Baked Brie, SRF Ribeye FTW

SFL_Dave

I made the switch from a Weber gasser to a Large Egg about a year ago and will never look back.  I've spent a fair amount of time lurking, reading, and learning some really great tips and tricks from the forum.  You guys are a wealth of information  and I put a few of those tips to work tonight.

The meal started off with a Kahlua-Pecan-Brown Sugar Baked Brie.  I love Brie and this one is a winner for an easy appetizer.  The main course consisted of reverse seared SRF Kobe Ribeye steaks, mushrooms, and sweet potatoes.  

This was my first experience with SRF as I took advantage of their winter sale to pickup the ribeye and a tri-tip for another day. The steaks were really good but the marbling was a bit shy of my admittedly high expectations.  I should place another order to expand my sample size.  Somebody has to do it, why not me?