Ranch Style beans with a bit of water and a tablespoon of Tiger Sauce. Slowly simmering to thicken back up and integrate flavor so the Tiger Sauce isn't "on top" of it.
Grocery store "certified Angus beef" (whatever that actually means) T-bone. Enough of a loin side to verge on Porterhouse. About 18 ounces. It is a nice looking steak, well marbled.
Gotta go, the charcoal chimney is ready to dump in the Weber.
