Picked this up a couple of days ago thought it would make a great friday night dinner. 40 ounce ribeye some mushrooms, potatoes 
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What are you going to season it with, that looks good enough with just a simple salt and pepper. Be sure to send us pictures -
Have you looked up Meatheads big bad beef rub, I have not tried it personally but I hear it gets a lot of great reviews.Comment
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Jimmie Rhoden im thinking a very light kosher salt being it is already being dry brined some course ground pepper with a blue cheese and chive compound butter
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Jimmie Rhoden i usually use the cow crust on these but still just thinking of keeping it simple with the dalmatianComment
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Can't wait for the "finished" photos.
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Pro TIP: when drinking a 40, pour it into a tumbler and keep the bottle in the fridge. That way the last eight ounces or so aren't warm and nasty. Trust me, that last bit counts when getting your BAC up to acceptable.Comment
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I experience 'Operational Difficulties' an' 'System Malfunctions' when there is too much blood in my alcohol system!
Also, when th' "Low Beer" "Low Bourbon" and/or "Check Alcohol Level" lights come on, it occludes a substantial part of my vision, especially at night.
If all three come on at once, I'm flyin' pretty much blind.Last edited by Mr. Bones; April 15, 2017, 08:09 AM.
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You _are_ a master!Comment
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EdF No if that was the case it would have carried over to 132 and no grey band. But first time cooking it high up i will take it. Was very good tender and juicy
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DaaaaaaaaaaaAaaaaAAAAm that looks good!Comment
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Hahaha, I was expecting a huge bottle of OE!! Man that stuff is brutal. But that steak looks killer!Comment
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Those are great pics, are you using a camera?Comment
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