by Sarah Joy Albrecht | February 1st, 2010
Roast Beef.
Dry-brined. Rotisserie roasted to 120F; serving temp 132F. Sliced with a ceramic knife.
Roast BeefRoast Beef.
Dry-brined. Rotisserie roasted to 120F; serving temp 132F. Sliced with a ceramic knife.
Roast Beef
NICE WORK SARAH! Vegetarians? Eat ya heart out!
I LOVE my ceramic knives!!!!!!!!
Nikowa Lee´s last blog ..365-32 ♥