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Bone-in Ribeye from this weekend
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Adrock
Posts: 93
Just thought i would share some pics from a successful cook Friday night. I am lucky to have a new local grocer with a killer butcher/meat dept that is selling Prime beef at low prices to attract new customers. Cooked this steak around 550'-600' direct for about 2:45 a side and an additional 20 seconds each before resting for 8 minutes. Served it with some butter poached portabella mushrooms. Enjoy!
Victoria, MN
Comments
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Looks great!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Outstanding!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Excellent, one of my favourite cuts of beefLarge BGE 2011, XL BGE 2015, Mini Max 2015, and member of the "North of the Border Smokin Squad" Canadian Outdoor Chef from London, Ontario, Canada
https://www.flickr.com/photos/monty77/ -
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I don't think you can ever go wrong with a ribeye. Nicely done sir.
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My second favorite cut.....right behind the T-bone. I actually think the Rib-eye has better bone gnawing (if you know what I mean.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 -
going - going - gone...out of the park! great color and love the side...
"it is never too early to drink, but it may be too early to be seen drinking"
Winston-Salem, NC
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