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Balsamic Glazed Beef Loin

BillHillBillHill Posts: 109
edited 6:03PM in EggHead Forum
I plan on this for dinner tonight. Should I put the glaze on at first then season? Should I season then glaze towards the end? Or.... just use the glaze as a dipping sauce? The vinegar I reduced with a little garlic, bay leaf, and honey. It turned out very thick. I plan on going raised indirect around 275-300ish.

Thanks for any opinions.
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