Blue plate mayo, Dijon mustard, red wine vinegar with evoo and Italian seasoning and black pepper and salt, roasted red peppers from Italy, fresh tomatoes, melted Muenster
I smoked picanha on Sunday. Today, I wanted a sandwich, I looked in the refrigerator and I had the picanha in there from a couple of days before. This seems like a good way to put it together. It's not like I started from scratch to end up at a steak sandwich, brother.
Also, I needed to heat it up just a little bit because the fat cap gets hard again in the refrigerator. You need some heat to soften it up.
Well, I was stung a couple of times by yellow jackets yesterday afternoon and that brought on a huge flare. I am mostly in bed today. Trying to make calls from my cell phone but it is difficult.