Bill Schultz
TVWBB Hall of Fame
So, had three of the four yutes home for the weekend, two on spring break from college. decided to prepare for this weekend by aging some steaks, two Rib Eye's and three nice Porterhouse's, aged four days in the fridge. Here seasoned with Sicilian Sea Salt and fresh ground, and one seasoned with that plus Tatonka Dust for me.
Nice Shrooms in the basket with EVOO, S&P
The CEO made an exquisite Blueberry Cobbler from a Bayless recipe
Steaks sitting at room temp for an hour, dressed with a little EVOO just before the cook and then a sprig of Rosemary and a Bay Leaf on the side that will go face down first. Indirect until 110 IT then direct for a nice sear until 130+ and pulled and let to sit for 15 minutes. The smell coming out of the vent was phenomenal
Tonights brew of choice
Steaks done, shrooms on



Nice Shrooms in the basket with EVOO, S&P

The CEO made an exquisite Blueberry Cobbler from a Bayless recipe


Steaks sitting at room temp for an hour, dressed with a little EVOO just before the cook and then a sprig of Rosemary and a Bay Leaf on the side that will go face down first. Indirect until 110 IT then direct for a nice sear until 130+ and pulled and let to sit for 15 minutes. The smell coming out of the vent was phenomenal

Tonights brew of choice

Steaks done, shrooms on

