This has become one of my tried-and-true standbys when having people over for a casual dinner on beautiful Southern California cool evenings. It's always a hit (often served with parmesan baked red potatoes), and easy to prepare and cook. For best results it's important to use a true charcoal barbecue and sear over medium-high to high heat to get the outer portion of the meat carmelized and sear in juices. Then reduce oxygen to the barbecue to reduce fire heat for 10-15 minutes, then move coals to outside and place bread tin in middle of coal pit and fill with water. Then finish cooking on medium to medium-low heat, and let the meat thermometer tell you when it's done to medium rare 135 degrees.
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This has become one of my tried-and-true standbys when having people over for a casual dinner...