Basic Meal for the Augustana Ladies Golf Team

One of our dear friends from South Dakota that spends time in the desert coaches the Augustana Ladies Golf team...Each Year I take them all out golfing and then BBQ for them



OK If you call Strube Ranch Texas Wagyu Mishima (the highest grade) Sirloin basic....but it is really straight ahead...Olive oil, Little Louies Seasoned Garlic Salt with Black Pepper, Double Secret Steak rub and a dash of Smokin Guns Sweet Hot and let it cruies till done at 275 on the mak...Taters were done on the Memphis


The great thing about a block is that you can give each person what the want temp wise. The other helpful hint from your pal here is that always cut to serve. When you slice into a roast at a party ..it sits and by the time they get the beef it is toast. Make it a presentation carving for best results.

Looks great

Looks great BP! I have yet to see anything 'basic' that involves Strube!

Big Poppa said:

The other helpful hint from your pal here is that always cut to serve. When you slice into a roast at a party ..it sits and by the time they get the beef it is toast. Make it a presentation carving for best results.

Click to expand...

BP, wanting to be sure I'm understanding this correctly, do you mean let it continue to rest THEN carve it as your serving, slicing off the cut each person wants?

Thanks

Yes This is the best way...you can cut the different levels of doneness and maintain the meats moisture.

Good info to know , Thanks again!

Great looking plate, when will the rest of the Strube line be ready for public consumption? You are doing a heck of a job creating demand!

What a feast!! Doesn't get any better than that!

do you cook for discgolfers too?