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Hot Tub Rib Steak

thirdeyethirdeye Posts: 7,428
edited 6:37AM in EggHead Forum
In my 4th attempt at this technique, I used the thickest steak so far and cooked on a grate down in the fire box. This was without a doubt the best. The cook time was about 4 or 5 minutes. The internal was 120* and climbed to 126* during resting. Click any picture for a larger view.[p]
[p]Happy Easter
~thirdeye~


[p]

Happy Trails
~thirdeye~

Barbecue is not rocket surgery
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Comments

  • AZRPAZRP Posts: 10,116
    thirdeye,
    Looks great, how thick was it? -RP

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  • thirdeyethirdeye Posts: 7,428
    AZRP,[p]Three fingers thick, or 2"+[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • JJJJ Posts: 951
    thirdeye,[p]You hot tub w/ the plastic on or off? Looked like on from the pict. If on, have you ever tried off?[p]JJ
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  • thirdeyethirdeye Posts: 7,428
    JJ,[p]It's in a vacuum bag, seasonings were put on first. A zipper bag will work too. The vacuum one just sinks better w/o air. Never tried without a bag. I've only done several steaks and one batch of lamb chops this way.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • JJJJ Posts: 951
    thirdeye,[p]I'll have to try my next one in a bag. I did it w/o for the last one (my 1st trex cook).[p]Still learning and practicing. [p]Cheers,[p]JJ
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