Instructions: Porchers, anybody ever tried this? Its from the Jack Daniels Oldtime Barbecue Cookbook. Sounds interesting but Id hate to ruin a good steak trying it.

Take a decent steak, and a bag of salt. Either semi-coarse Kosher salt or the ordinary non-pour- ing table variety. Mix a bowl of salt and water until it is the identical mixture of a five-year-old"s sand pies, then spread it evenly on one side of the steak until about 1/2-inch thick. Just to make it sound complicated, pat it with the hand to make firmly smooth on top. Put on grill, salt side up, about 1 inch from heat.

Broil as long as you usually do, no longer. A guide will be when the salt is a bit browned. Turn over, repeating the salt paste on the other side.

Broil again. Take out and break the tile with any handy hard object. Butter and pepper the steak to taste. There will be no gravy yet, it"s all in the steak. Nor will there be cooking bouquet. That is in the steak too. There are no burned, dried-out areas what- so ever, and you can cut it with an axe handle. Serve on fresh French bread as a sopper.

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