I had a piece of leftover aged dry brined ribeye that I vacuum sealed and forgot about last night. I thin sliced it, grilled some peppers and onions and tossed the protein in to warm it and served it on King's Hawaiian rolls. I forgot the condiments it was so good.
You cannot go wrong with leftover ribeye unless it sucked to start with. I do philly rollups all the time
St Louis (the hill) Italian hard salami, aged white cheddar from 450 YO Irish cheese maker, and a BCS Proprietors Reserve served slightly chilled. I am hoping for a BBBJ to round it the experience.
