| Trim excess fat from the meat. |
| Place the salt ad sugar in a plastic storage tub and stir in the hot water until all the crystals are dissolved. Add the vanilla and the black pepper. |
| Cool in the refrigerator until 45F. (This can be done up to several days ahead) |
| Add meat and refrigerate for the necessary time (see note). |
| Remove meat and pat dry. Grill at once. |
| Cook until the internal temperature is 145-150 (use quick read thermometer). Remove from heat and allow to rest for at least 10 minutes. |
