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THICK Bone-in Ribeye.....Decisions, decisions.
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SoCalWJS
Posts: 407
I was visiting the In-Laws down in San Diego over the weekend when we went to Costco to pick up some tri tip to grill on his gasser when something caught my eye. Instead of the usual weekend "Fish" display in the attended display, they added some Beef to it. Cut up beef ribs and what they described as dressed "Prime Bone-in Standing Rib roast" (or similar). They were all single bone and MASSIVE. A thin one (relatively speaking) caught my eye.
Came in at 2.2 pounds and measures about 2 and 1/4 inches thick.
Gotta make a decision on how I want to cook this one. Reverse sear indirect on the BGE til about 115, then seared on the pit over Red Oak is my plan at this point.
I'll continue to sip on good wine and nibble some cheese while I ponder this one.
Happy Labor Day!
Came in at 2.2 pounds and measures about 2 and 1/4 inches thick.
Gotta make a decision on how I want to cook this one. Reverse sear indirect on the BGE til about 115, then seared on the pit over Red Oak is my plan at this point.
I'll continue to sip on good wine and nibble some cheese while I ponder this one.
Happy Labor Day!
South SLO County
Comments
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Hope the wine is as good as the steak.-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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You had me at " Thick bone-in ribeye"
Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
Stormbringer said:Hope the wine is as good as the steak.South SLO County
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So ... yes . Did you smoke the gouda in the egg?-----------------------------------------------------------------------
| Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
| My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
----------------------------------------------------------------------- -
Luckily for Houston Eggers...that is a perm. station. You can choose from 3-4 different cuts, including the tomahawk you chose. In addition, usually an assortment of mussels, clams, shrimp, crab and lobster tails. We do surf and turn monthly...
Good choice, you won't be sorry.Large
Houston,TX -
Stormbringer said:So ... yes . Did you smoke the gouda in the egg?South SLO County
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I would just sear it on each side and eat it.....Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Success! Excellent!South SLO County
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Dayum That's all!!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Beauty, that would catch my eye as well! Nicely done on the cook too :-) I bet your'e in a meat coma about now...“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Very nice.Go Gamecocks!!!
1 XL, 1 MM
Smoking in Aiken South Carolina -
You made some good decisions.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Geeeez!!!!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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