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T-Bone Steaks on the grill. Marinating in Italian dressing and garlic salt. perforated for max seasoning. Gonna throw them on in a few hours. Will report back after the cook. Speaking of the T-Bone. There is one thing American butchers are doing wrong. They don't include the tail. And **** me running sideways if it isn't the best part of the steak.
Here is a pic for the tail while meats in the fridge.
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