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Knives and Meat!

My guess was close. I was gonna say apple cider vinegar. I make a sauce from it that I add at the end, and have on hand when served.

I like the sound of your system. My method yields wonderful tasting pulled pork, but there's a lot of cleanup. And it's a seven-hour process from start to finish, including time to pull the pork. I do get to sit around throughout the process, but when I'm done, I'm done cooking for a few days.
 
Today, the Mrs. and I got back from a three night camp out at a local lake in which one night I treated us to steak and seasoned shrimp with a side of roasted corn on the cob. :)



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That looks damn good. I love roasted corn on the cob. Get the sugars in the corn to caramelize, yum.
 
Swordfish.
And Sword.

The fish is locally caught by a neighbor (he vacuum-freezes).
It's seasoned with adobo and turmeric, sauteed in olive & coconut oil.
Yep, that's Sriracha, the duct-tape of food. aw yeah.

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