Bone in rib eye roast.

Bruno

Well-known member
Joined
Mar 27, 2020
Messages
1,618
Reaction score
2,687
Points
113
Location
Bay Area
Rubbed with Oakridge SPOGOS and topped with a little Carne Crosta. Rubbed at 7 am putting it on now at 225. Will pull it and fire up the SF to 600 and sear it for a few minutes.
 

Attachments

  • 0B4443E0-9DAA-4CB2-AE57-8DD8B0D42C8C.png
    0B4443E0-9DAA-4CB2-AE57-8DD8B0D42C8C.png
    1.6 MB · Views: 21
  • C36B9DDB-2A46-42CF-A8F1-E5E41D607051.jpeg
    C36B9DDB-2A46-42CF-A8F1-E5E41D607051.jpeg
    364.3 KB · Views: 20
Dear god!! Soooo good!!
 

Attachments

  • 7D47B0C8-0A7F-42FC-B4A7-48623FF7034E.jpeg
    7D47B0C8-0A7F-42FC-B4A7-48623FF7034E.jpeg
    275.5 KB · Views: 22
Last edited:
Are you adopting by any chance? Asking for a friend.
 
Would you be willing to share your chimichuri recipe. Looks great
Of course! I had always wanted to try, saw something Dutchie did and got inspired but found this recipe, my family LOVES it. My 9 year old was eating a little lamb today and said the loudest mmmmmmmmhh when he had his first bite.
That is why I love to cook.

Enjoy, I go a little heavy on the garlic and add the red chili flakes. The red jalapeños really add a nice taste. I used some other red pepper the first time and it was amazing, I just don’t know what the hell it was.
Good luck! Please try.

https://cafedelites.com/authentic-chimichurri-uruguay-argentina/
 
Back
Top