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Looks like Saturday was steak nite!!
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bayouegger
Posts: 287
We did ribeyes rubbed with John Henry's Pecan Rub, olive oil and Worcestershire. Bacon wrapped Asparagus that was basted with lemon butter, garlic and parsley.
T-Rexed for 90 seconds per side
Rested for about 20 min and added a small handful of wine barrel chips
Pulled the ribeyes at 135 and let rest. One was thicker then the other and the thinner was a little too done for my tastes.
Now need to figure out what's for Sunday suppa.
Steve
T-Rexed for 90 seconds per side
Rested for about 20 min and added a small handful of wine barrel chips
Pulled the ribeyes at 135 and let rest. One was thicker then the other and the thinner was a little too done for my tastes.
Now need to figure out what's for Sunday suppa.
Steve
Comments
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Good looking cook...we like the rice with orzo too (if that's what it is). I also have the same dilemma; what to cook tonight.LBGE Katy (Houston) TX
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Yep: you, Marge and me for starters. I just did my asparagus in EVOO, salt and DP rub.
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Great pic with the flame shooting up. Asparagus looked good too. Nice job!
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that looks great...how did the JH Pecan hold up for the Trex?..love that rub but has so much sugar thought it might burn with the high heat...
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