Surf ‘n Turf

This week's theme was Surf and Turf. Typically we don't plan such an expensive menu, but with Father's Day and graduations happening we decided to splurge. For the "turf" Dean crafted a massive three-inch thick ribeye steak (bought locally from Loleta Meat Market). He roasted it at 275 for about an hour and a half.… Continue reading Surf ‘n Turf