2 in the lodge skillet today (windy and rain today) and the rest in the freezer, I have another 6.5+ lbs chunk to cut up later this week. This is the only way I can easily get thick ribeye steaks here.
I scored a new contact this week in the way of a butcher 2 miles away that can get whatever I need and it’s so fresh that it’s still warm. Cows walk in the back door and steaks go out the front door! I’ll plan my first trip there next week. [emoji39]
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