Carne asada came out too salty

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The marinade for my carne asada produced a steak that was too salty, without enough of the acidity that I was looking for. It was good enough to eat, but not good enough to share the recipe. I'll have another go at it later in the week, after I make some carnitas, which I know will turn out fine.

On Monday I'm planning on making a Bacon Explosion roll from over at bbqaddicts.com. I have some rub and barbecue sauce left over from the ribs, and 1 pound each of sweet and spicy italian sausage. Since it would be foolish to try and finish it all in one sitting, I'll slice it into about 1/2 inch thick rounds to save for future experimentation. Portlandpiper came up with a totally evil suggestion to put a round between rounds of hash browns, batter then deep fry it, which I will have to try.

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Do not forget the cheese

Do not forget the cheese between the hash browns and meat. It is sort of like a twisted version of a Monte Cristo - maybe it should be eaten with some jam or at least butter and powdered sugar. :-)

Cheese goes without saying

Cheese goes without saying (or at least that's my excuse)