Toby Keil
Executive Chef
It was a beautiful night in SoCali so I cranked up the gasser and threw on a cross rib roast. Sprinkled it with Montreal and cooked it in direct until it reached an internal temp of 130 then I pulled it off and tented it. We also had some steamed chokes and a nice green salad.
Here's what we are eatin.
Done and lookin good,
Sliced and tender goodness.
My plate.
Here's what we are eatin.
Done and lookin good,
Sliced and tender goodness.
My plate.