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Flint, Michigan. If the lead bullets don't kill you, the leaded water will.
Which rub did you use? Fajita-ish?
Village Idiot said:
My apologies. In a previous thread, someone said they wanted to be told a story with each cook. So here goes.About an hour before the cook, I put the flap steak in my secret (soon to be public) marinade.I cleaned out the ashes on my Large, then loaded it up with Royal Oak Charcoal.I then poured about a quarter cup of 91% Isopropyl alcohol I had bought from Walmart. I really don't like Walmart because they buy so many things from China. I think our trade imbalance with China may be our ultimate downfall...... but I digress. Back to the cook.*Poof*. I started the fire.For the next 10 minutes or so, I looked for the hummingbird I had seen a few days before. I didn't see him. Perhaps, he's already flown to the Caribbean for winter. Thinking of that, I started daydreaming about our Caribbean trips we used to take for scuba diving...... but I digress. Back to the cook.When the fire got to about 400 degrees, I put on the flap steak. I like flap steak better than skirt steak, and a whole lot better than flank steak. I do like flank steak on Asian stir fry, like Mongolian Beef, Peppersteak, etc...... but I digress. Back to the cook.About then, my SWMBO (I like to call her Mrs. W.) called from the kitchen, asking me when she should put on the onions and bell peppers. I said "Anytime, Smoochkins. These should be done in 6 minutes, 43 seconds, more or less"I was right. In 6 minutes, 43 seconds, I took the fajita meat to the dining room, and we gorged ourselves with fajitas and Dom Perignon and truffles for dessert.After that, we sat on the sofa, holding hands, and watched reruns of The Gong Show until it was time to retire.End of story.