1 1/4 inch thick grass-fed bone-in ribeye from Betsy Ross in nearby Granger, Texas. Mopped in homemade BBQ sauce (lacto-fermented ketchup, organic molasses, vinegar, chili powder) and grilled over cured mesquite. Served with roasted corn, green onions, red peppers, adobo seasoning, cilantro, cotija cheese and lime.
meat and vegetables delivered by http://awesome.greenling.com
This a journal describing my efforts to eat a mostly healthy (hopefully), interesting diet on a reasonable budget. The focus here is primarily on fresh, whole foods.
No professional photographers or copy writers, nothing for sale, no paid product reviews. Just me, an iron skillet and a cheap camera.
Analog cooking in a digital world; eat as if your life depends on it!
ren @ EdibleAria . com
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Ann said,
July 5, 2009 at 9:26 am
Wow that looks really yummy. Gonna have to try thst one out.
Sustainable Eats said,
July 5, 2009 at 10:48 pm
I’ve got a ribeye in the freezer with this recipe written all over it. Thanks again!
Ella said,
September 28, 2009 at 10:39 am
i want to eat this–now.
Ren said,
September 28, 2009 at 11:36 am
It was really good :-)