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@Olly398
Can't live up to what Dj is doing today, but after an afternoon of burning dry garden cuttings in the trusty chimonea base, I slung my heavy steel grate over the embers and whacked on a hunk of bavette I'd been marinating in rosemary, garlic, a little red wine vinegar and olive oil. Decent cut, needs to be well rested and carved against the grain, up there with onglet or rib eye.
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