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I usually slice them thinly and put them in a small bowl, pour over some Thai fish sauce/Viet nouc mam and use it as table seasoning. Goes with anything and is a lot better for you than table salt :)

That's some A1quality protein and you treated it with respect :). It looks absolutely fantastic. I have recently taken to doing this using my newly acquired SnS and it shows promise. I still have work to do on this, but I think I am a convert to this 'smoke and sear' process. Thanks for sharing...