How To Cook A Rib-eye!

The other day a friend asked me what is the best way to cook a rib-eye. It took me back to culinary school and I remember one of the head chef's responding to a similar question. The answer goes a little something like this...

A: Olive oil, salt, pepper and garlic.

Sounds simple but the truth is any time you are using a high quality piece of steak, like a Rib-eye, it's better to let mother nature bring out her own flavors. The salt and garlic will add a hint of depth and the pepper will add a touch of spice. The oil will keep the meat from burning and will also help the spices adhere.

I know it sounds simple but it's true. Now if you want to go crazy, by all means, you can add tons of ingredients and marinades, but it all comes back to the steak. If I'm eating a $35 steak, I dont want to be left with the memory of Cumin or Onions...

Just my 2 cents...

Also, one other tip to save you tons of frustration and guesswork... Purchase a meat thermometer... It will ensure the perfect cook every time and you don't have to destroy the meat.

USDA Recommended Safe Minimum Internal Temperatures

* Steaks & Roasts - 145 °F
* Fish - 145 °F
* Pork - 160 °F
* Ground Beef - 160 °F
* Egg Dishes - 160 °F
* Chicken Breasts - 165 °F
* Whole Poultry - 165 °F

Rare=125-135
Med Rare=135-145
Medium=145-150
Well Done=160

Bon Appetit!

Chef Pastor Fuller

LEAD BIG!!!!!!

I'll be there:)

This is an event you don't want to miss!!!

Fuller

I Once Was Blind...

This past weekend I was visiting family in South Carolina with my wife Jackie. I had the opportunity to visit the church that I was saved in almost 25 years ago!

Victory Baptist Church in Beaufort, SC. It was interesting to see that from the outside, not much has changed. Still in full effect, they even have the same signs they did when I was there from 81-84. But it was awesome to think that even though the building hasn't changed much, minus a few paint jobs, a LOT has changed in and around me.

I'll never forget the day I decided to pray with our principal in the pews when I was 8 years old. I was so ready to accept Christ as my savior. And then later that weekend I was baptized. Even though I was young, I knew I needed Christ. I couldn't imagine going through life without having Him in my heart. After all, he died for me.

So now, I see my nephew Jacob, attending the same school, and experiencing God's love to the same degree I did. It's cool to know that their legacy continues. And who knows what God has done through the thousands of folks that have passed through those walls.

I thank God for a firm foundation. And I am thankful for all the staff and teachers who have sacrificed through the years to provide a "safe", Christ-centered place for children to grow and learn about God's love. (despite slapping our wrists a few times when we go astray... ouch... I still remember that too!)

Fuller