Guess I’m not quitting

I also made chili

Bought a whole bone in ribeye roast for 220, cut The ribs off and made 23 orders of 10oz ribeyes for 35 ea.

Toasted cumin, coriander, dried ancho chilis, dried guajillo and flambeed with tequila then covered in water and rehydrated

Quick hot smoke for light color on the rack and what I call a ribeye chain then marinated for two days in the blended chili liquid with added chipotle cans, cinnamon, Coacoa nibs, clove, molasses, more tequila

Braised two days later, 275 for about 6 hours covered in plastic wrap and tinfoil

Added some white beans and served with twice baked potato with bacon confit and honey cornbread with whipped sweet cinnamon butter for 35 ea again!

Hnmngggg glad you're not quitting chefbrah

That looks great srs. Post more, you and your industry perspective is noted and appreciated. Definitely leagues ahead of the miscers who fraud the kind of life that you life.