[Ted Logan]

Last night we had friends over to share a flank steak. I'm a charcoalist, but not a purist, so I use lighter fluid. Heather made a simple, fresh adobo sauce with lime, garlic, olive oil. I brushed the adobo on the meat and cooked it super hot to medium, then we sliced it and ate it over romaine, brown rice, and cheddar cheese.

It was awesome.

[Pauler]

wow...that sounds amazing. please say you have pics.

[Ted Logan]

I didn't even think of that!

The meat did look beautiful coming off the grill - great sear marks, and the grain of a flank steak is so cool. I'll try to remember to take pictures next time we do something like this. My summer project is a whole brisket smoked with hickory, and I plan to make a coffee-based barbecue sauce while it cooks.

[Pauler]

coffee is great to cook with...i have a recipe for a coffee pork tenderloin. it is really good, and the acidity in the coffee helps to break down the meat so it is a bit more tender.

[Rainer.]

Tasty.