Big Poppa
Administrator
Strube sent me a nice Mishima (the highest grade) Block of ribeye...I had a little gatering with Brad Faxon and Billy Andrade and my good friend Scotty Hamilton...Faxon said it was the best steadk he ever had...smoked on the MAK at 250 until 125 then seared on a Memphis pro at 500 for 5 minutes total