Roast Beef

by Sarah Joy Albrecht | February 1st, 2010


Roast Beef.

Dry-brined. Rotisserie roasted to 120F; serving temp 132F. Sliced with a ceramic knife.

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Roast Beef

2 Responses to “Roast Beef”

  1. NICE WORK SARAH! Vegetarians? Eat ya heart out!

  2. I LOVE my ceramic knives!!!!!!!!
    Nikowa Lee´s last blog ..365-32 ♥ My ComLuv Profile

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Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported
This work by Sarah Joy Albrecht is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported.