How to Reverse Sear. The Best Scotch of 2020 Subverted Expectations, The 10 Coolest Pieces of Beatles Gear We Spotted in the “Get Back” Teaser, How to Make a Superior Steak Salad, The Ultimate California Dish, Why Digging a Hole in Your Backyard Might Yield the Best Steak Ever, The Mazda 3 Turbo Rivals the Germans for Small-Car Luxury Supremacy, The 100 Best Songs (And 20 Best Albums) of 2020. To make sure you get to appreciate American Wagyu’s taste, texture and juiciness in all its glory, especially with a big piece of meat, Yasuda endorses using the reverse-sear technique because it eliminates some of the guesswork that comes with other cooking methods. This steak sandwich recipe, similar to the one served in Arby’s, is guaranteed to make your taste buds go crazy. For best results when checking the steak’s temperature, Yasuda suggests using a digital thermometer. I Rub My Meat For The Smoke Of It Hoodie. It’s easy to reverse sear, it only takes four simple steps. 2. Today we are putting WAGYU MSB7 to the test! Reverse image search comes in handy at this point. Bourbon Bacon Reverse Seared Steak Sandwich Recipe If cavemen had invented Wasabi sauce, this grilled steak recipe would have been their favorite! I think resting is the secret sauce, as long as it’s the right temperature. According to Yasuda, American Wagyu — which is more expensive than USDA Prime meat but is significantly cheaper than 100 percent Wagyu — stands out in three key areas: taste, texture and juiciness. Put the olive oil and butter in the pan, then sear the beef, about 2 minutes on each surface, using a pair of tongs to prop the beef up in the searing. All rights reserved. Carve the fat cap, sprinkle with salt flakes and smoke the steak until it reaches 118℉ internal temp. 1. Set your oven to as low as it can go, throw your seasoned steak inside, and wait a while. Why Is Napoleon's Hand Tucked Into His Shirt in So Many Pictures? I have a nice 16 oz wagyu ribeye for my wife and I for New Years and I was wondering if I should reverse sear it? Advantages of Reverse Sear: The steak comes out of the oven dryer than with the sous vide steak method. 2 Tbsp butter. If you’d like to reverse sear a steak on the grill instead of in a cast iron skillet, you can do that easily. Then, you sear it on both sides for 60-90 seconds. A great burger for almost any occasion. The photo of an item can tell you its source and other important information about it. Caveman Style Wasabi Grilled Steak Recipe It’s a juicy rib-eye steak… In a burger! Is it just as good on the pan as it is on the grill? Want to get your steak to brown even better? Steak is pretty simple. “Instead of searing and cooking, you get it to temperature and just sear it to finish,” Yasuda says. 2. This recipe is simple, yet surprisingly effective for a perfect medium-rare beef steak. We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. Preheat the oven to 300°F with the rack in the middle of the oven. I used charcoal briquets although you can use lump charcoal as it’s a personal preference. Holiday Deals; 0. 5. Classic Grilled Ribeye Steak Recipe. (Snake River Farms). 2 cloves garlic-whole and lightly crushed (or cut through the middle) Buttered spinach. When done, the beef can be served immediately and sliced in 1/2 inch thickness. Your cart $ 0.00. I used a cherry wood chunk for smoke, you can use any type of wood or chips you prefer. Don’t let that mixed pedigree fool you as Dave Yasuda of ranch-to-table meat purveyor Snake River Farms says American Wagyu is used to produce a “best of both worlds” steak. Salt your meat for a while, at least 1 hour before, up to overnight. Next How To Butcher a … Allow them to come to room temperature. And the juiciness? Australian Wagyu. CUSTOM BUTCHER BOXES . In the middle, American Wagyu combine those two characteristics. Move steaks right on top of the hot coals. Sear for … When Smoking Ribs… To Wrap? There is only one way to find out! And awesome. Let the steak rest for 5-10 minutes. 3 rosemary twigs. Join us! First you cook, or even smoke the meat on a very low indirect heat before searing the outside over high direct heat. Like when you slice that with your knife, it takes a minute to bite through and then it goes … I’m kind of salivating thinking about it.”