Rolf Jacobsen
TVWBB Emerald Member
This past week we celebrated our 37th anniversary. I made Nancy’s favorite dish, (chops), in honor of it. Today it was my turn. Fortunately we both enjoy the same things.
The stars of the show….
Reds with EVOO and Montreal Steak
Asparagus with tarragon butter sauce. I tried some Penzys Florida Pepper with this and liked it. The beer store had Bells Two Hearted Ale on tap so I had to fill the growler. Yum!
Ready to go! This is a Jamie Purviance recipe found in Weber’s Smoke, Dijon & Garlic Rib Eyes. It’s a paste you rub on to the rib eyes for about four hours. It’s GOOD!
The “Helper” ready to go…….. Yep, that's me in the shadows. The grass needs cutting but I'd rather cook than cut today.
I’m bragging but it smelled good.
Done! The grill shot for Mr. Lampe.
Plated. The white sauce is for the potatoes. Mayo, parsley, garlic, chives, pepper, also from Weber. Garlic bread topped it off. As always, thanks for looking.
The stars of the show….
Reds with EVOO and Montreal Steak
Asparagus with tarragon butter sauce. I tried some Penzys Florida Pepper with this and liked it. The beer store had Bells Two Hearted Ale on tap so I had to fill the growler. Yum!
Ready to go! This is a Jamie Purviance recipe found in Weber’s Smoke, Dijon & Garlic Rib Eyes. It’s a paste you rub on to the rib eyes for about four hours. It’s GOOD!
The “Helper” ready to go…….. Yep, that's me in the shadows. The grass needs cutting but I'd rather cook than cut today.
I’m bragging but it smelled good.
Done! The grill shot for Mr. Lampe.
Plated. The white sauce is for the potatoes. Mayo, parsley, garlic, chives, pepper, also from Weber. Garlic bread topped it off. As always, thanks for looking.
