with Malcolm's "Grande Gringo" Rub, then rested for an hour or two.
Grilled over charcoal and apple wood.
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The Jack Dunlap Club
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The Jack Dunlap Club
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The Mariana Trench
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The Jack Dunlap Club
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The Jack Dunlap Club
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The Jack Dunlap Club
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The Jack Dunlap Club
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The Jack Dunlap Club
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