re: #28 RealityBasedSteve

I’d love to get the full loin (where the strip comes from), do a fridge dry age on it ala Alton Brown, then a dry marinade and roast at 200 degrees for an hour a pound. It would be EPIC.

RBS

Now I’m hungry. And I just ate. Think sirloin, 2 inches thick, cap off….Corn on the cob from 100 yards away, with butter and Crystal Hot Sauce, some butter beans and wild rice, with lope and watermelon…….