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I just sort of went commando, cause there were not my usual myraid of pantry ingredients as per usual at the Bomba Compound.
Here goes:
I took equal parts mustard and mayo, then added 1/2 parts lemon juice and white wine.
To that I added 1/8 parts chili powder, cajun spice, black pepper and sea salt.
Put all in double wrapped foil and reserve thin peices with thin peices, thick with thick in two packages.
Cook over really hot charcoal until you can't feel the meat spring back anymore.
Relax with pals for a good striper breakfast.
Love,
Rick
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