dollarbill
Head Chef
OK, I just went and bought 2 really nice ribeyes from Tonys meats ( aged 28 days) about 1 1/2" thick each. Im only cooking one for luch though. Im gonna try to post pics after its all done. Thanks for everyones help here...I cant wait to destroy this thing on fresh ciliada bread....mmmmmmmmmmmmmm aaaaalllllllllggggggghhhhhhhhhhhh. db
ill be back with before and after pics. If anyone even cares.. hahaha
ill be back with before and after pics. If anyone even cares.. hahaha