Fire up your smokers! We're throwing on some bone-in ribeye steaks. We'll hit 'em with some smoke then finish on direct heat for a juicy, delicious reverse sear. I'm also making a flavorful compound butter that we'll add to the steaks towards the end of our cook. I snagged these right off the shelf at my local grocery store, but you can go even thicker if you get 'em from your local butcher. Let's get to it!
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-Labell Maple Cutting Board: [ Ссылка ]
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