Meat, Taters, and Gus!


 
Richard S

Richard S

TVWBB Pro
I started a routine of beef on Fridays a few years ago…doesn’t always happen. But it’s a nice way to end the work week.

Tonight it was a chateaubriand with some rub and everything was cooked on the Gold B.

Taters and some fresh asparagus…simple and delicious! And some nice local wine to wash it all down!

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That's good to know. I keep finding new ways to ruin asparagus:ROFLMAO:. I kept thinking I was taking it a little too long but I now feel like it's a LOT too long. I'm practicing again tonight.
 
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