INGREDIENTS

INSTRUCTIONS

Porchers, anybody ever tried this? It's from the Jack Daniel's Oldtime
Barbecue Cookbook. Sounds interesting but I'd hate to ruin a good steak
trying it.
Take a decent steak, and a bag of salt. Either semi-coarse Kosher salt or
the ordinary non-pour- ing table variety. Mix a bowl of salt and water
until it is the identical mixture of a five-year-old.s sand pies, then
spread it evenly on one side of the steak until about 1/2-inch thick. Just
to make it sound complicated, pat it with the hand to make firmly smooth on
top. Put on grill, salt side up, about 1 inch from heat.
Broil as long as you usually do, no longer. A guide will be when the salt
is a bit browned. Turn over, repeating the salt paste on the other side.
Broil again. Take out and break the tile with any handy hard object. Butter
and pepper the steak to taste. There will be no gravy yet, it.s all in the
steak. Nor will there be cooking bouquet. That is in the steak too. There
are no burned, dried-out areas what- so ever, and you can cut it with an
axe handle. Serve on fresh French bread as a sopper.
Posted to bbq-digest by "Glenn Manning" <gmanning@ionet.net> on Nov 11,
1998, converted by MM_Buster v2.0l.

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