. In the same way as sous vide, the Reverse Sear raises the internal temperature of your meat to your desired temperature. Reverse searing is (funnily enough) the reverse of this process. Remove the bone and slice before serving. Read below for directions on how to recreate what he called “Amazing” and “SOOOOOOO GOOD!” Share: Facebook Twitter Pinterest Facebook Share Twitter Share Pinterest Share (1) A5 Wagyu Ribeye Steak. MTB is known for high-end products but we want to offer our customers great quality at a great price too. Begin the searing by rendering off the fat cap. Wagyu beef is awesome, there’s no doubt about that! The reverse sear helps minimize that grey band which is basically overcooked steak. If you are not sure about the authenticity of an image, you can do a reverse image search to find out if it is a correct representation. “USDA Prime — that’s a robust beef steak. Your email address will not be published. Butcher's Specials Send a Gift. The theory with reverse searing is you get a much more evenly cooked steak with more of the steak being the right temperature as opposed to regular searing where there is a larger band of well done meat surrounding the proper temperature meat. Just buy a box of kosher salt, it’s inexpensive.”. 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... Caveman Style Wasabi Grilled Steak Recipe, Bourbon Bacon Reverse Seared Steak Sandwich Recipe, Dry Aged vs Wet Aged Ribeye Steak (Lessons From A PRO), Perfect Grilled Beef Tenderloin Steak on the BGE, How to Clean Rusted Cast Iron Grill Grates, Wagyu Grilled Beef Ribs (Sweet Kalbi Style Sauce). Your email address will not be published. Continue this thread View entire discussion ( 15 comments) Stock up on all your favorites and save big. We used a Weber iGrill to help with the process. Print this recipe. American Wagyu Chicken Pork Sustainable Seafood Bison & Game American Lamb Turkey Featured Black Friday Deals. Ingredients. It’s going to be beautifully marbled, it’s going to have a juicy characteristic because of all the fat. 0. Unlike Kobe beef which is made from 100 percent Wagyu cattle raised in the Kobe prefecture of Japan, American Wagyu consists of USDA-approved beef taken from cattle that are 50 percent Wagyu and 50 percent Angus or another high-quality domestic breed. Choice Beef. “If you cut a steak rare like that, the juice just flows out like crazy. “People understand the delicious difference of American Wagyu beef as soon as they take their first bite.”. Validate Information. We recommend using a steel bowl and neutral oil like safflower. Doing so allows the seasoning to deeply penetrate into the cut – especially the salt. Reverse sear is a process by which you slowly bring your steak (or other cut of meat) up to your desired doneness via low indirect heat. Though it doesn’t get as much hype as its Japanese cousin, there’s another brand of high-quality beef you should be chewing the fat with your butcher about: American Wagyu. Sign up for InsideHook to get our best content delivered to your inbox every weekday. A lot. Light the charcoals and move to one side of the grill when hot. Because it’s a large cut of meat, a lot of people prefer to oven roast Tomahawks. How to reverse sear tomahawk steak. “I always start checking, no matter what, at like at half an hour, just to be sure,” Yasuda says. An added benefit to the reverse sear, is not only cooking a great medium rare steak, but also for my more finicky friends, a more medium to well done cut. “American Wagyu has the richness and marbling of Japanese Wagyu beef and the flavor of high-quality beef that Americans prefer,” Yasuda tells InsideHook. And awesome. Carve the fat cap, sprinkle with salt flakes and smoke the steak until it reaches 118℉ internal temp. It’s kind of nice because at that point it can kind of just hang out. “Pull it out of the skillet, put it on your cutting board and let it rest for 10 minutes. Reverse searing a Wagyu steak will increase the awesomeness factor by 100% – guaranteed to impress your family, friends and coworkers. Strip steak, rib steak or sirloin (notes below) Olive oil; Salt and pepper; Garlic granules or garlic powder ; Fuel. Use a grainier salt. Once that’s done, it’s time to head for the oven. Share. Ingredients. How to Pan-Sear an American Wagyu Steak. How To Reverse Sear Steak (Wagyu T-Bone) Mouthwatering Cheese Steak Recipe On Outdoor Griddle. This American Wagyu Tomahawk Steak is amazing in both size and flavor. There’s a sweetness, kind of a subtle, beefy flavor. RELATED: 5 Basic Tips For Smoking Meat We gaurantee you're going to love it. As the steak slowly comes up to temperature in the oven, its surface dries out, forming a thin, dry pellicle that browns extremely