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Beef! It's what's for dinner.

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Marvey:
Dry aged rib roast for X-mas



* Seared over egg grill between 500-600F for ten minutes
* Moved over to oven at 220F for 45 minutes
* 170F a few more hours(last pic is one day later after fridge. great for sandwiches.)

thegunner100:
Damn that looks really good... send some over to NY!  :)p7

ohhgourami:
Very nice!

I didn't take pics of the roast I made for Thanksgiving...

DaveBSC:
Nice. One of my favorite restaurants does steaks "blackened blue" style, with blue cheese on top. SOOO GOOD.

Armaegis:
Aww... it'll be at least five months before it's warm enough up here to bbq.

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