Cheryl J
Chef Extraordinaire
I'll be firing up the Weber and grilling a rib eye this afternoon. Loaded up salad on the side.
What'll be on your plate?
What'll be on your plate?
Jurassic pasta, the Second Extinction! They were reanimated from dried pasta, added to lovely ragu bolognes for the public to enjoy.
I'll be firing up the Weber and grilling a rib eye this afternoon. Loaded up salad on the side.
What'll be on your plate?
We usually buy one very thick one and share it....Those rib eye steaks are once again too thin to do them rare on the gas grill, so I've decided to slice them into thick strips and string them tightly on picks like I did the rare flank steak recently. I think that will work if I'm fast at turning them. I'll still grill the bones though for beef stock later. My darling SousChef has promised to never again buy skinny rib eyes.
Haa Haaa, exactly the same thing on our plates too Cheryl!! I get boxes of frozen Texas Garlic Toast at the dollar store (4 slices per box) so I'll throw one on the grill for the SC.
That pasta is adorable CP!
Those rib eye steaks are once again too thin to do them rare on the gas grill, so I've decided to slice them into thick strips and string them tightly on picks like I did the rare flank steak recently. I think that will work if I'm fast at turning them. I'll still grill the bones though for beef stock later. My darling SousChef has promised to never again buy skinny rib eyes.