Grilled Veal Rib Chop

Since finding the Barbarians Steak House dry rub, I can’t seem to use anything else on my BBQ. The salad is asparagus and chick pea with onions and grape tomatoes, the dressing is Dijon horse radish with lemon juice and olive oil and hint of white wine vinegar. This was a fine way to start the new week after sailing six races on the weekend and lots of fast food.


You can leave a response, or trackback from your own site.

Leave a Reply

Sorry, no posts matched your criteria.