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Herb Crusted Ribeye Roast

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chilerelleno

Epic Pitmaster
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Location
Alabama Gulf Coast In the Origin of Mardi Gras
Menu
Herb Crusted Ribeye Roast
Parmesan Risotto
Caprese Salad
Butter/Garlic Bok Choy

Herb Crusted Ribeye Roast
6.22lb boneless ribeye roast.
Slathered in a mix of A1 and Worcestershire sauces.
Crusted in various herbs and SPOG.
Tightly trussed and wrapped in plastic overnight.
Smoked over hickory at 220°-240° to an IT of 135°.

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Parmesan Risotto
Link >>> Parmesan Risotto

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Double Layer Caprese Salad
A very simple but tasty classic of sliced tomato, mozzarella and fresh basil, topped with a Basalmic vinegar glace.

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Butter/Garlic Bok Choy
Fresh Bok Choy fried in butter and lots of garlic.

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The Money Shot

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Every one of those pictures are magazine quality!! Meat is perfect .. That salad looks like something a very high end restaurant would serve.. Great job.
 
Pass me a fancy eating stick. I'll Jethro Bodine a few plates of them vittles.

Wicked excellent cook John.

Point for sure
Chris
 
Every one of those pictures are magazine quality!! Meat is perfect.
Thatsalad looks like something a very high end restaurant would serve.. Great job.
Thanx Jax.
Man, you should see the other 30-40 pics.
Takes me a few to get a good one I like.
You ain't no slouch with pics either.
Appreciate the compliments and Like.
 
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I’ll take a plate please, goddamn that looks good!!

Like!
 
Belly up to the feeding trough there Jethro!
Thanks Chris, very kind of ya.

You got one of them green table cloths or blue. I need to know what color shirt to where.

Chris
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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