Guest Post: Ribeye Bites

March 8, 2013 at 12:43 PM | Posted in Uncategorized | Leave a comment

Rantings of an Amateur Chef

Once again we have Paul from The Beard It Speaks. He previously gave us a great recipe for pulled pork. Today Paul focuses on a different meat. Take a look at The Beard It Speaks and Paul’s Ribeye Bites…

A grocer in the area puts whole ribeye on sale periodically.  I like to buy the whole ribeye and do all the trimming myself. I cut inch and a half to two inch steaks and freeze.  I freeze the fat for use in deer.  The meat trimmings have been somewhat difficult pieces of awesomeness that have eluded me in the “how to cook” methods of methodology. This past ribeye carving sent me into a deep think tank of thoughts.

Trying to create something magical with leftovers is a happy time for me.  As I entered my happy place the firs ingredient came to mind, Sriracha.  Sriracha is such a…

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