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Ribeyes,.... a little different.....

....for me.

The sweet spot for most my meat cooks it 400.  I tried something different this time.

Two boneless, and one bone-in (chef's choice) ribeyes.  EVOO and McCormack Montreal.  Done on an XL with the lump pushed to one side, on a lowered grid.  The lump was almost caveman close to the grid.  This let me put the steaks on indirect for several minutes a side, then to sear over the flames.  Dome temp was 500.

Asparagus on the MBGE, raised grid, 400 for about 10 minutes.

Sweet 'taters done inside.

Pics to follow.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

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