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Re: SRF gone wild
Sourdough was good but I gotta work on my overall shaping technique.10 · -
Re: SRF gone wild
Resting the first one now with a finish temp of 130. I pulled at 110 and seared on an induction top at 450 SRF dry aged ribeye15 · -
Re: SRF gone wild
For the Mac and Cheese7 · -
Re: SRF gone wild
About to roast these to add to butter I browned with some herbs and roasted garlic for a finishing butter.4 · -
Re: SRF gone wild
5 ·
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