^ try it with Radicchio , cut in half lengthwise, cut side put olive oil, salt , pepper and grill. Top with feta, parmesan and your dressing of choice.
Reverse seared a 2.5lb PRIME RIBEYE. Finished over charcoal and paired with some grilled asparagus and a cold Yuengling.
@STPNWLF you are a Buck fan, like me Classic knives that are still made primary for cutting and excel at that. One of my two favorite knife companies, the other one is obvious.
It’s going to be near 60° in February and it happens to land on a Sunday. So yes but not really lol. Got a couple buddies and their wives coming over to eat. It just went on at 4:30