Sunday was a day of rest before heading back over to Scott's to fish his pond and then later sit down for an incredible Ribeye dinner!
Scott had the butcher cut some 1 1/2" thick Ribeye's to go on the grill which had been marinating for 4 days, along with sauteed mushrooms and onions, baked potatoes and corn on the cob.
And finally I was able to contribute when he asked if I would grill them. Absolutely!
