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Pequod

Tender is the Loin!

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Had a tenderloin tip in my freezer from a whole packer I had butchered up, so today was the day. Pounded it flat’ish, seasoned with Lane’s Ancho Espresso rub, and rubbed in a bit of olive oil all over.

Cooking it like flank steak, so into the belly of the beast — my KK Big Bad 32.

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Pulled on the rare side of medium rare and resting. Ain’t she a beaut?

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Lawd have mercy! Going weak in the knees looking at that.

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Griddled some onions and peppers, made a quick pick de gallo, and a slice of fresh avocado. There were no survivors...

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