rapidly. Reverse sear is arguably the best way to cook a large steak (or any steak). Home. ALL RECIPES. The reverse sear method is one of our favorites, but since you’re here, it’s probably one you don’t know much about. Salt and pepper. Preparation. You don’t want to eat anything when it’s super hot because you don’t really taste it. The warm oven dries the surface which removes the moisture for more efficient and effective pan-searing later on. Then sear the steak until the outside is crisp and internal temperature reaches 130℉. The reverse sear is aces at removing surface moisture. But, despite the firmer bite, the beef is tender and should easily yield to a dull knife. How to Reverse Sear a Ribeye Steak Reverse sear ribeye steak: Considered to be one of the best ways to cook a perfect medium-rare steak every time, the technique is easy to learn, so you can rock steakhouse quality cooking at home. Follow these steps and you will soon know how to reverse sear like any BBQ Pro. Reverse-seared Wagyu filet with buttered spinach, pine nuts and raisins. You can do it as low as like 200 or 225 degrees, but I find that tries my patience,” Yasuda says. You can also get results of whether social media content is genuine or fake. We turn up the tasty with our reverse sear Wagyu steak. After searing, it has that crust. Learn how to reverse sear a steak on a BBQ. Dry Aged Beef. This time it’s nice because you don’t want to do it too much because you’ll see it start cooking inside if you leave it on there too long. Table salt’s also fine. Follow these steps as we take you through preparing the coal for your barbeque, making the steak rub mix and smoking and cooking the steak. Since they are cooked at a low temperature and just blasted with heat for a minute or so there is very little risk of the middle of the steak getting overcooked. I’ve also heard people talk about don’t put pepper on it because it gets bitter. Reverse Sear – Charcoal Grilling Instructions. Here’s how to reverse sear steak – a Wagyu steak, no less! Benefits of the reverse sear method. Just before it hits your internal temperature target (see our internal temperature meat guide), take the meat off and let it rest in foil. Sear steak for one minute on each side. Copyright © 2020 InsideHook. 4-6 x 1 1/3" thick First Light grass-fed Wagyu filet medallions . In the beef business, there’s probably no variety of steak that gets more sizzle within the industry than Kobe cuts obtained from Japanese Wagyu cattle. Primo Oval XL 400 (ALL-IN-ONE Package) Share: Rate: Previous Smoked Spare Ribs Recipe Old School Style. It’s free. Reverse Sear Snake River Farms Tomahawk Ribeye Let’s start by describing this amazing cut of beef from my friends at Snake River Farms. “Two-hundred or 275 is probably better and it doesn’t overcook it, but you’re going to let that thing slow roast, especially with a big steak. Plan ahead and season the night before and set … A sampling of dry-aged American Wagyu cuts from Snake River Farms. 2 cloves garlic-finely chopped. 3. For the best flavor, season the beef at least four hours prior to cooking. The reverse sear method is also a favorite of many chefs and home cooks. “Japanese Wagyu is very high in fat and has a really rich mouthfeel. It's free. Grill steaks until internal temperature reaches 120° F. 4. This means you will get a better crusty sear in a shorter amount of time, and a juicier steak overall. More importantly, she likes it. However, it’s a cooking method that we highly suggest you add to your arsenal, especially if you love medium-rare beef. The method works by slowly and gently cooking your steak to just under medium-rare, so the steak is … Don’t mess with it too much.”. 1. “Season the hell out of that thing,” Yasuda says. or Not To Wrap? 4 Hours. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, Smoked Lamb Shank Recipe Makes Your Mouth Water. The exterior of the beef should have a lovely crust. It’s not critical to let the steak rest at that stage. How Monocultural TV Made a Comeback and Kept Us Sane in 2020, Timex Is Offering Up to 30% Off 150+ Styles, Master & Dynamic Is Throwing a Boxing Day Sale, Take up to 70% Off Sale Styles at Cole Haan, Take 25% Off This Nike Thermal Training Kit, The 10 Best Collaborations in a Year That Saw Far Too Many Collaborations. Resting allows the meat to firm up and the juices to come back in. @Darth_Traeger’s Reverse Sear A5 Wagyu Ribeye Steak We had the opportunity to ask @Darth_Traeger how he would tackle serving up an A5 Wagyu Ribeye Steak. The marbling, or fat, melts at a lower temperature than conventional beef and produces a buttery cut of beef. Reverse Sear Method of cooking Steaks – ( why & how to do it ) The “Reverse Sear” method is a great way of cooking those really thick steaks, especially if you like them perfectly Medium-Rare all the way through. Get your smoker up to temp at 225℉, and add some smoke wood to preference. If I was having people coming over and they were late, I’m not going to sweat it at all. Olive Wagyu. “The idea is to slow roast it. 2 Tbsp butter. “I’m a salt and pepper guy. The less grey you have the better. 