ribeyes

  1. caseydog
    Thread

    I've got good news and bad news...

    So, I just ate a USDA Choice ribeye steak, sous vide to 136-degrees, then seared over scorching hot charcoal for a minute per side. Yes, it...
    Thread by: caseydog, Nov 27, 2016, 19 replies, in forum: Politics and other "Messy" Stuff
Showing results 1 to 1 of 1