Dudefoodfire

This is a 55-day dry-aged beef shank — Charolais cow — from Designer Beef seasoned on the inside with my Mon Ami spice blend, fresh rosemary, garlic, and salt and rubbed on the outside with Austin spice blend and salt. Sitting on my beautiful Fifth and Cherry board. Off to the smoker you bad little beast.

Had the honor of being invited and attending Russell Bevan’s Texas birthday bash last night, celebrating his 60th turn around the sun. He poured some of the greatest wines I’ve ever had (many of them he created!!) and got to tour the cellars at the Houston Oaks Country Club. Great night with great friends… old and new! Happy birthday, friend! Cheers! 🥂