Dry rub: Black pepper corns, long pepper, grains of paradise, cubeb pepper, Szechuan pepper corns in a grinder, then garlic powder, onion powder, cumin, celery seed, Cajun seasoning, and Himalayan pink salt.
Rub down w/ lime juice & put in fridge for a couple of hours, then lightly rub with olive oil as a binder for dry rub
marinated with a combo of balsamic vinegar, soy sauce, Worcestershire, lime juice, but just a bit to keep it from drying out.
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