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"Pull it's horns out and wipe its a$$"

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This is what SWMBO says when she has a steak!
I don't know how to get captions to each photo but basically I aged a rib roast for a month, trimmed it and cut it into steaks.
Cooked it raised, direct at 450 (pulled SWMBO's) then seared the other two, one for my daughter and one for me.
Baked spuds with s&p and olive oil with rosemary in each "packet". Steamed green beans, still crunchy and added to CI skillet (on stovetop) with home-made bacon lardons and garlic. Finished with a made-from-scratch béarnaise sauce and swilled down with a Spanish Rioja.
I'll be dry-aging beef again, for sure.
Got a brisky in the basement fridge aging in the cryovac for the holiday weekend.
Enjoy what's left of the weekend…...

Tony in Brentwood, TN.

Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

"I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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