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FLbobecu

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  • Re: Dry Aged Wagyu Ribeye - Teaser

    FLbobecuFLbobecu
    Not sure of the game-plan this week. Been using cast iron frequently. I can either use the Egg, with the grate in the lower position. Cook and finish on the grill. I haven't cooked a steak on t…
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  • Weekend Score!! Pt 2 *Calling all steak folks!*

    FLbobecuFLbobecu
    Continuation from here: http://eggheadforum.com/discussion/1164622/weekend-score#latest Enjoy! :) Spicy Bok Choy & my new Shun Honesuki (boning knife for chicken). New Steak Knife Raws of the ste…
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  • Re: Weekend Score

    FLbobecuFLbobecu
    I really enjoy the job. I have a passion for good food, and I love to cook. I love sharing my knowledge and passion for food. And I have great customers at work. :)
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  • Re: Weekend Score

    FLbobecuFLbobecu
    Plan is to cut up and sautee some bok choy (I like mine spicy), leave the rest of the "glaze" from the bok choy, and cast-iron sear this little guy. If after I have achieved my desired cru…
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  • Weekend Score

    FLbobecuFLbobecu
    Picked up a nice looking Ribeye Filet. (center of a Ribeye - cap has been removed) USDA Prime, 40-day dry aged. .68lbs
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