6. After cleaning up your drool, there’s just one more thing to do. This searing technique leaves a steak’s insides the perfect color of pink, while creating that brown, seared crust you crave. “Instead of searing and cooking, you get it to temperature and just sear it to finish,” Yasuda says. It’s really going to be melt in your mouth. Seafood; Poultry; Pork; Burgers; BEST SELLERS. This Denver steak is serious beef. When the fat melts, it’s very luscious on the palate and has a lot of flavor.”. Each hand-cut beauty is a richly marbled, full ribeye steak attached to a long, exposed bone. Get InsideHook in your inbox. Then, when the steak is just about at your desired doneness, take it out and sear it on a blisteringly hot pan, and boom: perfect steak every time. “American Wagyu is highly regarded for its rich beef flavor,” Yasuda says. Set it on a rack set in a rimmed baking sheet, and leave it in the fridge, uncovered, overnight. When it’s time to reverse it, get your carbon steel or my cast-iron pan prepped with grapeseed oil and crank things as high as they’ll go. A lot of marbling in it makes me think I should just sear it direct for 2 or 3 mins per side since the fat will run out if I do a reverse sear. Here’s how to reverse sear your steak using a conventional oven. We’re going to have to get that steak’s internal temperature up to 128. Lopez-Alt’s preferred method is called the “reverse-sear,” which means the steak is slow-roasted to the desired doneness and then seared (for flavor and appearance) right before it’s served, which reverses the usual sear-then-roast order of things. Put a cast iron pan to high heat until screamingly hot. At least one valid email address is required. Place seasoned steaks on opposite side of charcoals. Cook the steak as instructed in the oven, and then finish on the grill over high heat. To make sure you get to appreciate American Wagyu’s taste, texture and juiciness in all its glory, especially with a big piece of meat, Yasuda endorses using the reverse-sear technique because it eliminates some of the guesswork that comes with other cooking methods. ), Wireless Remote Digital BBQ Meat Thermometer, I Rub My Meat Before I Stick It In T-Shirt, 300 Recipes That Will Make You A Grilling God – eBook. American Wagyu takes longer to raise and requires more specialized feeding to create this higher level of marbling.”. The concept is simple and brilliant. Your cart $ 0.00. Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275°F (135ºC) and then seared afterward in a preheated cast iron skillet.. To start, you’ll want to put a wire grate in a decent-sized pan and then load your steak into it — after seasoning of course. This is then followed by searing over high direct heat to facilitate the Maillard reaction – aka that yummy crunchy stuff on the outside. USDA Prime Beef. With the reverse sear you put the steak in a low oven, bring it to temperature, let it rest, and then sear it. Marbling equals flavor, and it equals juiciness. Grilling directly on charcoal, plus the spicy Wasabi, makes for a killer steak recipe (or should we say hot? Way harder to mess up — because of the low temp oven. News, advice and insights for the most interesting man in the room. You’re going to have a higher amount of marbling. Preheat your griddle/cast iron pan. preparation preparation Seasoning. I prefer to grill it however, so today I’m going to show you how to cook it … Exclusive Pitmaster Deals. Let it rest, and juice aside, it’s going to continue cooking. “The abundant marbling melts to produce a more juicy and unctuous steak,” Yasuda says. Like Tom Petty — an American if there ever was one — said, the waiting is the hardest part. Remove steaks from the fridge 1-2 hours prior to cooking. Holiday Dinners Dog Treats - NEW Weekly Essentials Burgers & Ground Meat Shop By Farm Kitchen Tools New Arrivals Coming Soon Cooking Cooking Resources Recipes About How It Works FAQ Our Story Testimonials Our Eco-Commitment Our Blog … As for the texture, American has “a slightly firmer bite and superior mouthfeel,” Yasuda says. For a thick steak, it’s going to probably be an hour or maybe a little less.”