Picked up some "Pork Ribeye roast" for only $1.19/lb at Meijer today. Grabbed a cart full of these things for the freezer. Test drove one for dinner. Do not regret.
Rubbed her down with Worcestershire sauce and slapped on some honey rib rub & screamin pig rub. Cooked at 280 until done. Made...
This is a very interesting way of curing steak and one I'd certainly like to try.
Chef Casper Stuhr Sobczyk creates and serves a rib eye steak that has been coated and aged in a log of butter. This unique preparation process aims to solve the problems that come with regular wet and dry aging of...