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Rib Eye with sides
BGESimon
Posts: 11
sides was tomatoes, green onions and fennel
nice week to everyone !
Comments
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Simon, I want to help you out.....its about the picture posting. You are halfway there to getting it perfect. Let's fine tune it.
Click on the attach image button which is above the text box. Once the little window opens, at the bottom of it where it says "Image URL" is where you will paste the direct address you are getting from photobucket. So, all those links above aren't needed.
In photobucket where you see the picture you want to post, there is a link called "direct" on the right side of the screen. Copy and paste that into the "Image URL" and voila!Louisianian by birth, Louisianian by death. Austinite for now... -
@apinion: thanx, now I hope it´s better :-)
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Jackpot, Simon!!!! Much easier to look at and much appreciated!Louisianian by birth, Louisianian by death. Austinite for now...
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I'm digging those Gordon Ramsey style tomatoes.Louisianian by birth, Louisianian by death. Austinite for now...
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Looks like you paying for a lot of non-trimmed fat IMHO.New Albany, Ohio
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@BGESimon, what was the grill temp and time for the steak. It looks amazing.
LBGE - 2/12/2015
Chesapeake, VA
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That is some great looking beef!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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@ THEBuckeye: fat means imho flavor, so I was not upset of it. I seared the fat to built a nice bark.
@ Blassiter: cooked it @ approx 200 indirect until 130 internal. After a little resting I seared both sides and the fat separately (flipped 90° and held with tongs) -
I'm hopeful you got more than those two strips. Steak looks pretty awesome to me.Firing up the BGE in Covington, GA
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