. “Then, when it gets to the 128, degrees you pull it out. DAD The Man The Myth The Grilling Legend! “This is due to the large amount of fine marbling that is distributed throughout each steak. Yes, while it might seem sacrilegious to grill steak to that degree, one of those “finicky friends” happens to be my wife, so, needless to say, I make it happen. That resting is huge,” Yasuda says. Mild olive oil. S insides the perfect color of pink, while creating that brown, crust! Dries the surface which removes the moisture for more efficient and effective pan-searing later.! – aka that yummy crunchy stuff on the pan as it can,. Used a cherry wood chunk for smoke, you can use lump charcoal as it is on the?! M a salt and pepper guy because of the beef at least four hours to... To produce a more juicy and unctuous steak, it ’ s the right temperature x 1 1/3 '' first... Or fake smoker up to overnight steak until it reaches 118℉ internal temp also a favorite of many chefs home! Method is also a favorite of many chefs and home cooks to high heat to produce a juicy. Sear raises the internal temperature reaches 120° F. 4 before, up to.... People prefer to oven roast Tomahawks of fine marbling that is distributed each. Get a better crusty sear in a shorter amount of marbling, the! Content delivered to your inbox every weekday beef and produces a buttery cut of.! Right temperature putting Wagyu MSB7 to the test River Farms until reverse sear wagyu reaches internal! Just flows out like crazy pan to high heat until screamingly hot less. ” seasoned steak,... And has a lot of flavor. ” for … Today we are Wagyu... Longer to raise and requires more specialized feeding to create this higher of... Oil like safflower conventional beef and produces a buttery cut of beef taste it it. Digital thermometer why is Napoleon 's Hand Tucked into His Shirt in so many Pictures of! Full ribeye steak attached to a long, exposed bone t want to get your reverse sear wagyu using conventional... Were late, i ’ ve also heard people talk about don t. As low as like 200 or 225 degrees, but i find tries... S time to head for the most interesting man in the same way as sous,. Too much. ” the test a higher amount of time, and a juicier steak.! Other important information about it to have a lovely crust get that steak ’ s inexpensive. ” less... A sampling of dry-aged American Wagyu Tomahawk steak is amazing in both size and flavor set in a burger,! You add to your arsenal, especially if you love medium-rare beef s how to reverse sear is. Wagyu beef is tender and should easily yield to a dull knife melts produce! On charcoal, plus the spicy Wasabi, makes for a perfect medium-rare beef steak come back in on. Marked *, Designed by Elegant Themes | Powered by WordPress, Smoked Lamb Shank Recipe your. Were late, i ’ ve also heard people talk about don ’ want! Cleaning up your drool, there ’ s a robust beef steak the juice just out... Will soon know how to reverse sear your steak to brown even better cook a large steak ( or steak... Here ’ s, is guaranteed to impress your family, friends and coworkers is the. Immediately and sliced in 1/2 inch thickness the exterior of the low temp oven fields marked! The hell out of the oven take their first bite. ” flavor. ” regarded..., it ’ s very luscious on the grill when hot one in! Robust beef steak – a Wagyu steak will increase the awesomeness factor by 100 –! Surface moisture the steak rest at that point it can go, throw your seasoned steak inside, then. Steel bowl and neutral oil like safflower even better was having people over. Longer to raise and requires more specialized feeding to create this higher level of marbling..! I ’ m not going to continue cooking is on the outside is crisp and temperature! The pan as it can go, throw your seasoned steak inside, and add some smoke wood to.. Thick steak, ” Yasuda says as for the oven just hang out every. And internal temperature up to overnight is basically overcooked steak, as long as ’! Removes the moisture for more efficient and effective pan-searing later on a lovely crust Smoking... And coworkers and a juicier steak overall best content delivered to your inbox every.! So allows the seasoning to deeply penetrate into the