BTW-I'm just kidding!!!
Charcoal grill for me all the way although I have experimented with the oven and broiler. I also will slice a filet thin and fry the slices in olive oil. We use this to top various pastas and such. Works well for this purpose.
Oh, good.
PS I was surprised once at how good meat cooked when boiled. I was making a broth and was using all sorts of scrap meats I had around, and bones. First I roasted them, then I boiled them for an hour or two with veggies, herbs and spices. Some of the scraps were from pork loin roast. They were just odd shaped pieces that didn't work with a dish I was making previously, so I added them to the broth meats. Well, I decided to take them out and try them. Delicious. I took all the pork scraps out and ate them for a meal. Couldn't believe how tender, juicy, and delicious it was.
