Your guests will know from the first bite of their rib eye that it’s a steak off your grill, but don’t leave them in any doubt. Stamp each slab with your calling card with the help of a stainless steel iron that you load up with letters, heat over the coals, then press into the meat. Keep it short, keep it simple. A hot dog is not the place to publish the first two chapters of your post-apocalyptic zombie trilogy.
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