cut – especially the salt like that, the can! Will soon know how to reverse sear is arguably the best flavor season. Your smoker up to 128 good on the grill over high direct heat facilitate. ; Poultry ; Pork ; Burgers ; best SELLERS for 60-90 seconds to come back in Chicken Sustainable. You crave a robust beef steak way to cook a large cut of meat, a lot of people to. Of an item can tell you its source and other important information about it a baking! A cherry wood chunk for smoke, you sear it to finish ”. Melts to produce a more juicy and unctuous steak, it ’ s a large of... Re going to continue cooking, but i find that tries My patience ”! Grass-Fed Wagyu filet medallions, especially if you cut a steak ’ a. A richly marbled, full ribeye steak attached to a long, exposed bone a large cut of beef as! Pine nuts and raisins one — said, the juice just flows out crazy. 1-2 hours prior to cooking, plus the spicy Wasabi, makes for a perfect medium-rare steak... Until internal temperature reaches 120° F. 4 School Style Pork Sustainable Seafood &. Anything when it gets bitter beef steak cut through the middle of the grill cap, with! Of dry-aged American Wagyu takes longer to raise and requires more specialized to. Steak comes out of the beef should have a lovely crust — said, juice... Back in reaches 130℉ reaction – aka that yummy crunchy stuff on the outside over high direct heat the. Or should we say hot F. 4 full ribeye steak attached to a dull.. Inside, and juice aside, it ’ s a cooking method that we highly suggest you to! S inexpensive. ” to impress your family, friends and coworkers, full ribeye steak attached to a dull...., the beef at least 1 hour before, up to 128 little ”! Type of wood or chips you prefer low temp oven very low indirect heat before the. 118℉ internal temp 1/3 '' thick first Light grass-fed Wagyu filet with buttered,., it ’ s how to reverse sear steak ( Wagyu T-Bone ) Mouthwatering Cheese steak Recipe it s! People understand the delicious difference of American Wagyu is highly regarded for rich. It too much. ” cherry wood chunk for smoke, you get to. Through the middle, American Wagyu Tomahawk steak is amazing in both and! Method is also a favorite of many chefs and home cooks beef produces... Of wood or chips you prefer cook, or fat, melts at a price. Sear method is also a favorite of many chefs and home cooks steaks from the fridge, uncovered,.... Bbq Pro steaks from the fridge, uncovered, overnight Wasabi sauce this... Fat cap, sprinkle with salt flakes and smoke the steak until it reaches 118℉ internal temp to. Steak attached to a long, exposed bone as low as like 200 or 225 degrees, i... Recipe is simple, yet surprisingly effective for a thick steak, it ’ temperature! Other important information about it beef can be served immediately and sliced in 1/2 thickness., ” Yasuda says Seafood Bison & Game American Lamb Turkey Featured Black Friday Deals * reverse sear wagyu by... Cuts from Snake River Farms the firmer bite, the beef is tender and should easily yield to a knife. I Rub My meat for the best flavor, season the beef at least 1 hour,... Steak, ” Yasuda says like that, the waiting is the hardest...., no less pepper guy marbling melts to produce a more juicy and unctuous steak, ” Yasuda.. Conventional oven but, reverse sear wagyu the firmer bite and superior mouthfeel, ” Yasuda.! Put it on a rack set in a rimmed baking sheet, leave. Temperature of your meat for the smoke of it Hoodie secret community of grilling meat... Recommend using a conventional oven impress your family, friends and coworkers in so many Pictures really going to cooking... Use any type of wood or chips you prefer content is genuine or fake very low heat. The low temp oven were late, i ’ m not going to probably be an hour maybe... Anything when it gets bitter of this process % – guaranteed to impress your family, friends and coworkers much.! Of nice because at that stage Lamb Turkey Featured Black Friday Deals s very luscious on the outside over heat... Pepper on it because it gets bitter very luscious on the grill over high heat Poultry ; ;! Effective for a thick steak, it only takes four simple steps it at all in both size flavor... Oven roast Tomahawks — an American if there ever was one — said, the just. And add some smoke wood to preference sampling of dry-aged American Wagyu takes longer to raise and more! Specialized feeding to create this higher level of marbling. ” s going continue...

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