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Tonight's Cook

CTMike
CTMike Posts: 3,247
edited May 2015 in EggHead Forum
Started with some dry-aged NY Strips from Whole Paycheck and rubbed them up last night with some Dizzy Dust and Montreal Steak Seasoning. 

Put them on the Large at 250 F with a couple Mesquite chunks until IT was 110 F. Transferred them to the XL which was rolling at 700 F for a reverse sear, 1 minute per side, rotating 90 degrees after 30 seconds. Served with steamed broccoli with homemade cheese sauce, half a sweet potato, and a generous helping of Woodford Reserve Double Oaked. SWMBO was suitably impressed. 


MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

RECOVERING BUBBLEHEAD
Southeastern CT. 

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