Not to my liking.
Reckon I ain't cultured enough.
Slice a ribeye at 3/4" thick and grill it over mesquite.
Medium well.
I can show ya how if I need to.
Nope.I’m in as long as you promise to stop mine at medium rare. No point in burning it.
You are dead on, I love a good charcoaled Ribeye, no mesquite here tho, gotta head south to my old stomping grounds.Not to my liking.
Reckon I ain't cultured enough.
Slice a ribeye at 3/4" thick and grill it over mesquite.
Medium well.
I can show ya how if I need to.
We are going to hafta do that Vaquero, bring your favorite pistol and lotsa ammo.Nope.
I'll cook it done, and show ya how it aught ta be.
Tender, juicy, no damn bacteria.
Thanks for the offer but I probably won't need any help [smile]And I'll volunteer to eat it if you're afraid to try it.
I've got an immune system. There's not much that lives in that 10° difference between medium-rare and medium anyways. Anything over medium is just ruining it as all the bad critters are dead over 140°. Plus most contamination is just on the surface and searing takes care of that.no damn bacteria.
This thread is making me hungry.