you should do a daily picture update so i can drool a little more every day. Very interested how it turns out
JohnR, If you don't mind saying where do you get the Ribeyes? Not much choice here in GF. THX!
Those spots of brownish meat look a little "funky". It should be turning real dark, almost black when it ages.
Looks splendid.
I grill for our local Elks club every Thursday night during the warm months. People come from a 50 mile radius to eat our spectacular ribeyes, this looks awesome, but would hate to change our recipe. Old western NDrs get pretty set on what they want, and love to bitch when they don’t get it.
Might have to get a jug of your seasoning and do some sampling.
Drive around to the back, we occupy the lower level, which is street level on the back side(interstate side).Johnr - what happened to the Elks Club in Dickinson? I drove through this fall and noticed the building is now a church?????
I'm a little concerned about that myself. It's not silver-skin, but could be spots where the bag didn't make great contact.
So is she out for good and time to cook? Or just an update?