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10-29-2012, 04:26 PM
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#1 | |
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Emperor
Join Date: May 2009
Location: Buena Park
Posts: 3,649
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Quote:
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There's nothing colder than yesterday's hotdog. |
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10-29-2012, 04:51 PM
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#2 |
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Leo
Join Date: Feb 2010
Location: La Jolla, CA
Posts: 482
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I'll put a little touch of salt........mmmmmm
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10-29-2012, 05:04 PM
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#3 |
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Senior Member
Join Date: Sep 2010
Location: South OC
Posts: 1,606
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bone in rib-eye steaks. Ummmm good.
now back to my quesadilla. |
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10-29-2012, 06:26 PM
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#4 |
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Senior Member
Join Date: Feb 2007
Location: Santee
Posts: 821
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Buy the bone in rib eye whole cut about 5 pounder age for 8 days in the fridge with cheese cloth on a bakers rack "dry age " . Cut in to "2 " cuts kosher salt and pepper on charcoal cant be beat man
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10-29-2012, 07:20 PM
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#5 |
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CEO of Team Roby
Join Date: Sep 2010
Posts: 905
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That's what I'm talking about!!
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10-30-2012, 02:09 AM
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#6 |
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Senior Member
Join Date: Mar 2005
Location: 1
Posts: 108
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Perfect!
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10-30-2012, 06:27 AM
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#7 |
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Senior Member
Join Date: Aug 2008
Location: Long Beach
Posts: 427
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Dam that looks killer! Way to go man on the bbq!
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